Labour constraints have put pressure on pruning this season, with experienced crews of Recognised Seasonal Employer workers shut out by border closures.
Hundreds of Pacific Islanders stranded in Central Otago during the Covid-19 lockdown may be facing a long wait until they can safely return home.
“Aged wine” may have an alternative meaning in future, as researchers learn more about how individuals process and perceive aromas while tasting wines.
No alcohol wine is a “niche within a niche” but a growing opportunity for New Zealand wine companies, says New Zealand Lighter Wines manager Dr David Jordan.
Cloudy Bay’s 2020 harvest is well underway, but Mark Lovegrove is more interested in harakeke and grasses than harvesters and gondolas.
A new research winery in the heart of New Zealand’s vine country will be a “drawcard” for international researchers, says MJ Loza.
On a fine March morning, Nick Mills walks down a row at Rippon, tasting grapes a safe distance from his team, armed with sanitiser and a walkie-talkie...
A blind tasting of 48 2018 Syrahs from around New Zealand showed the country’s best can compare with their Rhône counterparts, says Maxime Cavey of Hawke’s Bay Winegrowers.
A new research project will help inform vineyard recovery strategies following hail, after three separate events hit New Zealand vineyards last spring.
Cellar door staff can learn a lot from a little undercover shopping, says Brent Pilcher, Pernod Ricard Winemakers’ National Brand Homes Manager.
The small, intense berries of Marlborough’s 2019 Pinot Noir vintage were a blessing for some and a blow for others.
The Bragato Research Institute is breaking ground in terms of its research winery.
Two PhD students from Victoria University have developed a machine that could change the face of winemaking in New Zealand.
The importance of cellar doors can never be underestimated.
It was a case of family owned wineries taking out the top trophies at this year’s New Zealand Wine of the YearTM.
Two hundred years ago, the very first grape vines were planted into New Zealand soils by Reverend Samuel Marsden at the Church Mission Society in Kerikeri.
Mud House Wines may not be the first or the only winery in New Zealand to develop a kosher wine, but they are probably the largest company to do so.
Viticulturist Richard Smart explains the growing threat to Marlborough’s wine industry: trunk disease.
For the second year running an emerging leader from Central Otago has taken out the national title of Bayer Young Viticulturist of the Year.
Our growing world needs more food production than ever — yet it will have to be produced with less water and land, and there will be more consumer backlash.
The year 2050 was mentioned often in this year’s Bragato Conference.
One of the sellout sessions at Bragato was Let’s Talk Plant Breeding.
New Zealand Winegrowers (NZW) was part of a small delegation that recently visited the beautiful country of Georgia, in the Caucasus region between Europe and Asia.
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Breaking through the cloud
Two PhD students from Victoria University have developed a machine that could change the face of winemaking in New Zealand.
Sustainability key to Bragato Research winery
The Bragato Research Institute is breaking ground in terms of its research winery.
COVID-19: NZ's wine industry reacts to the pandemic
On a fine March morning, Nick Mills walks down a row at Rippon, tasting grapes a safe distance from his…