But Chris Brandolino, Earth Sciences New Zealand Chief Scientist – Weather and Climate Forecasting, cautions that while this will be close to, if not greater than, the strongest El Niño in modern record-keeping, its impact is less certain. Records can offer a “steer” on what happens on average, but each El Niño – including previous very strong iterations in 1972-1973, 1982-1983, 1997-1998 and 2015-2016 – has its own “fingerprint”. In addition, the warming planet means historical analogues are not as reliable as a predictor of the future, he says. A super El Niño in 1982, for example, occurred on a planet that was “notably cooler” than it is today.

Chris presented at a Bragato Research Institute webinar in late September, unpacking the latest seasonal outlook to explain what it could mean for New Zealand winegrowers. While El Niño is a significant factor in day-to-day weather, particularly in a “super” iteration, ocean temperatures around New Zealand also influence weather, particularly temperature, as does the Indian Ocean Dipole. “So El Niño is not happening in a vacuum.” However, given certain “typical El Niño” outcomes are more likely, “I think we are in a situation where management actions and planning should be undertaken based on these odds being elevated”, he says.

Those odds are for drier than usual conditions for the eastern and northern parts of both islands, and the risk of some areas within regions being particularly dry, with potential for drought. “There’ll be variability even within those eastern areas,” Chris says.

Wind is also typically stronger under El Niño, particularly for the lower North Island and the South Island. Meanwhile, there’s an increased tendency for big temperature swings, from warm to chilly conditions, including late season frosts. “El Niño tilts the odds toward these highly variable temperatures.”

Both factors will exacerbate dry conditions. “Ultimately, where the wind blows most persistently, and that coincides with areas of rainfall deficit, and it gets these spiky, warm temperatures, those are the areas that are really going to find the most profound dryness.”

Expectations are for dry conditions for the first half of October, with more “active” weather starting to re-emerge from the Southern Ocean in the second half, cranking up the wind, and bringing periods of “spikiness”, with shifts from warm to cool conditions likely to persist into November. There’s a likelihood of at least some rain in the second half of October, although it is questionable whether it will find its way to the eastern parts of both islands, given westerly conditions.

The super El Niño doesn’t guarantee outcomes of dry, windy east coast weather with variable temperatures, Chris says. “But if you’re playing the odds game, the numbers grow when El Niño is at the driver’s seat of Mother Nature’s car.”

nzwine.com/el-nino-webinar

Speaking at an EECA (Energy Efficiency and Conservation Authority) and New Zealand Winegrowers solar open day at the Marlborough winery in September, Rhyan said the company expects summer periods to enable 70% solar power from the panels, with an average close to 50% over a 12-month period. "If we can achieve that it will mean a payback period of three years."

The Coterie Site and Sustainability Manager Elizabeth Finlay told an engaged barrel-hall audience that the company had worked hard to reduce emissions across the operation, but when they ran out of opportunities, took "the next step", with solar installed on the winery roof in February, along with the purchase of three BYD plug-in hybrid work utes.

In the three weeks leading up to the event, the solar array supplied 50% of their power needs, and enabled a small amount of power to return to the grid. But Rhyan emphasised that the system was intentionally designed for their own use, without extra capacity for battery storage or the grid.

Ian Martella, from Callahan & Martella Electrical, also spoke at the event and cautioned against overengineering solar installations for battery or the grid, which can reduce financial viability. "We want you to use every last bit of energy you generate, and not sell it back." While a three-year ROI (return on investment) is "fantastic", Ian said he was happy with anything shorter than seven years.

Attendees also heard from Jacob Collins, Assistant Vineyard Manager at Brawn Vineyard Estates in the Lower Wairau, where a 30kWh solar and battery system was installed over winter. Brawn is one of 37 "demonstration farms" to receive funding from EECA, in order to assess how solar and batteries stack up in a primary operation. The vineyard, which is owned by The Coterie's Been and Susie Glover, also has a homestead, so the battery power is utilised at night, and offers the operation resilience. Meanwhile, The Coterie's BYD utes can also be charged at the vineyard, reducing emissions for both operations.

NZW General Manager Sustainability Dr Edwin Massy told attendees that as wine companies face the long-term challenge of climate change, alongside short-term profitability challenges, The Coterie was a "shining light of what can be done", reducing Scope 1 and Scope 2 emissions as well as energy costs. "With solar across the board, the decision is getting easier and the numbers are getting stronger, and that's a really powerful incentive for change."

Scott Wilkinson, Commercial Manager at Marlborough Lines, gave insights into wider practical considerations for the grid, and ANZ Relationship Manager Hayden Payne discussed the Green Loan initiative, which was used by The Coterie for the installation.

NZW and EECA will run a webinar on 21 October, presenting ideas on the transition to solar, solar system sizing and design, vineyard and winery electrification and potential for batteries to maximise energy efficiency.

Register for the webinar at: nzwine.com/EECA-Webinar

Eight years later, the 2026 Ormond Nurseries Young Viticulturist of the Year says the defining feature of his education and career ever since has been people "that have just said 'yes'". From his first vintage at Giesen in Year 12, to his current role as Assistant Vineyard Manager at Cloudy Bay in Marlborough, he's found a support network that he urges new generations to adopt. "Real leadership isn't just about getting better yourself," he said in his speech at the Marlborough regional competition earlier this year. "It's about lifting and teaching the people around you."

It was a sentiment echoed by Sam Wickham from Ormond Nurseries, who presented Kris with his trophy at the New Zealand Wine 2026 Celebration Dinner in Wellington in late August, noting the competition fuelled the industry's future leaders. "Every time you tap a young person on the shoulder and say, 'You should put yourself forward for this', you're helping to build the next generation."

Ormond Nurseries championed the Wine School, and then Kris' progress through it, with Sam calling him a "standout" of the cohort, always kind and committed. "There couldn't be a better ambassador for the Wine School, for this competition, and for Marlborough." The high regard goes both ways. "Sam and Marcus (Wickham) have quietly been in the background of my career all the way through," Kris says, noting work experience at the company, and that Marcus, New Zealand's inaugural Young Viticulturist of the Year, helped him prepare for his first regional Young Viticulturist competition in 2022.

Having loved his Giesen vintage in Year 12, Kris carried on with work experience at the company for one day a week over the next two years, and returned for summer vineyard work before his viticulture and oenology degree at Lincoln University, soon realising his vocation was in the vines, not the winery. The next 'yes' came from Whitehaven Wines, where Kris had holiday work throughout his degree, and then from Cloudy Bay, when he sent an email and was told to come and give it a try. "I have been here since."

His Cloudy Bay team helped him prepare for this year's national final, held in Wairarapa in late August, with a three-year plan for winning the New Zealand title. Kris proved a strong contender in hands-on aspects of viticulture, winning the BioStart Hortisports and coming in second in the Ecotrellis trellising section, and also won the research project, focused on preparing for a Super El Niño, and cost-savings analysis in a subregional vineyard.

After spending every weekend at work researching his project, including talking to experts and implementing the new Bragato Research Institute mothballing decision-making model, he opted for a three-year redevelopment and a two-yar redevelopment of blocks in declining productivity, leaving one block in full production and another with reduced input. With an upgraded tractor, cloud-based irrigation and monitoring system, and Ecotrellis posts and high-stem vines, he boosted the efficiency and productivity of the blocks. The process was "eye-opening" when it came to learning about vineyard costs, the efficiencies and sustainability offered by technology and innovation, and the potential implications of this year's forecast Super El Niño, says Kris.

The national win (well in advance of his training plan) means he can no longer enter the competition, but he plans to keep challenging himself through work and experience. "I've always been one to try and take opportunities when they come up, and push myself with whatever I can do." Meanwhile, he'll continue coaching Marlborough Boys' College rowers, which he sees as a chance to give back, given the "amazing coaches" he had when rowing at the school. That explains, perhaps, a penchant for being out in the vines at 5am.

Having had so much support in his first eight years of wine, Kris is ready to help other future Young Viticulturist competitors prepare, knowing that the successful future of the industry relies on collaboration. "We shape Marlborough by working more openly, sharing our knowledge and rising as one," he said in his speech at the national competition. "We collaborate by learning together."

That momentum, combined with the recent arrival of the Michelin Guide to New Zealand and boosted promotion of the Classic New Zealand Wine Trail (CNZWT), made it a timely topic to dive into at the New Zealand Wine 2026 Wine Business Forum in August.

Brodie McLeish from Tourism New Zealand reminded the audience that wine tourism is about far more than cellar door revenue. Today's visitors are increasingly seeking authentic food and wine experiences that help them connect with New Zealand's people, places and stories. A memorable winery visit can influence future purchasing behaviour long after a visitor has returned home. In other words, tourism marketing and wine marketing should reinforce one another. A great winery experience can ultimately create export demand.

Anna Nielson, Chief Executive at Destination Wairarapa, built on this theme by sharing results from the recent CNZWT promotion, demonstrating the success that can be achieved through regional collaboration. Hawke's Bay, Wairarapa and Marlborough have partnered in the trail for more than two decades, and Anna's presentation reinforced the value of linking wine, food, culture and landscapes into a connected visitor journey, while highlighting how collaboration can extend the reach of individual wineries and regions.

"With Tourism New Zealand focussed on elevating New Zealand's food and beverage on the world stage, the time has never been better for the tourism sector to align more consciously with our region's wine growers and vice versa," she said. "And why is wine tourism important for the wine industry? It helps build brand loyalty and potentially repeat purchasing for the wine producer."

Putting these ideas into a winery context along the CNZWT, Joanne Delich from Craggy Range, Pip Goodwin from Palliser Estate and Wendy Trolove and Ant Moore Group shared their experiences of turning visitor experiences into lasting brand connections and commercial value.

Charlotte Read is General Manager, Brand at New Zealand Winegrowers.

Two Paddocks Winemaker Dean Shaw stood up on behalf of the late and legendary Sam Neill, bringing the audience to their feet.

From stalwarts to young guns, the event also celebrated the industry's new talent, with the finalists for the Ormond Young Viticulturist of the Year giving their speeches during the event, sharing what their generation is doing to shape the future of the wine industry.

"We can't go with the way things have always been done," said Kris Godsall from Cloudy Bay in Marlborough. "We need to respect the experience behind us, whilst still having the courage to improve."

Kris was announced as the winner of the national competition, while Nick Lamain from Isabel Estate in Marlborough took home the title of Tonnellerie de Mercurey Young Winemaker of the Year.

"I got so much out of this competition, Nick says, urging his peers to push through what can be an overwhelming first attempt.

"I really want more young people in the wine industry to recognise how much they can get out of it."

Speaking at the Women in Wine Connect gathering held during New Zealand Wine 2026, she said that pairing became more intentional during Covid-19, when she had more time to consider the matches.

One thing led to another and in 2024 she launched an online membership for Novel Pairings, which provides members with the name of a book along with some paired wine options.

"I realised what people really want out of a wine and book club is community," she said.

There's no perfect pairing, "other than that you like the book and you like the wine", Erin told the gathering.

"It's been the most fulfilling thing I've ever done."

novel-pairings.com

New Zealand Sauvignon Blanc is... one of our nation's greatest modern signatures. Having captured the world's attention, it is now enjoyed in more than 100 countries around the globe; what an incredible reach of audience. The potential conversations and discovery that can happen over a glass of New Zealand Sauvignon Blanc, and the increasing influence of our consumers wanting to know more of its provenance, is very exciting.

It can provide... a lens into so many of New Zealand's products, places and people. Sauvignon Blanc draws the consumers into that experience, and the response is overwhelmingly positive; it consistently overdelivers. But it is more than simply a gateway to greater New Zealand. It has earned its place as a benchmark within the global Sauvignon Blanc category and gives us a powerful platform to continue to link the reasons why, then communicate them.

I'd like to see... the conversation around New Zealand Sauvignon Blanc continue to evolve. The diversity of our regions and sites, along with more nuanced expressions and considered winegrowing will lead to this. I'd like to see consumers discover the depth, texture and sense of place that New Zealand Sauvignon Blanc can offer, while retaining the freshness and vibrancy that made it famous in the first place.

When I make Sauvignon... I think a lot about the interplay of phenolics, acidity and texture. I think aromatics are wonderful but easy to find in our New Zealand sites. Depth, tactility and palate drive can be more difficult, so this commands more focus. I think our best Sauvignon Blancs are immediately enjoyable but also equally moreish. They command that second glass then ideally a little curiosity about where it came from.

A favourite Sauvignon-food match is... heavy on the seafood side for me: first glass, two naked oysters; second glass, kingfish crudo; third glass, blackened snapper.

I'm passing the Q&A baton to... Ben Leen from Central Otago, who'll no doubt provide some great insight into Sauvignon Blanc from the bottom of the world.

It’s been gratifying to see this event, now in its fourth year, continue to grow, with resounding feedback that ‘this is our best yet’.

