When temperatures consistently run above average it can come as a bit of a shock when a cold spell finally arrives.
New Zealand winemakers are increasingly matching fermentation options with the potential of their grapes and “the needs of the wine they are creating”, says Fermentis Director of Sales Jo Pitt.
In an industry where succession stories are an enduring tradition, the Besamusca family has tapped into intergenerational talent to offer layered and accessible data to vineyard operations.
The complete electrification of horticulture, viticulture and farming is inevitable, says Mike Casey from his Central Otago cherry orchard, which runs on sunshine and sells power back to the grid.
Felton Road produces two distinctly different single vineyard Pinot Noirs from two relatively close Bannockburn vineyards, both farmed biodynamically. Ziyu Li, from Lincoln University’s Department of Wine, Food and Molecular Biosciences, has been exploring the distinctive sensory profiles of these wines, along with their chemical differences, by considering the individual sites, rootstocks, soils and rhizosphere microbes. In this Q&A, Ziyu takes us from land to lab to explain her work.
A large part of the Marlborough Research Centre’s success over the past 40 years is the communication carried out by those that worked there, a leading scientist says.
Auckland University PhD candidate Gillean Miller won the best student presentation prize at the inaugural New Zealand Wine Centre Scientific Research Conference late last year, capturing attention and accolades for her research into the biogenesis of gamma-nonalactone during winemaking. She shares some insights into her work and its importance to the wine industry.
In Braden Crosby’s many years as a winemaker and viticulturist in the Wairarapa, he enjoyed the mix of practical, applied research at Grape Days events, “with a little blue sky added for future reference”.
New Zealand's wine industry is “severely lacking in any diversity”, says the head of a research programme working to secure a repository of grapevine genetics, including disease resistant vines.
Harvesters weighing fruit in situ, digital dashboards with real time data, live map scheduling, and a sonic bird scarer cruising on a robot.
In this biosecurity article, I touch on four subjects of recent interest: the new New Zealand Winegrowers (NZW) Biosecurity Contractor Resources, a Brown Marmorated Stink Bug update, a Xylella Action Group update, and the Forest Biosecurity Conference.
Following the New Zealand government’s introduction of Freshwater Farm Planning regulations last August, local authorities are now activating them on a region-by-region basis out to the end of 2025.
Recently I have been studying inversion patterns during cold nights across parts of inland Australia.
The new year signals with the hum of activity ramping up on the vineyard and in the winery, as vintage 2024 gets underway.
When a biosecurity incursion is identified, many things need to be done very quickly in order to stop the spread and eradicate a new invasive pest or disease before populations grow to a level where eradication is no longer a feasible option.
Helping members navigate the upcoming Regulations
Surprisingly awesome, says James Dicey when asked about the Central Otago outlook for Vintage 2024.
The Bragato Research Institute Research Winery has helped Marlborough's Loveblock winery refine the use of oenological tannins, specifically tannin extracted from green tea.
When Peggy Tsai’s horticulture degree took her to one of the few wineries in Taiwan, it set her on a path to “winederland”.
Growing a wine career amid wildfires, typhoons and significantly late harvests helped Steph Madox land on a research topic to complete her wine degree.
The inaugural New Zealand Wine Centre Scientific Research Conference was designed “by researchers for researchers”, says co-organiser Dr Stewart Field, Viticultural Researcher at Nelson Marlborough Institute of Technology .
In November last year, New Zealand Trade and Enterprise ran a webinar on wine market opportunities in Japan, South Korea and Singapore. Kylie Archer, Trade Commissioner Japan, offers some insights into these three markets, now and into the future.
Where better to hold a Women in Wine national networking event than Kate Sheppard House?
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