Wine Technology in New Zealand Vol 4 No 2

wine technology in New Zealand

April/may 2006

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CONTENTS

1. Winemakers report high quality harvest. New Zealand's wine industry believes it might produce its largest-ever vintage this year. Even if that doesn't happen, 2006 will definitely go down in history as a very high quality year.

2. Delegat's Wine Estate Limited has begun receiving grapes at its new Marlborough winery. For its first vintage, the new facility will process around 8,000 tonnes of sauvignon blanc, chardonnay and pinot noir for the Oyster Bay label.

3. Gisborne delivers a quality harvest despite an early wet season. Despite the best efforts of the weather and disease, Gisborne winegrowers are looking forward to another good vintage.

4. Matua Valley has a new senior winemaker. Peter Munro has arrived in Waimauku after working in Australia's Barossa region. His first observation was how much rain Auckland had!

5. Randy Weaver, an American who played a role in the early days of New Zealand's wine industry. Back from the Sonoma and Napa valleys, he has taken up a position with the University of Auckland's faculty of science.

6. St Clair Estate Wines has opened a $10 million winery on its Marlborough property. Neal and Judy Ibbotson have been part of the region's wine industry since the late 1970s and have now opened a winery that in time will double current production levels.

7. Guns, nets and scarecrows do battle in the pre-harvest bird wars. A feature that reports on the various methods of protecting grapes from hungry birds.

8. A basic need in wine-making is keeping temperature under control. A technical article.

9. Screw cap supports go global. A report on international press coverage of the launch of an International Screwcap initiative.

10. New Zealand's Alvis plant has produced its 10 millionth screw cap.

11. The Marlborough Bottling Company is planning to effectively double the size of its current operation in the next 12-18 months. "Many millions of dollars" are being spent on expansion, says general manager Nigel Piddington