Wine Grower (2162)
Five years after starting their journey towards BioGro certification, Central Otago’s Amisfield has been named Organic Winery of the Year in the NZ Organic Wine awards.
Premature oxidation (premox) is a scourge that has affected white Burgundy since the mid-90s. It needs to be distinguished from natural oxidation, which occurs in all wines over a long period.
Greg Lane grew up in Adelaide, surrounded by friends in the wine industry.
Fabian Yukich is a wine industry stalwart, an environmental champion and a pretty decent concrete layer. In the first of a series celebrating Sustainability Guardians, Sophie Preece talks to the Chair of New Zealand Winegrowers’ Environment Committee.
The Covid crisis has helped sharpen focus on employee wellbeing, says a wine industry health and safety consultant.
Balancing a life of wine with a passion for conservation comes naturally to Ata Rangi’s Clive Paton, who spends mornings at his Martinborough winery and afternoons in his native forest.
An appetite for low alcohol wine is driving technology changes in New Zealand’s wine industry, says Vintech Pacific Wine Technologies Managing Director Guy Rutledge.
Four years after the Kaikōura earthquake, Marlborough wineries are far better prepared for a big shake, says structural engineer Will Lomax.
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When she was younger, all Penelope Naish wanted was a job in the city.
