Wine Grower (2270)
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.
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.
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With a backdrop of COVID-19, this has been a harvest like no other.
New Zealand Winegrowers has made a commitment to the industry becoming net carbon-zero ahead of the Government’s 2050 deadline.
Jules Taylor is still smitten with Marlborough Sauvignon Blanc, more than 25 years after she smelled her first ferment.
