Seven vineyards, in Hawke’s Bay and Canterbury, are taking part in a new biosecurity research project examining the presence of potential insect vectors of Xylella fastidiosa, the bacterium which causes Pierce’s disease of grapevines, in vineyards and the adjoining natural vegetation.
Martinborough’s wine industry is known for its small size and big profile, but three of its best-known wineries have significant expansion plans.
A recent study supports the use of weedmat for undervine weed suppression in stony soils.
David Armour has joined the BRI as Research Programme Manager.
The former Chief Executive of Nelson’s Cawthron Institute has joined the Bragato Research Institute Board of Directors.
Unless you have been living under a rock, you will have seen the Labour Party take with some ease the majority of seats in Parliament, able to govern on its own but also with a "Cooperation Agreement" with the Green Party.
A technical journal edited by Plant and Food Research scientist Damian Martin has won an International Organisation of Vine and Wine award 2020.
Five years after starting their journey towards BioGro certification, Central Otago’s Amisfield has been named Organic Winery of the Year in the NZ Organic Wine awards.
An appetite for low alcohol wine is driving technology changes in New Zealand’s wine industry, says Vintech Pacific Wine Technologies Managing Director Guy Rutledge.
In June this year, a specialist report (commonly referred to as “the Randerson Report”) was released recommending the repeal of the Resource Management Act 1991 (RMA).
A machine-learning algorithm could help change the face of New Zealand Pinot Noir, by offering data-based decisions for optimal Pinot production.
Bragato Research Institute has signed an agreement on behalf of the wine industry to participate in the $27 million Lighter Touch Programme, alongside other industries including kiwifruit, onions and citrus.
Covid-19 has seen a surge in sales of New Zealand wine, with July exports up 23 percent on the previous year.
As wineries enter the spring season, many opening cellar doors after a period of Covid-19 closure, the mood appears one of cautious optimism.
Winelord has broadened its realm.
Environmental champions step up to challenge.
A bout of “dumpster diving” was one of the first priorities for a Marlborough Winery Waste group established in June 2018, says Bridget Ennals.
There’s new evidence that hemp growing amid grapevines may boost the diversity of native yeasts in the resulting wines.
The soil food web can be thought of as the soil biome.
Large and small companies are seeking strategies to reduce their water use and impact on the environment and to mitigate risk in drought years.
Having soil as a sustainability focus for New Zealand wine is “justified, deserved and probably overdue”, says James Dicey of Grape Vision in Central Otago.
A major New Zealand wine company is digging into regenerative agriculture, with the launch of an 8-hectare vineyard trial in Marlborough.
Harvest is a family affair at Domaine Thomson.
Five years after the completion of the Organic Focus Vineyards project, Rebecca Reider reports back on soil monitoring and success stories.
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