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World-leading research from grape to glass

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New Zealand Winegrowers Research Centre Ltd, trading as Bragato Research Institute, is a wholly owned subsidiary of New Zealand Winegrowers Inc.

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• Research Winery
• Grapevine Improvement Laboratory
• Bragato Trust
• Current Research
• The Test Case
• Sauvignon Blanc 2.0
• Research Partners
• Grapevine Identification
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• Viticulture trials
• Winery Trials
• Sensory Services

Greg Mann has been newly appointed as a Director of Bragato Research Institute. Greg is currently the General Manager of ArborGen, New Zealand’s largest supplier of improved genetics planting stock to the forestry sector. He is also a director of Scion, a Crown Research Institute specialising in research and innovation development for the forestry sector, and has previously been General Manager – Commercial at Plant & Food Research.

Given the common challenges and opportunities faced by the wine and forestry sectors, such as the need to increase the genetic diversity of elite varietal planting stock, impacts of climate change, the potential for automation and mechanisation in vineyards and forest tree nurseries, he will bring a unique perspective to Bragato Research Institute.

Greg has over 25 years of management experience in organisations that conduct research and develop and market valuable new products, services and technologies globally.

James Dicey

After completing a BCom/LLB (University of Otago, 1993) James initially got admitted as a Barrister and Solicitor (High Court of NZ, 1993) before starting work for Deloitte and practising as a Chartered Accountant (ICANZ, 1997) in NZ, Amsterdam and then London. This was followed by 5 years of consulting in London before returning to NZ to start work for Grape Vision Ltd, a vineyard development management and consultancy business owned by his father Robin.

He retrained by undertaking a Graduate Diploma in Viticulture and Oenology from Lincoln University and worked with his father in the company until he purchased it in 2009.

James was a director of Mt Difficulty Wines Ltd for sixteen years and a foundational director of the Season Solutions Cooperative (2008-16), helping grow the Co-op’s turnover from 120k to 23m during his tenure. Additionally, he has been on the Central Otago Winegrowers Association board since 2005, holding the position of Chair for 5 years. He was a member of the NZ Winegrowers Research Committee (2009-13) before being elected a director of the full board of NZ Winegrowers for 4 years, as well as a foundational board member of Bragato Research Institute.

James brings a strong entrepreneurial streak to any business he has worked on, consistently achieving significant profitable growth. He has experience governing multiple start-ups and dealing with an evolving operating environment, ensuring growth is balanced with process. A strategic thinker, James also can ensure this is resolved into actionable projects.

Dr Darrell Lizamore

Principal research scientist – grapevine improvement.

Originally from the Stellenbosch wine region in South Africa, Darrell established BRI’s Lincoln-based Grapevine Improvement Laboratory in 2019. He now leads a brilliant team of scientists working to improve genetic traits associated with resilience, sustainability and profitability of winegrowing in New Zealand.

Darrell manages a variety of research projects ranging from the rehabilitation of New Zealand’s National Vine Collection to the development of non-GMO tools for regulating the expression of plant traits (e.g. in response to inter-seasonal climate variations). The largest of these, the Sauvignon Blanc Grapevine Improvement Programme, is a 7-year Ministry for Primary Industries/New Zealand Winegrowers partnership that is currently developing New Zealand’s own Sauvignon Blanc clones to increase the resilience of the New Zealand wine industry. Read more about the Programme here…

Data Manager

Fang has a rich academic background from China Agricultural University to Wageningen University. Armed with a BSc in agro-meteorology and an MSc in simulation and modelling of intercropping systems, Fang holds a PhD specializing in modelling yield gains within wheat-maize intercropping systems.

Fang’s primary focus at BRI involves creating a comprehensive industry research data catalogue. She intends to document existing research, ensuring researchers are well-informed about prior work, data, and access methods. Fang will lead initiatives to integrate this information into a structured database for cross-project analysis, coupled with developing data standards and protocols.

Beyond cataloguing, Fang oversees BRI’s data management systems, curating a wine industry research data repository for efficient sharing. Additionally, she provides statistical support, establishes data standards, manages data in line with international best practices, and ensures compliance with standards through ongoing staff support and training.

Yuichi Ando

Viticulture field research and translation coordinator.

Yuichi joins us after over a decade of working and gaining experience in viticulture, most recently as Vineyard Manager of the Allan Scott Family vineyards. Yuichi’s mix of technical viticulture, practical vineyard operations management and tertiary qualifications make him a key member of the viticulture and extension teams. He assists with running trials and then helping communicate findings to members.

Solomon Wante

Research associate.

Solomon joined the BRI team in September 2022. Solomon coordinates the grapevine virus elimination project from the National Vine Collection as well as working on other grapevine improvement projects.

Originally from Nigeria, he has worked at Federal University in Nigeria as Lecturer. Solomon studied for his PhD in Biotechnology at the University of Canterbury, New Zealand, in 2019. His work focused on somaclonal mutation using the in vitro tissue culture technique to develop new clones or variants of plant lines with superior benefits, which could survive harsh changing environmental conditions.

Solomon will use this knowledge in the grapevine improvement project and other related projects. He is excited to be part of this world-class research institute for New Zealand’s wine industry.

Braden Crosby

Knowledge transfer and engagement leader.

Braden is the Knowledge Transfer and Engagement Leader and is responsible for leading the transfer of knowledge and engaging with our viticulture and winemaking communities.

Braden has a Bachelor in Wine Science and has been involved in an array of winemaking and viticultural roles over the last 20 years, including owning and operating his own vineyard and wine brand in Martinborough.

Braden aims to facilitate a two-way engagement with growers and winemakers to ensure industry research requirements are fulfilled by the BRI.  He is excited to work closely with the wine community in all regions to get the best benefit out of our research outcomes.

Contact: [email protected]

Seth Laurenson

Senior soils and sustainability advisor.

Seth is the Senior Soils and Sustainability Advisor and is responsible for identifying, developing, and managing research in these areas.

Seth was previously a Senior Scientist at AgResearch Farm Systems and Environment group. His PhD from the University of South Australia was focused on viticultural soil management issues across the Barossa Valley and McLaren Vale. Seth is an adjunct lecturer at Lincoln University and has expertise in soil physical health and how this influences soil health and water use.

Seth is excited to work closer with the viticultural industry across New Zealand and be a part of R&D activities that provide tangible and meaningful outcomes for the wine industry.

Robert Winup

Assistant research winemaker.

Robert’s role as Assistant Research Winemaker is varied and covers the day-to-day operations, supporting administration, and responsibility for the safe and compliant running of the winery.

Robert holds a Bachelors of Viticulture & Winemaking, WSET Level 4 Diploma, and, outside of wine-related qualifications an MA (Hons) in Social Anthropology.

His previous work experience includes vineyard operations in the UK at various sites, and prior to starting at BRI he worked for Wither Hills, first in the cellar operations team and then in the laboratory.

Dr Bhanupratap Vanga

Research scientist – grapevine improvement.

Bhanu joined the grapevine improvement team at BRI in October 2022 as a Research Scientist working on the Sauvignon Blanc Grapevine Improvement project.

