For regenerative viticulture to make a meaningful impact on the wine industry, it needs to be adopted by both boutique wineries and high-volume producers—can it be done?
Bringing you my latest published piece from SevenFifty Daily. While I work on sprucing up my portfolio page, I thought I’d just share it here in the blog roll. Many thanks in advance for reading and sharing!
Alright, alright, alright…it is the exciting conclusion to our Bordeaux series, looking at the business side of things. If you haven’t read through the France Overview, Bordeaux Overview, the Left Bank, and Right Bank articles, please do-so, as there are a lot of key terms and facts that will help this section make a bit more sense. Also, check out the Bordeaux tastings, as it puts a lot of that knowledge into palate-perspective.
On y va!
As I’m writing this, my D2 Wine Business exam looms. Most likely, by the time this goes live, I’ll have already sat the exam and be blissfully ignorant of the results. That being said, because of my D2 studies I am noticing more and more places where the material pops up in my D3 Wines of the World studies.
So, let’s take a look at how wine law, regulations, organizations, sales and marketing all take shape on the islands of New Zealand…
Before jumping in here, please take a look at the New Zealand Overview, North Island, and South Island articles first.
Alright, as promised, I am going to consistently ask myself this question with every region I study.
True confession time: I’m starting my D3 studies ‘early’ because as I’m working through my D2, I’m finding that I need real life references as to how the D2—Wine Business—material works in today’s wine industry. It’s like fate that the below question came at the bottom of a newsletter from the Napa Valley Wine Academy. So, I’ve decided that, in an effort to connect the dots between D2 and D3, I’m going to ask this question of every region I study.
