Puffin wine bar, tucked away in Wellington’s Ghuznee Street, champions some of New Zealand’s smallest biodynamic and organic winegrowers. In the lead up to its second Superwild event on 17 February, owner Hannah Wells tells us the how, why and who of Puffin.
As grapes ripen at Domaine Thomson this season, a laser will flash green bird-scaring beams in a pattern across the vines.
Pinot Noir New Zealand 2025 will be held in Ōtautahi Christchurch on 11 to 13 February 2025. Committee member Philippa Fourbet gives us a taste of what’s to come.
The OIV's 100th year is an opportunity to celebrate a century of achievements, raise the OIV's profile, and "look forward to the next 100 years and beyond," said Dr John Barker, in his first official act as the organisation's new Director General.
Valli Wines has been growing grapes and making wine in Otago for a quarter of a century, but the Valli Wine Bar recently opened in Kurow by Grant Taylor and Nicole Schofield is the company's first self-owned public face.
Emerging innovations in the wine industry will be on show at the WinePro international trade event to be held in Blenheim from 25 to 27 June 2024.
A truckdriver, a journalist and two winemakers were presented Wine Marlborough Lifetime Achievement Awards at a celebration dinner in Blenheim late last year.
Hastings Distillers' new aperitif, Constance, is a nod to its French counterpart, Lillet, but made from Hawke's Bay wine and organically grown botanicals.
Taking two sustainability awards at two events on a single evening felt like "true recognition" of the work Lawson's Dry Hills has done for more than a decade, says General Manager Sion Barnsley.
Following each New Zealand Winegrowers Blind Tasting, Lead Panellist Emma Jenkins MW produces a Varietal Summary doument detailing the 'state of play' across our varieties - encompassing varietal development and trends, as well as regional, subregional, vintage and stylistic themes.
Bragato Research Institute (BRI) has announced three new board appointments, following the departure of directors Dr Di McCarthy and Professor Charlie Eason, who stood down in 2023.
A Thames woman with deep winemaking roots is trying to track down the old family wine press from Golden Valley Wines.
“Why not?” responds Ben McLauchlan when asked about planting Glera for Prosecco on his Marlborough vineyard, Balvonie. “Helen and I like to try new things.”
“When you look at the sparkling wine sector, Prosecco has been a clear leader for growth,” says Lindauer Prosecco winemaker Jane De Witt.
Bec Norton and Aaron Zuccaro established Tettonica with a “desire to produce wines of distinction”.
Nicholas Brown has long had a penchant for sparkling wine.
When Daniel Le Brun first visited Marlborough in 1978, he was determined it was the Antipodean answer to Champagne.
New Zealand wine enthusiasts have a deepening understanding and growing appreciation of sparkling wine, says Mel Skinner, Chair of Méthode Marlborough and co-owner of Esse in Kaikōura.
Pernod Ricard's sparkling production in Marlborough has almost doubled in the past five years, with some Sauvignon Blanc blocks now being redeveloped to help fill demand.
Rudi Bauer is mid-tirage when we talk, using spring's settled weather to bottle méthode traditionelle.
Sparkling wine is no longer tethered to formality and festivities, with consumers increasingly popping the cork for a quiet drink after work or a wine match with a casual dinner.
Following one of the toughest vintages Auckland has experienced, Soljans Estate Vineyard Manager Tai Nelson was named New Zealand's 2023 Young Viticulturist of the Year. He shares some of the highs and lows of a year of hard mahi.
New Zealand's wine industry celebrated its legends, its achievements, its resilience, and its potential at an industry celebration in Christchurch on 1 November.
Several factors are playing into a slowdown in New Zealand wine exports, including bumper sales in 2020, a light vintage in 2021, and pipeline refilling in 2022.
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New Zealand wine enthusiasts have a deepening understanding and growing appreciation of sparkling wine, says Mel Skinner, Chair of Méthode Marlborough…