He is a distinguished biologist and passionate about understanding how crops perform under constantly changing environmental conditions and linking advanced molecular biology research from the lab to the field. He is excited to join BRI’s highly skilled and multidisciplinary team, whose aim is to understand plants’ natural evolution and contribute to developing resistant grapevines with novel traits.

Born and raised in a farming community on the southeast coast of India, Bhanu was always attracted to the agricultural sciences, developing a curiosity to find solutions for various farming challenges. He holds a PhD in microbiology, specialising in pathogen evolution and molecular plant-microbe interactions, from the University of Otago in collaboration with the James Hutton Institute, UK, and Plant and Food Research, NZ. He has also obtained a Master of Research in Plant Sciences from the University of Glasgow and an MSc in Biotechnology from the University of Madras.

For the past five years, he has worked closely with New Zealand Winegrowers on numerous projects, particularly on grapevine trunk diseases. He has previously worked in various research capacities at Plant and Food Research and Lincoln University.

Dr Ellie Bradley

Postdoctoral researcher – applied epigenomics.

Ellie joined the BRI team in October 2022 as Postdoctoral Researcher – Applied Epigenomics. Ellie works primarily on the molecular biology aspect of the Tuned Vines project.

Originally from Hawke’s Bay, and later Manawatu, she has studied her BSc, MSc, and PhD at Massey University and has a background in molecular genetics with a focus on plant-associated fungi/oomycetes.

Ellie has joined the BRI Grapevine Improvement team and is looking forward to applying her molecular knowledge and lab skills to the grapevine system.

Dr Annabel Whibley

Bioinformatician.

Annabelle joined the Grapevine Improvement team in 2022, taking up the position of Bioinformatician. Her role explores genomic datasets to glean insights into grapevine biology.

Annabel completed her PhD in plant molecular genetics at the John Innes Centre, Norwich, UK. Since then she has applied genomics technologies to questions in clinical research, evolution and conservation.

As a bioinformatician at BRI she is characterising genetic and epigenetic diversity in new and existing grapevines to develop more resilient plants for the future.

Annabel also holds an Honorary Academic position in the School of Biological Sciences, University of Auckland.

Dr Cen Liau

Postdoctoral scientist – grapevine epigenomics.

Cen joined the Grapevine Improvement team at BRI in November 2022, as Postdoctoral Scientist – Grapevine Epigenomics. Cen primarily works on the Tuned Vines project to study epigenetics of grapevine in different climates or in response to stress.

Originally from Indonesia, Cen completed her PhD in human genetics at the University of Otago – Christchurch in 2020, focusing on the application of novel genomic technologies and bioinformatics. She has molecular genetics background from her previous roles in molecular diagnostic and clinical genetic laboratories.

She is looking forward to applying her molecular and bioinformatic skills to study the effect of different terroirs and environmental stress on epigenetics regulation of grapevine.

Dr Amy Hill

Laboratory manager.

Amy joined the Grapevine Improvement team in April 2023 as the Laboratory Manager. Amy works across multiple projects in grapevine improvement and oversees laboratory administration.

Prior to joining Bragato Research Institute, she worked as a Postdoctoral Researcher at the University of Canterbury studying methanogen-inhibitory compounds.

Amy has a background in microbiology and molecular biology. She holds an MSc from the University of Canterbury and in 2021 completed her PhD at the University of Cambridge where she studied gene regulation in bacteria.

Amy is looking forward to applying her skills in molecular biology to the grapevine system and working in such a vibrant New Zealand industry.

Chris Ireland

Viticulture technical specialist.

Chris is a Viticulture Technical Specialist, focused on establishing BRI’s new commercial viticulture field trial unit. Chris leads client and industry-funded projects focused primarily on the evaluation of crop protection products, with responsibility for pricing, trial establishment and delivery through to reporting.

Chris has more than 30 years of experience in New Zealand’s wine industry, a science degree in viticulture from Charles Stuart University, and runs his own viticulture consultancy business. Chris is a Blenheim local and owns a small vineyard, which he farms organically.

Dr Paul Epee

Research and extension specialist.

Paul has a PhD in Agronomy and Viticulture at Lincoln University. His research was to characterise and quantify the pruning decisions made by an expert human pruner, which in turn will be used to train Artificial intelligence (AI) systems in cane pruning, thus contributing to alleviating manual labour in vineyards. His research also investigated the effect of changing node loads on the grapevine vegetative and reproductive growth.

Paul holds a master’s degree in Agronomy from the University of Queensland (Australia) as well as a bachelor’s degree (Honours) in Agronomy from his home country, Cameroon. He has over a decade of experience in agriculture advising and research management in a range of crops including banana, barley and grapevine.

Paul’s role at BRI is to conceive and deliver applied research projects in cooperation with winegrowers, BRI staff, and researchers from partner institutions. Complementing this, he also takes a lead in extension – working with winegrowers and scientists to ensure that new knowledge is accessible to viticulturists and winemakers, and that this knowledge is employed to benefit the winegrowing businesses. This is a unique opportunity for him he says to use his experience in research and extension for the benefit of New Zealand grape growers and the wine industry.

Ngarita Warden

Research winemaker.

Ngarita is BRI’s Research Winemaker. She is responsible for the running of the Research Winery, as well as conducting our winery research trials each year.

Well-known on the Marlborough Research Centre campus, Ngarita joins us from NMIT where she was the wine science tutor. She also runs a WSET course provider, The New Zealand Academy of Wine and Spirits.

After completing a double major in Microbiology and Zoology at Otago University, Ngarita spent a year at Lincoln University studying for the Post Graduate Diploma in Viticulture and Oenology. After a number of vintages in New Zealand and Australia, the UK became home for 6 years. There Ngarita was the wine buyer for St Johns College, Cambridge University and worked for the Wine and Spirit Education Trust (WSET) educating on wine as well as managing the research and program development projects.

On return to New Zealand Ngarita became involved again in winemaking in the greater Auckland region and Central Otago before most recently lecturing at NMIT in the wine science program. Ngarita also runs her own business teaching WSET courses, is a WSET Diploma holder and is a certified WSET Educator. In her spare time, she can be found hanging out with her 8-year-old boy, playing cricket and hiking and camping at the many great spots around Marlborough and Tasman.

Sarah Rowley Adams

Senior communications advisor.

Sarah Rowley Adams is the Communications Manager and is responsible for our communications including newsletters, website and media.

She previously worked at New Zealand Winegrowers as the Communications and Digital Advisor, where she led the digital communications, social media strategy and website.

Sarah holds a Bachelor of Arts with honours and has seven years of communications and content experience at well-known New Zealand export brands including Yealands Wine Group and Trilogy Natural Skincare. She is passionate about digital storytelling and helping brands communicate, educate, and connect with audiences.

Katie Wilson

Office manager.

Katie is our Office Manager based in Marlborough. She is responsible for running the day-to-day operations of the office as well as managing our accounts and events.

Katie has 5+ years in Office Management & Administration as well as previous background in the Fitness Industry.

Dr Jacquie Harper

General manager – research & innovation.