While there was no sugar coating the challenges facing our industry, there was also a strong sense that New Zealand wine has the capability, creativity and collaborative spirit to adapt and thrive. Across every session, we heard a consistent message: success won’t come from waiting for markets to return to how they once were. It will come from understanding changing consumers, embracing innovation, investing in the right opportunities and continuing to work together as an industry.
Opening the Forum, New Zealand Winegrowers’ new Chief Executive Anishka Jelicich reflected on the opportunities ahead for New Zealand wine, while Hon Todd McClay reinforced the importance of trade, market access and maintaining New Zealand’s position as a premium global exporter.

Our first international speaker, Erin Kirschenmann from the United States’ Wine Business Monthly, challenged us to rethink assumptions about future wine drinkers and the occasions in which wine competes for attention. Also from the US, wine industry artificial intelligence expert Justin Noland demonstrated how AI is quickly becoming a practical tool that can help wine businesses work smarter, improve productivity and make better use of limited resources.

The programme then looked at growth opportunities beyond our traditional markets. You Jin Lee, from New Zealand Trade and Enterprise South Korea, shared insights into that market, emphasising that New Zealand wine has strong credentials, but significant opportunities still exist to build awareness and trial. In the year of signing a Free Trade Agreement with India, the session with India’s only Master of Wine, Sonal C Holland, was hotly anticipated. Her presentation highlighted both the scale of the opportunity and the patience, commitment and local understanding required to succeed.

There was also a focus on wine tourism, including how it creates direct consumer relationships, builds trust and strengthens brand loyalty. Read more about that on page 19. Audiences also heard from Tim Lightbourne and Rachael Everitt of Invivo, who shared an honest account of how staying relentlessly focused on consumers, embracing innovative partnerships and moving quickly on opportunities has helped build their brand. Our member speakers’ willingness to openly share lessons learned reflects one of the New Zealand wine industry’s greatest strengths. If you’d like to contribute to next year’s Wine Business Forum programme, we’d love to hear from you.

Amplifying Our Diverse Wine Story

NZW is excited about the role we play in ensuring Sauvignon Blanc New Zealand 2027 delivers optimal value, through the selection of some of the most influential voices in the global wine community. The international programme has been carefully curated to bring together a diverse mix of wine journalists, sommeliers, educators, content creators, lifestyle media and trade specialists from key export markets including the US, United Kingdom, Australia, Canada, China and across Asia. Selection is based not only on audience reach, but also on credibility, influence and the ability to tell compelling stories about New Zealand wine to trade and consumer audiences.

While traditional wine media and sommeliers remain critically important for their expertise and authority, the programme also reflects the growing influence of digital creators and lifestyle media in shaping how consumers discover, engage with and purchase wine. As these wine minds come together for a shared experience, New Zealand wine stories will be amplified with audiences around the world.

Before and after SBNZ27, guests will split into smaller groups for tailored regional itineraries, providing opportunities to experience the country’s wine regions, landscapes and people. Keep an eye on the ‘Who’s Coming’ tab on sauvignonnz.com in the coming months.

New Data for Members

The forum provided an opportunity to announce a new data-sharing partnership between NZW and NZTE in North America. The initiative will provide members with enhanced access to US market intelligence, including quarterly reporting and expert analysis to help inform business decisions and identify market opportunities. A member webinar will be held on 4 November to share the first read of this data, and will incorporate the 2026 US market IWSR Brand Health Tracking.

nzwine.com/members/brand/webinars/

Sommit 2027 - Waitaki Valley

Planning is well underway for Sommit 2027, with more than half our international sommeliers now confirmed for the event in Waitaki Valley before SBNZ27. Hosted by Cameron Douglas MS and Stephen Wong MW, Sommit is NZW’s flagship on-premise programme, immersing influential wine professionals in the regions, varieties, styles, landscapes and environments that make New Zealand wine so distinctive. Sommit provides valuable, candid feedback from sommeliers working at the forefront of global hospitality, offering insight into how New Zealand wine is understood, presented and positioned internationally.

nzwine.com/sommit2027

One island and 30 days of wine, food and culture. Across the month vineyards, restaurants and local businesses will host winemaker dinners, masterclasses, cellar door exclusives, curated tastings, wine and wellness events, wine talks and larger scale hospitality experiences.

New Zealand International Wine Show

16 October

nzlws.co.nz

Entries have been positive for the 2026 New Zealand International Wine Show, says convenor Kingsley Wood in the lead up to the 22nd awards event. Judging was undertaken in late September, and a public gold-medal tasting will be held in Auckland on Wednesday 7 October, followed by the trophy awards presentation at the Crowne Plaza Hotel, Auckland, on Friday 16 October. Kingsley says a gold medal or trophy awarded in a nationally recognised competition signifies to the purchasing public that the wine is top quality. "A gold is so easy to market and is there for the life of the wine."

Great Wine Capitals International Conference

18-22 October

gwchawkesbay26.com

More than 80 delegates from the world's best wine regions, from Bordeaux to Napa Valley, will attend this five-day conference in Hawke's Bay, with the theme "A World of New". The programme includes keynote presentations, roundtable discussions and curated regional experiences, as well as technical visits, business meetings and tastings. The Knowledge Day on Thursday 22 October will see experts sharing their expertise on wine tourism, including a state-of-the-industry keynote address by Paris-based Dr John Barker, Director General of the International Organisation of Vine and Wine.

NZW & EECA Solar Webinar

21 October

nzwine.com/EECA-Webinar

New Zealand Winegrowers and EECA (Energy Efficiency and Conservation Authority) will present ideas on the transition to solar, solar system sizing and design, vineyard and winery electrification, and potential for batteries to maximise energy efficiency.

Marlborough Wine Show

21-23 October

marlboroughwineshow.com

Hong Kong-based Master of Wine Jennifer Docherty will be guest judge at this year's Marlborough Wine Show, sponsored by QuayConnect. An Industry Tasting will be held Saturday 24 October at the Marlborough Wine + Food Experience, and the Celebration will be held at the Queen Charlotte Yacht Club on Friday 13 November.

Wine & Food Gisborne

25 October

gisbornewineandfood.co.nz

An iconic Labour Weekend tradition, with exceptional wine, delicious food producers, great company and an array of live music.

United States Market Webinar

4 November

nzwine.com/usa-webinar

A first look at the latest US brand health tracking results and off- and on-premise scan-based market insights, with key takeaways for New Zealand wine exports.

Harvest Hawke's Bay Festival

21 November

harvesthawkesbay.com

Sample exceptional wines from Hawke's Bay's best wineries, paired with dishes from award-winning local chefs and a backdrop of live entertainment.

United Kingdom Market Webinar

2 December

nzwine.com/uk-webinar

Explore the latest UK brand health tracking results and off-trade scan-based market insights, highlighting consumer trends and opportunities for New Zealand wine.

The Southern Pinot Workshop

20-22 January 2027

pinotworkshop.com

This annual event brings together winegrowers and viticulturists from New Zealand and the rest of the world for an in-depth look at Pinot Noir. It includes presentations, along with unfinished barrel samples tasted in a closed forum, with the aim of developing better viticultural and winemaking practices.

This year's guest speaker is Dr Thomas Lines Co-founder of AgMap and Research Fellow at the University of Adelaide's School of Agriculture, Food and Wine. He will discuss his research on the effects of cover crops on vine physiology, soil health, microbiomes and wine quality. The workshop also hosts and showcases a Burgundian producer, and this year Michelin two-star winemaker David Croix of Domaine des Croix in Beaune will discuss his wines. An influential wine marketing expert will also present on current trends in wine sales.

Sauvignon Blanc New Zealand 2027

2-4 February 2027

sauvignonnz.com

A ground-breaking expert in Māori astronomy will present at Sauvignon Blanc New Zealand 2027, as part of a fascinating speaker programme. Pioneering Māori scholar Professor Rangi Matamua (Tūhoe) won the 2019 Prime Minister's Science Communication Prize, the 2020 Callaghan Medal for science communication from the Royal Society Te Apārangi, the 2020 Te Ururangi Award for Education at the Matariki Awards, and the 2023 Kiwibank New Zealander of the Year. The Professor of Mātauranga Māori at Massey University has enlightened national and international populations with his research and is helping to reconnect people with maramataka - the Māori lunar calendar - and the environment. He will join speakers including Jermaine Stone (@realwolfofwine), a New York wine communicator known for blending wine and hip hop culture, and London-based Felicity Carter, founder of Drinks Insider and Editorial Director at Areni Global. Charlotte Dagueneau, daughter of the late Didier Dagueneau, will also speak of her connection to the Loire Valley. The SBNZ27 programme, to be held in Wairau, Marlborough, is designed to celebrate New Zealand Sauvignon Blanc and broaden global perceptions of the category, exploring diverse regional expressions, age-worthy styles and emerging innovations. Committee member Ben Tombs, Winemaker at Craggy Range, says the event is "an extraordinary opportunity to demonstrate just how diverse our styles can be."

The North Canterbury Wine & Food Festival

13 March 2027

ncwineandfood.co.nz

Enjoy an excellent Saturday spent tasting wine and devouring gourmet food with the passionate growers, makers and chefs of North Canterbury.

Undercurrent 2027

1-3 June 2027

undercurrentnz.com

Organic Winegrowers New Zealand’s flagship event will be held in Queenstown from 1–3 June 2027. Previously known as the Organic & Biodynamic Winegrowing Conference, the three-day Undercurrent 2027 will explore organic, regenerative and biodynamic winegrowing with leading thinkers, passionate practitioners and cutting-edge scientific insights from Aotearoa and abroad. Undercurrent is designed for experienced practitioners and new adopters alike, say organisers. “Undercurrent is the quiet force beneath a changing landscape.”

Undercurrent 2027 Chair Anika Willner says Central Otago is a fitting place for the conference’s “next chapter”, with the highest proportion of organic vineyards in New Zealand. “This conference also has always been about the wider community of growers, thinkers and practitioners working across the country.”

Among the stellar speaker lineup is winemaker and educator Adam Huss, from New York, and regenerative organic vigneron Alice Anderson of Âmevive Wine in Santa Barbara County in the US. Alongside the conference programme, there will be an organic wine party at Sherwood and a twilight scenic cruise across Lake Wakatipu to Walter Peak High Country Farm.

In being awarded the Manaaki Award, sponsored by Mr Apple, the social scientist was recognised for playing a "pivotal" role in the RSE scheme for nearly 20 years, providing independent, objective and data-driven insights that have helped shape the scheme's direction and sucess.

His work has articulated the "triple win" model, highlighting the benefits of the scheme for employers, Pacific workers and communities, and New Zealand's economy.

Richard says the award was a great surprise, "and the research would not have been possible without the support of growers and contractors in the wine and horticulture industries".

Hortus won Recognised Seasonal Employer (RSE) Employer of the Year for 2026 at the event, where it was congratulated for "consistently demonstrating excellence in worker wellbeing, pastoral care, cultural inclusion, leadership, and community impact through the RSE scheme."

Judges said that since joining the RSE scheme in 2008, Hortus had built an environment where workers from across the Pacific were not only employed, but valued and supported.

"Through employment opportunities, workers have been able to support their families, strengthen their villages, contribute to schools and community projects, and invest in the future of their communities across the Pacific."

"We are proud of the successful event we have built and grateful to the people, businesses and community groups who have helped make it possible."

A challenging events climate and the substantial investment required to deliver the event in its current format meant it was "no longer the best fit with the organisation's wider responsibilities", Marcus said in an announcement in August.

"As a small member-focused organisation working in the best interests of Marlborough's wine companies and grape growers, we have a responsibility to consider how we best use our time, energy and investment."

The Marlborough Wine & Food Festival was launched by pioneering winegrowers in 1985, when Marlborough had just four wine companies.

Wine Marlborough Board Chair Tracy Johnston says the decision was not taken lightly.

"We recognise the important role the Marlborough Wine & Food Festival has played in bringing people together and its legacy is important to our industry. However, it is our responsibility to act in the best interests of our members and ensure Marlborough continues to be recognised as the home of the world's most distinctive and valued Sauvignon Blanc."

Kate Radburnd has spent nearly 45 years making wine in Hawke’s Bay, much of that time working with fruit grown on the Gimblett Gravels.

"To have our permanent home here feels incredibly special,” she says. “I have known Dr Alan Limmer for over 40 years, the founder of Stonecroft winery. This winery is rich in history; Radburnd Cellars will be proud to carry that legacy forward, based on common founding principles, small batches of exceptional wine, based on what we believe Hawke’s Bay grows best.”

The purchase from Fistonich Family Vineyards marks the fourth site from which the winery has operated since it began in 2017, including Radburnd Cellars’ original winery, which was lost during Cyclone Gabrielle.

Stonecroft Wines remains owned by Fistonich Family Vineyards.

Estate owner Rosie Dunphy said the appointment formally recognises the role Anika has naturally grown into since joining the company in 2018, including its commitment to organic farming.

“Anika knows every aspect of Coal Pit from the ground up. She has cared for this vineyard and the creation of its wines with extraordinary energy and vision.”

Originally from Ohio in the United States, Anika says Coal Pit has been “home” for much of her winemaking life.

