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.
Changes are afoot for New Zealand’s next Pinot Noir Celebration. Tessa Nicholson looks at how organisers are raising the bar.
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 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.
Unimpeded sap movement is crucial for a healthy vine, but often foiled by pruning techniques, says Simonit & Sirch master pruner Mia Fischer.
The PwC Strategic Review last year offered a number of recommendations presented to the New Zealand Winegrower’s Board.
A Marlborough winery is attempting to replace sulphur dioxide (SO2) from their organic Sauvignon Blanc and replace it with green tea.
Mission Estate Winery was established in 1851 by pioneering French Missionaries, making it New Zealand’s oldest winery with a fascinating past.
The arguments advocating against sub surface irrigation are often over played, with the benefits ignored.
Throughout northern California wine producers have dealt with Pierce’s Disease, caused by the bacterial pathogen Xylella fastidiosa, for over a century.
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.
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.
Why is Sauvignon Blanc seldom given the chance to age?
Could hemp help New Zealand's wine industry?
One of the questions the PwC Strategic Review asked during its study of the New Zealand wine industry, was centered on business models.
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.
Ignore trunk disease at your peril, is the message that came from Mark Sosnowski at the recent NZW Grape Days.
One aspect of the Pinot Noir Programme is taking a reductionist approach to conduct research on individual berries and is set to make scientific history.
With funding of $10.3 million, the five-year Pinot Noir research programme is already breaking ground in terms of knowledge of this fickle grape and capricious wine.
We in New Zealand can thank our lucky stars that the pests we have to deal with in our vineyards are limited to birds, rabbits and grass grubs. Spare a thought for our counterparts in Canada.
With 1300 ha, Chile’s Emiliana Vineyard is the world’s largest organic and biodynamic wine producer. Tessa Nicholson discovers that going organic on a large scale means you have to get past all the reasons not to.
This is the third Organic and Biodynamic Winegrowing Conference Tessa Nicholson has attended. And given the success, it is unlikely to be her last.
Twenty years on from the very first New Zealand Pinot Noir Celebration the event that has been labelled as the Best Pinot Party in the World, is set to celebrate a milestone.
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