NZSVO win bid to hold International Cool Climate Wine Symposium in 2026

The International Cool Climate Wine Symposium returns to New Zealand for a third time since it’s foundation 1984. The ICCW brings together professionals to focus on all aspects of winemaking from vine to glass in cooler climates, of which New Zealand is one.

This from the NZSVO:

ICCWS Returns to NZ | 25-28 January, 2026

The New Zealand Society for Viticulture and Oenology (NZSVO) is thrilled to announce they are the next hosts of the International Cool Climate Wine Symposium (ICCWS).

Credit: NZW/Maori Point Vineyard

Having successfully hosted this globally renowned conference twice previously, the NZSVO see their winning bid as an acclamation of their previous efforts and a confirmation of the world-wide interest in New Zealand wine. “It is quite the coup that the NZSVO have secured another opportunity to host the ICCWS,” says Philip Gregan, CEO of NZ Winegrowers. “It will be a pleasure to share the NZ wine story with our industry peers and reveal how far we’ve come since NZ last hosted the ICCWS 20 years ago.”

The NZSVO exists for the promotion and dissemination of technical information in viticulture, oenology and related sciences for the benefit of the grape and wine industries of New Zealand. The primary role of its committee is to organise annual technical workshops for their industry colleagues with the intention of discussing current trends, sharing knowledge and providing analytic insights.

“We are beyond excited to host a third ICCWS,” says NZSVO chair, Jeff Sinnott. “New Zealand has grown so much since we last hosted and this past experience puts us in a unique position to create an immersive and engaging event.”

Credit; NZW/Borthwick Vineyard

The NZSVO commenced their application to host the 11th ICCWS in 2019, prior to borders closing to Covid 19 and prior to the completion of the Te Pae conference centre in Christchurch. Three years on, and the state-of-the-art Te Pae now completed and open, NZSVO knows it is the ideal host for the 2026 event. Its committee is embracing the opportunity to extend their skill sets to drive the design of a three day ‘Pure Innovation’ conference programme. “There are some very exciting research projects and industry trials happening at the moment and we hope to bring them to light in four years time,” says Jeff.

NZSVO have support from several of NZ’s most respected affiliate organisations including Plant and Food, Bragato Research Institute, Lincoln University and Auckland University. “We all contribute deep industry knowledge to the planning process, not to mention an impressive list of colleagues and contacts,” says Jeff. “The challenge may actually be keeping the programme to just three days.”

In addition to sharing cutting edge technology and the latest industry research, the NZSVO is committed to offering an immersive NZ experience. “We have partnered with Tourism New Zealand and NZ Winegrowers to offer delegates a mix of experience packages for the shoulder dates of our conference,” says Jeff. “We have such a beautiful country and diverse range of wine growing regions. It would be a disservice not to provide visiting delegates with the opportunity to experience NZ beyond the event four walls..”

The ICCWS 2022 was hosted by Brock University, in St. Catharines, Ontario, Canada. It was the responsibility of their committee to select the next host country for the conference.

0% Cocktail from Auckland's Finery Cocktails wins Silver award at IWS

In a time where global alcohol consumption is in decline, with people moderating or abstaining from alcohol, the demand for great non-alcoholic options has never been greater.

Make no mistake, “Sober Curious” is not just another trend, what we are seeing now is the start of how things are going to be in the future. Retailers and hospitality venues would be remiss to not consider their zero alc offering and to look beyond the limited juice/water/soft drink that has been the mainstay of abstaining to date.

Quality, interesting options are most certainly out there and Auckland’s own Finery Drinks 0% Grapefruit Cucumber and Mint cocktail has won a silver medal at the International Wine and Spirits Competition in London.

This from Finery:

Finery Cocktails takes out Silver award at IWSC

Auckland based Finery Cocktails has taken out a Silver award at the prestigious International Wine and Spirit Competition.

Finery’s 0% Grapefruit Cucumber and Mint cocktail was entered in the ‘alternative drinks category’ a category that includes RTD’s and low and no alcohol drinks. The alternative drinks category has been running for three years within the competition, reflecting the recent rise in low and no alcohol options.

