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A new review published in the prestigious American Journal of Enology and Viticulture (February 2019) has found when it comes to taste, 'going organic' consistently produced positive results.


As you're making your way through Queenstown's streets, keep your eyes peeled for a vintage Volkswagen Bus parked in front of a wine shop. This is no mere hippie van. This is one of New Zealand's best - and quirkiest - wine destinations.


Australian Grape and Wine (AGW) has welcomed last week's announcement that the Australian Government will support the development of an 'Australian Wine Label Intellectual Property Directory'


The Court of Master Sommeliers Oceania has announced the results of its Introductory and Certified examinations held in Sydney last week, with Felix Auzou awarded the title of the 2019 Riedel Sydney Certified Sommelier Dux


VicHealth says alcohol industry's use of social media is 'underhanded' and meant to influence young people


It is expected that with agreement reached with British Columbia, this will pave the way for the other Canadian provinces to remove their barriers. Last year Australia launched action against Canada's discriminatory measures in the World Trade Organisation, claiming they breached trade rules and impacted Australian winemakers


According to a report by Australian journal Financial Review, local experts say the harvest for 2019 vintage could be down as much as 50% compared with last year's 78,000 tonnes in Barossa, due to frost and hail damage.


Whether called natural or lo-fi, these winemakers are part of a global crusade to reject conventional thinking and raise important questions


Te Hera Estate Vineyard is small by anyone's standards and its output is destined to become even smaller this year after a spring frost wiped out approximately half of its potential grapes for the 2019 vintage.


Some of South Australia's wine grape growers have seen their yields halve, as hot, dry conditions take their toll on some of the state's wine regions. However, many grape growers have reported being happy with the quality of the wines in spite of, or perhaps even because of, the tough conditions.


Winegrowers looking to cope with climate change can respond relatively quickly: vines can be replanted and productive in less than a decade; in the shorter term, irrigation and canopy management might address issues from one harvest to the next. In contrast, imagine how hard it would be to plan if your harvest came 150 years after planting. That's the challenge the cooperage industry is confronting.


Some of South Australia's wine grape growers have seen their yields halve, as hot, dry conditions take their toll on some of the state's wine regions.


A presentation by Dr. David Jordan and Richard Lee at the 2019 International Sauvignon Blanc Celebration held in Blenheim, Marlborough, delivered some interesting insights into the production of natural low alcohol wines (no reverse osmosis or spinning cone) and taking Sauvignon Blanc to the next level.


In total, nearly 600 samples were tested by Quantitative Polymerase Chain Reaction (qPCR) in the DPIRD laboratories for Grapevine leaf roll virus 1 (GLRV1) and Grapevine leaf roll virus 3 (GLRV3). In addition, the infield Loop mediated isothermal amplification (LAMP) test for GLRV1 was deployed in the field, successfully testing around 300 vines in the field, where it was used for confirmatory testing of the vines to be selected for harvest.


The Yarra Valley wine industry has announced it is turning to smartphone technology in an endeavour to track insects and protect commercial vineyards from devastating damage.


As reported by The Herald, the project is being led by Sydney University School of Aerospace, Mechanical and Mechatronic Engineering PhD candidate Zi Wang. The UAV mimics bird behaviour, emitting fake distress calls as it flies over the vines. In order for the birds to see the drone, Wang has attached a dummy crow to the undercarriage.


Wines made with native yeast often taste different from those cultured yeast wines we're so used to. Still, more winemakers are turning to native yeasts to produce top-of-the-line wines. Here's what to expect from a wild fermented wine and why native yeast is fundamentally changing the fine wine market.


New Zealand has set out to be a pioneer in the lower alcohol category, with consumer showing a growing appetite for such products. The challenge has always been to create wines that maintain the same quality as their traditional counterparts, but Stoneleigh believes its new launches have succeeded: "Quite often, experienced wine tasters don't know it's a lighter wine until we tell them."


Rhys Howlett chats to two winemakers to find out their thoughts on the benefits of fining and filtration against their potential impact on wine quality.


Kim Longbottom, who has been the sole owner of Australia's Henry's Drive Vignerons since the death of her husband Mark ten years ago, announced that she has turned the page to the next chapter of her wine life with the creation of Vintage Longbottom (

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