Jacquie is the General Manager – Research & Innovation. She leads the Research and Extension teams and shapes BRI’s research strategy.

Jacquie was previously the Science Director and Chief Scientist at Overseer, and has held science leadership roles with BRANZ, Weltec and Whitireia and Malaghan Institute.

She has a PhD in Chemistry and Physiology from the University of Otago. She holds two occasional roles, as a contract lecturer at Victoria University of Wellington and the Deputy Chair of the National Animal Ethics Advisory Committee at the Ministry of Primary Industries.

Jacquie is excited by BRI’s stage of development and looks forward to bringing her wealth of experience to deliver research outcomes for the New Zealand wine industry.

Jeffrey Clarke

Jeffrey Clarke, previously General Manager Advocacy & General Counsel at New Zealand Winegrowers, was appointed in June 2021. Mr Clarke has worked for NZ Winegrowers since 2014 and been involved with BRI since its inception. His work as general legal counsel included the original contracts to establish BRI, as well as ongoing advocacy and legal support.

Mr Clarke also represented the New Zealand wine industry on international wine bodies such as the OIV and World Wine Trade Group.

“I’m thrilled by the opportunity to help lead BRI at this exciting stage of its growth. We have an opportunity to consolidate our great start with exciting new programmes, deepening our relationships with the research community to deliver meaningful impact to winegrowers throughout New Zealand,” said Mr Clarke.

Jacqueline Maclaurin

Programme coordinator.

Jacqueline joins BRI as Programme Coordinator for our Sauvignon Blanc Grapevine Improvement Programme 2.0.

Jacqueline has a passion for viticulture and the wine industry, with over 10 years of experience in Marlborough, in various leadership positions including managing operational teams.

Jacqueline brings skills to the team in project management, financial planning and organisation and a keen drive to cultivate relationships with our industry and programme stakeholders.

Research Winery Trials

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Mark Gilbert

Independent chair – nzwrc.

Mark retired as Managing Director of BMW Group New Zealand in 2012.

He has nearly 30 years automotive industry and management experience, working in both New Zealand and Asia for international companies Volvo and the BMW Group, where he held a number of senior executive roles. During this time, the BMW Group more than trebled its retail sales numbers, and became market leader worldwide with improvements in both shareholder returns and a strong profit orientation.

Since 2012, Mark has applied his skills as a Professional Director, performing non-executive Director and/or Chair roles, in a diverse range of organisations, covering Local Government; Central Government, Commercial SME’s and the NfP sectors. A number of these roles are retail related and small to medium sized family businesses; so similar in some respects to the New Zealand wine industry.

Mark tends to come at things with a customer centric viewpoint, but with strong profit, shareholder and triple bottom line orientation; and has successfully implemented the strategic changes necessary to embed these where necessary. He always seek to make a positive difference – be it for the company, the shareholders and the employees.

Pinot Noir Programme

The Pinot Noir Programme is a research programme led by the Bragato Research Institute and co-funded by the Ministry of Business, Innovation & Employment (MBIE) through its Endeavour Programme. The Endeavour Funds are for long-term, scientific excellence-derived research programmes and are aimed at increasing the competitiveness of New Zealand industries.

The programme will tackle the yield-quality detachment associated with Pinot Noir production through four interlinked research areas:

• What does Pinot Noir quality mean to consumers? We will develop holistic and objective measures of Pinot Noir wine “liking”, “familiarity” and, ultimately, “quality”.
• What are the fundamental chemical and biological controls of Pinot Noir quality? We will identify which of the approximately 40,000 compounds in Pinot Noir influence consumer perceptions of quality and how plant biology influences production.
• How can the complex chemistry of Pinot Noir be measured? We will develop tests for critical Pinot Noir chemical components which can easily be applied by industry to manage Pinot Noir wine quality.
• How do berry and bunch morphology influence yield and wine composition? We will apply machine learning to predict relationships between wine chemistry and perceptions of quality. We will tailor grape growing and winemaking practices to simultaneously increase both yield and quality in Pinot Noir wines. In other words, we want to create a new knowledge network that illustrates the inter-relatedness of vineyard practices and winemaking styles to wine quality and consumer perception.

For more information on the Pinot Noir Programme please click here and you will be taken to the Members login area of the NZW website.

Additional Projects

UC Davis collaboration to determine factors that affect colour in Pinot Noir wines when grapes are harvested at lower than target berry soluble solids Plant and Food Research (C Grose)

The project will investigate the relative impacts of juice and pomace on the sensory properties and phenolic (especially anthocyanin) composition of Pinot Noir wines as grape ripening advances. Factors that contribute to poor colour in Pinot Noir wines when grapes are harvested at lower than target berry soluble solids will be determined and reported to industry. The international collaboration with UC Davis will generate new knowledge for the development of commercially suitable colour in Pinot Noir wine to support the growing New Zealand Pinot Noir market.

The role of microbes in regional Pinot Noir quality and style University of Auckland (M Goddard)

The objectives of this project are to characterise the microbial communities and populations associated with Pinot Noir in three wine growing regions in NZ and to investigate if these communities and populations have a bearing on wine quality. During the 2018 harvest, samples of soil and bark were taken from the vineyards and fruit was harvested and spontaneously fermented.

Lighter Wines Programme

‘Lighter Wines’, a research programme led by New Zealand Winegrowers and co-funded by the Ministry for Primary Industries’ Primary Growth Partnership (PGP), is designed to position New Zealand as the world’s top producer of premium lower alcohol and lower calorie wines. The seven-year programme (formerly known as ‘Lifestyle Wines’) started in March 2014 and aims to capitalise on market-led opportunities, using approaches developed from applied research to naturally produce lighter wines. Research is conducted in the main areas within the programme

• Market Access
• Sensory Perception 
• Vineyard Manipulations
• Winery Manipulations

For more information on the Lighter Wines Programme please click here and you will be taken to the Members login area of the NZW website. You can also find out more at the NZ Lighter Wines website .

Shoot trimming effects on Pinot Noir vine leaf area to fruit weight ratio, productivity and fruit composition Lincoln University (A Parker)

The objectives of this project are to characterise how shoot trimming and its timing affects Pinot Noir vine performance at three different sites and how it affects Pinot Noir fruit ripening and composition. The project also aims to measure the relative impacts of shoot trimming and its timing on the development of fruit sugar versus other wine quality-related components.

Low alcohol-reduced calorie wines using molecular sponges for sugar removal Auckland University (B Fedrizzi)

The objectives of this project are the synthesis of monomers and their polymerisation to form different sponge candidates and the evaluation of the various sponge’s binding potential on different sugars to determine the most effective molecular sugar sponge.

Climate change modelling has been completed for all 9 wine regions

Click here to read more or if you have any questions – we would love to hear from you!

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Climate Change Research Programme

Climate change research has been identified as a high priority in the BRI Research Strategy. It contributes to our research theme ‘Protecting our Terroir, Provenance and Eco-systems’ and represents innovative long-term research.

In 2018 we commenced a Climate Change Adaptation research programme. Our aim is to identify and understand the possible impacts of climate change on grape and wine production in NZ, and develop a toolbox of adaptation strategies to manage the impact of that change.