The judges recognised Finery’s 0% percent entry for its ‘light citrus aromas with beautiful mint and cucumber notes. Subtle grapefruit characters on the palate and good carbonation gives a rounded structure and a soft mint finish.’

Founder Jane Allan says “being recognised at IWSC really is the pinnacle for us. Winning silver at a globally renowned competition demonstrates the commitment and hard work our team has put in to deliver delicious alcohol free alternatives.”

“To have our 0% recognised during Dry July is as good as it gets for us!’, concludes Allan.

The competition celebrated 50 years in 2019 and it remains as relevant today as it did when wine chemist Anton Massel founded the original format back in 1969.

When Massel created the International Wine & Spirit Competition, his aim – as it remains to this day – was to reward excellence in drinks worldwide, ensuring recognition for the very best wines and spirits. 

The IWSC is proud to set the international benchmark for quality, standing out in the crowded world of drinks awards with hundreds of global experts – including buyers, producers, distillers, sommeliers, distributors and influencers – judging wines and spirits throughout the year.”

Finery introduced its 0% range in 2020 and has seen increasing demand for viable alternatives to alcoholic beverages. 

It’s been a busy month for Finery’s founder Jane Allan, who was made a finalist in Soda Inc’s Rise Up competition, recognising female entrepreneurs that have created businesses with global potential. 

For more information about Finery Cocktails, visit https://www.finerycocktails.co.nz.

Wellington's Hippopotamus Restaurant's wine list celebrates a forth prestigious win

Anyone who has had the good fortune to dine at QT’s Wellington’s Hippopotamus restaurant knows it is an unforgettable experience. The atmosphere, food, wine and service are nothing short of superb.

Their superb wine list has won Wine Spectator’s 2022 “Best of Award of Excellence” for the forth consecutive year. Winning this award year on year is a true acknowledgement of their thoughtfully chosen and diverse wine list personally chosen by Head Sommelier Florent Souche.

This from Hippopotamus:

HIPPOPOTAMUS RESTAURANT CELEBRATES PRESTIGIOUS WINE WIN FOR THE FOURTH CONSECUTIVE YEAR

QT Wellington’s signature French fine dining restaurant Hippopotamus has earned a coveted Wine Spectator ‘Best of Award of Excellence’, celebrating its prestigious wine programme, for the fourth consecutive year.

Hippopotamus is one of only three restaurants in New Zealand to be recognised in the 2022 awards and one of 1,290 restaurants worldwide to rank in the ‘Best of Award of Excellence’ category, reserved for those that offer thoughtfully chosen wine lists, containing both quality and diverse selections that are compatible with the menu’s style and pricing.

Home to more than 1100 wines, the Hippopotamus cellar is known for its unique range of classic and legendary wines from New Zealand and France. Ranging from the hyper-local Martinborough region to those further afield, the list also features selections from around the globe, spanning Italy, Spain, North and South America, South Africa, Australia, and even Iran.

Head Sommelier Florent Souche

Head Sommelier Florent Souche hand selects each bottle to ensure every taste is tended to. With a reputation for exclusivity, collectors or celebrating special occasions, there is Hippopotamus’ Prestige Wine List boasting rare back vintages, half bottles, and other selections not commercially available or sold out elsewhere.

On the win he says, “To receive this award is an incredible honour and a wonderful achievement for the team after what has been a difficult couple of years in hospitality. It’s a privilege to work alongside Executive Chef Jiwon Do to ensure the highest quality of wines that pair perfectly with the restaurant’s exquisite dining menu.”

Since first earning a Wine Spectator award in 2019, Hippopotamus invested in a new cellar complete with four new wine refrigerators for meticulous controls to maintain the wines’ highest quality. This has allowed for an expansion of the restaurant’s wine offerings, plus additions to the aging cellar for future releases.

