Chris Scott

Chris Scott was driven by boredom when he picked up his dad’s copy of the Cuisine New Zealand Wine Annual in the 1990s.

Sarah-Kate Dineen holding the Heritage Rosebowl trophy at the 2023 National Wine Awards Aotearoa New Zealand.

You'd be hard-pressed to find a more glee-rich photo than that of Sarah-Kate Dineen holding the Heritage Rosebowl trophy at the 2023 National Wine Awards Aotearoa New Zealand.

Brian Shaw and Alan Brady. Photo Credit: Rachael McKenna.

When two Northern Irishmen born 50 years and 50-ish kilometres apart from each other fall for the same beguiling grape, 20,000km from home in Central Otago, the only decent thing to do is become firm friends. Claire Finlayson talks to Alan Brady and Brian Shaw about a company that’s name is a nod to their collective pluck.

James Healy

"The Marlborough wine industry has been extremely kind to me," says James Healy, 32 years after he pulled up in an iridescent green Holden Premier packed with his family and belongings.

Sukhpreet Kaur Gill

Sukhpreet Kaur Gill is inspired by the amazing things that you can do with chemistry, including studies that can be applied in real life – such as wine.

Wilco Lam is sitting in the sun dappled courtyard at the Porters Pinot winery on the main road into Martinborough as we talk about his life in wine, travel, and walking, and how a connection between all three led him to New Zealand.

For young wine professionals who have been mentored by Cath Archer, it is her wine industry knowledge, leadership expertise and branding experience that impresses them the most. But it was food that led her to a career in wine.

Tristan van Schalkwyk was already studying viticulture when Ford vs Ferrari hit cinemas in 2019. But watching it convinced him he’d chosen the right field, having considered a wide array of careers and courses on leaving school.

Five 'Pinot Pioneers' have been recognised for their groundbreaking work in Martinborough, helping transform a rural farming community in today's "dynamic and vibrant vine village".

Jack Muir has adapted a mathematical model designed for the dairy industry to help him model the precipitation of calcium tartrate crystals in wine.

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