Our Climate Change Adaptation Research Programme is comprised of 3 phases.

In 2018, BRI commissioned the National Institute of Water and Atmospheric Research (NIWA) to model climate change projections for the 9 wine regions of NZ.

Projections were based on 2 time horizons – 2040 and 2090 – and 2 emissions scenarios. 15 different variables were modelled, from temperature and Growing Degree Days (GDD) to rainfall, humidity, frosts, Potential evapotranspiration deficit (PED) and soil moisture deficit, amongst others. The 5km granularity of the data will enable projections of key variables to be made at a sub-regional scale.

Log-on to the members site and click here to access climate change projections for each wine region: https://www.nzwine.com/members/grow/vineyard-resources/climate-change/regional-reports-and-presentations/

The aim of Phase 2 is to identify and analyse the potential impacts of climate change on grape and wine production in NZ. The output is a new climate change research programme based on:

• The results of the NIWA modelling from Phase 1
• A ‘stock-take’/literature review of previous climate change research relating to grape and wine production. This will enable us to leverage existing research.
• A gap analysis, identifying the priority focus areas for this research programme.

In February 2019, BRI contracted Dr Amber Parker, Senior Lecturer in Viticulture at Lincoln University, to design this research programme.

Dr Amber Parker BSc (Hons) (University of Canterbury), MSc (ESA, France), PhD (Lincoln) Senior Lecturer in Viticulture, Lincoln University

Amber’s areas of research are:

• Modelling phenology and grapevine development
• Quantifying relationships between environment and/or management practices with phenology and dynamics of berry composition
• Understanding the effects of source-sink modifications of the grapevine on phenology and development
• Investigating impacts and adaptations for viticulture in the context of climate change.

She is involved in developing phenological observational methods, testing and developing new approaches in phenological modelling for the grapevine, and characterising phenology of varieties and of winegrowing regions. She is also involved in ongoing research investigating the effect of modifying the leaf area to fruit weight ratio on the time of phenological events, vine performance, berry composition and fruit synchrony during ripening. Recent research has looked into understanding impact and adaptations for viticulture in the context of climate change.

Based on potential impacts understood from Phase 2, Phase 3 of the programme will build a set of adaptation tools for members to use to mitigate the risks and secure opportunities posed by changing climatic conditions. These tools will cover short, medium and long term strategies.

Collaborations

An important part of this research programme is building climate change collaborations, both within NZ and abroad, as well as identifying funding opportunities and partnerships for future research.

In 2018 we hosted seminars from visiting French climatologists who work with the European project LIFE ADVICLIM (ADaptation to VIticulture under CLIMate change).

We have also hosted scientists from the Australian Wine Research Institute (AWRI) to speak about climate change adaptation at our annual Bragato conference.

Copies of these presentations can be found on the Members site by clicking here .

In 2019 we also signed up as a partner to a new collaboration between France (CNRS/University of Rennes 2) and New Zealand (University of Canterbury). This is a 5-year project called “VinAdapt” (Scénarios à haute résolution d’adaptation des agrosystèmes au changement climatique : application à la viticulture). We believe that significant benefits will be gained by bringing together researchers from France and New Zealand to help develop mitigation and adaptation tools to ensure the future sustainability of New Zealand’s grape and wine production.

Hervé Quénol Researcher at CNRS/University of Rennes

Want to know more?

For any queries on our climate change research programme or to submit Expressions Of Interest, please contact [email protected]

Simon Towns

Bri board member.

Simon’s course to the wine industry was guided by his background in finance and investment banking. In 2007 he took position with Boston Consulting Group, New Zealand where he developed US growth strategies for two major Australasian wine brands, assisted in the organizational redesign of the US distribution arm of a global wines and spirits company and designed an opportunity identification framework across four geographies for a global wines and spirits company.  Since then he has worked as Managing Director of Mumm Napa and joined Constellation Brands New Zealand as Managing Director in May 2016, after he was promoted from SVP Strategy and Development for Constellation Brands in San Francisco.

An Auckland native, Simon was a professional athlete with an illustrious field hockey career. He has 217 senior caps for New Zealand and has led teams across New Zealand, Australia, France and the UK, including the Olympic Games in 2004 and two world cups in 1998 and 2002.

Dr Bruce Campbell

Dr Campbell has a Doctor of Philosophy (PhD) in ecology from The University of Sheffield. He is a recipient of the 2017 Prime Minister’s Science Prize, 2017 Horticulture New Zealand Industry Service Award and 2016 Royal Society of New Zealand Thomson Medal for outstanding leadership of agricultural and horticultural science.

Vision & Mission & Purpose

Transforming the NZ grape and wine industry through research, innovation and extension

Delivering world-leading research outcomes from grape to glass

Research to support the sustainable and diversified value growth of NZ wine. Research to protect and enhance the competitive position and reputation of NZ wine.

The Bragato Research Institute was established with MBIE funding as the first Regional Research Institute (RRI). The RRI initiative was a government programme created in 2015 to establish new, independently governed, private or private not-for-profit Regional Research Institutes with a purpose to:

• benefit regions outside the main population centres (Auckland, Wellington, and Christchurch).
• support and further enhance regional advantage in New Zealand by stimulating leading edge, industrially exploitable and commercially focused research.

Vineyard Ecosystems Programme

Vineyard Ecosystems is a seven year research programme led by New Zealand Winegrowers (NZW) and co-funded by the Ministry of Business, Innovation & Employment (MBIE) through its Science and Innovation Partnership programme. The programme was born out of the following hypothesis: the vineyard biota and the ecosystem services they deliver are significantly altered by vineyard practices. Thus, vineyard practices can be designed to enhance vineyard longevity, soil health, and vine performance.

The programme represents a shift in the way we look at vineyards, moving away from “firefighting” (issue-by-issue) based research, where pathologists and plant physiologists look at improving ways to kill or control individual pathogens (such as botrytis, trunk fungi, powdery mildew), to a more integrated understanding of the ecology of the vineyard as a whole.

Under two fundamentally different management regimes (‘Contemporary’ and ‘Future’) this programme explores the impact that two distinct farming systems impart on the wider microbial and chemical environments in soils and in vines across 24 vineyards in two geographic locales. Three varieties are being studied with technologies like Next-Generation DNA Sequencing and Quantitative Polymerase Chain Reaction, among other advanced analytical methods. The results of this stock take are fed through into a Bayesian model where inferences are informed by evidence collecting that is consistent or inconsistent with the hypothesis, and thus, produce mathematical estimates in degrees of belief, or probabilities, among a complex web of variables that comprise the Vineyard Ecosystem Programme.

Optimising management of grapevine trunk diseases for vineyard longevity The South Australian Research and Development Institute (SARDI) (M Sosnowski)

The objectives of this project are to optimise timing of wound protection treatments and to investigate the duration of pruning wound susceptibility. The project will also ascertain inoculum dispersal throughout the pruning season and survey vineyards to track progress of trunk disease.