New Zealand's Giesen Wines wins international trophy for organic syrah

The brothers Giesen know a thing or two about quality and have a passion for organics. It is wonderful therefore, to see their 2019 Clayvin Single Vineyard Syrah be recognised as the Champion Organic Wine at the International Wine Challenge held in the UK each year.

The Clayvin is a renowned certified organic vineyard in Marlborough’s Southern Valleys.

To win a trophy a wine must first pass three rounds of blind judging to win a gold medal to go on and be judged one final time against other gold medal winning wines to win a trophy. Only one trophy is awarded in each category.

This from Giesen:

Giesen Wines Win Big at 2022 International Wine Challenge in London

Giesen has been awarded the Champion Trophy for Champion Organic Wine at the International Wine Challenge. The 2019 Clayvin Single Vineyard Syrah is from the renowned Clayvin Vineyard in Southern Valleys, Marlborough, a vineyard that has historically set the standard for premium wines from the region.

The recent trophy win adds to the haul for this spectacular wine. It has already won the Marlborough Syrah Trophy and 1 x gold medal, with 96 points awarded at the 2022 International Wine Challenge. Across a global field, there were only 22 Champion Wine Trophies awarded.

Described by the judges as “Fragrant, lifted aromas of spice, violets, plump ripe blackberries and black pepper. The palate is elegant and quite rich with fine tannins, polished damson fruit and black cherries with a suggestion of bacon on the finish.”

Giesen Group Chief Winemaker, Duncan Shouler said, “we’re delighted to have won this prestigious international award for our Clayvin Organic Syrah. The Clayvin vineyard is an important part of our company DNA and enables us to create some very special organic wines, which will continue to evolve over the next decade.”

“The viticultural and winemaking teams meticulously manage every last detail of this special site, and it means so much to have the Syrah recognized on a global stage, against many worthy international competitors.”

The Clayvin Vineyard (Credit: Giesen Wines)

Planted in 1993, the Clayvin vineyard is a living tribute to Marlborough’s viticultural history. Certified organic and employing biodynamic principles, it is planted with Chardonnay, Pinot Noir, and Syrah. This incredible site features 30-year-old vines, dense clay soil, and high-density plantings to reduce the vigour of the vines and receives the utmost care and attention.

Clayvin vineyard’s location, soil, high-density planting, differing rootstock and clones are harnessed with precise organic vineyard management, which creates wines with a sense of place. 

2019 was an exceptional vintage in Marlborough. The Clayvin vineyard enjoys slight elevation, however, there are pockets in the vineyard that can hold cooler air. Cooler flowering conditions suited Clayvin Syrah vines with the viticultural team targeting low yields of approximately 2.5 tonnes per hectare. The grapes were hand-picked and hand-sorted.

The winemaking process sees the Clayvin Syrah fruit held on skins before warming to encourage a wild ferment. It is matured in a selection of new and used 225L French oak before racking and blending. The result is a remarkable cool-climate Syrah

The International Wine Challenge sets the international benchmark for quality. The competition looks to single out the best of the best through a rigorous judging panel that sees each entrant tasted by a minimum of 12 wine experts across two rounds of judging. The wine is tested against its faithfulness to style, region and vintage by experts, industry leaders, commercial decision-makers, buyers, and masters of wine to find the highest quality of wine each year.

Full results of trophy winners can be found at: https://www.internationalwinechallenge.com/trophy-results-2022.html

Hans Herzog Estate Releases New Zealand's first Blaufränkisch

If there is a wine brand synonymous with producing a large variety of wines that most New Zealanders have never heard of - it’s the innovative and brilliant Hans Herzog Estate in Marlborough.

The organic, single vineyard winery grows small quantities of Corvina, Vermentino and Saperavi to name but a few and this year they have introduced the never-before-seen-in-New-Zealand - Blaufränkisch.

This from Hans Herzog Estate:

Hans Herzog Estate introduces “Blaufränkisch” grape variety to New Zealand!

Blaufränkisch (Blahw-fran-keesh) also known as ‘Lemberger’ (Germany, US).

Single estate vineyard, certified organic.

