Not a day goes by that Awatere Valley grape grower Andy Peter doesn’t think fondly of his father, who firmly believed in succession.
“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.
Succession plans are all very good and well, but it's important that people are the "right fit" when it comes to taking on responsibilities, says Jane Hunter.
Christine and Dave Macdonald admit it was a romantic whim to name Bladen for their children Blair and Deni.
Sam and Mandy Weaver always hoped their sons Jack and Ben would join them at Churton.
Succession is one of the biggest challenges faced by family businesses, including those in wine, says WK Business Advisor Hamish Morrow. “Often, starting the conversation is the hardest aspect.”
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.
Arabella Waghorn once felt awkward about joining the family business in Marlborough, suspecting people would consider her a “spoilt brat”.
Sustainability measures have become part of the WineWorks culture, says Anthony Barnes, in a series celebrating Sustainability Guardians.
When Rylee Adams drove a gondola in the 2020 vintage, she was more interested in the cadence of the motor than the surrounding vines.
More than any other single person, Frank Yukich changed our sector to the internationally respected force it is today.
Growing great grapevines is a complex business, says New Zealand’s 2020 Corteva Young Viticulturist of the Year.
Ben Tombs grew up surrounded by Marlborough vines, but says his career in wine began “purely by luck”.
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.
There’s a good yarn behind 5Forests, and it’s far more literal than most.
Greg Lane grew up in Adelaide, surrounded by friends in the wine industry.
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.
Balancing a life of wine with a passion for conservation comes naturally to Ata Rangi’s Clive Paton, who spends mornings at his Martinborough winery and afternoons in his native forest.
When she was younger, all Penelope Naish wanted was a job in the city.
As the wine world pivots through Covid-19, Misha Wilkinson prefers to pirouette.
One of New Zealand’s smallest wineries is going through huge growth, thanks to its new North American owners.
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