After 25 years focussed on sustainability, Astrolabe Wines is now aiming for Toitū carbonzero certification.

The cost of carbon emissions will continue to rise, and so will consumer demand for emissions reductions.

As a journalist for a wine magazine for six years, I probably got to listen to, talk to and talk about winemakers more than any other arena.

When Dan Gillett started selling natural wines from Scotch Wine Bar in Blenheim seven years ago, he had a funky selection and Millennial market.

Wine doesn't have to be fruity and fresh and clean, says Rose Menzies, amidst barrels of bespoke ferments in a small Central Otago winery.

"The most excellent wine is one which has given pleasure by its own natural qualities, nothing must be mixed with it which might obscure its natural taste,” proposed Roman agricultural writer, Columella.

Rob Burley had been working in Australian wine for a few years when he began to feel like "a cog in the wheel".

The best wines wear a unique story of the place they hail from, says Clive Dougall of Deep Down, loyal to the provenance of his wines.

In the wake of harvest, with tanks and barrels full of ferments, Dom Maxwell might be found on an almost empty hillside.
The 24-hour content cycle of social media, and the expectations it has created, can feel a little overwhelming.
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