There's a "world of opportunities" when it comes to careers in horticulture and viticulture, says industry educator Rachel Petrie.

Information on the performance of Pinot Noir still relies, by and large, on observations from trials conducted overseas.

Bragato Research Institute is gearing up to ‘evolutionise’ Sauvignon Blanc, thanks to six scientists and a newcomer called PromethION.

Measuring soil carbon sequestration by grapevines is just one of the projects proposed for an experimental greenhouse vineyard in Blenheim.

Tapping into terroir just got high tech, with a digital "fingerprint" to verify the provenance and origin of individual wines.

A new research programme is "rethinking" the way Marlborough grows grapes, in order to supercharge productivity and quality.
New Zealand's wine industry is increasingly tapping into "a merger between natural wisdom, sciece and technology, and nature", says Steve Smith MW, co-founder of Aotearoa New Zealand Fine Wine Estates.

OPINION: Every year growers and wineries have thousands of Pacific workers in their vineyards, performing time-sensitive tasks critical to the viability of our industry.

It is critical that the 'win-wins' the Recognised Seasonal Employer (RSE) scheme was set up achieve are strengthened for the workers, businesse and communities involved.
A Marlborough labour contractor has been cleared by the Labour Inspectorate, following an investigation kicked off earlier this year.
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