Hans & Therese Herzog

Hans Herzog Estate, one of the country’s most beloved artisan wineries, famous for cultivating an eclectic array of grape varieties, releases New Zealand’s first Blaufränkisch. In his quiet and gracious way, Hans Herzog continuous to push the boundaries of New Zealand’s wine industry with new blends and new grape varieties.

The culmination of many years of dedicated and painstaking work in vineyard together with a never-ending passion and perseverance manifests itself in this small batch production of New Zealand first release of the noble Austrian grape variety Blaufränkisch with Vintage 2019. Parents (Blaufränkisch & St Laurent) and off-spring (Zweigelt) – all wines from an extraordinary pedigree, growing together in one vineyard.

The 2019 Blaufränkisch is from a purposely tiny yield of 800g per vine for a natural concentration. A highly refined wine, elegant and ethereal with smooth, soft tannings and savoury acidity, beautifully balanced. Crafted to perfection, demonstrating its heritage: single vineyard, hand-picked from the lowest yield. Untamed with long skin contact for intricacy and texture, natural fermentation with indigenous yeasts in French Barriques, no fining, no filtration. Matured on its fine lees for 18 months in barrel and 18 months in bottle for a hand-crafted wine, very much in the mould of a fine red Burgundy with an impressive and persistence finish.

With an authentic hands-on approach, Hans Herzog himself runs the organic 11.5-hectare vineyard, one of the warmest sites in Marlborough. A man driven by passion, wisdom, and years of experience, unfettered by commercial considerations, creating age-worthy wines of complexity, concentration, and balance.

The Real Review's prestigious "Top Wineries of New Zealand" list has been published for 2022

Wairarapa’s Kusuda Wines has taken the top spot in The Real Review’s Top Wineries of New Zealand list for 2022.

Credit: Kusuda Wine

Each year Bob Campbell MW and Huon Hooke blind taste approximately 10,000 wines. From that they produce the renowned “Top Wines” list for both New Zealand, Australia and more recently, Great Britain.

In simple terms making the list is a big deal. It is a coveted acknowledgment of consistent quality in winemaking. This year’s winner is boutique winery Kusuda Wines from Martinborough, Wairarapa.

Originally from Japan, owner and winemaker Hiroyuki KUSUDA emigrated to New Zealand with his family in 2001, so that Hiroyuki could pursue his dream of making the finest pinot noir.

This year’s top five wineries:

Kusuda (Martinborough)

Destiny Bay (Waiheke)

Craggy Range (Hawke’s Bay)

Church Road (Hawke’s Bay)

Felton Road Wines (Central Otago)

For the full list go to The Real Review

New World Wine Awards welcomes entries for it's 20th year awarding top quality, affordable wines

The New World Wine Awards is arguably the most significant wine award in New Zealand when it comes to wineries and consumers alike.

The competition, now entering its 20th year awards wines - both local and international - that cost $25 or less. Giving New World customers a trusted recommendation at an affordable pricepoint.

This from New World

Time to raise your glass!

Entries open for 20th annual New World Wine Awards

The New World Wine Awards are now open for entries for 2022, popping the cork on the competition’s 20th year and toasting two decades of seeking and celebrating top-quality, affordable wines.

NWWA CoChairs Jen Parr & Sam Kim

The competition has attracted a strong following from wineries and wine drinkers alike for its unique approach, which combines the rigour of an international wine show with the opportunity for the Top 50 Gold medal-winning wines to be stocked in New World stores nationwide.

The Top 50 winners will receive extensive promotional support that helps put their brand and Gold medal-winning drop in the spotlight, as well as dedicated displays in more than 140 New World stores.

“The New World Wine Awards have carved out a fantastic opportunity for both local and international wineries looking to boost their brand awareness at the supermarket, where wine-lovers are often on the lookout for trusted recommendations,” says Co-Chair of Judges Sam Kim.

“We have meticulous judging processes and precise standards in place to ensure every Gold medal wine measures up as a perfect example of its variety or style, while the $25 price cap and minimum volume requirements for entry deliver results that a wide range of consumers can engage with and explore,” continues Kim.

