Industry

The German Riesling connection

Joelle Thomson tells the story of how the Giesen brothers bought a vineyard in their homeland on the Mosel River.

Take stewardship of glass recycling

A young Marlborough producer is encouraging government and the New Zealand wine industry to take ownership of their glass recycling, before they are forced to.

A success story

In just two and a half years the New Zealand Winegrowers’ Women in Wine initiative has grown in stature both here at home and internationally.

Perfect labels

A new guide by the NZ Wine Packaging Forum offers advice on creating the perfect wine label.

Green tea instead of Sulphur

A Marlborough winery is attempting to replace sulphur dioxide (SO2) from their organic Sauvignon Blanc with green tea.

Scott Henry trellising, the way forward?

For 40 years Dr Richard Smart has been cajoling New Zealand grape growers to look past Vertical Shoot Positioning (VSP) trellising, in favour of Scott Henry (SH).

A Saint, a Pope and a grapevine

As New Zealand’s wine industry celebrates its 200th year, Dr Richard Smart provides us with a story that links New Zealand wine to the Vatican.

Raising the bar on NZ Pinot

Changes are afoot for New Zealand’s next Pinot Noir Celebration. Tessa Nicholson looks at how organisers are raising the bar.

Pruner to represent NZ

It is 19 years since Kerry Hammond completed his viticulture diploma, and in that time he has probably pruned tens of thousands of vines.

A NZ success story

A company that is changing the face of vineyards here in New Zealand has just recently taken out the Supreme Awards at the Wellington Gold Awards and the Global Gold Award for exports.

Going with the flow to combat trunk disease

Unimpeded sap movement is crucial for a healthy vine, but often foiled by pruning techniques, says Simonit & Sirch master pruner Mia Fischer.

Board implements changes

The PwC Strategic Review last year offered a number of recommendations presented to the New Zealand Winegrower’s Board.

Green tea instead of Sulphur

A Marlborough winery is attempting to replace sulphur dioxide (SO2) from their organic Sauvignon Blanc and replace it with green tea.

Our oldest winery

Mission Estate Winery was established in 1851 by pioneering French Missionaries, making it New Zealand’s oldest winery with a fascinating past.

Going underground

The arguments advocating against sub surface irrigation are often over played, with the benefits ignored.

Improving our readiness for Pierce’s Disease

Throughout northern California wine producers have dealt with Pierce’s Disease, caused by the bacterial pathogen Xylella fastidiosa, for over a century.

Lessons to be learned from the apple industry

In 2000 the New Zealand apple industry was brought to its knees due to mealybug infestation and the inability of insecticides alone to deal with them.

A New Zealand Time Wine

The term Edelzwicker may not be familiar to many New Zealanders, but it has a long and proud heritage that dates back to 1644.

At the biennial Cawthron Marlborough Environment Awards, Pernod Ricard Winemakers took out the Wine Industry’s top award. Tessa Nicholson looks at why the judges were so impressed with the company’s environmental ethos.

Aged Sauvignon Blanc

Why is Sauvignon Blanc seldom given the chance to age?

Hemp among the vines

Could hemp help New Zealand's wine industry?

The question of business models

One of the questions the PwC Strategic Review asked during its study of the New Zealand wine industry, was centered on business models.

Avoid the slippery downward spiral

Plant & Food Research’s Vaughn Bell has seen a lot of mealybugs in his time, but even he was stunned to see photos of infestations in Marlborough this past vintage.