North Canterbury's Greystone Wine awarded Qualmark

Hot on the heels of their recent net carbonzero certification Greystone wine in North Canterbury have been awarded the Qualmark certification under the “Sustainable Tourism Business” criteria. This certification helps tourists and travellers seeking the best sustainable experiences in New Zealand.

This from Greystone:

Greystone Winery awarded Qualmark recognition

Sustainability efforts were recognised once more with national tourism certification granted to Greystone Wines.

Greystone Wines, located in Waipara, has been awarded Qualmark recognition under the Sustainable Tourism Business criteria.

The certification, which is supported by Tourism NZ, comes after Greystone’s recent recognition as Toitū Envirocare net carbonzero certified.

Qualmark General Manager Steven Dixon says Greystone Wines has a very compelling story to tell, as a certified organic winery and vineyard.

“The diversity of soil types, aspects and the different varieties planted has created a high-quality, wide and interesting selection of wines for their cellar door experience. The restaurant experience and menu using locally-sourced ingredients only add to the guest experience,” says Steven.

The Qualmark certification is designed to help travellers select experiences based on excellence and best practise in high-quality, safe and sustainable experiences. 

Greystone general manager Nick Gill says Greystone is proud to show excellence in the sustainability space.

“We’ve dedicated endless hours and resources to reduce our environmental impact over several years, however we’re still in the early days and we only want to keep improving all areas of the business. We’ve proven it is possible to be carbon-certified and organic and we hope our efforts encourage others in the wine industry to follow suit.”

Greystone’s entire 50-hectare vineyard, located in the North Canterbury wine region, is certified organic with BioGro New Zealand. The company has clocked up numerous awards, with the award-winning Vineyard Ferment Pinot Noir produced using an age-old outdoor winemaking method that sees grapes handpicked and fermented outside in the vineyard rows where the fruit is grown.  

Iconic Coleraine 26 Vintage Vertical to auction in Hawke's Bay next later this month

New Zealand Wine lovers need no introduction to Te Mata Estate’s iconic Coleraine. The premium Bordeaux style blend is made from grapes sourced from the finest grape parcels available to Te Mata Estate. With the current vintage (2020) retailing at $140 - if it hasn’t already sold out - the sky is the limit when it comes to the potential price-tag of 26 vintages as one single lot.

The sale of the rare and prestigious lot will benefit Cranford Hospice, who are the annual beneficiaries of The Hawke’s Bay Wine Auction which takes place on September 17th.

This from Hawke’s Bay Wine:

Remarkable Te Mata Estate Coleraine 26 vintage vertical for auction

Organisers of New Zealand’s oldest and most prestigious wine auction are looking forward to the much anticipated 30th Hawke’s Bay Wine Auction.  The in-person event is being held in just over a month on 17th September at ToiToi HB Arts and Events Centre. 

The impressive auction lot line-up includes bespoke, one-off wines from some of the most prestigious wineries in Hawke’s Bay, collaborations between winemakers, luxury accommodation and restaurants, one travel package and one feature art piece which this year is by John Lancashire.  This year we have a truly remarkable 26 vintage vertical of Te Mata Estate Coleraine, which has been generously contributed by one of our long-term sponsors, Isaacs Plumbing, Pumping and Electrical.   

Since the release of the first vintage in 1982, Te Mata Coleraine has established itself as New Zealand’s greatest red wine, it’s annual release selling out in just weeks. For serious wine lover’s, Coleraine is a “must have”, and the cornerstone for every NZ wine collector’s cellar. Coleraine is a standout at NZ’s wine auctions, both commercial and charity. In March ’21, a single 750ml bottle of Te Mata Coleraine sold for more than $1,000, a new record for any NZ wine at a commercial auction.

Te Mata Estate, Chief Executive – Nick Buck, said “Coleraine collections being offered for sale are very rare, especially verticals like this, due to the time it takes to assemble them. We know of only five verticals that have ever been offered for sale. Their rarity always creates extra interest. Isaac’s donation of this 26-bottle Coleraine vertical to the Hawkes Bay Wine Auction for Cranford Hospice is extraordinarily generous and a fantastic opportunity for the successful bidder.”

Isaacs Plumbing, Pumping and Electrical, Director - Gavin Streeter, says “Isaacs are wrapped to be a part of this event! We have been a sponsor for a number of years, but this is our first auction lot. This donation has real meaning for us, having had a team member go through Cranford recently. We will be there on the day and look forward to the auction, here’s hoping that we set another record for this amazing charity!”

