Richard Hemming.

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.

Hail damage in Hawke’s Bay vineyard.

A new research project will help inform vineyard recovery strategies following hail, after three separate events hit New Zealand vineyards last spring.

Cellarbration

Cellar door staff can learn a lot from a little undercover shopping, says Brent Pilcher, Pernod Ricard Winemakers’ National Brand Homes Manager.

 
Dave Clouston amid Syrah, one of the varieties used in the Two Rivers Rosé.

The small, intense berries of Marlborough’s 2019 Pinot Noir vintage were a blessing for some and a blow for others.

 
From left Professor Eric Le Ru (founder and inventor), Dr Matthias Meyer (CTO of MaramaLabs) and Dr Brendan Darby.

Two PhD students from Victoria University have developed a machine that could change the face of winemaking in New Zealand.

Mud House winemaker Cleighton Cornelius.

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.

Simon Gourley. Photo: Kate Roberg Photography.

For the second year running an emerging leader from Central Otago has taken out the national title of Bayer Young Viticulturist of the Year.

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.

Humans are supposed to be the most intelligent species on the planet. How then do you explain that the average human attention span is only eight seconds?

What is less than two centimetres long, loves to work during winter, has a hunger for animal poo and could be handy for grape growers?

Could pesticides and genetically engineered food be causing rising health issues in children?

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