Former president of the New Zealand Grapegrowers’ Association Kevyn Moore has been devoting much of his ‘retirement’ to researching and writing a biography about Romeo Bragato, the feted founding father of New Zealand’s viticulture industry.

Payroll can be the single largest overhead for many businesses in the wine industry. Using gut feeling or “the grapevine” to determine remuneration levels is one thing, but reputable market data ensures employers make an informed decision about what they should pay their staff.

Vintage 2015 was 27 percent down on last year, and while wineries may be bemoaning the small yields they certainly aren’t unhappy about the quality.

He is renowned in New Zealand wine circles, not only for instigating the very first Pinot Noir Celebration, but also for being the face of Palliser Estate Wines of Martinborough.

As New Zealand’s vineyards gain in age, the risk of them being affected by trunk disease increases.

Has herbicide resistance led to a breed of super weeds? That was one of the questions being asked at the recent NZW Grape Days.

At the recent Organic and Biodynamic Winegrowing Conference, Dr Charles Merfield from BHU Future Farming Centre, described nitrogen as “the joker in the pack” of 92 elements.

Just where in the world does New Zealand wine stand organically? As Organic Winegrowing New Zealand (OWNZ) heads towards their target of 20 percent of the country’s vineyards being organically certified by 2020, how much do we need to grow?

If there is one issue that has got growers scratching their heads – it is the influx of powdery mildew. Most regions in New Zealand suffered from it this year, some more than others. 

My  family lives in the middle of our vineyard, so the vineyard environment is also our environment, it is also our winery environment, our restaurant and cellar door environment.