One of Germany’s renowned wine regions is under threat because of climate change.
With its stainless steel egg fermenter, long line of world-first tanks, customised ferment probes and automated cleaning station, New Zealand’s new research winery is a breeding ground for innovation.
Seifried Estate’s 2019 Sauvignon Blanc is so laden with award stickers, it looks set to topple over.
China will soon become the second-largest consumer of wine in the world — but what varieties do they like to drink?
A glimpse into the most internationally-accalimed wine region in China, Ningxia.
Vintage 2018 was a perfect storm for Villa Maria in Hawke’s Bay, with autumn rain forcing harvest, while cellar hands dodged teams of tradespeople.
Joelle Thomson tells the story of how the Giesen brothers bought a vineyard in their homeland on the Mosel River.
A young Marlborough producer is encouraging government and the New Zealand wine industry to take ownership of their glass recycling, before they are forced to.
In just two and a half years the New Zealand Winegrowers’ Women in Wine initiative has grown in stature both here at home and internationally.
A new guide by the NZ Wine Packaging Forum offers advice on creating the perfect wine label.
A Marlborough winery is attempting to replace sulphur dioxide (SO2) from their organic Sauvignon Blanc with green tea.
For 40 years Dr Richard Smart has been cajoling New Zealand grape growers to look past Vertical Shoot Positioning (VSP) trellising, in favour of Scott Henry (SH).
As New Zealand’s wine industry celebrates its 200th year, Dr Richard Smart provides us with a story that links New Zealand wine to the Vatican.
Changes are afoot for New Zealand’s next Pinot Noir Celebration. Tessa Nicholson looks at how organisers are raising the bar.
It is 19 years since Kerry Hammond completed his viticulture diploma, and in that time he has probably pruned tens of thousands of vines.
A company that is changing the face of vineyards here in New Zealand has just recently taken out the Supreme Awards at the Wellington Gold Awards and the Global Gold Award for exports.
Unimpeded sap movement is crucial for a healthy vine, but often foiled by pruning techniques, says Simonit & Sirch master pruner Mia Fischer.
The PwC Strategic Review last year offered a number of recommendations presented to the New Zealand Winegrower’s Board.
A Marlborough winery is attempting to replace sulphur dioxide (SO2) from their organic Sauvignon Blanc and replace it with green tea.
Mission Estate Winery was established in 1851 by pioneering French Missionaries, making it New Zealand’s oldest winery with a fascinating past.
The arguments advocating against sub surface irrigation are often over played, with the benefits ignored.
Throughout northern California wine producers have dealt with Pierce’s Disease, caused by the bacterial pathogen Xylella fastidiosa, for over a century.
In 2000 the New Zealand apple industry was brought to its knees due to mealybug infestation and the inability of insecticides alone to deal with them.
The term Edelzwicker may not be familiar to many New Zealanders, but it has a long and proud heritage that dates back to 1644.
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Green tea instead of Sulphur
A Marlborough winery is attempting to replace sulphur dioxide (SO2) from their organic Sauvignon Blanc and replace it with green…
Mechanisation new for the US
The impetus behind developing the Klima stripper back in 2007 was a continual lack of labour during the pruning season.
End of a great year — Editorial
The past 12 months have been full on for the New Zealand wine industry.