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 and boundaries loses a little gloss.

New Zealand’s wine industry is adapting to survive and thrive. Inset: Sophie Preece.

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.

 
Learning and growing — Editorial

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.

 
The times are changing — Editorial

The halcyon days of summer are now long behind us, as the country prepares for winter. The harvest is a distant memory; of 24-hour days, the chatter of a multitude of languages and fruit of outstanding quality coming through the winery doors.

Tessa Nicholson.

There are so many pleasures of doing the job that I do. One is that I get to talk to a wide range of people, from different walks of life, all so enthusiastic about the role they play in the wine industry.

The 2017/18 season is drawing to a close, with the final plots of grapes ripening up and ready to head to the winery for fermentation. For most, this summer will be one that won’t be forgotten in a hurry.

Christmas and the ensuing holiday season may seem like a long time ago, as we race into February, but for many overseas visitors, the holiday is just beginning.

The latest figures put New Zealand wine exports at $1,669 billion as at the end of July, making wine the fifth largest export earner in the country.

I saw this great headline a few weeks back that basically summed up the weather so far this year: “2016, the hottest on record, but summer doesn’t appear to have got the memo.”

» Latest Print Issues Online

Editorial

Save our soils — Editorial

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…

Evolve & survive

Evolve & survive

At Boneline in Waipara, Paul Goodege ferments grapes grown on the fossils of dinosaurs, the bones of moa, and a…

 

Popular Reads

The light stuff

No alcohol wine is a “niche within a niche” but a growing opportunity for New Zealand wine companies, says New…