Exploring the chemical space in Vineyard Ecosystems (VE) Programme juices and wines University of Auckland (B Fedrizzi)

This project will provide an in depth characterisation of the VE juices chemical and wine composition and aims to understand the pressure applied by VE programme vineyard management regimes on grape and wine chemical composition.

Vision Mātauranga

“Unlocking the Innovation Potential of Māori Knowledge, Resources and People” is the MBIE policy framework to guide research investment decisions. BRI embraces this policy and its underlying intent. To that end, we are committed to incorporating where appropriate, Māori knowledge, resources – including vineyards and wineries – and people into our research programmes in order to unlock the indigenous innovation potential and to assist New Zealanders to create a better future.

Specifically, we will:

• Explore indigenous knowledge, for example, through discussion and consultation with Māori;
• Foster the weaving of knowledge in a cross-cultural style, for example, by encouraging partnerships with Māori individuals, business, incorporations, iwi, hapū and marae and by supporting research providers’ involvement of Māori students in our research programmes;
• Support contribution to economic growth through indigenous innovation, for example, by exploring the contribution that native flora and fauna can make to the sustainability of our businesses and involving Māori-owned vineyards and wineries in our research programmes; and
• Work towards environmental sustainability, for example, through consideration of iwi and hapū relationships with land and sea and kaitiakitanga.

Embedding Vision Mātauranga into BRI research

Vision Mātauranga is based on principles of sustainability or ‘toitu’, ensuring a legacy for future generations through acknowledgement of our heritage and provenance. Environmental sustainability is embodied in the concept of Papatūānuku or ‘land wellbeing’.

Papatūānuku – the land

In the Māori world view, land gives birth to all things, including humankind, and provides the physical and spiritual basis for life. Papatūānuku, the land, is a powerful mother earth figure who gives many blessings to her children.

We have set a research foundation of sustainability and are ensuring Vision Mātauranga is integral to all of our research aims.

Vision Mātauranga is at the core of our research theme ‘Protecting our Terroir, provenance and Eco-systems’. With a focus on provenance and sustainability, principles of Vision Mātauranga are building blocks of our research, rather than an adjunct to research.

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The ultimate guide to New Zealand wine

Still a baby when compared with other regions, New Zealand has quickly earned a reputation for top-quality wine.

Freddy Bulmer

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New Zealand might be a relative newcomer to the wine world (in 1960, the country had fewer than 400 hectares of vine and today output is only roughly a 10th of Australia's), but its rise to pre-eminence is extraordinary. The precise, pure flavour of its wines has captured the attention of wine drinkers; Society sales certainly reflect this.

The country's two islands cover a vast area from north to south (it is often quoted in wine books that if New Zealand was in the northern hemisphere, the country would stretch from North Africa to Paris). The maritime climate is influenced by the strong prevailing winds off the Pacific Ocean and the striking mountainous terrain. These factors give the islands a wide range of growing conditions; broadly speaking, the regions of the North Island tend to be warmer than the cooler South Island.

Browse our New Zealand wines

What to look for when buying New Zealand wine

There are three important things to look for when buying New Zealand wine:

• Grape variety

Each plays its role on the style, quality and taste of the final wine.

Great grapes

Sauvignon blanc.

New Zealand has taken this white grape variety and put its own brilliantly zesty stamp on it, creating a wine style that the rest of the world now attempts to copy. The majority tend to be unoaked, combining delicious tropical fruit flavours with lively, fresh-tasting acidity and a directness that makes them especially satisfying.

South Island's Marlborough region is the benchmark setter, whose pungently aromatic sauvignons are stunning examples. Look out, too, for some of the exciting sub-regional wines - the Awatere is Marlborough's coolest valley, now making really attractive, delicate and grassy wines. As winemakers are also gaining in confidence with this variety more distinctive styles are also emerging; many oak aged or made in a more oxidative environment - look out for Te Mata's Cape Crest, Dog Point's Section 94 or Greywacke's Wild Ferment for examples of this.

View our range of New Zealand sauvignon blancs

New Zealand chardonnays are distinguished by mouth-filling fruit flavours, finely balanced by the country's trademark zestiness. Oak is used with skilful precision by the country's clued-up winemakers, adding complexity to the appealing features of the wine. Regions to look out for include Hawkes Bay (full, powerful), Auckland (richly elegant) and Marlborough (crisp, peachy).

View our range of New Zealand chardonnays

Riesling, pinot gris and gewürztraminer

The cool New Zealand climate offers real opportunity for these aromatic varieties. Young plantings mean many styles rely more on sugar than fruit, which we avoid buying. But the very best share the intensity and palate weight of great Alsace examples with vibrant, lifted flavours.

View our ranges of New Zealand Rieslings and pinot gris

New Zealand has joined the ranks of Burgundy and California as a world class producer of pinot noir. These excellent wines stand out for their haunting perfume and pure-fruit flavours. Of all the grape varieties, pinot noir shows the most distinctive regional diversity. Martinborough is the country's most exciting area, making superb pinots with lovely dense plum fruit. The most scented and brightly flavoured styles come from Central Otago, but only in the best vintages. The juiciest expression comes from Marlborough, which has made huge strides in quality with this grape.

View our range of New Zealand pinot noirs

Cabernet sauvignon , syrah , merlot and cabernet franc

These grapes can perform well in New Zealand's warmer regions, in particular Hawke's Bay on the North Island. The wines combine a fragrance and muscular structure, more akin to European styles, but with ripe, new world fruit flavours.

Best regions and producers

Auckland and Nelson

The Brajkovich family's Kumeu River Estate, specialising in elegant chardonnay, highlights the importance of Auckland.

Hawke's Bay

This North Island region covers an extensive area of rolling hills, a sweep of coastline and the sharply dominant Te Mata Peak. The warm climate successfully ripens red grape varieties, the very best grown in the gravelly soils of the Gimblett Gravels appellation.

Key grapes: full-bodied merlot, cabernet, syrah and richly flavoured chardonnay

Names to follow: Te Mata, Trinity Hill, Pask, Mission Estate

Martinborough

Arguably New Zealand's most exciting area for pinot noir. The long growing season is particularly suitable to the slow, gradual ripening that this Burgundian grape so enjoys.

Key grapes: pinot noir, riesling

Names to follow: Craggy Range, Martinborough Vineyards

Key grapes: pinot noir, sauvignon blanc and chardonnay

Names to follow: Hunter's, Seresin, Wither Hills, Villa Maria, Dog Point, Greywacke, Lawson's Dry Hills

Central Otago

Pinot noir can have difficulty reaching full maturity in this continental climate, although the best seasons produce the country's most dazzling pinot noir. Full-flavoured and superbly pure, the greatest wines of this scenic region are in high demand around the world.

Key grapes: pinot noir, pinot gris and riesling

Names to follow: Prophet's Rock, Felton Road

Browse our range of New Zealand wines

Society Buyer

Freddy joined the Buying Team in September 2015 and is responsible for Austria, Eastern Europe, Australia and New Zealand as well as being buyer for beer and cider.

