Wine Grower (2162)
The impetus behind developing the Klima stripper back in 2007 was a continual lack of labour during the pruning season.
A company that is changing the face of vineyards here in New Zealand has just recently taken out the Supreme Awards at the Wellington Gold Awards and the Global Gold Award for exports.
Unimpeded sap movement is crucial for a healthy vine, but often foiled by pruning techniques, says Simonit & Sirch master pruner Mia Fischer.
Winegrowers in Central Otago are embracing organic practices at a rate that “punches above their weight”.
Jim Harre is the first to admit he keeps a low profile for someone with such a big influence on wine.
Women In Wine's Fiona Fenwick studied something very different to wine — international terrorism.
What are best food-friendly wines? Bob Campbell, MW offers his picks.
How important is vine age to wine quality?
The PwC Strategic Review last year offered a number of recommendations presented to the New Zealand Winegrower’s Board.
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Back in 2004 when Chris Yorke sent out his first New Zealand Winegrower press release, New Zealand wine had reached $300 million worth of exports. His final press release before leaving NZW, announced our wine exports had reached $1.8 billion.
A Marlborough winery is attempting to replace sulphur dioxide (SO2) from their organic Sauvignon Blanc and replace it with green tea.
Tonnellerie de Mercury NZ Young Winemaker of the Year, Emily Gaspard-Clark very nearly didn’t enter this year’s Marlborough regional young winemaker competition.
The picture-perfect setting of Rippon on the shores of Lake Wanaka looking out to Ruby Island has a fairy-tale quality.