“I have grown alongside this vineyard, and I feel a real responsibility to care for what has been built here while continuing to ask what it can become.”

Inspired by the social media trend of dropping fresh jalapeño slices into a glass of wine, the idea was to build on the familiar flavour cues in Sauvignon Blanc “and introduce a gentle, complementary heat on the palate”, says Rob Cameron, Invivo co-founder and winemaker.

The wine was one of the bold innovations discussed by Invivo co-founder Tim Lightbourne and Chief Marketing & Communications Officer Rachael Everitt at the New Zealand Wine 2026 Wine Business Forum in Wellington in August.

At an awards ceremony in Blenheim, French ambassador Laurence Beau said the French-born viticulturist had combined the best of French tradition with the dynamism and innovation of New Zealand viticulture, with influence that stretched beyond Marlborough’s Rimapere and Central Otago’s Akarua vineyards, “all the way to France and Paris”.

“This result came from an extraordinary combination of generosity,” says Hawke’s Bay Wine Auction General Manager Sam Kershaw.

“Our winemakers put forward an exceptional line-up of wines, many created specifically for the auction, and our bidders responded in an incredible way.”

Among the results was $21,000 bid for 288 bottles of de la terre’s 2026 Chablis-style Chardonnay, created as part of the auction’s Chardonnay Collaboration, which began with No.287 Vineyard donating more than three tonnes of premium Chardonnay fruit.

More than 180 hours of volunteer hand-picking were coordinated by Greatvine Services before the fruit was shared between de la terre, Radburnd Cellars and Chris Scott Wines, raising almost $50,000 for Cranford Hospice.

“This certification is the culmination of many years of commitment from our vineyard and winery teams across numerous growing seasons,” says Royce McKean, Tiki founder and Managing Director.

“We are grateful to the growers, researchers and organisations around the world who openly share their experience and expertise, and help others make the transition to regenerative farming.”

In the mid-1980s, when she was 12 years old, her parents pulled out their Müller-Thurgau vines as oversupply and high interest rates plagued New Zealand's wine industry. Forty years on, as winegrowers grapple with low grape prices, cancelled contracts, lost income and continued uncertainty, she's reminded of the stress her parents went through before and after the government wine pull.

Melissa, a Marlborough grower, New Zealand Winegrowers board member, and viticulturist for her brother's companies JTC Viticulture and Vintage Harvesters, knows people who have had no grape contract and no income for the past two years, while continuing to pay the costs of maintaining a vineyard. Growers expect weather challenges, market shifts and grape prices that fluctuate with demand, she says. But they cannot prepare for being told they will not sell a single stock unite for two years. "That is what's so hard for people to understand and get their heads around. Me included."

Speaking at a Wine Marlborough and Bragato Research Institute workshop on mothballing in June, Melissa urged growers to take stock of their situation and be strategic in their planning. "That will be unique for every player in this room. What your neighbour is doing is going to be different to what you are doing, because your site is your own, your debt level is your own, your vine age is what you've got."

It is a "very stressful and emotional time", but there is also opportunity, she said. "If your vineyard is 20 to 25 years old, and we are being paid almost nothing for our grapes, is it a good time to pull it out?" That is not an easy decision, she notes, recalling a conversation with a couple who own and operate a small, 25-year-old vineyard without a supply contract. In their late 50s, they do not know what comes next. "This is all we have ever done," they told her. "This is our job."

She and Jason have a "very wide view" of what is happening in the industry because of the number of growers they work with. That includes growers with no contracts and those who do have contracts but are on notice. "We've got some who are looking to exit the industry and we've got others that are fine," Melissa says. "And our own vineyards sit within that mix as well."

They have pulled out several of Jason’s older blocks for fallowing, with some planted in alternative crops, including winter barley, clover seed and sunflowers, while waiting for demand to recover before replanting grapes. Those trials, along with different mothballing techniques, are providing insights for the wider industry, she says. “Over the past 12 to 18 months, we’ve been looking at what we can do within our own operation to help people save money.”

Ultimately, the decision will be individual to each business. For some growers, the best option may be to remove older vines and consider replanting, given they are receiving little or no income from their crop. “Your decision to replant might not be right now, but when demand comes back on stream.” For those with younger vines, the conversation is more likely to focus on mothballing and what is appropriate for their individual circumstances. “And that’s very personal; it’s about the site and what people are looking to achieve.” She emphasises that a mortgage-free grower might be prepared to sustain a few years with no crop, while a neighbour could face a completely different situation.

People need to talk to other stakeholders, including banks and accountants, and perhaps a lawyer, before taking the next step. Conversations with labour suppliers will also be important, as contractors are likely to reduce their workforce, while harvesting companies will also feel the effects of the downturn. “It’s really hard on the greater community... There is a lot of anxiety out there and worry about what is going to happen.”

The hardest thing, Melissa says, is not knowing what comes next, given changes in the global wine market and Marlborough’s own oversupply. “There are a lot of good things going on to try and alleviate it, but it won’t happen overnight and that’s the toughest thing for people – the unknown.”

Health and Wellbeing In Tough Times

During financial hardship, farmers can become more isolated, so connecting with community and industry groups can support wellbeing, says Sarah White, coordinator for the Top of the South Rural Support Trust. Speaking at Wine Marlborough mothballing workshops in Blenheim and Seddon in June, she urged growers to get to events, and to bring their neighbours along as well. The Rural Support Trust shares wellbeing resources, reacts to adverse events, and can connect people with a counsellor, but she urged people to visit their doctor if they need to talk about their mental health, and to stay in touch with their accountant and bank. New Zealand Winegrowers also provides health and wellbeing resources, including downloadable posters for staff noticeboards.

Find resources at:

• nzwine.com/en/initiativesevents/health-and-wellbeing
• rural-support.org.nz or call 0800 787 254

Six years later Kate had another dream: to ask three of those winemakers each to make a barrel of Chardonnay from No.287 Vineyard, in order to raise money for the Hawke’s Bay Wine Auction and Cranford Hospice. “There was so much doom and gloom at the time, in the wine industry and in the world,” says Kate, who approached Chris Scott Wines, Radburnd Cellars and de la terre with her proposal: she and Koldo would donate more than three tonnes of premium Chardonnay fruit and ask each winemaker to create an auction-exclusive wine from the same harvest.

Penelope Radburnd was not surprised to see the generosity from Kate and Koldo, who are friends as well as suppliers. The project is about more than charity, she says. “Times are tough in the wine industry, so collaboration matters more than ever.” The event is a wonderful way to raise the profile of Hawke’s Bay wines, and showcase the calibre of its single vineyards at the same time, she says. “It’s a rare opportunity to have the exact same fruit interpreted three different ways.”

The support from the wider community was just as swift, says Kate. “There are so many people that are passionate about wine. As soon as we put this call out to come and help pick the grapes, we were overwhelmed.” School mums, past and present work colleagues, and Kate and Koldo’s bank manager showed up, along with vineyard teams from Greatvine Services.

After 180 volunteer hours spent harvesting the fruit, it was divided between three wineries, with Chris Scott Wines focused on creating a complex, finely textured Chardonnay, whole-bunch pressed directly to barrel and wild fermented, while Radburnd Cellars pursued concentration, structure and longevity, in a Chardonnay designed to reward long-term cellaring. De la terre took a different path, fermenting with indigenous yeast and avoiding oak entirely to create a pure expression of fruit and place.

The wines, which will remain in barrel until bottling in 2027, will be auctioned at the 2026 Hawke’s Bay Wine Auction on Saturday 12 September. For Kate, who has tasted the three Chardonnays in barrel, it is “beyond exciting” to see what No.287 Vineyard is capable of. “We really have to pinch ourselves that we stumbled across this land and made the dream happen.”

hawkesbaywineauction.co.nz

Audiences were given a Bragato Research Institute research update on the powdery mildew national survey, disease resistance varieties breeding programme, Carbon Calculator, and a project targeting inhibition of botrytis cinerea laccases, before moving to the potential uses of AI in wine.

Rachel Durie and Lee Matheson, from Perrin Ag, offered insights into the use of GenAI on dairy farms. Their report for DairyNZ, The Opportunities of Artificial Intelligence for New Zealand Dairy Farmers, indicated that farmers who are engaging with the technology use it to make better, more informed and faster decisions, reduce time spent on repetitive tasks and improve communication. Limitations are typically due to the user not giving enough background information, Rachel said. “It comes back to prompts and using it in the right way.”

In each region the presentation was followed by a wine industry panel on real world use and potential for the technology. Brenton O’Reilly from Te Mata started using GenAI a few years ago, to gain efficiencies in areas like HR and finance, “and it’s worked really well so far”. He said it was important that AI had access to the right source of information, such as their own company data. “The better the data source you provide to the model, the better the output you will get.” He and David Bullivant, from Babich Wines, also warned of hallucinations, as well as the need to protect company information while using the tools. They all urged people in workplaces to use paid versions of the software in order to protect their data.

There’s a wealth of research available to New Zealand winegrowers, Dr Damian Martin told attendees during a session on Smarter Decisions in the Vineyard, which was followed by panel discussions on vineyard innovations and trials.

In Hawke’s Bay and Marlborough, BRI scientist Dr Paul Epee presented early results from the Next Generation Viticulture programme (see page 51), Stewart Field looked at the effect of root carbohydrate reserves on productivity, and Dr Cen Liau discussed powdery mildew fungicide resistance. Dr Leandro Dias Arauji from Lincoln University spoke in all three regions about a comprehensive survey of elemental sulphur residues on Pinot Noir across multiple vineyards, and the correlation between total sulphur application and residue levels at harvest. She was followed by Dr Bruno Fedrizzi, looking at how key winemaking factors influence aroma development in New Zealand Pinot Noir, with a focus on volatile sulphur compounds.

The A Lighter Touch (ALT) programme has launched an education campaign for the horticulture, arable and viticulture sectors, as it nears the end of its seven-year term. The campaign includes a case study, produced with programme partner Bragato Research Institute, on the prevalence and risks of glyphosate resistance in New Zealand vineyards, as growers move away from what was once the most cost-effective weed management tool.

The case study draws on research published by the Plant Protection Society in 2022, which revealed that 39% of New Zealand vineyards contained glyphosate-resistant ryegrass, including 58% in Marlborough. It included guidance for mitigating resistance, including rotating herbicide modes of action (MoA), reducing reliance on glyphosate, using mowing, cultivation and cover crops, and integrating non-chemical weed management.

BRI has since analysed more than a decade of Spray Diary data to understand the trend of glyphosate use in New Zealand vineyards. “This analysis showed that growers often applied glyphosate at higher frequencies, concentrations and rates,” says the case study. “These findings highlight the need to increase grower awareness of the risks associated with heavy reliance on glyphosate and the importance of adopting alternative weed management strategies in vineyards.”

It seems that resistance is “creeping up”, says Dr Paul Epee at BRI, noting that growers are struggling to control weeds with low- to moderate-concentrate products efficiently. “For us that’s a real red flag that something is happening.” The management options that reduce the risk of weed resistance often come at a cost, and “glyphosate is one of the easiest options”, he says. “Like most of us, growers are tempted to opt for the path of least resistance.”

The ALT resistance management campaign is another good opportunity to get the message out and encourage grape growers to have the risks “front of mind”, Paul says. “Because if nothing is done now, it will be too expensive to manage or mitigate later.”

Paul also led the UV-C light project, co-funded by BRI, ALT and Whitehaven Wines. The project investigated the efficacy of UV-C light in controlling powdery mildew and reducing over-reliance on fungicides in New Zealand vineyards, and particularly for Marlborough Sauvignon Blanc.

Fruitfed Supplies technical specialist Jon Peet says the wine industry is on the front foot when it comes to resistance management, with Sustainable Winegrowing New Zealand promoting ‘good agricultural practice’ (GAP) and rotating MoA wherever possible.

reiterated time and again, to ensure growers use sprays strategically to mitigate resistance. The day we speak he is preparing to talk to grape growers in Marlborough about a new herbicide product that has recently become available to them. The product requires written permission for use from SWNZ and is only to be used on glyphosate resistant ryegrass, thereby ensuring strict adherence to best practice, including alternating with other MoA to ensure long-term efficacy.

Jon notes that other weed species are also in danger of developing resistance, particularly to glyphosate. And while glyphosate may be the “worst culprit”, there is growing evidence that ryegrass, in particular, is developing resistance to other MoA. His message to growers is that their weed control has to be carefully managed throughout the year. “It is an integrated approach and will differ from season to season depending on climatic conditions and the mix of products used in previous seasons. Simply applying glyphosate or any other single product year in, year out, will eventually lead to expanding resistance and a loss of control of not just ryegrass but other weed species also.”

Jon notes that growers are in an “increasingly difficult financial position” and vineyard management requires “thinking outside the box” and changing well established norms. “Having good technical advice on how to manage pests and diseases to achieve the best outcome is critical to success in this rapidly changing environment.”

Green Shoots Offshore

Recent headlines about New Zealand wine have been dominated by oversupply, reduced caps and vineyard removals. While few are downplaying the challenges, wineries say they are also encouraging signs emerging offshore, where brands continue to attract new customers and gain ground in key markets.

