Pekin ducks diligently snaffle grass grubs on a Wairarapa vineyard, while sheep graze an array of species growing beneath the vines.
The carbon credit market is a welcome boost to indigenous forests, says Ekos founder and director Dr Sean Weaver, who has long sought a financing solution for conservation and reforestation.
Net zero carbon grapes at the gate is just one of the aspirations of Dog Point Vineyards, as it embarks on a programme of carbon insetting within its own value chain.
Grapes need it, consumers expect it, and importers will increasingly demand it, says Meagan Littlejohn of climate action in the wine industry.
A 44% lift in the grape harvest has provided a sorely needed boost to supply lines, with winery stocks at "rock-bottom levels" after a low yielding 2021.
The Toitū and Technology Viti Conference and Field Day has a focus on the future, with guidance on how to prepare for climate change, including the steps required to become carbon zero.
A new app is set to help restaurant staff and consumers find the best possible wine and food matches.
Josh Young has become the first graduate of EIT's new Postgraduate Certificate in Wine Business and Innovation.
Back in 2004 the funniest wine novel of all time spawned the funniest wine film of all time and even won an Academy Award for its screenplay.
Appellation Marlborough Wine has expanded its certification to all Marlborough grown varietals, after four years of authenticating Sauvignon Blanc from the region.
The Energy Efficiency and Conservation Authority (EECA) has requested expressions of interest from wine companies willing to partner on projects to improve energy efficiency, and reduce costs and carbon emissions.
Viticulturist Dominic Pecchenino was presented Wine Marlborough's 2021 Lifetime Achievement Award in late May, recognising three decades of dedication to the industry and its research.
"Wine language has become old-fashioned and outdated, meaning that we are no longer communicating effectively about wine in a world where modern trends are important."
The unique attributes offered by vertical take-off and landing drones are transforming a range of civilian roles, from firefighting to traffic monitoring and now vineyard management.
An "outstandingly good" research paper has seen New Zealand Master of Wine Sophie Parker-Thomson win the Quinta do Noval Award 2021.
Luring wētā away from the "buffet" of budburst is a potential outcome of research into the native insect munching Awatere Valley vines.
When Rapaura Springs bought a vineyard in an arid and windswept pocket of Marlborough's Blind River, building soil health became their focus.
Managing the land and vines with a century-long outlook is business as usual at Paritua, says Winemaker Jason Stent.
A young cow frolics in a paddock in the upper Brancott Valley, then gallops to the fence to see the treats in store.
Viticulturist Richard Hunter stepped outside the box and into the blocks when transforming Avon Valley sheep paddocks into productive Sauvignon Blanc crops.
As winter draws Rippon to its "lowest ebb", its community gathers for Matariki, in celebration of nature's new year.
Tracey Marshall can frequently be found in cross-globe video calls, discussing the carbon, circularity, waste and wellbeing targets of Pernod Ricard's 2030 Sustainability and Responsibility Road Map.
Sustainability and climate action can be awkward bedfellows, says Nigel Greening, as he navigates the complicated business of reducing emissions.
Efforts to protect people and place are at the heart of New Zealand's wine industry, says the New Zealand Winegrowers 2022 Sustainability Report.
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