The Bragato Research Institute has joined a research initiative studying the global market potential of regenerative agriculture.
From tasting the world’s hottest chilis to analysing grapevine phenology, Ghouse Peera has long been fascinated with plants.
Romeo Bragato continues to make his mark on New Zealand’s wine industry, 125 years after he first offered advice on the prospects for viticulture. The Bragato Trust granted a total of $23,000 to seven wine and viticulture students last year, with 45 grants worth $240,000 since the trust was established…
Covid-19 is creating “amazing opportunities” for wine and viticulture students, says the head of Hawke’s Bay’s viticulture and wine science school. Sue Blackmore, from Eastern Institute of Technology (EIT), says closed borders will make wine students far more valuable to companies during vintage, and vintage experience more valuable for students.…
Plant & Food Research has just begun a major research programme focusing on designing horticultural growing systems to meet the expectations of society in the future.
Covid-19 has given Constellation Brands New Zealand a boost in the US market, as consumers fall back to strong brands they trust, says Managing Director Simon Towns.
Bookings for premium wine tours “vanished” when New Zealand’s borders closed, say operators struggling under Covid-19.
Wine companies, large and small, are grappling with the potential shortage of a reliable labour force for vintage 2021, with borders closed to international workers.
Losing boutique wineries to Covid-19 would be a blow for New Zealand’s wine industry, say the authors of a new report into challenges for small operators.
There have been some changes to watch in the freshwater policy space.
A new agreement between wine education and science providers “paves the way” for research and collaboration, say those behind the move.
Labour constraints have put pressure on pruning this season, with experienced crews of Recognised Seasonal Employer workers shut out by border closures.
Hundreds of Pacific Islanders stranded in Central Otago during the Covid-19 lockdown may be facing a long wait until they can safely return home.
“Aged wine” may have an alternative meaning in future, as researchers learn more about how individuals process and perceive aromas while tasting wines.
No alcohol wine is a “niche within a niche” but a growing opportunity for New Zealand wine companies, says New Zealand Lighter Wines manager Dr David Jordan.
Cloudy Bay’s 2020 harvest is well underway, but Mark Lovegrove is more interested in harakeke and grasses than harvesters and gondolas.
A new research winery in the heart of New Zealand’s vine country will be a “drawcard” for international researchers, says MJ Loza.
On a fine March morning, Nick Mills walks down a row at Rippon, tasting grapes a safe distance from his team, armed with sanitiser and a walkie-talkie...
A blind tasting of 48 2018 Syrahs from around New Zealand showed the country’s best can compare with their Rhône counterparts, says Maxime Cavey of Hawke’s Bay Winegrowers.
A new research project will help inform vineyard recovery strategies following hail, after three separate events hit New Zealand vineyards last spring.
Cellar door staff can learn a lot from a little undercover shopping, says Brent Pilcher, Pernod Ricard Winemakers’ National Brand Homes Manager.
The small, intense berries of Marlborough’s 2019 Pinot Noir vintage were a blessing for some and a blow for others.
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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.
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The Bragato Research Institute has joined a research initiative studying the global market potential of regenerative agriculture.
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The Chinese word for crisis combines the characters for danger and opportunity, says Cloudy Bay’s Estate Director Yang Shen.