For winemakers, sales teams and business owners returning from overseas, the issue is not a lack of demand for New Zealand wine. Rather, several large harvests in quick succession have left supply ahead of demand.

Market Engagement Delivers Results

On a recent sales trip to Italy, part of a whirlwind tour of nine countries in eight weeks, Lawson's Dry Hills Marketing Manager Belinda Jackson says she was continually blown away by people's response upon tasting New Zealand wine for the first time. "Many of those who attended had never experienced Marlborough Sauvignon Blanc before - it was amazing watching people's reaction," Belinda says. "This was a good follow up to visiting last year, when we got an 80% strike rate of new restaurant listings."

Belinda Jackson, Lawson's Dry Hills

The trip took her through Europe, the United Kingdom and Asia, meeting importers, retailers and distributors along the way. Despite the economic pressures facing many regions, Belinda says buyers remain enthusiastic about New Zealand wine. "What stands out to me is that everywhere is facing challenges of one sort or another. However, those who take a positive attitude, stay close to their customers and have a compelling brand offering will do well."

Spy Valley Wines Managing Director Amanda Johnson has found much the same thing during recent trips to Asia, the Nordics and North America. "We are constantly hustling, not trying to put all our eggs in one basket, and really trying to stay engaged with international markets - both looking for new prospects and backing up our relationships with the buyers and distributors we know and love."

Those opportunities don't happen by accident, Amanda says. "We made a conscious decision when doing the budgets a year ago to move funds to allow for extra time in market. One of the most valuable things about it is hearing directly what's happening at shelf level and on wine lists, and spending face time with importers and customers rather than relying on secondhand reporting." Those efforts appear to be paying off. Despite what Amanda describes as a difficult year globally for wine, Spy Valley has recorded increased sales.

Being close to customers has become a priority for many wineries, including Te Mata Estate in Hawke's Bay. During the Covid travel restrictions, the winery appointed representatives to work alongside buyers and distributors in Europe, the United States and Australia. The investment has paid off, says Chief Executive Nick Buck. Sales in the US have grown 30% year-on-year over the past two-and-a-half years, while Europe has continued to deliver growth despite the challenges created by the war in Ukraine, the energy crisis, and local wine oversupply. "The response to the quality of our wine from consumers overall has resulted in strong growth over what has been a very challenging time socially, politically and economically... we're very conscious that nothing comes easy at the moment."

While Te Mata Estate operates at the luxury end of the market and is focused primarily on red wines, Nick says the fundamentals of exporting remain the same. “I’ve always believed the great strengths of Hawke’s Bay remain in its ability to produce a wide array of wines to an extraordinary standard… We have great diversity – the challenge is communicating that to buyers. Site-specific and subregional wines is a complex message to take to our customers; that’s why having good market representation is crucial.”

Staying Confident in Identity and Value

Communicating your story effectively has become increasingly important in a crowded international arena, says Hunter’s Senior Winemaker James Macdonald. Against the backdrop of several challenging years for the wine industry, the family-owned winery recently embarked on a significant rebrand, more than four decades after founder Ernie Hunter planted the company’s first vines in Marlborough.

After years of investing in vineyards, people and equipment, James says the focus shifted to better communicating what makes Hunter’s unique and reconnecting with customers who may have known the brand, but not its story. “It was an expensive long-term exercise, but it’s paying off,” he says. “It’s been an opportunity to go back to people with our renewed focus on quality winemaking. Tapping into what made Marlborough and Hunter’s successful in the first place – making great, compelling wine.”

James Macdonald at Hunter's Wines

Extensive travel to key export markets this year has reinforced that message. “After being on the ground, the mood is pretty good,” James says. “We’re getting really great feedback. We’ve sold out of our 2025 and started selling 2026 Sauvignon Blanc, which is getting some really positive responses. It’s much easier to sell good wine than average wine in a competitive environment.” The bigger challenge is making sure people know about it, he says. “Some of New Zealand’s biggest wine brands don’t even have a social media presence.”

For all New Zealand wine’s international success, there are still many wine drinkers around the world who have never tasted it – a gap that wineries are working hard to close. Valli Wines Winemaker Jen Parr has encountered a similar response during recent visits to Hong Kong, Japan, California and Australia, where she says New Zealand wines continue to resonate strongly with those discovering them for the first time. “People love the wines from Central Otago (and New Zealand generally) but the reality is that we aren’t particularly well known, outside of Australia perhaps.”

Despite strong recognition among those already engaged with wine, Jen says New Zealand still faces significant competition in major export destinations, particularly in premium Pinot Noir, where producers are competing against established regions such as Oregon, California and Europe. “Sitting here in Melbourne, the competition from Australian Pinot Noir and Chardonnay is really evident. People have started to prioritise drinking local wines and Australian Pinot is getting better and better. There is a lot of competition in the Pinot Noir space, but strong brands and premium wines are still sought after.”

New Zealand’s long-term growth lies in continuing to build awareness and deepen understanding of what sets the country apart in international markets, she says. “I think the sustainable, regenerative message, along with the rugged beauty and natural wonders of our country, is important to help differentiate us from more industrialised countries that produce wine.”

Global Wine Companies Back New Zealand Brands

Premium positioning remains central to how New Zealand wine differentiates itself in global markets, but changing preferences and drinking occasions are also helping some producers reach new customers. Matua Winery Manager Gavin Williams says New Zealand is well placed to capture this demand in both established and emerging regions. “Globally, the wine category continues to evolve, with consumer preferences shifting toward lighter varietals and styles.”

Over the past two years, lighter wine styles have increased their share of the wine category in key global markets, and Matua is benefiting from the trend. The winery’s low-alcohol Sauvignon Blanc has recorded 40 consecutive weeks of growth in the US, while new formats such as cans and bagnums (magnum-sized wine in a bag) are helping attract new consumers, he says. While the numbers may appear incremental, in a sector grappling with falling consumption and changing drinking habits, holding ground – let alone growing – is a positive sign.

That sentiment is also reflected at a corporate level, with some of the world’s largest wine companies continuing to view leading New Zealand wine brands as an important part of their future plans. At the centre of that confidence remains Marlborough Sauvignon Blanc, the varietal that first put New Zealand wine on the world stage and remains the backbone of the country’s wine exports.

Amanda Johnson in the United States

Constellation Brands recently reaffirmed its commitment to Marlborough-based Kim Crawford and Drylands as part of a global portfolio focused on premium brands. Meanwhile, Treasury Wine Estates has identified Matua as one of just three global “Power Brands”, alongside Penfolds and DAOU. NZX-listed Delegat Group recently reported strong global sales, while Australian drinks giant Endeavour Group retained Marlborough’s Isabel Estate as one of only three wineries in its portfolio following a strategic review.

Protecting Reputation, Protecting Value

Behind that optimism is genuine demand for New Zealand wine. But wineries say the industry’s future will depend just as much on protecting the reputation that created those opportunities in the first place. While demand for lighter, fresher wine styles continues to support New Zealand wine in key export destinations, concerns remain about how some of that wine is being presented and priced.

Buyers overseas are still reporting widespread availability of heavily discounted Marlborough Sauvignon Blanc, often from little-known brands, several wineries say. “The response to Marlborough has become somewhat muted given the volumes being produced and the low prices it is being sold for,” says Belinda. “At times it was hard to see New Zealand commanding the premium it always used to and I was frequently being told of the cheap wine that companies were being offered. The warning was clear – continue to drive brand Marlborough as mass-produced, diluted and cheap, and our bubble will burst.”

Amanda agrees, saying the contrast between premium and commodity wine has become increasingly stark. “Demand for authentic, premium New Zealand wine brands remains strong, even in a very challenging global environment. At the same time, there’s enormous pressure in grocery from heavily discounted Sauvignon Blanc, particularly in the UK and US.”

Nick says that in this environment, how wine is positioned in market becomes just as important as volume. He notes that while bulk wine can offer short-term scale through supermarket channels, it is not always a stable foundation for long-term growth. “Te Mata has focused on building relationships with engaged distributors and on-premise channels, where buyers are typically more wine-informed and focused on provenance, quality and regional identity,” he says. “This approach is supported by strong recognition of New Zealand’s position as a cool-climate wine producer, backed by awards, critical reviews and brand history.”

Hunter’s Wines has taken a similar approach, with a continued focus on more engaged, wine-led channels rather than competing on price in highly promotional retail environments. “Instead of chasing price, we’re doubling down on what makes our wine distinctive,” James says. “We’ve got to believe in what we’re doing. Our competitive advantage is our uniqueness and authenticity. That’s what makes us stand out against the more industrial winemaking methods that are so prevalent globally.”

The importance of storytelling, education and engagement becomes more apparent the more time Jen spends in trade. Building recognition is not an overnight process and requires sustained effort with buyers, especially as competition intensifies, she says. “Selling the premium story is important.”

The New Frontier

After several decades building export markets, wineries are now taking those learnings into a new wave of emerging opportunities. Amanda says early activity in South America has been encouraging, with tasting events in Brazil this year generating early interest and follow-up leads.

“We had a great time in South America,” she says. “We had 12 leads, six of which converted into actual genuine follow up. We’ll keep building on those relationships.”

Looking further ahead, attention is also turning to emerging prospects such as India following the Free Trade Agreement – a vast and largely untapped destination for New Zealand wine. “India is a huge territory in itself, but it’s not one we’ve historically engaged with in any meaningful way,” Amanda says. “It will be interesting to see where it leads over time.”

The conversation around new export destinations reflects a broader point Nick makes about the future direction of New Zealand wine. One of the challenges for the industry is the tendency for people to do what everyone else is doing, he says. “It’s a big wide world out there – we don’t necessarily all need to be in the same place.”

There is real potential for producers to take a more direct, long-term approach to development and investment, particularly given the relatively small scale of the New Zealand industry. “There’s plenty of ground still to explore on the fringes,” he says. “People buy wine from people. It’s all about relationships.”

Bringing It Home

While driving through New Zealand’s wine regions, with vineyards stretching across the landscape, it can be easy to assume there are too many – particularly in the context of current oversupply. But as James points out, New Zealand is small by global standards, with Marlborough alone comparable in scale to Champagne. The current pressure facing the industry is largely a production issue rather than a demand one, with supply running ahead of consumption in some industry segments.

Nick Buck at Te Mata

Nick points to the US as a key example – the world’s largest wine market – where conditions have shifted after an extended period of growth. While the overall category has contracted, he says New Zealand wine and Italian Prosecco are the only two styles to hold steady or continue growing. “It might not seem like a measure of success to not go backwards, but growing your market share in the biggest wine drinking region in the world is absolutely a win during what has been a very challenging period.”

Nick says nothing fundamental has changed about New Zealand wine, which continues to offer diversity, quality and a clear point of difference internationally. “We’ve got something completely unique. We just need to make sure that value is properly understood and recognised offshore.”

Momentum for New Zealand Wine in South Korea

South Korea is emerging as one of New Zealand wine’s most exciting growth opportunities, says Charlotte Read, New Zealand Winegrowers General Manager Brand. On a recent visit she was “blown away” by how fast the New Zealand wine category has expanded in the past decade. “What had been a handful of New Zealand wine brands on wine store shelves has transformed into a vibrant New Zealand category in retail stores.”

Korean wine drinkers increasingly favour lighter, fresher and more fruit-driven styles, and Sauvignon Blanc is now the most popular white wine variety there. “This aligns perfectly with New Zealand’s strengths, with Marlborough Sauvignon Blanc continuing to act as a powerful entry point for consumers,” Charlotte says.

NZW has supported New Zealand Trade and Enterprise in research to learn more about Korean wine consumers. While awareness of New Zealand wine remains relatively low compared with that of more established wine-producing countries, the research shows that Korean consumers respond exceptionally well once they discover New Zealand wines, Charlotte says. “We simply need to increase our visibility.”

NZTE South Korea Head of Business Development You Jin Lee will speak at the NZW 2026 Wine Business Forum on 27 August, sharing first-hand perspectives on consumer behaviour, market trends and the opportunities ahead.

nzwine.com/en/initiativesevents/nzw26

Meanwhile, the country's Sauvignon producers will leave "energised by the possibilities that still lie ahead for the variety".

Sauvignon Blanc is... New Zealand's great wine success story. It captured the world's attention, and what excites me now is that we're still discovering its potential, with increasingly distinctive expressions emerging from different subregions, sites and winemaking techniques.

When I make Sauvignon... I am consistently thinking about how to create a wine that leaves no doubt in anyone's mind that New Zealand Sauvignon Blanc is one of the world's greats. I've been lucky enough to try some truly mind-bending examples from around the world, which frankly blew me away and opened my eyes to just how rich, complex, and diverse the variety can be. If I can create wines that spark curiosity, conversation and a sense of 'holy shit, I didn't know they could do that in Marlborough', I'd be chuffed!

