Michelle and Andy Peter

Not a day goes by that Awatere Valley grape grower Andy Peter doesn’t think fondly of his father, who firmly believed in succession.

Annie, James and Sam Milton.

“We have an expression that unless you have dirt under your fingernails, you’ll never know how to grow a vine,” says James Millton from his eponymous Gisborne vineyard. 

Nick Mills

Pull the thread of family succession at Rippon, and you’ll find yourself at Wānaka Station in 1912, with its new owner Percy Sargood. Follow it even further, to 1895, and you’ll find the enterprising Dunedin merchant at a seminar given by viticulturist Romeo Bragato, perhaps seeding the idea of wine in the arid climes of Central Otago.

Libby and Arabella Waghorn.

Arabella Waghorn once felt awkward about joining the family business in Marlborough, suspecting people would consider her a “spoilt brat”.

Anthony Barnes

Sustainability measures have become part of the WineWorks culture, says Anthony Barnes, in a series celebrating Sustainability Guardians.

Ruby Andrew with her dog Annie.

When the New Zealand wine industry wants to translate technical data and scientific language into plain English, they tend to call on Ruby Andrew.

There’s a silver lining to the delayed opening of The Canyon at Tarras Vineyards this summer, with a new partnership formed with Wanaka-based catering company Morsel, to open a restaurant at the venue.

Climate change is likely to impact on the regionally distinct microbial communities in New Zealand vineyards and wineries, says PhD student Jess Ryder.

Fabian Yukich is a wine industry stalwart, an environmental champion and a pretty decent concrete layer. In the first of a series celebrating Sustainability Guardians, Sophie Preece talks to the Chair of New Zealand Winegrowers’ Environment Committee.

The Covid crisis has helped sharpen focus on employee wellbeing, says a wine industry health and safety consultant.

As the wine world pivots through Covid-19, Misha Wilkinson prefers to pirouette.

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