Wine Grower (2125)
Large and small companies are seeking strategies to reduce their water use and impact on the environment and to mitigate risk in drought years.
There’s been something of a makeover in New Zealand vineyards in recent years, as the clean-cut look of sprayed rows and boundaries loses a little gloss.
Having soil as a sustainability focus for New Zealand wine is “justified, deserved and probably overdue”, says James Dicey of Grape Vision in Central Otago.
A major New Zealand wine company is digging into regenerative agriculture, with the launch of an 8-hectare vineyard trial in Marlborough.
Native plantings trialled under Villa Maria vines have yielded good results, despite dry conditions and destructive rabbits.
Harvest is a family affair at Domaine Thomson.
Becoming Neudorf’s General Manager two weeks before the Covid-19 lockdown seems like “a pretty good hospital pass”, says Todd Stevens, acknowledging a few grey hairs from vintage 2020.
Kate Radburnd’s remarkable contribution to New Zealand wine.
Juggling time, handling social isolation, and anxiety about the future, were common themes in a company-wide survey run by Lion New Zealand last month.
Five years after the completion of the Organic Focus Vineyards project, Rebecca Reider reports back on soil monitoring and success stories.
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How Dr Junqi Zhu of Plant & Food Research, Marlborough is helping to predict Sauvignon Blanc yields.
At Boneline in Waipara, Paul Goodege ferments grapes grown on the fossils of dinosaurs, the bones of moa, and a landscape carved by a glacier.