As the country’s most customer-focused competition, the long-standing under $25 and minimum volume entry criteria (4,000 bottles for popular varieties) are designed to focus on affordable and widely available wines, with entry classes always expanding in response to emerging trends and developments in the local wine industry.

This year, the minimum volume requirement for niche and emerging variety wines has been reduced to just 1,600 bottles (from 1,800) to enable even more producers to enter these often small batch wines and provide the chance for customers to try something new.

In keeping with the wider industry trends, the award’s focus on zero alcohol wines continues with a dedicated judging round to help find the best examples from this growing segment of the wine aisle.

One thing that hasn't changed though, is the popularity of the Awards and what a medal can mean for winning wineries.

Mikela Dennison Marketing Manager from te Pā says winning a spot in the Top 50 in 2021 for their te Pā Chardonnay 2020 has had massive benefits for the Marlborough-based winery including selling out of their award-winning wine.

“The New World Wine Awards would have to be the Aotearoa-New Zealand wine show that best supports our brand awareness and sales results. Winning Gold for our te Pā Chardonnay two years in a row, and then winning the trophy for ‘White Wine of the Show’ last year has seen the wine sell out each time, which is a fantastic outcome.

“The awards also create a domino effect for other wines in our portfolio too, such as our te Pā Reserve Collection and Montford Estate wines.

“The content creation, media, and social media opportunities that come with winning a medal or trophy in the Awards, all assist in getting our brand out to New World’s passionate and relevant shopper community, and the in-store activations and signage are the cherry on top,” she finishes.

Last year more than 1,100 wines were submitted to be swirled, sniffed, sipped and assessed, and a similar number is expected this year.

Co-Chairs Sam Kim and Jen Parr will oversee an independent panel of 15 wine experts who will judge the entries both individually and in panels over three days in Blenheim, in the heart of New Zealand wine country.

Judging is ‘blind’, meaning no brands are known, to ensure results are based only on the quality of the product in the glass on the day, and entries are scored using the world-recognised 100-point scale.

Opportunities for select New Zealand varieties that retail Over $25 are included in the competition. These wines will be judged alongside Under $25 entries in their class, and judges will not know the price bracket of any entry.

Entries close on Friday 8 July, and judging will take place in August, before the results are announced later in the year.

All entry details can be found online at www.newworld.co.nz/topwines.

Lovers of travel & wine rejoice - direct flights from NZ to South Australia have resumed

If you’re a wine lover then you probably know that South Australia is New Zealand’s closest wine mecca. The region produces 50% of all bottled and 80% of premium Australian wines.

Getting there just got that bit easier with Air New Zealand recommencing direct flights from Auckland to Adelaide this week.

This from South Australia Tourism:

Air NZ direct flights boost to South Australia

South Australia’s tourism industry is set to be bolstered with a surge in the number of international flights into Adelaide, helping bring more visitors from some of the state’s key markets in time for the school holidays.

Credit: South Australian Tourism Commission: Tasting Australia, Kangaroo Island

The first Air New Zealand flight in 11 months arrives in Adelaide from Auckland this morning, restarting the airline’s direct flights from South Australia’s once $45 million Kiwi market.

Australian Minister for Tourism Zoe Bettison MP said it showed how important South Australia is as a destination for Kiwis.

“The South Australian Tourism Commission has worked hard to make sure South Australia remains top of mind for Kiwis wanting a holiday. Nearly 50,000 Kiwis have visited southaustralia.com since the SATC’s brand campaign launched on 13 March 2022, up 80 per cent on the same period last year.

“Total visitor expenditure in our state in March 2022 reached 84 per cent of pre pandemic levels, which was a great result for our post-COVID recovery.

“With the return of direct flights from Air New Zealand, we can now welcome even more of our friends from across the ditch, tempt them with our great wineries, vast outback, beaches and the Murray River.”