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Most popular New Zealand wines

SPOKE Awatere Marlborough Sauvignon Blanc 2023

Zephyr 6 Marlborough Sauvignon Blanc 2023

The Society's Exhibition Marlborough Sauvignon Blanc 2023

The Society's Exhibition Hawke's Bay Chardonnay 2022

Spy Valley Marlborough Sauvignon Blanc 2023

The Wine Society`s Generation Series Marlborough Sauvignon 2023

Anna's Way Nelson Albariño 2023

Grove Mill Marlborough Pinot Noir 2022

Anna's Way Nelson Grüner Veltliner 2022

Stoneburn Marlborough Sauvignon Blanc 2023

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Over 150 wines were reviewed by  Wine Spectator  senior editor MaryAnn Worobiec for the New Zealand wine focus in the November 15, 2022, issue. For a full analysis of the latest vintages, best producers and recommended wines, read “New Zealand’s New Normal.” WineSpectator.com members can find full reviews, with tasting notes, in the  Wine Ratings Search.

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New $3.79m wine research centre opens in marlborough.

Opening the new centre, Economic and Regional Development Minister Stuart Nash said the viticulture and winemaking industries were now one of New Zealand's biggest export earners. Photo: 123rf

A new wine research centre has been opened in Marlborough with the aim of helping the industry stay ahead of global trends and fostering research and collaboration.

The New Zealand Wine Centre - Te Pokapū Wāina o Aotearoa is based on the Nelson Marlborough Institute of Technology's (NMIT) Blenheim campus, so will work alongside its wine course and the nearby Bragato Research Institute, which is the leading national wine research institution.

Prime Minister Jacinda Ardern and Economic and Regional Development Minister Stuart Nash opened the $3.79 million centre, which was paid for through the government's Provincial Growth Fund, today.

Nash said like many a fine wine, New Zealand's viticulture and winemaking industries continued to grow economically over time and were now one of our country's biggest export earners.

"Currently bringing in nearly $2 billion a year, these exports will only continue to grow as our new FTAs with the UK and EU come into force, providing even greater economic security to New Zealanders.

"The New Zealand Wine Centre will help our already world-renowned wine producers stay ahead of global trends in wine by developing new products and helping to tackle issues such as the impact of climate change on the sector."

At the opening, a variation to Marlborough Research Centre's existing funding agreement was also announced: at its request, $770,000 of the existing $3.79 million investment was reallocated towards the construction and development of a new state-of-the-art Experimental Future Vineyard.

"It's fantastic to see the plan for the Experimental Future Vineyard, which I know will be a huge asset to our winemaking industry, and help foster cutting-edge Kiwi innovation," Nash said.

"It will support sustainable growth in the sector by making use of automation and robotic technologies to prepare for a digital future. This will bring our local winemakers to a whole new level."

• Marlborough

Copyright © 2022 , Radio New Zealand

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New Zealand

Learn about the hidden gem of the South Pacific. New Zealand has 10 wine regions spread across the main islands, producing noteworthy Sauvignon Blanc and Pinot Noir wines.

Table of Contents:

Introduction, the greenest wine country..

New Zealand reigns as the “Sauvignon Blanc capital of the world” with nearly 50,000 acres planted throughout the country. On the whole, New Zealand produces excellent cool-climate varieties including Sauvignon Blanc, Chardonnay, Riesling, Pinot Noir, and Pinot Gris.

What’s interesting is New Zealand’s unparalleled commitment to sustainability. To date, 98% of vineyards are above the ISO 14001 sustainability standard and 7% operate organically. This is no small feat, considering it's harder to be organic in a cool climate.

Wine Regions

The cooler regions of Marlborough, Nelson, and Wairarapa make Sauvignon Blanc with passionfruit aromas and such high acidity, that it’s not uncommon to see some residual sugar, even if you can’t taste it. Marlborough’s Pinot Noir is restrained and herbaceous, and Riesling and Pinot Gris are quite the find.

Despite the southerly latitude of Central Otago, the region is sunny and dry and produces great Pinot Noir. You’ll find these wines typically have sweet dark berry notes supported by a gravelly minerality, and clove-like spice. Yum!

On the North Island, from Hawke’s Bay north, there are surprising red wines including elegant and plummy Syrah and Merlot. Gisborne is known for rich and creamy Chardonnay which, when made well, has enough acidity to age for 5-10 years. Surprising finds here include Gewürztraminer and Chenin Blanc.

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Wine in New Zealand

• New Zealand
• Bosnia and Herzegovina
• Czech Republic
• Dominican Republic
• Hong Kong, China
• Netherlands
• North Macedonia
• Philippines
• Saudi Arabia
• South Africa
• South Korea
• Switzerland
• United Arab Emirates
• United Kingdom
• No country report found

PROSPECTS AND OPPORTUNITIES

Sustainability in greater focus with conscious consumption on the rise.

Over the forecast period, the leading players in wine in New Zealand will need to pay special attention to their sustainability goals and whether these targets are being met as increasing numbers of local consumers look to reduce the environmental impact of their consumer choices. This applies especially to products derived from industries that rely on agricultural practices and the impact of these practices on the land.

Wine set to record static volume growth amidst a changing consumer landscape

Wine is set to register static volume growth in both off-trade and on-trade terms over the forecast period as evolving consumption habits and patterns are unlikely to be favourable for category sales. In particular, consumers are becoming more health-focused and this makes them more selective about the food and drink they consume, with the unhealthy image of alcoholic drinks generally meaning that negative consumer perceptions of wine will inevitably be an issue during the forecast period.

Sparkling wine and still rosé wine to grow despite stagnant overall wine consumption

While overall volume sales of wine are expected to remain stagnant over the forecast period, sparkling wine and still rosé wine are likely to record positive volume growth. Sparkling wine has an increasingly important role to play as a celebratory drink and it is likely to continue being consumed during a variety of celebrations and on special occasions and holidays.

• Table of Contents
• Segmentation
• Download Samples
• Definitions

Files are delivered directly into your account soon after payment is received and any tax is certification is verified (where applicable).

This report comes in PDF with additional info in Excel included.

Understand the latest market trends and future growth opportunities for the Wine industry in New Zealand with research from Euromonitor International's team of in-country analysts – experts by industry and geographic specialisation.

Key trends are clearly and succinctly summarised alongside the most current research data available. Understand and assess competitive threats and plan corporate strategy with our qualitative analysis, insight and confident growth projections.

If you're in the Wine industry in New Zealand, our research will help you to make informed, intelligent decisions; to recognise and profit from opportunity, or to offer resilience amidst market uncertainty

The Wine in New Zealand report includes:

• Analysis of key supply-side and demand trends
• Detailed segmentation of international and local products
• Historic volume and value sizes, company and brand market shares
• Five year forecasts of market trends and market growth
• Robust and transparent research methodology, conducted in-country

This report answers:

• What is the market size of Wine in New Zealand?
• Where is consumer demand for Wine focussed?
• Which is being consumed more; beer, wine or spirits?
• Where is demand growing? Stagnating?
• How is the operating environment for alcoholic drinks changing?
• Which are the leading brands in New Zealand?
• How are products distributed in New Zealand?
• What are the key trends in new product development?
• Do consumers want value for money or added value?
• How will macroeconomic context and shifting cultural values shape future growth?
• How will COVID-19 and recession impact the alcoholic drinks industry?
• Where is future growth expected to be most dynamic?

