It is rare for a winemaker to have the intimate knowledge of the vines that Greystone’s Dominic Maxwell has.

Deep in the heart of Hawke’s Bay lies the country’s oldest winemaking property – Te Mata Estate.

Up until now, we have covered what some of the experts see the New Zealand wine industry looking like by the time this magazine reaches its 200th issue. But what of the next generation of industry stalwarts?

Lovers of Hawke’s Bay Syrah won’t be surprised to learn that the region has beaten France at its own game, in an international blind tasting of the variety.

It’s a sunny mid winter day in one of New Zealand’s smallest wine regions when Hiro Kusuda talks about his newest vineyard acquisition.

When Philip Manson began working for New Zealand Winegrowers he knew very little about wine.

Ask many Central Otago winemakers and enthusiasts about the grape variety they wish was planted in greater quantity, and you will invariably hear Chardonnay.

Highly regarded as a research scientist, Petra King is exceptional and perhaps unique for having crossed what is commonly perceived to be a gender divide.

The four energies that go into creating terroir are well renowned. They are; geological, climatic, vine and human.

If he had known how long it would take to gain the wine world's highest qualification, Stephen Wong may never have embarked on the nine-year journey.