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.
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.
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.
A new guide by the NZ Wine Packaging Forum offers advice on creating the perfect wine label.
A Marlborough winery is attempting to replace sulphur dioxide (SO2) from their organic Sauvignon Blanc with green tea.
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).
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.
» Latest Print Issues Online
Editorial
Evolve & survive
At Boneline in Waipara, Paul Goodege ferments grapes grown on the fossils of dinosaurs, the bones of moa, and a…
A strange new world — Editorial
I wrote four COVID-19 story intros in a week, before realising it was a fool’s game.
Popular Reads
Breaking through the cloud
Two PhD students from Victoria University have developed a machine that could change the face of winemaking in New Zealand.
Sustainability key to Bragato Research winery
The Bragato Research Institute is breaking ground in terms of its research winery.
COVID-19: NZ's wine industry reacts to the pandemic
On a fine March morning, Nick Mills walks down a row at Rippon, tasting grapes a safe distance from his…