"I definitely feel that I'm growing," notes Nicholas Brown, when asked to reflect on his two-decade winemaking career, with the past 15 years at North Canterbury's Black Estate.

The Covid-19 vintage of 2020 and labour-tight chaser of 2021 were merely a warm-up for 2022, with Omicron's peak running in painful parallel to harvest.

"The most excellent wine is one which has given pleasure by its own natural qualities, nothing must be mixed with it which might obscure its natural taste,” proposed Roman agricultural writer, Columella.

Hayden Johnston’s journey in the wine industry began 18 years ago, literally by accident.

Phosphorus deficiency is now becoming a common problem, explains managing director of Agvance Nutrition, Chris Balemi.

Becoming Neudorf’s General Manager two weeks before the Covid-19 lockdown seems like “a pretty good hospital pass”, says Todd Stevens, acknowledging a few grey hairs from vintage 2020.

Five years after the completion of the Organic Focus Vineyards project, Rebecca Reider reports back on soil monitoring and success stories.

A young Kiwi, Los Angeles-based, filmmaker has made good use of the lockdown period to help farmers battling with mental health issues.

Wine as medicine has a long and interesting history, as Lee Suckling reports.

There is no need to introduce Dr Mike Trought when he appears as a speaker at a wine conference.