SBNZ27 is important because... it marks more than 50 years since the first Sauvignon Blanc vines were planted in Marlborough. It's an opportunity to celebrate the vision and hard work of the pioneers who established the region, while also exploring the now, the new and the future. For me, that means a deeper conversation around provenance, authenticity and diversity within our wines.

I expect the event to... inspire people. We'll be showcasing wines that challenge expectations and broaden perspectives on what Sauvignon Blanc can be. If we do our job well, the conversation won't just be about Sauvignon Blanc - it will be about Marlborough and New Zealand as world-class fine wine regions with real confidence in their place on the global stage.

A favourite Sauvignon-food match is... a dish I enjoyed recently at a beautiful little restaurant in Japan - octopus, tomato, citrus and fresh goat cheese paired with our own Sauvignon Blanc. It was a sublime combination!

I'm passing the Q&A baton to fellow committee member... Ben Tombs of Craggy Range. With a presence across New Zealand's key wine regions, Craggy Range has a uniquely broad view of our industry, and I'm looking forward to Ben's perspective.

Vasse Felix Chief Winemaker Virginia Willcock was named Winemaker of the Year at the 2026 Halliday Wine Companion Awards, where her 2023 Heytesbury Chardonnay took both Chardonnay of the Year and White Wine of the Year.

Virginia says wine found her before she found it. Growing up, her parents had a hobby vineyard in the Swan Valley, and it was there, watching the happiness wine brought to family gatherings, that the idea of becoming a winemaker first took root. Vintages in New Zealand, Albania and Italy followed, before returning to Western Australia where in 2006 she joined Vasse Felix, the pioneering winery that helped put Margaret River on the map.

benchmark for Australian Chardonnay and Cabernet Sauvignon, and Virginia has steadily lifted an already formidable portfolio towards a more complex, handsoff style.

Her acceptance speech at the Halliday Awards captured her philosophy: “There’s no such thing as not working hard in this industry; you give your life to it because you believe in it. From the microbes and fungi that sustain the vineyard to the joy on someone’s face when they drink a glass of wine, it’s all connected. That’s why we do this.”

Virginia’s Chardonnay story has a strong New Zealand connection. A vintage at Cloudy Bay in Marlborough in 1996, working alongside the late James Healy, proved seminal in its early exploration of wild fermentation (“way ahead of the times… such a beautiful and creative mind”), which she credits as the greatest single influence on her winemaking.

Virginia comes to Hawke’s Bay eager to “interact with so many brilliant wine heads” and to explore what she calls “our most complex, delicious and sophisticated white grape variety”. Chardonnay is a “chameleon”, she says, “and there’s no better a wine to show the winemaker’s style”.

“The workshop is an incredible, focused forum where you’re surrounded by your peers,” says organiser Lynnette Hudson. 

"It gives you the chance to think about the harvest ahead, the style you want to achieve, the challenges you might face, and the experiments you want to trial to learn how to make better wine."

The workshop also provides valuable networking opportunities for winemakers and viticulturists, from emerging winemakers to experienced industry leaders.

"Everyone is there to relax, enjoy themselves and learn," Lynnette says. 

As in recent years, the Burgundy tasting will include a live virtual presentation from a French producer, with David Croix joining participants to discuss the wines and answer questions, she adds.

"It really is a unique opportunity to learn."

The event draws industry professionals, travel trade representatives and media from Great Wine Capitals around the world, including Bordeaux, Mendoza, Adelaide and Napa Valley.

Kim Thorp, Great Wine Capitals Hawke's Bay Ambassador, says it is a wonderful opportunity for New Zealand.

"This conference will showcase New Zealand to an influential global audience in a way that no marketing campaign could replicate. The connections made here, the stories told, and the impressions left will resonate across international markets for years to come."

gwchawkesbay26.com 

While Champagne imports have declined as prices rise, other sparkling wines of the world continue to perform strongly here, highlighting the ongoing popularity of the category among Kiwis.

For Vilaura founding director Jascha Oldham-Selak, the figures point to room for growth for New Zealand producers.

"The trend could create opportunities for regions grappling with oversupply," he says. "Traditional method bottle fermented sparkling wines are predominantly made from Chardonnay and Pinot Noir, varieties currently facing pressure in many regions of the industry."

The challenge for New Zealand producers begins with educating domestic consumers about the differences between in-line carbonated sparkling wines, tank-pressurised sparkling wines and Méthode Traditionnelle wines, Jascha says.

"Méthode Traditionnelle is the most premium style and often spends three or more years ageing in bottle before disgorgement and release to market".

Joshua Irving, who is doing a Bachelor of Viticulture & Oenology (Honours) with a dissertation on the impacts of elemental sulphur on wine quality, is the 2026 Ormond Nurseries North Canterbury Young Viticulturist of the Year and the 2026 Tonnellerie de Mercurey North Canterbury Young Winemaker of the Year.

Having competed in the Young Viticulturist competition last year, he worked on his weaknesses, ensuring he was better prepared for each segment this time around.

Having taken that title there was nothing to lose when he set off for Central Otago for the Young Winemaker regional competition, he says, noting that his field of study, including lab work, gave him a strong foundation.

"I knew that the theory and the science side of things would be a strength, and playing into that definitely worked.

There's some intense work ahead, preparing for two finals on two consecutive days in August, he says.

"But I see it as a great opportunity and am excited to seize it." 

The finalists in the 2026 Ormond Nurseries Young Viticulturist competition, to be held at Escarpment in Wairarapa on 26 August are:

• Heath Miller, Pask Vineyard Vineyard Manager, Hawke's Bay
• Alex Coombs, Craggy Range Vineyard Operator, Wairarapa
• Kris Godsall, Cloudy Bay Assistant Vineyard Manager, Marlborough
• Joshua Irving, Lincoln University student, North Canterbury
• Braxton Benseman, Mt Difficulty Irrigation Tech, Central Otago

The 2026 Tonnellerie de Mercurey Young Winemaker of the Year will be held at Foley's The Runholder in Martinborough on 25 August.

Joshua will compete against Nick Lamain, Isabel Estate Winemaker from Marlborough, and the North Island regional winner, with that event held after this magazine went to print.

The winner of each final will be announced at the New Zealand 2026 Celebration Dinner at Tākina Wellington Convention and Exhibition Centre on 27 August.

The exchange promises to be "a huge learning opportunity", says Carrick Vineyard Manager Damon Lovell, one of four participants this year.

"Not only around winemaking and viticulture techniques, but also as an immersive experience within the Burgundian wine culture. I've always loved the French culture, and to be there living amongst the hecticness of vintage will be very special.

Lisa Fromont, from Te Kano, won 2026 Central Otago Young Winemaker of the Year, but will be on the Burgundy Exchange when the national competition takes place in August.

She's "pretty gutted" to be missing the national final, but beyond excited about the chance to live and make wine in France.

"The wine industry in New Zealand is super young, and the history of wine in Burgundy goes back for two millennia."

She plans to immerse herself in the history, " and what it's like when wine is just a part of your life like that".

"Time and again I've seen the extraordinary respect our wines, our people and our industry command globally. That perspective has only deepened a connection that is both personal and professional, making it a real privilege to join an organisation that has helped shape one of New Zealand's great success stories."

New Zealand wine is the country's eighth largest export, generating approximately $2.1 billion annually, and enjoyed by consumers in more than 100 markets around the world, she says.

"My first priority is therefore to listen, learn and spend time with people across the industry, understanding what matters most before we write the next chapter together."

The projects are:

• Powdery mildew spore trapping as a decision support tool for early season fungicide applications.
• Alternate strategies for GLRaV3 management. BRI's Dr Ellie Bradley will lead research into RNA-based treatments that have shown promise internationally to dramatically reduce Grapevine Leafroll-associated Virus 3 levels in the field.
• Low carbon and environmental impact export packaging pathways for New Zealand wine. Kate Meyer and Alice Oswald from Planetary Accounting Network will use the Planetary Accounting framework to compare glass, lightweight glass, cans, bag-in-box, and bulk shipping across environmental impact, cost, logistics, quality risk, and market suitability.
• AI-driven protein design to address winemaking challenges. Professor Wayne Patrick from Victoria University of Wellington is applying AI-driven protein design to Botrytis cinerea, aiming to engineer small proteins that can bind to and neutralise these enzymes. The protein will also identify naturally occurring enzymes that shape flavours and aroma in no- and low- alcohol wines, then redesign them to work under real fermentation conditions.

My grandfather Josip (Joe) was born in 1895 in what is now modern-day Croatia. Up until the end of WW1 it was part of the Austro Hungarian Empire. He was one of eight brothers born to my great grandparents, who were subsistent farmers, barely eking out a living on the tough, stony hill country of Dalmatia.

Understanding that there was no future for their kids in this economic, political and physical environment, my great grandparents made the difficult decision to send their sons to New Zealand, a country they knew little about, but which was described to them as offering good opportunity to those willing to work. From 1904 to 1910 they sent five of their sons here, borrowing money off the church to pay for the boat tickets. My grandfather, aged 14, was among the last two to go, and would never to see his parents again.

Joe and his brother Stipan (Steve) arrived in Auckland in April 1910 and made their way north to join their three older brothers in the gum fields. Prospecting for kauri gum gave the brothers enough cash to get by, while learning to speak English and to understand what opportunities existed in their new situation. In 1911, the brothers purchased a 30-hectare parcel of land in Henderson, West Auckland, which remains the headquarters of Babich Wines.

The brothers needed to continue earning money in the gum fields, as they knew breaking in the newly acquired farm would be financially taxing. It was during this time, in 1912, that Joe planted a vineyard on some government lease land at Waiharara, near the southern end of 90 Mile Beach. A few years later, when the (mainly) Isobella grapes were cropping, he gained his winemaker’s licence and began selling wine mainly to other Croatian gum diggers in the area.

From around 1919 the brothers began making trips south to Henderson to begin breaking in the farm. Thomas Henderson, namesake of Henderson township, had milled the property some 70 years earlier, and it was covered in regenerating bush. Joe described the 25 years from 1919 as remarkably difficult, as the farm teetered constantly on the edge of bankruptcy. He noted that over this period they were unable to reduce the principal owed on the farm by even one pound, and on several occasions he had to ask the private mortgage holder if he could add the interest owed to the principal.

This cashflow crisis continued until around 1943. At that time, United States soldiers fighting in the Pacific were on recuperation leave in New Zealand and one of the camps was nearby Redwood Park Golf Club. Amongst the soldiers were Mediterraneans – Italians, Greeks and I suppose some Croatians – and these soldiers wanted red table wine while on leave. So, to the winery they would head in their Willys Jeeps, purchasing wine and paying in US dollars. Joe said this ironic positive outcome of the war (ironic as wars deliver mostly negative outcomes) allowed some alleviation of debt on the farm and set the winery on a course of trending positive for cashflow.

Of the brothers, Jakov returned to Croatia in 1914, got caught up in WW1, survived it, though was badly injured, and died in 1919 of Spanish flu. He is buried in Runovic, the village the family is from. Mate stayed up north on the farm. Ivan was working on the Henderson property but died of pneumonia in 1922 and Stipan planted an orchard, while Joe stayed with the grapes.

The Next Generation

In the late 1920’s Joe met Mara Grgic, recently from Croatia, and in 1929 they were married, going on to have two sons, Peter and Joe (jnr), and three daughters, Ivy, Shirley and Maureen. My father, Peter, was 16 when he joined the business in 1948, which I suspect was a real boost for my grandfather. Business was still very difficult, but dad was confident that they could make it work. At that time tractors were still uncommon and dad became competent running a two horse team (Bob and Trigger) to do vineyard operations such as discing or spraying. And indeed, times were changing, with an upswing in demand for wine from the late1940s onwards.

Joe, the youngest of the siblings, joined dad in 1958 and soon after took over the winemaking duties, going on to do more than 35 vintages as head winemaker and 35 years of national wine judging, including six years as chief judge in the national wine competition. Joe, along with Bruce Collard, was instrumental in setting up the export certification process that the industry required to protect our budding international reputation, which was vulnerable, especially in the early years.

My own recollections of the winery started around the early 1970’s, when I was aged around four years old. At that time, all of our grapes were grown on the Henderson vineyard. Grapes were hand harvested into wooden boxes, which made their way to the winery by tractor to be tipped by hand into a crusher/destemmer. I suspect a normal vintage would have been 60 to 80 tonnes, and it required a lot of manual work to process that volume.

In 1980, a German visitor turned up at the winery, tasted the wines, and asked if he could make arrangements to export our wine to Europe. He paid upfront, a 20 foot container was loaded, and Babich Wines was in the export business. Dad and Joe put a lot of effort into growing exports from 1980 onwards, but it still took
until 1997 before exports exceeded domestic sales.

Dad invested a lot of time into assisting with industry growth and industry issues, having served decades on the Viticultural Association and then the Wine Institute (the pre-cursor to New Zealand Winegrowers). A famous photo, taken at our Orewa beach house in 1991, captures the Institute planning meeting where the target of $100 million of export receipts by the end of the decade was set. The target was achieved and by the turn of the decade (and century) export sales were at $125m for the industry.

