Wine Grower (2154)
OPINION: Before Covid-19, the rise and rise of wine tourism was a much talked about feature of the wine sales landscape.
OPINION: This edition celebrates three champions of the New Zealand wine industry, and their many decades of commitment to our vines, wines, research, and organisations.
When temperatures consistently run above average it can come as a bit of a shock when a cold spell finally arrives.
Pernod Ricard Winemakers Environmental & Sustainability Director Alex Kahl asks whether winegrowers have considered the impact of traditional viticulture on a vineyard’s soil health and long-term sustainability.
Nestled in the heart of Marlborough’s wine industry, with the likes of Dog Point, Te Whare Ra and Greywacke on its doorstep, Arbour has spent the past nine years delivering extraordinary dishes and a carefully curated selection of wines. Awarded Two Hats by the Cuisine Good Food Awards, which also named it Best Regional Restaurant in New Zealand in 2022, Arbour has attracted the devotion of many in New Zealand’s wine industry. Cofounder and owner Liz Buttimore talks of a labour of love.
OPINION: Comparative Tastings are an expensive but potentially effective strategy for a wine producer to raise the image of their wine or wines.
OPINION: I have a 50% share in a vineyard and for the first time ever, snails are threatening to decimate my crop.
OPINION: Each week I receive a newsletter called Areopagus, with ‘seven short lessons’ on various historical figures, classical music, paintings, architecture, rhetoric and writing, finishing with a philosophical question. It’s fascinating.
More...
What started as a conversation with her antenatal group has grown into a successful wellbeing business for Michelle Morpeth, and one she balances with her wine sales career at Central Otago’s Wooing Tree.
Capturing Sir George Fistonich in a few pages seems a fool’s errand.
Dr Jo Burzynska’s senses must cheer loudly when she falls asleep each night, for that’s the only time they get a break from their heavy workload.
New Zealand winemakers are increasingly matching fermentation options with the potential of their grapes and “the needs of the wine they are creating”, says Fermentis Director of Sales Jo Pitt.
