Wilco Lam, chair of the Wairarapa Winegrowers Association and winemaker at Oraterra, joins Chris Scott to explore Martinborough's terroir, wind-driven viticulture, wine tourism growth and the varieties shaping this corner of New Zealand.

Five clones. One vineyard. Endless complexity. Ian Quinn of Two Terraces in Hawkes Bay explains why he grows five different Chardonnay clones and what each one contributes to the final wine.

You plant Gamay. A grape expert visits. Turns out it is Pinot Noir. Only in wine. Ian Quinn of Two Terraces joins us to talk Hawkes Bay, Chenin Blanc, Gamay and building a vineyard from the ground up.

Ian Quinn of Two Terraces in Hawkes Bay grows Albarino for several winemakers across the region. We explore how and why they came to plant the variety, the different styles being produced, and why New Zealand Albarino is proving to be very good indeed.

Viticulturists will love geeking out on this episode as we explore the latest in training methods and big vine theory with Dr Paul Epee, research scientist at the Bragato Institute in Marlborough.

Chris meets Sofia Ricasoli in Soho to launch her new wines, including Innesto No.1, a multi-vintage Toscana IGT blend. She explains how the project brings a fresh, modern vision to her family's centuries-old winemaking tradition.

How does Hawkes Bay sit within the overall New Zealand wine scene. Brent Linn from the Hawke's Bay Winegrowers Association joins the podcast to share insights into the region's role, strengths and future within the industry.

We talk to Brent Linn to get an overview of the Hawkes Bay wine region on the North Island of New Zealand.

Could a robot with UV light replace fungicide and change your wine? Dr Paul Epee from BRI shares trial results and why the wines did taste different.

We delve into research into UV light treatment for powdery mildew with Dr Paul Epee at the Bragato Research Institute (BRI) in Marlborough, New Zealand.

John MacPherson (Mac) of Advintage Wine gets real about the NZ wine industry. The supermarket dominance, Sauvignon Blanc oversupply crises, and how boutique producers are still crushing it through the tough times.