Data from February 2025 shows volumes of bulk wine exports exceeded packaged wine.
The timing is perfect for the opening of the Marlborough Inland Port, with a surge in bottled wine leading up to the 2025 harvest, says QuayConnect General Manager Jaron McLeod.
New Zealand's wine industry is facing an increasingly uncertain and unpredictable outlook, says New Zealand Winegrowwers (NZW) Board Chair Fabian Yukich.
Pinot Noir might be dwarfed by Sauvignon Blanc in New Zealand sales data, but in high end hospitality it's king, says Master of Wine Stephen Wong.
The wine industry needs to stop "clinging to the debris of 'fine wine'" and instead speak in a language future customers can relate to, Nigel Greening told attendees at Pinot Noir New Zealand 2025.
When Dan Sims launched Pinot Palooza in 2012, he was well aware of the narrative that young people were eschewing wine and the industry was on the verge of collapse.
Regenerative agriculture is gaining traction worldwide, and New Zealand wine producers are increasingly embracing its principles.
Pinot Noir New Zealand 2025 brought together local and international Pinot lovers to celebrate New Zealand's flagship red variety.
Fifteen premium Marlborough wineries have found a home away from home in the region, with a shared cellar door in the heart of wine country.
Cloudy Bay welcomed 40 guests from global markets to Marlborough in February, for the release of its 40th vintage Sauvignon Blanc.
After 11 years tasting and blending New Zealand Sauvignon Blanc from his home in Ireland, talk show superstar Graham Norton got up close and personal for Marlborough's 2025 vintage, joining Invivo Wines' founders Tim Lightbourne and Rob Cameron in the Awatere Valley.
A “giant” of New Zealand’s wine industry was farewelled in February, with the passing of Peter Babich, aged 92.
Having 30% of Central Otago's vineyard area certified organic is "a true testament to the passion and dedication of growers", says Carolyn Murray, General Manager of the Central Otago Winegrowers Association.
Te piko o te māhuri, tērā te tipu o te rākau; The way in which the young sapling is nurtured determines how the tree will grow.
B-Corp Certification is evidence that The Coterie practices protect, nurture and support its place and people, says Rhyan Wardman, Managing Director of the boutique winemaking facility in Marlborough.
A new social enterprise to repay the sacrifice of seasonal workers represents chicken feed for Allain Liu-Vitivae - in all the right ways.
Huntress, Novum, and The Marlborist embody an evolution of small producers in New Zealand.
Winemaking begins with intention, says Central Otago's Jen Parr, both winemaker at Valli and a consultant.
The concept of single vineyard wines has become fundamental to Pinot Noir, largely due to the Cistercian Burgundian model.
On the cusp of Pinot Noir New Zealand 2025, to be held in Christchurch Ōtautahi 11-13 February, Emma Jenkins MW reflects on the current state of New Zealand Pinot Noir and where it could and should be heading.
Nick Pett is Committee Co-chair for the Organic & Biodynamic Winegrowing Conference, taking place in Marlborough from 16-18 June.
Marie Cundari is Senior Director of New World Wines in the Ontario Liquor Control Board, one of the world’s largest buyers and retailers of alcoholic beverages. In the lead up to a visit to New Zealand in February, as a guest of New Zealand Winegrowers, she shares some insights into…
The growing trend for authentic and sustainable purchases aligns well with New Zealand wine. According to new research released by New Zealand Winegrowers (NZW) in its third wave of Brand Health Tracking, the trend has generally increased in importance for all markets measured by IWSR.
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