New trait development work is well underway in Beef + Lamb New Zealand’s Informing New Zealand Beef (INZB) programme focusing on three areas - body condition scoring, udder scoring and fertility.

It’s a blue-skied, post-frost Central Otago morning as Owen Calvert drives through Bendigo and up to Tarras.

Venita Simcox has come a long way since she tried her first red wine – a 1982 Château Margaux – and hated it.

A Hamilton-based dairy company has been fined $420,000 for misleading customers about the origin of some of their dairy products.

A self-confessed “nerd” with a penchant for policy and a passion for sociology has been recognised for his commitment to New Zealand’s wine industry.

The Wine Business Forum provided timely discussions as wine companies face market headwinds in New Zealand and abroad.

Veterinarians for Animal Welfare Aotearoa (VAWA) is unhappy about National's proposal to reinstate live animal exports if it became the government.

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.

When findings from the New Zealand Winegrowers Pinot Noir project suggested the term ‘green/herbaceous’ could have negative quality associations, there was a call for investigation into the ambiguous description.

"Wine language has become old-fashioned and outdated, meaning that we are no longer communicating effectively about wine in a world where modern trends are important."