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.
I wrote four COVID-19 story intros in a week, before realising it was a fool’s game.
The past 12 months have been full on for the New Zealand wine industry.
The past forms the present and the present leads to the future. That is basically the theme of this issue of NZWinegrowers.
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 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.
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 biggest New Zealand Winegrower event of the year has wrapped up.
What do Nike, Starbucks, Haagen Dazs and New Zealand Sauvignon Blanc have in common?
It seems like only yesterday we were preparing for the vintage of 2018 to begin. Yet here we are with the new season already upon us.
It is seven years since I took over the reins of NZ Winegrower. During that time the industry has changed dramatically.
Later this year there will be an election for the Board of NZ Winegrowers — get involved!
Two reports out of the UK in recent weeks have some great news for New Zealand wine producers and some warnings that need to be taken on board.
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.
It has been a momentous year for the New Zealand wine industry, from start until finish.
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.
There is no need to go on about vintage 2017, other than to say it was a challenge for most growers and wineries.
The grapes are in, the wine is in the tank and within a few weeks the very first releases of the 2017 vintage will be on their way out to consumers.
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.”
This annual award was instigated by the former editor of NZWinegrower magazine, back in the 1990s.
Welcome to the 100th issue of NZ Winegrower magazine – the official journal of New Zealand Winegrowers.
Humans cannot dictate the terroir for wines, no matter how much we would like to.
With the festive season now a distant memory, the New Zealand wine industry is gearing itself up for the 2016 vintage.
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Two PhD students from Victoria University have developed a machine that could change the face of winemaking in New Zealand.
The Bragato Research Institute is breaking ground in terms of its research winery.
On a fine March morning, Nick Mills walks down a row at Rippon, tasting grapes a safe distance from his…