Expanding To Marlborough

Dad and Joe knew the business needed to keep changing to stay relevant. In the late 1980s the international interest in Marlborough Sauvignon Blanc became too loud to ignore. Our first experience with Marlborough was to purchase some Sauvignon Blanc juice as it seemed impossible to acquire the same as grapes. The resultant wine won a few international awards and our distributors wanted ten times what we could supply. Dad started cold calling farmers-turned-grape growers in Marlborough and managed to convince a young Murray Gane to grow some grapes for us; his neighbour David Pigou was close behind. Peter Rose and (the late) Jim Rose joined this small group of growers a few years later.

Through the 1990s it was a common thread of discussion to consider whether the music would stop on Marlborough Sauvignon Blanc. We know now that it didn’t, but that wasn’t at all clear at the time. Demand from distributors continued to grow and like many we struggled to supply. We purchased our first Marlborough vineyard, Wakefield Downs in the Awatere Valley, in 1997, and kept up a steady stream of vineyard acquisitions and developments over the following 25 years. We also invested in winery infrastructure to process the grapes and make the wine, before sending it north to Henderson for bottling.

The impact of Marlborough Sauvignon Blanc on our industry and on our own business has been nothing short of remarkable. My grandfather Joe died in 1984, and I often reflect on how he missed seeing “what happened next”.

Like my brothers and cousin André, I grew up on Babich Road, and the winery and vineyard were the playground. I was interested in winemaking, so once I completed high school, I headed off to Australia to do the Roseworthy College Bachelor of Applied Science in Oenology. This was in 1987, before a winemaking qualification was available in New Zealand, so it was where all the budding Kiwi winemakers went. I survived (it was reasonably wild in the late ‘80s) and came home to commence work in the winery, which I did mainly dragging hoses around for a couple of years. I determined that I should go back to university (Auckland) to study commerce and eventually re-enter the company, but on the business side. This took a while, as following completion of the degree I landed a job in pharmaceuticals. Seven years later, with considerably more experience, I rejoined the business and started to learn how this place ticked.

Working with Dad and Joe was great. There was none of the succession angst that can occur in a business undergoing generational transition. They were constantly handing responsibility over but were always there for guidance. The transition from them running the business to me running it was so smooth that I hardly noticed, but by 2010 it became apparent (to me) that I was in charge.

There has been a remarkable amount of change over the past 25 years; of course, the scale of business has changed and the number of markets we sell to has grown. In 2018, my cousin André (Joe’s son) stepped away from a couple of decades of investment banking to join us in the business. Briefly there were four Babich family members involved and we had a broad cross section of skills and experience. This came to an end with Joe losing a battle with cancer in 2022 and Dad ultimately succumbing to a head injury following a fall, passing away in 2025. Collectively, they had actively served the business for 135 years and were in the front row to see the transition of our industry from the old industry to the modern one.

In spite of a lot of current headwinds, we remain positive about our fortunes and those of our industry, and we look forward to continuing growth. There are early signs of additional family involvement as well, with my son Peter recently completing a second winemaking vintage in Marlborough as he studies towards a Bachelor of Commerce.

SWNZ members will soon face new requirements around employment policies and employee rights, to ensure they are in line with market expectations, says Programme Manager Meagan Littlejohn.

She notes that historically the SWNZ programme has been focused on its environmental pillars, and "it's time to bring the social sustainability piece up to the same level".

Nordic Markets Driving Change

Having good employment policies in place, treating workers fairly, and being able to prove that in market is increasingly important, with many markets following the strong lead of Nordic countries in demanding verifiable social sustainability measures, alongside environmental, Meagan says.

"The Nordic countries are going way above and beyond any other market gatekeepers right now in terms of how closely they're looking at sustainability credentials and using it in their tender processes."

Other gatekeepers are likely to adopt similar requirements, so the SWNZ People Pillar is being strengthened to meet the requirements of the Nordic frameworks, she adds.

"These improvements will also give SWNZ-certified wines preferential market access in Sweden."

Beyond Compliance with Employment Law

New Zealand has strong employment law, and many in the wine industry have deemed that sufficient.

But increasingly markets are not taking laws as evidence that you're doing the right thing, Meagan says.

"You actually need to make sure you're formalising and documenting what you do and having that verified."

New Requirements for SWNZ Members

The review took place over a year and was signed off by the New Zealand Winegrowers board in February.

It will result in a few additional questions in the People section of the SWNZ questionnaires, which reflect new requirements around having robust employment policies in place "and evidence that you're implementing them".

Later this winter members will start getting communications around the changes, and will have access to templates and resources online, as well as webinars and workshops, Meagan says.

"So that when everyone completes their next season questionnaire, which is due June 30, 2027, they'll have all the knowledge and the tools to help them answer those questions and implement those new requirements with confidence."

Harvest workers at Cloudy Bay.

Industry Already Operating at High Standards

Cloudy Bay Technical Director Jim White, who is also on the NZW board and the Environment Committee that signed off the SWNZ changes, says there's growing international pressure for rigorous labour standards in the wine industry.

He sees that through the work of Cloudy Bay parent company LVMH, and also through growing interest in forums like the Sustainable Wine Roundtable, of which Cloudy Bay is a member.

Jim says New Zealand companies already operate at a high level, given employment laws and the regulations governing the Recognised Seasonal Employer Scheme.

Most vineyard RSE labour suppliers are members of New Zealand Ethical Employers, which provides additional confidence that high standards are being met, Jim says.

"We think we're in a relatively good position anyway, but what we lack is the capabilities to demonstrate that to the market. And really, that's what the People section needs to do. Because we might be doing all these really good things, but we have to be able to prove it to someone else."

Jim notes that many larger wine companies will already have rigorous policies in place, but smaller companies don't always have the resources to stay abreast of social sustainability measures.

"What SWNZ is able to do under the People standard is to provide a lot of templates so people can adopt those policies for themselves. Ultimately, we want that to deliver better outcomes for New Zealand employees."

BRI governance will be absorbed by the same directors as the New Zealand Winegrowers board as of 1 July, but the institute, a wholly owned subsidiary of NZW, will remain a separate organisation, led by Chief Executive Dr Juliet Ansell, delivering research and innovation for the wine industry.

From Foundation to Established Research Institute

BRI was founded in 2017 with funding from the Ministry of Business, Innovation and Employment (MBIE) Regional Research Institute (RRI) fund, with the proviso that the institute have its own board, which is no longer a requirement.

NZW board Chair Fabian Yukich says the industry owes gratitude to the outgoing board, which set up the research organisation “from scratch”, building both a physical asset and, more importantly, a cohort of people doing research targeted for the New Zealand industry.

Mark Gilbert, who has chaired the BRI board since it began, says it has been a lot of work from governance and staff to stand up a research institute “from zero”, but the organisation now has 25 people doing “fantastic work” as well as an “exceptional leader” in Juliet.

“The dividend of that is that the industry has now got a really well set up and well led industry body to do science.”

Funding Evolution and Industry Investment

The institute, which is the only RRI recipient to survive, had the support of MBIE from the beginning, and every milestone review was “quite outstanding”, Mark says.

That was thanks to “the quality of the people and the work that was being done”, as well as the BRI strategy and support that the NZW board gave the organisation in its formative years.

Eight years on, BRI has gone from being 100% levy funded, to using levies for a third of its income, supported by government and grantor investment.

There’s still some misunderstanding as to what science can do, with people looking for a “quick fix”, but “science is a long term play”, Mark says.

Leadership and Strategic Direction

James Dicey was a foundation BRI board member, working with fellow NZW board members Dominic Pecchenino and Peter Holley to appoint Mark as chair, along with the first chief executive MJ Loza.

When James left the NZW board in 2019, he decided he had “unfinished business” with the BRI, and was appointed as an independent director in 2023, along with Greg Mann.

In the years since, they have appointed the “phenomenal” new chief executive, and delivered a refreshed research strategy, James says.

“The changes that Juliet has been able to make on the back of that, and the reconnection back to the industry, means the organisation is in really good shape.”

He says the levy commitment from NZW, along with support from industry and government, has been a critical component for the ongoing sustainability of BRI.

The result is “exciting and necessary” research, including work on new clonal material through the Sauvignon Blanc 2.0 programme, vine physiology projects, and the Research Winery, opened in 2020.

Those projects wouldn’t have happened under the model used by NZW before the BRI, or via other science providers, he says.

Transition and Governance Continuity

James and another outgoing BRI board member, Dr Bruce Campbell, have been asked to help navigate the transition between the assumption of governance until the upcoming election and appointment of a new NZW board.

Bruce, who was Chief Operating Officer at Plant & Food Research and is currently a Director of the Bioeconomy Science Institute, joined the BRI board in 2019.

He says the institute represents “a really positive evolution and maturing of the industry to increasingly take responsibility for its own innovation path”.

He applauds NZW for making the investment through the RRI and taking it forward as industry-owned research and development.

Its success has brought new innovations forward for the industry, which is vital in times like these, when tough times result in change, and rebalancing of supply with demand.

“It’s really important that the industry is charting an innovation future that can catch the upswing coming from new technologies and changing opportunities with consumers, so we continue to grow on the global stage.”

"Winemakers want to see proven results before adopting something new, and that's been our experience both locally and globally," says amaea's Chief Technical Officer. "What we've found is that once winemakers see the impact in their own wines, adoption follows."

Molecular filtration gives winemakers a high level of precision and control in managing pyrazines, phenolics, and certain off-aromas, "enabling them to target specific compounds while preserving desirable characters", says Aaron, who will be joined at the WinePro session by winemakers Dean Boyce from Indevin and Jane de Witt from LION, along with Christian Kuun, South Island manager at Vintech Pacific.

Addressing Sustainability and Cost Pressures

Aaron, a chemical and materials engineer, says technology will play a critical role in helping New Zealand wine maintain its global position, particularly as producers face increasing cost pressures, additive regulations and sustainability expectations.

"The opportunity isn't about changing how wine is made at its core, but about giving winemakers better tools to produce higher-quality wine, more efficiently and sustainably, especially in more challenging vintages."

New Continuous Cold Stabilisation Technology Unveiled

As well as molecular filtration, he will use WinePro to introduce amaea's new continuous cold stabilisation technology.

"Traditionally, cold stabilisation can take seven to 14 days. CSx reduces that to as little as five minutes, while also significantly lowering energy use and emissions," he says.

"Molecular filtration removes the need for seeding with cream of tartare to achieve cold stability, reducing both chemical costs and waste for wineries."

Aaron says introducing innovative technology to an ancient industry is one of the most interesting aspects of his work.

“Winemaking has always been a balance of tradition, science and artistry, all coming together to create a sensory product. While the fundamentals haven’t changed for centuries, the tools winemakers use have continually evolved to improve quality, yields, and efficiency. Molecularly imprinted polymers are simply one of the next steps in that evolution.”

Hill Labs Blenheim Site Manager Vanessa Burrows says traditional methods for the count are labour-intensive, requiring growers to take a spade-square of soil to the depth of the spade, then break it up and manually count the earthworm population.

Supporting Sustainable Vineyard Management

The Earthworm eDNA test instead uses molecular technology to identify the presence of A. calignosa - New Zealand's most prominent earthworm species - and "contributes to building a holistic understanding of soil health", Vanessa says.

"Winegrowers have been particularly interested in this test, using it as another tool in the toolbox to understand their soil health."

eDNA testing can complement or enhance traditional monitoring methods, she adds.

"Earthworms are a crucial component of soil biology... and abundant earthworm populations are widely recognised as an indicator of healthy soil."

Hill Labs Showcases Soil Testing Innovation at WinePro

The eDNA is one of the services "from vine to vintage", that Hills Labs will be showcasing at WinePro, with opportunity to explain the science, build trust, and gather direct feedback from the industry on how the services are performing, "including any needs for new testing or changes to food limits and standards".

New products and technologies, such as eDNA testing, can be easier to understand when customers can discuss real-world applications in person, Vanessa says.

"If something is changing in your business - rising fuel costs, labour pressure, new pest risks, or simply the push to do more with less - this is where you go to see what's actually out there to help."

The trade show and conference, on in Blenheim from 23-25 June, will showcase wine-related products, from vineyard robots to eDNA worm counts, molecular filtration to harvest technology, and science providers to sustainable irrigation, along with a timely and extensive education segment.

Industry Education Designed for Today's Challenges

The conference sessions add a critical component to the event, says Wine Marlborough General Manager Marcus Pickens, who worked with his team and industry to design three days of seminars with relevance from soil to sales.

"This is a challenging time for our industry, and many of these sessions will step up to those challenges, with updates and insights from people at the coalface of vineyard redevelopment and sales, growing efficiencies in vineyards and wineries, and ensuring we're in tune with what consumers want."

A session entitled 'Dealing with the Now' will focus on the immediate, practical decisions facing growrs and vineyard businesses, from planting decisions to regulatory realities, to exit or "reconfiguration" strategies. They're upfront conversations to give attendees more understanding of their options, Marcus says.

