A newspaper report from Australia seems to dent hopes of an Australian wine fight-back against a tide of New World popularity that seems to be passing them by.

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Events in wine are many and varied. We offer a list of interest to Wine Technology in New Zealand readers. Feel free to suggest other listings via grahamh@mediaweb.co.nz

 

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Falling grape prices, oversupply and hard trading conditions have conspired to produce “the perfect storm” for grapegrowers and wineries around the country and there is little sign of it getting any easier.

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The issue of ownership of the New Zealand wine industry is always controversial but it hit the headlines again this month with news that a Sonoma-based US winemaking company has put in an offer to buy the New Zealand Wine Trust's brands.

The deal needs clearance by the New Zealand Overseas Investment Commission, but would see labels including Vavasour, Goldwater, Clifford Bay, Boatshed Bay, Dashwood and Redwood Pass going under US control.

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One of the New Zealand wine industry's most famous sons is ending one big chapter in his life - but moving on to another.

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This article on frost protection for New Zealand vineyards, addresses the tricky question of minimising water consumption.

Water may be saved by reducing the application rate and/or reducing the time for which it is applied, and both approaches are discussed.

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A wine tasting featuring international wine writers James Halliday and Elin McCoy along with seven local scribes has come up with some interesting results.

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Membrane technology can control the permeation of oxygen into wine. It is used by the wine industry in pre-bottling micro-oxygenation techniques and more recently it is being used post-bottling, by a number of leading premium and large wineries, in innovative membrane cork technology.

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The 2009 vintage may be a little smaller than in 2007 or 2008, but the issue of winery waste is not going away.

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Henry Work, an American now running a wine consultancy business out of Nelson, says chips and stocks are the new oak alternatives.

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The 2006 vintage was a special one for Babich Wines as it celebrated 90 years of winemaking. 

The milestone anniversary combined with three generations of Babich family passion for winemaking is what underlies the company’s current success.

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In New Zealand, it’s fair to say, most wine labels are traditional, largely unadventurous, and almost never controversial.

Even the Australians make us look relatively staid, when you consider their flamboyant colours and some ‘out there’ brand labels.

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Under the stewardship of Gimblett Gravels technical group facilitator Heidi Stiefel, a small team of dedicated people is trying to identify issues that need to be addressed in the vineyard to ultimately improve the quality of wine product.

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The annual cost to the New Zealand wine industry of protecting its valuable crops from birds runs into tens of millions of dollars each year.

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The New Zealand Grapevine Improvement Group (NZGVIG) is often approached by people regarding the establishment or purchase of a vineyard. Whilst it does not act as an advisory group for those wanting to enter the industry, it is happy to disseminate as much helpful information as possible regarding varieties and clones.

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A June 2007 report by Consultant Caroline Forgues, produced on behalf of Oeneo Bouchage, Ceret, France. The report delivers a 'carbon appraisal' of the different methods used for closing still wines. The report was supplied to us by Newpro Packaging Ltd, sole New Zealand agent for Diam corks.

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