Wine Grower (2151)
"At the top end, New Zealand Chardonnay has never been better."
Wilco Lam is sitting in the sun dappled courtyard at the Porters Pinot winery on the main road into Martinborough as we talk about his life in wine, travel, and walking, and how a connection between all three led him to New Zealand.
For young wine professionals who have been mentored by Cath Archer, it is her wine industry knowledge, leadership expertise and branding experience that impresses them the most. But it was food that led her to a career in wine.
Tristan van Schalkwyk was already studying viticulture when Ford vs Ferrari hit cinemas in 2019. But watching it convinced him he’d chosen the right field, having considered a wide array of careers and courses on leaving school.
Tai Nelson was 17 years old when his girlfriend Amber Soljans suggested he get a part-time job at her family wine company in West Auckland.
Five 'Pinot Pioneers' have been recognised for their groundbreaking work in Martinborough, helping transform a rural farming community in today's "dynamic and vibrant vine village".
A promising alternative for white wine oxidation prevention.
Di-ammonium phosphate is frequently added to grape juice at the start of fermentation to ensure yeast have adequate nitrogen to complete fermentation.
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Jack Muir has adapted a mathematical model designed for the dairy industry to help him model the precipitation of calcium tartrate crystals in wine.
