Wine Grower (2129)
The term terroir is widely used in the commercial wine world. It has traditionally been used to reflect a fusion of climate and land classification coupled to the opinions of ‘expert’ marketers and wine writers.
In May this year, PhD student Wenyao (Arthur) Zhu, published a paper in the Journal of Agricultural and Food Chemistry, alongside research partners Frank Benkwitz of Kim Crawford Winery and Professor Paul Kilmartin, from The University of Auckland Wine Science Programme.
Climate change could have a dramatic effect on vineyards around the world in the coming decades.
The Vineyard Ecosystems Programme has opened up a real can of worms... alongside bacteria, fungi, and elemental chemistry.
Offering mealybugs a "delicious snack" beyond the vines could help slow the spread of virus through New Zealand vineyards, says Plant & Food Research Associate Rebecca Gough.
New Zealand's wine industry has good irrigation "eco-credentials" with "parsimonious" water use and extremely low-level nitrogen leaching, says Dr Brent Clothier of Plant & Food Research.
Nick Hoskins has spent more than seven years racking up 'IOUs' in Hawke's Bay and Marlborough, forging a holistic view of winegrowing.
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Growing grapes has been a balancing act between personal satisfaction and economic sustainability, says New Zealand Winegrowers Fellow Chris Howell.
Back in 1890, a young Italian stepped off the boat at Ellis Island on the way to his new life in California.
Clive Paton and Phyll Pattie have a knack of knowing when something feels just right.
This year is a significant one for Delegat, and for the family behind this globally successful wine company.
