With roughly 72,000 tons of grapes dropped from New Zealand vineyards each summer, the wine industry could be tapping into a verjuice income stream, says a sensory expert.

The Blind Tasting 2022 highlighted the “sweet spot” behind New Zealand viticulture, from Northland through to Central Otago.

The 2022 vintage in Gisborne was a “perfect storm”, with big yields, heavy rain on ripening fruit, and a Covid-19 wave that slammed the vineyard and winery workforce.

New Zealand strong wool could bring a bounce back into soft upholstery – and woolgrowers’ bank accounts – through a new project seeking an alternative to synthetic fillers.

New Zealand strong wool could bring a sustainable bounce back into soft upholstery – and woolgrowers’ bank accounts – through a new project seeking an alternative to synthetic fillers.

Geoff Wright always planned to produce organic wine, wanting to make the best product he could while protecting his soil, family, workers, and the next generation on the land.

A new study has found that dairy farmer investment in composting shelters is being driven largely by a desire to tackle environmental challenges, improve animal welfare, provide labour efficiencies and better working conditions for staff.

When Craig Wiggins stepped into the health and wellbeing space, little did he know that a few short years later he would be travelling the length and breadth of the country and saving lives.

Central Otago has pulled out the stops for a celebration of the region's wine, food, people and places.

Being able to pay a return to farmer shareholders for the first time in four years is down to a team effort, says Farmlands chief executive Tanya Houghton.