Premature oxidation (premox) is a scourge that has affected white Burgundy since the mid-90s. It needs to be distinguished from natural oxidation, which occurs in all wines over a long period.
Misha Wilkinson’s description of “pirouetting” through Covid-19 seems apt, given the industry’s need to stay on its toes throughout this pandemic.
I am in the process of compiling a list of things that should never be attempted.
After a 20-year closure trial, Trinity Hill has switched its entire wine rage to screwcaps.
There’s been something of a makeover in New Zealand vineyards in recent years, as the clean-cut look of sprayed rows and boundaries loses a little gloss.
At Boneline in Waipara, Paul Goodege ferments grapes grown on the fossils of dinosaurs, the bones of moa, and a landscape carved by a glacier.
The world slowly woke up to New Zealand Marlborough Sauvignon Blanc in the 1980s.
I wrote four COVID-19 story intros in a week, before realising it was a fool’s game.
Busy, busy, busy. The countdown is on for the first vintage of the new decade and the one thing we can guarantee is it will be the best of the decade - so far, of course.
The past year has been a momentous one for our sector. For me the past 12 months has been marked by two stand out events.
The past 12 months have been full on for the New Zealand wine industry.
If A Seat at the Table hasn’t made it onto your must-see movie radar yet, it will.
It's okay to embrace wearing fragrances when tasting wine, despite what others say. Lee Suckling explains.
What are best food-friendly wines? Bob Campbell, MW offers his picks.
How important is vine age to wine quality?
At the recent 200 year celebrations in the Bay of Islands, NZ Winegrowers was very pleased to announce a new development to support and encourage young leaders in the industry.
The past forms the present and the present leads to the future. That is basically the theme of this issue of NZWinegrowers.
In his diary Reverend Samuel Marsden records on September 25 1819 that he planted some grapevines in the grounds of the Stone Store, Kerikeri in the Bay of Islands. These vines were the first planted in New Zealand.
When you stop learning, you stop growing. It’s a saying that came to mind a few times recently, after attending two learning experiences offered to members of the New Zealand wine industry.
New Zealand wine prices are on the rise.
Just how much does Moët cost in other countries? Turns out, a lot more than in New Zealand, as Bob Campbell MW explains.
» Latest Print Issues Online
Editorial
Perfect pivots — Editorial
Misha Wilkinson’s description of “pirouetting” through Covid-19 seems apt, given the industry’s need to stay on its toes throughout this…
Save our soils — Editorial
There’s been something of a makeover in New Zealand vineyards in recent years, as the clean-cut look of sprayed rows…
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