Wine in New Zealand - Category analysis

Key data findings, overall consumption of wine in new zealand continues to decline, on-trade growth stagnant amidst inflation and reduced spending on drinks, low alcohol content important for younger consumers amidst changing lifestyles, alcoholic drinks in new zealand - industry overview, alcoholic drinks in 2023: the big picture, 2023 key trends, competitive landscape, retailing developments, on-trade vs off-trade split, what next for alcoholic drinks, legislation, legal purchasing age and legal drinking age, drink driving, advertising, smoking ban, opening hours, on-trade establishments, contraband/parallel trade, cross-border/private imports, the following categories and subcategories are included:.

• Other Fortified Wine
• Chinese Wine
• Economy Rice Wine
• Fortified Fruit Wine
• Fruit and Berry Wine
• Fruit and Herbal Wine
• Fruit and Honey based Wine
• Lower Mid-Range Rice Wine
• Non-Grape Dessert Wine
• Premium Rice Wine
• Upper Mid-Range Rice Wine
• Yellow Wine
• Other Non-Grape Wine
• Other Sparkling Wine
• Still Red Wine
• Still Rosé Wine
• Still White Wine
• Non Alcoholic Wine

This is the aggregation of still and sparkling light grape wines, fortified wine and vermouth and non-grape wine. In terms of alcohol content, light wine usually falls into the 8-14% ABV bracket while fortified wine ranges from 14-23% ABV. Low and non-alcoholic wine is also included in the data (attributed to each sector as appropriate).

Why buy this report?

• Gain competitive intelligence about market leaders.
• Track key industry trends, opportunities and threats.
• Inform your marketing, brand, strategy and market development, sales and supply functions.

This report originates from Passport, our Wine research and analysis database.

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2022 Sustainability Report

While we may be here for a short time, our impact can last longer than a lifetime. To our industry, sustainability means growing grapes and producing our world-famous wines in such a way that we can do so for generations to come.

The New Zealand Winegrowers Sustainability Report provides a snapshot of our sustainability journey. Our world-leading Sustainable Winegrowing New Zealand (SWNZ) certification programme lives at the heart of this discussion. In 2022, backing up claims with evidence has never been more important, and the empirical data we have collected through the SWNZ programme places us well to meet the challenge.

Over 96% of all vineyard area in Aotearoa New Zealand is now certified as sustainable through the SWNZ programme. This is what makes our industry unique in the world. It’s an achievement we can all be proud of, but the real work is ensuring we not only sustain but elevate our position with an enduring commitment to continuous improvement. 

Download the Sustainability Report

NZ Winegrowers Sustainability Report 2022

To our industry, sustainability means growing grapes and producing our world-famous wines in such a way that we can do so for generations to come. The New Zealand Winegrowers Sustainability Report provides a snapshot of our sustainability journey. 

Learn more about our sustainability focus areas

Climate Change

We are changing the way we grow to reduce our climate impact. Our target is to be carbon neutral by 2050.

We use only what we need, protect water quality and restore our waterways. Our goal is to be world leaders in efficient water use and the protection of water quality.

Putting the circular economy into action. Our target is for New Zealand's wine industry to achieve zero waste to landfill by 2050.

Plant Protection

We protect the vineyards that make our world-famous wines. Our goal is to understand, reduce and mitigate the impacts of pests and diseases.

We nurture our soil and love our land. Our goal is to protect and enhance soil health.

Our most valuable resource is our people. Our goal is to be an industry of choice for workers.

• Sustainable Winegrowing New Zealand
• Sustainability Report
• Sustainability Focus Areas
• Organic Winegrowing
• Biosecurity
• Roadmap to Net Zero 2050
• Freshwater Farm Plans
• Sustainability
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Wine - New Zealand

• New Zealand
• Revenue, at home (e.g., revenue generated in supermarkets and convenience stores) in the Wine market amounts to US$1,337.0m in 2024.
• Revenue, out-of-home (e.g., revenue generated in restaurants and bars) amounts to US$1,630.0m in 2024.
• Revenue, combined amounts to US$3.0bn in 2024.
• The revenue, at home is expected to grow annually by 1.80% (CAGR 2024-2029).
• In global comparison, most revenue, at home is generated in the United States (US$39,680m in 2024).
• In relation to total population figures, the average revenue per capita, at home of US$253.70 are generated in 2024.
• In the Wine market, volume, at home is expected to amount to 65.8m L by 2024.
• Volume, out-of-home is expected to amount to 20.3m L in 2024.
• Volume, combined is expected to amount to 86.2m L in 2024.
• The Wine market is expected to show a volume growth, at home of -0.7% in 2025.
• The average volume per person, at home in the Wine market is expected to amount to 12.49L in 2024.

Key regions: Worldwide , Philippines , India , China , United Kingdom

Definition:

The Wine market contains alcoholic beverages derived from fermented grapes.

The Wine market is divided into the following markets:

• The Still Wine market refers to wine without the addition of carbon dioxide. This market also contains additional information regarding red wine, white wine, and rosé wine.
• The Sparkling Wine market refers to wine with the addition of carbon dioxide.
• The Fortified Wine market refers to wine that has been strengthened with added alcohol.

Additional information:

The market comprises revenue and average revenue per capita, volume and average volume per capita, price per liter, as well as sales channels. Per capita figures refer to a country’s or region’s whole population.

At-home market data covers retail sales via super- and hypermarkets, eCommerce, convenience stores, and similar sales channels. Out-of-home market data includes all sales in hotels and restaurants, sales by catering companies, as well as sales in cafés, bars, and similar hospitality service establishments. Combined numbers encompass both the at-home market and the out-of-home market. All prices are valued at retail selling prices, including all sales and consumption taxes.

• Grape Wine, such as Red Wine
• Sparkling Wine, such as Champagne
• Fortified Wine, such as Sherry

out-of-scope

• Other Fruit Wines, such as Cider or Perry
• Non-Alcoholic Wine

Alcoholic Drinks

• Alcoholic Beer
• Non-Alcoholic Beer
• Liqueurs & Other Spirits
• Sparkling Wine
• Fortified Wine
• Cider, Perry & Rice Wine
• Hard Seltzer
• Analyst Opinion

