Five years after starting their journey towards BioGro certification, Central Otago’s Amisfield has been named Organic Winery of the Year in the NZ Organic Wine awards.
An appetite for low alcohol wine is driving technology changes in New Zealand’s wine industry, says Vintech Pacific Wine Technologies Managing Director Guy Rutledge.
A machine-learning algorithm could help change the face of New Zealand Pinot Noir, by offering data-based decisions for optimal Pinot production.
Bragato Research Institute has signed an agreement on behalf of the wine industry to participate in the $27 million Lighter Touch Programme, alongside other industries including kiwifruit, onions and citrus.
Covid-19 has seen a surge in sales of New Zealand wine, with July exports up 23 percent on the previous year.
As wineries enter the spring season, many opening cellar doors after a period of Covid-19 closure, the mood appears one of cautious optimism.
A bout of “dumpster diving” was one of the first priorities for a Marlborough Winery Waste group established in June 2018, says Bridget Ennals.
There’s new evidence that hemp growing amid grapevines may boost the diversity of native yeasts in the resulting wines.
Large and small companies are seeking strategies to reduce their water use and impact on the environment and to mitigate risk in drought years.
Having soil as a sustainability focus for New Zealand wine is “justified, deserved and probably overdue”, says James Dicey of Grape Vision in Central Otago.
A major New Zealand wine company is digging into regenerative agriculture, with the launch of an 8-hectare vineyard trial in Marlborough.
Harvest is a family affair at Domaine Thomson.
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.
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.
New Zealand Winegrowers has made a commitment to the industry becoming net carbon-zero ahead of the Government’s 2050 deadline.
A New Zealand wine company is planting more than 150,000 native trees and plants in and around its Martinborough vineyards, with 100,000 plants to go in this winter alone.
New Zealand Winegrowers has ramped up its sustainability goals, with a raft of new and improved measures to safeguard our “planet, people and profit”, says General Manager Sustainability Dr Edwin Massey.
One of Germany’s renowned wine regions is under threat because of climate change.
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Editorial
Perfect pivots — Editorial
Misha Wilkinson’s description of “pirouetting” through Covid-19 seems apt, given the industry’s need to stay on its toes throughout this…
Save our soils — Editorial
There’s been something of a makeover in New Zealand vineyards in recent years, as the clean-cut look of sprayed rows…
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Adapt & thrive
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.
Danger & opportunity
The Chinese word for crisis combines the characters for danger and opportunity, says Cloudy Bay’s Estate Director Yang Shen.