Coleraine derives its name from the town in Northern Ireland where John Buck’s late grandfather was born. It is an assemblage of the finest wines produced from distinct plots within Te Mata’s oldest Havelock Hills vineyards, first planted in 1892. A blend of Cabernet Sauvignon, Merlot and Cabernet Franc, it displays the concentration, complexity and elegance found in the world’s finest wines. It is purchased by collectors, traders, investors and wine lovers and is the most valued and searched for NZ wine in the secondary market.

This Te Mata Coleraine vertical of 26 vintages covers the span 1994 – 2020 (minus non producing 2012), opportunities to acquire a piece of New Zealand heritage like this do not come up very often. 

There are only a few tickets remaining to the Hawke’s Bay Wine Auction on Saturday 17th, purchase yours now to Celebrate, Sip, Savour and bid.  Absentee bids are available for those unable to attend, details can be found on the event website.  This ‘Bonus Lot’ will be auctioned after the Lot 21 – The Ambassadors Blend. 

Tickets are available at hawkesbaywineauction.co.nz, numbers are limited and typically sell out.

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

NZ's largest wine region describes it's 2022 vintage experience as "edge of your seat"

It goes without saying that wine harvest is rarely a relaxing time. Throw in ongoing issues and restrictions due to Covid and the occasional extreme weather event and it makes for a very challenging time to be working with mother nature.

This from Marlborough Wine:

Marlborough’s 2022 vintage was “edge-of-your-seat” stuff, with higher yields, inclement weather and the impact of Covid on crews, says Sophie Parker-Thomson, MW.

Credit: NZ WIne

And it required a change in mindset from industry, following three consecutive drought years and light crops last year. “There has been a temptation to replenish the very empty pipelines with the bountiful yields - principally Sauvignon Blanc,” says Sophie, who owns and runs Blank Canvas Wines with her husband Matt Thomson.

Producers had to be “scrupulous” in balancing that against the processing capacity of their wineries, a widespread shortage of labour, and an Omicron impacted workforce, “as well as the dynamics of ripening crops in La Niña conditions”, Sophie adds.

“Timing was everything” for the vintage, says Plant & Food Research weather expert Rob Agnew, noting that Marlborough grape growers “dodged a bullet, but not entirely”. December rainfall coincided with flowering, creating latent botrytis infection that was awakened on some blocks by February rain, impacting early Sauvignon Blanc going through véraison, the onset of ripening in grapes.

A subsequent “very dry” period, from 20 February to 20 March, was a “godsend” that mitigated the impact, says Rob. “If it had continued to be wet over that four-week period it would have been very ugly.” 

A very warm October, November and December meant good fruit set, with berry numbers per bunch well up on average, as well as high berry weight. But a cold and wet February “caught everyone out”, dampening the “powerhouse” ripening period, says Astrolabe owner and Winemaker Simon Waghorn. However, those with the luxury of time were rewarded with beautiful autumn conditions, he adds. “We started out with a lot of potential issues, particularly with Sauvignon Blanc and Pinot Noir, but the later finer weather kept that in check and meant we could get our fruit to the ripeness levels we were hoping for.”

Pernod Ricard Winemakers Group Winemaker Jamie Marfell says their yields were significantly up on the long-term average, putting the company back in balance after the light 2021 harvest.  They had an early start, partly due to the looming threat of Covid-19. “We were very wary of the risk of losing a lot of staff,” says Jamie, a Marlborough Winegrowers Association board member. They contracted three crews for sparkling wine hand harvest instead of the typical two, to spread the risk, and got through “like a dream”.

By mid-March, Omicron started to impact on staff numbers and flexibility became key, with daily workforce decisions, such as closing a shift or slowing machine harvest and grape intake to ensure fruit got to ferment within a 48-hour period, “in pristine condition”. And despite all the Covid and climate challenges of the season, there are “some pretty good stonking wines”, he says.  “Commercially they are looking pretty sharp.”

Credit: NZ Wine

Fellow board member James Macdonald, Senior Winemaker at Hunter’s Wines, agrees flexibility was vital this harvest. And while he’s happy to see the back of it, he’s even happier to have typical tonnage in the tank, including Sauvignon Blanc with ripe fruit flavours that promises to be a “crowd pleaser”. But it’s the Chardonnay that really stood out in 2022, as being “bullet proof in a tricky year”, says James.

The Waihopai Valley subregion was a good performer, with later ripening blocks that benefitted from stunning late harvest weather, with the Awatere Valley also providing good yields and flavours, James says. 

Wine Marlborough General Manager Marcus Pickens says it’s been a year of challenges, with supply pressures, labour shortages and global shipping issues causing companies great stress. “While these things look set to continue to disrupt us, there’s a lot of relief that we successfully navigated vintage 2022.”

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.