The Wine market in New Zealand has been experiencing significant growth in recent years. Customer preferences: New Zealanders have developed a strong taste for wine, with a preference for both red and white varieties. Sauvignon Blanc is particularly popular, with its crisp and fruity flavors appealing to local consumers. Additionally, there is a growing interest in organic and sustainable wines, as consumers become more conscious about the environmental impact of their purchases. Trends in the market: One of the key trends in the New Zealand wine market is the increasing demand for premium wines. Consumers are willing to pay a higher price for wines that are of exceptional quality and have unique flavor profiles. This trend can be attributed to the growing wine knowledge and sophistication of consumers, as well as the influence of international wine critics and competitions that have recognized New Zealand wines for their excellence. Another trend in the market is the rise of wine tourism. New Zealand's picturesque vineyards and wineries have become popular destinations for both domestic and international tourists. Wineries are now offering immersive experiences, such as wine tastings, vineyard tours, and food pairings, to attract visitors. This trend has not only boosted wine sales but has also contributed to the overall growth of the tourism industry in New Zealand. Local special circumstances: New Zealand's unique climate and terroir have played a significant role in the development of its wine industry. The country's cool climate, especially in regions like Marlborough and Central Otago, creates ideal conditions for growing grapes with vibrant flavors and balanced acidity. The diverse range of soil types, from alluvial plains to volcanic slopes, further adds to the complexity and character of New Zealand wines. These special circumstances have given the country a competitive edge in the global wine market. Underlying macroeconomic factors: New Zealand's wine industry has benefited from favorable macroeconomic factors. The country has a stable economy and a strong agricultural sector, which provides a solid foundation for the wine industry to thrive. Additionally, New Zealand's reputation as a clean and green producer has resonated with environmentally conscious consumers around the world, leading to increased demand for its wines. The government has also been supportive of the wine industry, providing funding for research and development, as well as promoting New Zealand wines in international markets. In conclusion, the Wine market in New Zealand has been growing steadily, driven by customer preferences for premium wines, the rise of wine tourism, the country's unique climate and terroir, and favorable macroeconomic factors. With its reputation for producing high-quality wines, New Zealand is well-positioned to continue its success in the global wine market.

• Methodology

Data coverage: The data encompasses B2C enterprises. The at-home market covers retail sales via super- and hypermarkets, eCommerce, convenience stores, or similar sales channels. The out-of-home data encompasses all sales to hotels, restaurants, catering, cafés, bars, and similar hospitality service establishments. Combined numbers encompass both the at-home market and the out-of-home market. Both the at-home and the out-of-home market are valued at retail selling prices including all sales and consumption taxes.

Modeling approach: Market sizes are determined through a Top-Down approach, building on specific predefined factors for each market segment. As a basis for evaluating markets, we use resources from the Statista platform as well as in-house market research, national statistical offices, international institutions, trade associations, companies, the trade press, and the experience of our analysts. In addition, we use relevant key market indicators and data from country-specific associations, such as GDP, consumer spending (e.g. consumer spending on alcoholic beverages, consumer spending at Hotels, Restaurants etc.), and price level index. This data helps us estimate the market size for each country individually.

Forecasts: In our forecasts, we apply diverse forecasting techniques. The selection of forecasting techniques is based on the behavior of the relevant market. For example, the exponential trend smoothing is well suited for forecasting the Alcoholic Drinks market with a projected steady growth. The main drivers are GDP per capita and consumer spending per capita.

Additional notes: The data is modeled using current exchange rates. The impact of the COVID-19 pandemic and the Russia-Ukraine war are considered at a country-specific level.

• Demographics
• Sales Channels
• Global Comparison
• Key Market Indicators

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Wine Science

The Wine Science programme teaches the science and processes of wine production.

Subject overview

New Zealand has an excellent reputation for winemaking. If you want to be a part of this exciting industry, postgraduate study in Wine Science will give you an understanding of the science of winemaking (oenology) and help prepare you for a career in this field.

You’ll be based at the beautiful Goldwater Wine Science Centre on Waiheke Island, a 40-minute ferry trip from Auckland city, and you’ll get hands-on experience in our winemaking facilities and in the vineyard, alongside opportunities to work with professional winemakers.

Where can Wine Science take you?

Wine Science prepares students to work within the wine industry, either as a winemaker or in another role. With training in Wine Science you are qualified to work in New Zealand or overseas, and it’s also a great preparatory programme for other jobs in the food and beverage industry.

Explore your study options in Wine Science

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He was a theater and English major in the UK. Now, he's one of Singapore's 4 masters of wine.

Richard Hemming transitioned from theater to wine, becoming one of Singapore's few masters of wine.

His journey to becoming a master of wine involved six years of intense studying and rigorous exams.

The certification for master of wine includes exams and a lengthy research paper.

Once a budding actor, Richard Hemming traded Shakespeare for chardonnay. Now, he's a leading figure in Singapore's wine scene.

One of the country's four masters of wine, Hemming oversees wine programs across Asia for 67 Pall Mall, a private club for wine lovers. Reflecting on his unlikely journey from aspiring actor to wine connoisseur, he shared how he transitioned from managing a wine shop to mastering the complex world of fine wine.

As an English literature and theater major in the UK, Hemming initially believed the stage was his calling. But after graduating in 2001, he applied for a job at a wine shop in London. By 2007, he was managing a branch at Notting Hill Gate.

"I had no wine knowledge at the time," Hemming said. "But it was a good company, and they had a management training scheme, so you would end up running your own shop within two years."

A crucial part of his training involved passing four levels of the Wine & Spirit Education Trust diploma , which offers a range of qualifications in various alcoholic beverages, from beginner to advanced.

During these formative years, Hemming discovered a passion for wine that extended beyond the basic training he received.

"It kind of happened by mistake," Hemming said. "I ended up learning a lot about wine."

This curiosity drove him to explore the industry further, leading him to Australia in 2008, where he gained hands-on experience in winemaking.

While in Australia, Hemming found a way to combine his passions for writing and wine when Jancis Robinson , a longtime wine correspondent for the Financial Times, offered him a writing role, which he continues to this day.

Master of wine journey

After his WSET diploma, Hemming started the lengthy process of becoming a master of wine in 2009, which took him six years.

"The master of wine qualification is strictly aimed at professionals," Hemming told BI.

Becoming a master of wine involves passing three stages, including a series of theory and practical exams, and completing a detailed research paper about the study of wine. For Hemming's research paper, he analyzed nearly 30,000 wine books published over 100 years in the UK, where he studied publishing trends and topics.

The process can cost over 23,000 pounds, or around $30,000, for candidates in the UK and Europe and over $19,000 for North American candidates, per the UK-based Institute of Masters of Wine.

Just qualifying to take the examinations is a significant hurdle.

"To even register, you must have a reference from your employer saying that you are working in a wine role," Hemming said, along with a recommendation from another master of wine.

Passing the master of wine qualification is another barrier to entry, with fail rates remaining "unfortunately incredibly high," Hemming told BI. When the examination was first introduced in 1953, only 28% of candidates passed, according to the institute.

Years ago, Hemming compared the title to the "Oscars of the wine world."

Even seven decades later, the program is still difficult to complete. In June, 145 people sat for the first round of the assessment. Meanwhile, 10 finished the program this year, joining Hemming and over 400 others as official masters of wine.

In 2019, Hemming relocated to Singapore with his wife, who had taken on a teaching role. Already a member of 67 Pall Mall London , he was invited by the club's founder, Grant Ashton , to help establish its Singapore branch, which soon evolved into a full-time position.

Now, Hemming works with marketing, events, and the company's cellar — which includes 6,000 bottles in Singapore. He also assists with the company's regional pop-up locations and those in the works, including Hong Kong and Australia. And he continues contributing to various trade outlets, including the FT, and has authored several books about food and wine.

Read the original article on Business Insider