Winelord has broadened its realm.
Environmental champions step up to challenge.
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.
The soil food web can be thought of as the soil biome.
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.
With its stainless steel egg fermenter, long line of world-first tanks, customised ferment probes and automated cleaning station, New Zealand’s new research winery is a breeding ground for innovation.
Seifried Estate’s 2019 Sauvignon Blanc is so laden with award stickers, it looks set to topple over.
China will soon become the second-largest consumer of wine in the world — but what varieties do they like to drink?
A glimpse into the most internationally-accalimed wine region in China, Ningxia.
Vintage 2018 was a perfect storm for Villa Maria in Hawke’s Bay, with autumn rain forcing harvest, while cellar hands dodged teams of tradespeople.
Joelle Thomson tells the story of how the Giesen brothers bought a vineyard in their homeland on the Mosel River.
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