Wine Grower (2162)
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.
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.
The Chinese word for crisis combines the characters for danger and opportunity, says Cloudy Bay’s Estate Director Yang Shen.
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New Zealand wine companies can survive, adapt and thrive in the world of Covid-19, says a business advisor in Marlborough.
Paul Goodege thinks a lot about evolution, from the change in wines and vines at Boneline, to the ancient geology beneath them.
It's a wine seller's market, according to Bob Campbell, MW.
Bob Campbell, MW on alcohol-free wines.