WinePro

Learning from Other Industries

The conference includes insights from other industries, including Dr Peter Bircham, Head of Research and Development at Garage Project, exploring "New Product and Taste Development in Beer, Wine and Adjacent Products", speaking alongside sensory testing expert Dr Amanda Dupas de Matos.

Zespri Chief Digital Officer Dave Scullin will also share insights into what's worked in that organisation, and outline the direction of Zespri's 2035 strategy, including how its structure and operating model continue to support global market performance.

Morvey McAuley, from Tradecraft, will discuss the changing customer profile for wine companies and ask whether digital strategies are ready, in a "wake up call for anyone serious about growth". In other wake up calls, a session on shifting climates will explore the science designed to help growers face climate risks. The programme includes an electrification session, led by wine companies leading that charge, along with a session on powering a smarter vineyard in the face of rising fuel costs, labour shortages, sustainability pressures, and tighter spray windows.

Dr Aaron Low, amaea Chief Technical Officer, will lead a panel on real-world applications of molecular filtration at the WinePro conference.

Technology Providers Highlight Industry Collaboration

Molecular filtration company amaea showcased its resuable molecularly imprinted polymer technology at the 2024 WinePro, on the trade floor and as part of the education programme, and will return to both forums this year. Chief Technical Officer Dr Aaron Low says such events are "incredibly important" because they bring the whole industry together in one place. "For us, it's not just about showcasing technology, it's about having conversations with winemakers, industry leaders, partners and customers. Understanding their challenges, sharing experiences and insights, and discussing where new technologies can genuinely make a difference."

It's also an opportunity to demonstrate how their technologies are already being used in-market, he says. "That practical, peer-to-peer exchange is often what gives winemakers the confidence to explore something new." Aaron says the tough times in the industry mean there's "naturally" more scrutiny on any new investment. "But at the same time, there's a stronger focus on efficiency, cost control, and getting the most value out of every litre of wine... That's where technologies that deliver clear, measurable outcomes tend to gain traction. If you can reduce inputs, lower energy use, and improve wine quality at the same time, it becomes a much easier decision."

Face-to-Face Connections Remain Critical

Hill Labs Blenheim Site Manager Vanessa Burrows says trade shows provide a valuable opportunity to connect directly with growers, vineyard managers and winemakers in one place, and to showcase new products and technology.

"Face-to-face conversations are especially important, as they allow people to ask detailed questions, get to know us at Hill Labs, and understand how our services can fit into their own vineyard or winery programmes."

Why Industry Events Matter During Challenging Times

Expertise Events managing director Gary Fitz-Roy, who oversees Australia's WineTech as well as WinePro, says in challenging market conditions, visibility and industry connection become more important than ever. "During previous periods of industry pressure, WineTech experienced attendance growth of 34%, demonstrating that well-timed, high-quality trade events continue to attract strong engagement, even in difficult conditions," he says. "Across our recent events held in three Australian states, attendance has increased by an average of 16%, reinforcing the ongoing value the industry places on face-to-face connection and business development."

WinePro has already sold more than 80% of its indoor exhibition space, with more than 40% of exhibitors new to the event, something Gary says reflects strong momentum within the sector. "It's incredibly encouraging to see such strong exhibitor demand, particularly from new businesses bringing fresh ideas, products and innovation to the show floor."

Gary says trade events such as WinePro provide a highly efficient environment for exhibitors and attendees alike, enabling direct access to qualified buyers, decision-makers and industry peers in one place. "Rather than viewing current conditions as a limitation, we see this as the time when industry events deliver their greatest value, facilitating business growth, strengthening relationships and creating opportunities for collaboration and knowledge-sharing that help move the sector forward."

He adds that Wine Marlborough is delivering an "outstanding" conference programme, supported by a diverse and rapidly growing exhibitor line-up showcasing the latest products, services and innovations. "Our focus remains on delivering a world-class national and international event that supports the New Zealand wine sector and reflects both the resilience and ambition of the industry."

Richard Beaumolnt says new technology like Agovor's autonomous e-tractors can be hard to evaluate from a distance. "At WinePro, you can stand in front of it, ask the hard questions, and see how it stacks up for your operation." Just as valuable is the conversation around it, he says. "You're not just talking to suppliers - you're hearing how other growers are thinking, what they're trying, and what's working. If there's a smarter way to run part of your vineyard, you'll find it here. And if there isn't yet, you'll leave knowing what's coming next."

The event will draw together industry attendees from across New Zealand and further afield to hear a stimulating collection of speakers on a wide array of topics, taste local and international Chardonnays, and enjoy Te Mata-au-Maui's hospitality.

International Wine Expert Confirmed as Keynote Speaker

This year's keynote speaker is Julia Harding MW, an astute and always-curious wine thinker, whose name will be familiar to most not only via her role as senior editor at jancisrobinson.com, but also her co-authorship and editorship of several landmark books, including Wine Grapes and The Oxford Companion to wine.

Julia began her career as an editor and publisher before wine captured her attention.

She has a particular passion for Greek wines, though her formidable knowledge and attention to detail span the full length of the wine world, attributes that will undoubtedly make her two sessions at the symposium, including one on the topic of quality, rigorous and thought provoking.

Exploring Quality and Regional Expression

Julia has visited New Zealand a number of times since her first trip in 1992, with her most recent visit in 2018.

She once cycled from Picton to Nelson, which says something about her dedicated approach to life.

"I have always rated New Zealand Chardonnay highly and thought it was a shame that for so long Sauvignon Blanc gets all the glory and all the attention - for many obvious reasons," Julia say. "However, it does seem to be coming out of the shadows and now is a great time to discover more."

Celebrating the Future of Chardonnay

She's looking forward to the Symposium, where she hopes to gain a better understanding of New Zealand Chardonnay's regional and subregional differences, and to meet the winegrowers behind them.

"Based on wines I have tasted so far, there's clearly a range of styles, often marked by winemaking choices, but the best - those that are not overworked in the cellar - seem to combine the freshness and clarity of fruit that is all about the New Zealad climate."

We reviewed the market through a consumer lens, using the latest IWSR update on the brand health of New Zealand wine, along with the retail view.

The situation – our fortress remains strong

New Zealand wine is outperforming a stagnant wine market, delivering value and volume growth, and continues to dominate the premium Sauvignon Blanc category, with healthy conversion rates and consumer image attributes.

The complication – the demographic cliff

Our profitable core buyer is aging (55+) while overall wine volumes are shrinking as younger consumers moderate consumption drinking across categories and shifting toward refreshing RTDs and Seltzers.

The resolution – the refreshment pivot

To capture the 1.8 million ‘Potential Buyers’ that skew younger we must maintain our premium quality bedrock while pivoting our marketing to uniquely position New Zealand wine as the category’s most “Naturally Refreshing” option.

Conversion rate

With a conversion rate of 58%, we possess an unshakeable lead over international competitors in converting awareness into active consumption. We do not have an awareness problem. Once an Australian consumer is aware of our wine, we convert them at a rate second only to domestic Australian producers. Our mid-funnel efficiency is unmatched by competitors.

Our bedrock – taste, quality and trust

These metrics are stable and robust. They over-index heavily compared to Chile, Argentina, and South Africa. This premium reputation is what allows New Zealand to weather the current economic headwinds. We do not need to ‘fix’ our top three brand perceptions – aligned with key category sales drivers.

The ‘refreshing’ edge – our fastest growing image asset

More naturally refreshing wines was the only imagery attribute to show a statistically significant increase in the latest tracking. Historically, wine has not been viewed as a refreshing drink in Australia (unlike beer or RTDs). New Zealand wine is uniquely breaking this barrier aligning perfectly with the macro trend toward lighter, easy-drinking styles, and more casual occasions.

The full presentation is available in the members section of nzwine.com

16-22 June

nzw.com/grape-days

The Grape Days events, on in Central Otago on 16 June, Hawke's Bay on 18 June, and Marlborough on 22 June, include sessions on growing productivity and informed decision making in vineyards, and update on the Next Generation Viticulture Programme and powdery mildew fungicide resistance, as well as a session on whether the big crops of 2025 caused a "yield hangover". The 2026 Grape Days events also include a segment on the use of Generative AI as a vineyard tool, including insights from DairyNZ.

Braden Crosby, Bragato Research Institute Knowledge Transfer and Engagement Lead, says a wine industry panel will also explore current practice and use cases for GenAI in vineyards. "We are looking to learn from other primary industries to understand the opportunities that may be created by implementing differing practices into your business model."

WinePro

29 June

nationalwineawards.co.nz

Entries open for New Zealand's only national wine awards on 29 June and close on 21 August, with judging from 22-24 September. Jane Cooper returns as Chair of Judges, tasked with identifying and celebrating the very best wines in the country.

OWNZ EcoVineyards Tour

21 July - 4 August

organicwinenz.com/ecovineyards-tour

Dr Mary Retallack will visit Hawke's Bay on 21 July, Marlborough on 28 July, and Central Otago on 4 August for the Organic Winegrowers New Zealand EcoVineyards tour, intended to help grape growers track and improve biodiversity, vine and soil health within their own vineyards.

Tonnellerie de Mercurey Young Winemaker of the Year

25 August

nzwine.com/en/initiativesevents

The regional finals for the 2026 Tonnellerie de Mercurey Young Winemaker of the Year will be held in Central Otago on 30 June and Marlborough on 15 July, with the North Island regional competition on 23 July. The finalists will go to the national competition in Wairarapa on 25 August, with the winner announced on 27 August. Entry forms available at https://www.nzwine.com/en/initiativesevents.

Ormond Nurseries Young Viticulturist of the Year

26 August

https://www.nzwine.com/en/initiativesevents

Finalists from five regional Young Viticulturist of the Year competitions will go through to the 2026 Ormond Nurseries Young Viticulturist of the Year National Final in Wairarapa on 26 August, with the winner announced on 27 August. The Marlborough regional competition was on 28 May, to be followed by the North Island regional event on 4 June, Hawke's Bay on 11 June, the South Island regional on 18 June, and Central Otago on 2 July.

NZW 2026 Wine Business Forum

27 August

https://www.nzwine.com/en/initiativesevents/nzw26/wbf26/

The NZW 2026 Wine Business Forum, Winning in Changing Markets, will focus on where the next phase of growth will come from for New Zealand wine. The line up of international and local speakers include India’s only Master of Wine, Sonal Holland; Wine Business Monthly Managing Editor, Erin Kirschenmann, from the United States; Treasury Wine Estates VP Digital Experience Justin Noland; and Brodie Reid, Tourism New Zealand General Manager Marketing.

This year’s programme will centre on understanding the wine industry’s continually changing operating environment, where growth opportunities lie in emerging markets, the potential of digital, data and AI, and how wine tourism can play a valuable role in driving industry growth. The event, to be held at Te Papa in Wellington, is a key gathering for industry decision makers and will deliver practical, commercial insights, along with valuable peer to peer connection.

NZW 2026 Celebration Dinner

27 August

https://www.nzwine.com/en/initiativesevents/nzw26

Celebrate the people who make New Zealand’s wine industry great, by raising a glass to your industry peers, the NZW Fellows 2026, and the winners of the 2026 Ormond Nurseries Young Viticulturist of the Year and the 2026 Tonnellerie de Mercurey Young Winemaker of the Year Competitions. This year’s Celebration Dinner will be held at Takina Wellington Convention and Exhibition Centre, after the NZW 2026 Wine Business Forum.

Aotearoa Chardonnay Symposium

17-18 September

hawkesbaywine.co.nz

The theme of the 2026 symposium is quality, focusing on the unique features that define New Zealand's whenua, climate, and philosophy, and how these elements come together to enable the production of premium Chardonnay.

Organic Wine Week

21-27 September 2026

organicwinenz.com/organicwineweek

Organic Wine Week is the perfect time to swirl, smell and sip the stunning array of organic wine from Aotearoa. Featuring pop-up tastings, wine list takeovers, winemaker dinners, retail promotions and more, the week opens a window into the vibrant world of organic wine.

Harvest Hawke's Bay 2026

21 November 2026

harvesthawkesbay.com

Find a selection of Hawke's Bay's wineries and eateries at a spectacular riverside setting on Tuki Tuki Rd, with some of the region's finest wines matched with food created by award-winning local chefs.

SauvignonNZ27

2-4 February 2027

sauvignonnz.com

Sauvignon Blanc New Zealand 2027 is a celebration of collaboration, creativity and the iconic global reputation of New Zealand Sauvignon Blanc. "It's going to be epic," says committee Member Murray Cook, talking of the chance to see "wonderful communicators, writers, sommeliers, buyers and wine lovers back in one magic location, to mingle and enjoy three packed days of deep diving into Sauvignon, eating great food and having fun".

Organic Conference 2027

1-3 June 2027

organicwineconference.com

Central Otago will host the Organic & Biodynamic Winegrowing Conference from 1-3 June 2027, drawing passionate researchers, practitioners and experts, from Aotearoa and beyond.

"To be recognised on this stage is incredible," says owner and Managing Director Amanda Johnson.

"We've always believed that if you stay true to your land and your standards, the results will follow. This is a proud moment for our entire team and reflects our disciplined focus on quality."

