The 2016 New Zealand grape harvest has finished, with high quality fruit being picked across the country. Producers benefited from excellent summer and early autumn weather in grape growing regions, enabling full ripening and flavour development. Philip Gregan, New Zealand Winegrowers CEO, said growers and wineries were looking for a larger vintage going into harvest.

The wine industry in Marlborough is entering its end game, according to one industry expert. Cloudy Bay Vineyards estate director Ian Morden said there used to be plenty of useable land in the region, but now the end game was in play as companies began to compete for scarce vineyard space. He compared this to players on a chess board, positioning themselves to acquire the best vineyard land for the kind of wine they wanted to produce.

With the Australian wine category returning to health in the U.S. market, Barossa Valley-based Peter Lehmann Wines aims to capitalize on the segment’s growth.Acquired from Hess Family Wine Estates by fellow Australian winemaker Casella Family Brands for about $50 million in 2014, the brand is currently relaunching in the U.S. under Casella partner Deutsch Family Wine & Spirits, unveiling new packaging across a streamlined portfolio.

Matt Lowe and Jason Standley of Wrattonbully’s Treasury Wine Estate have taken out the State Government’s Vinnovation Award with their invention, which helps to safely dispense sulphur into grape bins. Currently sulphur, which prevents browning of grapes, is applied manually. This new idea is an automated system where the bin is positioned under a nozzle connected to a pre-mixed tank of sulphur solution.

Liberal Senator Anne Ruston has given the WA wine industry hope it could avoid big job losses and rationalisation as a result of changes to tax rules. The Assistant Minister for Agriculture said the coalition would reconsider its changes to the wine equalisation tax if it won the election. Senator Ruston, who has been at the forefront of negotiations on behalf of the Government, met WA industry leaders in Margaret River and the Swan Valley in the past two days to hear their concerns.

Letting New Zealand wine producers access $18 million in tax rebates funded by Australian taxpayers while they compete against local rivals for shelf space and sales “beggars belief”, say local winemakers. Winemakers from Australia’s wine regions are fuming that an overhaul of a Wine Equalisation Tax rebate by the Turnbull Government has left intact a subsidy paid to Kiwi winemakers who are vying for the same markets as Australian producers.

Team producing HK$2,600-a-bottle cabernet blend in one of the remotest parts of the country with help of Tibetan farmers aim to deliver the greatest wine in China and make it world-class. In a function room at the Hong Kong Convention and Exhibition Centre, Jean-Guillaume Prats, president of Moet Hennessy Estates & Wines, presents a dramatic video of swirling white clouds over snow-capped mountains, long-haired yaks, old women in colourful dress, and terraced hills.

Speaking to db in an interview, the new md of Majestic Retail John Colley said the wine specialist had developed an operational business plan based on the vision put forward by CEO Rowan Gormley last November, adopting ideas and input from staff across the business. The company’s new stated aim to be the nation’s favourite wine specialists, and Colley drew a parallel with the effective way the Apple Store has built and maintains loyalty with its customer-base by focusing on what it sees as its usp – its in-store experience.

Marlborough wine companies are in expansion mode, planting vineyards and applying for resource consents to expand their wineries. The demand for New Zealand wine, which has seen exports double since 2008, has put the industry in an optimistic state of mind, with many wine companies planning for future growth. Wine Marlborough general manager Marcus Pickens said winery expansions and the rise in resource consents was led by increased plantings, which was in turn driven by demand.

Nelson’s health board has defended its decision to fight for tiny tots of wine in a seven-course degustation. Wellington chef Martin Bosley, who is preparing food for a seven-course degustation meal at Te Awhina Marae, said it was “ridiculous” that each of the courses would be served with just 50ml of wine. The marae had wanted to serve 100ml glasses, then 75ml, but had to drop it to 50ml after negotiations with the Nelson Marlborough District Health Board.