“We look forward to showing them around more of SA. “

Adelaide Airport Managing Director, Brenton Cox, said it was great to see the return of Air New Zealand as people rediscovered the joy of exploring the world.

“We know there is significant pent-up demand for South Australians wanting to head overseas again as well as visitors coming to our State, and Air New Zealand has recognised the strength of our market,” Mr Cox said.

“Flights will arrive in Adelaide late morning and depart around lunchtime, so they are very family-friendly timeslots.”

Adelaide Airport has reinforced its message to travellers to arrive up to two hours before domestic flights and three hours for international flights for what will be an extremely busy period.

Credit: Safari Global: Hardys Wines, Fleurieu Peninsula

“Our security and customer care teams will be at full capacity to help facilitate customers from kerb to gate - we anticipate that check-in and security queues will be longer than people may have been previously used to,” Mr Cox said.

“We thank our customers in advance for their patience, understanding and kindness.”

Air New Zealand Chief Customer and Sales Officer, Leanne Geraghty said: “We’re thrilled to be restarting our Adelaide to Auckland direct services once again. With services running three to four times a week, we look forward to welcoming South Australians back into Aotearoa and know New Zealanders will be excited to get back over to Adelaide to soak up all the beautiful city has to offer.”

Innovative NZ distillers Scapegrace to open NZ's largest distillery in Central Otago

The team at Scapegrace are never shy of a challenge - so it’s exciting to see them taking on their biggest physical project to date. A distillery on the shores of Lake Dunstan.

Undoubtedly the team will apply their usual commitment to excellence to this exciting new development.

This from Scapegrace:

Award-winning, New Zealand craft spirit producer Scapegrace Distilling Company, is proud to announce the arrival of its biggest release to date; a new $25M distillery in Central Otago.

Said to be New Zealand’s largest ever distillery, the development will in-time produce the entirety of its current portfolio of super premium gin and vodka, alongside its soon-to-be released single malt whisky, with plans to expand into other products further down the line.

Located on Lake Dunstan the property is poised to entertain locals and tourists alike in the coming years. The prominent, 36 hectare Central Otago parcel overlooks both Lake Dunstan and Mt Pisa, boasting uninterrupted views of the historic Bendigo mountain-scapes.

Founded almost 10 years ago by Wanaka based brothers in law Daniel Mclaughlin and Mark Neal along with Richard Bourke, the trio had an enduring vision to produce superior spirits from New Zealand which could be sold in all parts of the world. Fast forward to the present, where the brand is now distributed to 35 countries and has picked up countless international accolades.

The Central Otago property provides the perfect climate and water quality for producing whisky. “The 45th parallel (half way point between equator and south pole) runs directly through our distillery site, giving us extremes in hot and cold temperatures – an optimum environment for aging whisky. Naturally the pristine water quality is also ideal for distilling gin & vodka, pulling from glacial run-off from the Southern Alps.

Mclaughlin continues, “4 years ago we also acquired an award-winning single malt whisky distillery and we’ve been quietly putting down whisky since and we’ll soon be launching Scapegrace Single Malt Whisky.

Scapegrace marketing director and co-founder Mark Neal “We made the decision early on to create a world-leading distillery with sustainability at the forefront, so together with the experts at Cheshire we have factored that into every decision we’ve made”. When mapping carbon footprints Scapegrace decided to switch from traditional fossil fuel boilers to electrode boilers. The distillery building structure itself is to be constructed from timber rather than steel, while the team have decided to look at re-purposed stainless steel tanks, rather than investing in new units. “Each decision is an incremental step forward in our quest to eventually become carbon neutral and create a property that enhances the region”, says Neal.

This approach has been applied across the entire project. With a goal to not only enhance its product offering but also foster the community and give back to all who visit the property, the Scapegrace team is already planning a regenerative planting programme that will see $150,000 worth of native Kanuka replanted on the site. Plans are also underway for a walking track through the property allowing locals and visitors alike to pour through the site and enjoy the historic setting including remnants of historic gold mines that will remain as a point of interest for visitors to the property.

The Distillery is planned to open to the public approximately November 2023.