There are headwinds being faced by the wine industry, but it's vital not to compromise on quality, and to get out there and be seen, Amanda says.

"We are appreciative that global competitions like the London Wine Competition are still out there being champions for our industry, and it means a lot for all of us making wine on this island, far away from the rest of the world."

“The Real Review Top Wineries of New Zealand celebrates the standout wine producers across the motu,” says Stephen Wong MW, who worked with Jane Skilton MW to make the selection.

“This year’s selection continues to evolve, spanning both long-established favourites and exciting new entrants. The release of the stellar 2024 vintage across most regions heralds an exciting time for great quality in Aotearoa.”

Bell Hill, which jumped from number 12 in 2025, “has firmly established itself at the forefront of New Zealand winemaking,” says Jane.

“Drawing on North Canterbury’s exceptional limestone soils, their wines show remarkable depth, structure and finesse. The consistency and calibre across the range this year made them a clear standout.”

Trials will support grape growers and viticulturists in testing new ideas or addressing practical challenges on their own vineyards.

BRI provides funding and support to ensure the trials will yield results that can be shared with the wider industry.

Four trials were underway this season, in Hawke’s Bay, Marlborough and Central Otago. BRI is inviting growers interested in participating in future trials to get in touch.

“Stephanie brings outstanding strategic marketing credentials, deep industry experience and a genuine connection to Marlborough,” says AMW Chair Sophie Parker-Thomson.

After more than 20 years working in Marlborough’s wine industry, Stephanie says the new role aligns closely with her professional experience, personal values and admiration for the region.

“Marlborough is a truly unique place to grow wine, and like all precious things it needs to be protected. We make something special here, and I am proud to be joining an organisation that’s devoted to celebrating extraordinary wine and safeguarding the integrity of our region.”

Sophie says the appointment comes at a critical time for the global wine industry. “At a time of real noise and uncertainty, AMW is the only organisation singularly focused on championing quality and authenticity for Marlborough.

The Trust Mark gives consumers confidence that what they are purchasing is a genuine expression of place, backed by rigorous quality standards, while delivering meaningful value for producers.”

The award acknowledges Philip’s leadership and influence over more than four decades, during which New Zealand has earned a global reputation for distinctive, premium and sustainable wines.

Philip, who leaves NZW at the end of June, says the recognition is deeply meaningful, particularly given the role the United Kingdom has played throughout his career.

“The UK has been an incredibly important part of my own wine journey. It’s a market that has backed New Zealand from early on and has helped shape how we present ourselves to the world.”

The award reflects the collective efforts of the wider New Zealand wine community, he says.

“This recognition belongs just as much to the people I’ve worked alongside over the past 30 to 40 years. This includes our NZW team, grape growers and wineries, as well as the importers, distributors, on premise, retailers and media in the UK who have championed New Zealand wine.”

The Lifetime Achievement Award recognises individuals who have made an enduring impact on the international wine and spirits sector.

“While it’s an honour to be recognised personally, this really reflects what we’ve achieved together as an industry,” Philip says. “New Zealand wine has always been a team effort.”

“As a Marlborough born business, supporting our community is at the heart of who we are,” says company co-founder Sue White.

“For 10 years, we’ve stood alongside the Marlborough Civic Theatre Trust, celebrating the performing arts and the people who bring them to life. Stepping into the role of full theatre sponsor is an honour. Our region thrives when arts and culture thrive, and we’re committed to helping create a space where creativity, expression, and community connection continue to flourish.”

“Anishka was a stand-out candidate for us with her deep understanding of the New Zealand wine industry, combined with extensive global knowledge and experience,” says NZW board chair Fabian Yukich, noting that the board sought a leader who understood the wine industry, and could offer a global perspective, strong stakeholder capability and strategic clarity to the role.

Anishka, who brings more than two decades of leadership experience across New Zealand, the United Kingdom and Europe, will leave a Paris-based role as Pernod Ricard Global Director Responsible for Marketing & Sales, to return home to New Zealand, where she will be based at the NZW head office in Auckland.

“I am looking forward to serving and supporting the interests of our members and working closely with the Board and the NZW team to support the industry through its current challenges, opportunities, and positioning it strongly for the future,” she says.

The board also acknowledged the “outstanding” contribution of departing Chief Executive Philip Gregan, who will retire at the end of June, after 43 years of service to the organisation.

“Philip’s leadership has been instrumental in shaping the modern New Zealand wine industry, while establishing NZW as one of the most respected wine industry organisations in the world,” Fabian says.

Which is to say, Lauren doesn’t take herself too seriously. “I just want to make wines that make me smile as I drink them,” she says. “Someone once described Swift as ‘serious wines for not-so-serious people’ – and we reckon that’s about bang on.”

The ‘we’ refers to Lauren’s husband and business partner, Henry Williams. Together they juggle Swift Wines, the aforementioned canine cluster (Florentine, Marceline and Pipi) and two young sons (Finn and Louis) from their home in Hawke’s Bay.

It wasn’t supposed to be like this. Having spent the school holidays of her youth working on Marlborough vineyards, Lauren took off to Europe for a gap year and came back with one strong conviction: “I returned with no plans but I knew I hated working in vineyards.”

Fate laughed at that resistance and delivered her a job at Clos Henri Vineyard in Marlborough. “I just needed to earn money,” says Lauren. She ended up with far more than a paid-off credit card. “They actually took the time at Clos Henri to educate us around our work and how it improved the end result – so I just really got into it all.”

From there, Lauren’s wine ascent was, well, swift. She moved to Hawke’s Bay in 2009 and racked up a Bachelor of Wine Science and Diploma of Wine Marketing at the Eastern Institute of Technology. After graduation she was snapped up by Ash Ridge Winery as their assistant winemaker and promoted to chief winemaker soon thereafter. Two years later she was crowned New Zealand’s inaugural Young Winemaker of the Year in 2015. She was just 25 at the time.

This back-pat was the perfect validation for someone swimming in a bit of bogstandard self-doubt. “It gave me the confidence that I was on the right track.” After several vintages in California and the Rhône Valley, she launched her own label in 2016: Swift Wines. It began as an excuse to experiment with one of her favourite grapes – Syrah – around the edges of her full-time winemaking gig. But when Ash Ridge was sold in 2021, Lauren was both suddenly unemployed and three months pregnant with her first child. She chose to use her redundancy money to start growing her Swift wine family alongside her Swift human one.

Five years (and two sons) on, that solitary Syrah has many wine siblings: Albariño (still and sparkling), Chardonnay, Lumière Red, Rosé, Gamay Noir, Cabernet Franc and a Late Harvest Riesling. Lauren and Henry have also recently opened a Swift cellar door and established a contract winemaking facility (Custom Crush Hawke’s Bay) on the original Stonecroft site on Mere Road in Hastings. They currently have 14 small-batch clients on their books, with room and plans to grow.

It’s not been an easy road though. There have been side hustles along the way: they’ve renovated houses to help fund their business, and their sausage dog sidekicks have pitched in by producing saleable litters. “It’s been pretty insane. Henry and I have funded Swift solely on our own. I still don’t pay myself after 10 years because we’re just trying to grow the business. I ask my accountant to not tell me how much money we’ve put in.”

Lauren was lining up the deal for the winemaking facility when she was 38 weeks pregnant with their second son. “I thought, I don’t want to pull the trigger on this until I meet this next baby because our first was very finicky. I signed the lease at five days postpartum so I never really stopped working. Thankfully Louis is our chill babe. He just got strapped to my chest and accompanied me everywhere. He was on a blanket on the floor in the winery office when he was three months old, kicking around while we were in negotiations to sign up new clients to the winery.”

Working with grapes predominantly grown in Hawke’s Bay’s Bridge Pa Triangle wine district, where she cut her teeth as a winemaker, Lauren follows the minimal intervention route. Her ethos: don’t add if you don’t have to. “I know it sounds a little ‘woo’, but honouring the land and following the grapes’ cues hasn’t failed me yet. ‘Natural’ doesn’t have to mean ‘weird’. Our wines are made with wild yeast and minimal intervention – but they’re clean, fresh and balanced. No funky science experiments here.”

Lauren’s approach to winemaking says much about who she is as a person. She says she aims for modern refinement without pretence. “We make vibrant, expressive Hawke’s Bay wines that make life more fun. I think wine should be exciting and about discovery – not just making a product taste the same each year.”

When asked what her most audacious wines are, Lauren says, “I think our Marceline Blanc de Blanc, méthode traditionnelle, zero dosage is a pretty adventurous wine. The Gamay – chilled red – is also a high talking point, along with our 100% whole bunch Cabernet Franc. All very delicious wines made with purpose and so far from commercial wine production in every way.”

Her latest venture, a sparkling Albariño wine made from grapes sourced from the coveted Two Terraces Vineyard, is among the first of its kind in New Zealand. It’s called Pipi (named after her youngest dachshund) and is swiftly becoming the fastest mover in her portfolio. “It’s sparkling, lively, playful and a little disobedient, just like her namesake,” Lauren says. “It’s relatable and versatile. It’s like the best bits of Sauvignon Blanc, Pinot Gris and Chardonnay all in one.”

When it came to marketing her new sparkling Pipi, Lauren opted to photograph it alongside a plate of fish and chips. A bid to bring some down-to-earth branding into the New Zealand wine sphere? “Yes, absolutely. I think a big miss in wine marketing is creating an unobtainable vision that just isn’t relatable to the general public. Don’t get me wrong – I think there’s a time and a place for that, but for me, it’s about building a community through real, relatable connection.”

She thinks the perky nature of her branding has caused some consumers to question the seriousness of her winemaking endeavours – and the level of effort involved behind the scenes. “Because my brand is fun, people probably think it’s all been super easy. But it’s been sheer grind.”

All that hard graft is worth it though. “At times I’ve thought, should I just go and get a normal job and only work eight hours a day? But that’s just not appealing to me. Producing something that I think is amazing and having other people drink it and think the same, is pretty bloody special.”

“We are at the end of the day a community and in this industry together by and large for the same reasons,” says Brendon van der Gulik.

“You can’t know what you don’t know, so talking through problems, pressures and potential solutions is really important to provoke thought and hopefully instigate change. This is how the industry evolves.”

Hydralada was at the inaugural WinePro in 2024, and is returning to the trade show and conference event this June, seeing it as an opportunity to talk about “new and exciting technologies” and to network with all levels of industry, discussing innovations, trends and challenges, Brendon says.

“It’s also quite neat having all industry players in one place to drive discussions and thought that only this environment creates.”

WinePro will be held in Blenheim from 23-25 June, with a showcase of wine-related products and services, as well as a conference arm, organised by Wine Marlborough, exploring themes of The Producer, The Innovator, The Seller, and The Drinker.

Attendees will hear from experts in vines, wines, research and the market, but can also learn from other sectors, including Zespri.

Brendon says there’s pressure on suppliers to ensure they adapt to market pressures and provide innovative products that drive efficiency.

“Delivering a consistent and reliable product to optimise quality has always been important, and even more so in the current climate.”

He’s also seeing customers wanting to take more control, and reduce operating costs. 

“If something doesn’t present a clear ROI then it’s not going to happen.”

The face-to-face opportunities of trade events like WinePro “simply can’t be beat”, Brendon says.

“Any time we can meet face-to-face is vital to ensuring strong relationships - it’s that simple.”

“Climate is a massive determinant of wine style and quality, and it’s shifting in ways that are already measurable in New Zealand vineyards,” says Pete Taylor, who launched the Auxein Insights platform in January. “Growers are making strategic decisions like variety selection, site development, irrigation investment, things that will play out over decades.”

Pete, who has a Master of Wine & Viticulture from Lincoln University and a Master of Water Resource Management from Canterbury University, developed Auxein in 2024, having written his master’s thesis at Lincoln on high-resolution, vineyard-specific climate modelling and its impacts on Pinot Noir quality in New Zealand.

The latest iteration gives growers free access to regional and subregional climate views across New Zealand’s key wine regions, along with historical climate data going back to 1986. “Crucially, it also includes future climate scenario modelling out to 2100 in three time horizons,” Pete says, “Growers can explore how temperature, rainfall, and growing season length might shift under different emissions pathways.”

Understanding climate change trends can help growers plan better, he adds. “If a grower can see that average March temperatures in their subregion have increased by 0.8C over the past 20 years, and that trend is projected to continue, they can start thinking earlier about picking windows, heat stress management, and even whether their current varieties will retain the balance and flavour profile the market expects.”

He’s also inviting growers to connect their onsite weather stations to Auxein Insights, to give them “richer local data in their own dashboard” but also to build a more accurate picture of subregional climate variation.

Later this year he will roll out a subscription-based app called Auxein Grow, “an end-to-end vineyard management platform with block-level insights”, but says the Insight platform will continue to offer easy-to-interpret climatic modelling for future planning. “Regional and subregional data gives growers the context to understand whether what they’re experiencing locally is a short-term anomaly or part of a longer trend, and help to plan accordingly.”

auxein.co.nz