Wine Grower (2270)
Ciao Ragazzi!
A university job in a suburban bottle shop kicked off an incredible journey for Michael Henley.
Katherine Jacobs sure knows how to fit a lot into life.
When Kathryn Walker saw data around the mental health pressures of working in the wine industry, she was shocked.
Launching a four-day working week is about bringing more balance to life, says Marlborough winemaker Jules Taylor. "We think it's been a great success."
The world is moving towards much more "hybrid" ways of working, and New Zealand is being left behind, says a Kiwi champion of the four-day working week.
Nestled between the west coast and Tararua Range, Ōhau Wines is "seriously unusual", says Marketing Manager Jo Scully.
Once upon a time, a cover crop could be a "fruit salad" of species, says Jeremy Oswald, Managing Director and lead Agronomist at Osgro in Marlborough.
In February 2020 Bragato Research Institute and New Zealand Winegrowers collaborated with Beef + Lamb New Zealand to explore the global market potential for regeneratively produced red meat and wine products from Aotearoa.
A deep tech startup using ultraviolet-visible spectroscopy technology to give wineries unique chemical insights has received $1.25 million in new funding to enter its next growth phase.
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In six years, Rebecca Allen has transitioned from being a lab technician to director and owner of Pacific Rim Oenology Services Ltd.
Awatere Valley vineyards are proving a happy habitat for an endemic species, with the 'wine wētā’ burrowing amid the rows, dangling off the wires and dining on fresh buds and sap, while also devouring pest insects in the vines.
Sulphites should be seen as a solution to wine sensitivity, rather than a source, says New Zealand Master of Wine Sophie Parker-Thomson.
Kwanruean Phakdirot arrived in New Zealand in October 2019, planning for six months of work in Marlborough vines.
