Bachelor of Viticulture and Winemaking

Programme Overview

This degree offers a comprehensive education in the science and art of growing grapes (viticulture) and making wine (winemaking). Being based in Marlborough, home to over 70% of New Zealand's wine production, students are immersed in a world-class wine-growing region.

The curriculum integrates plant science, chemistry, and microbiology with practical vineyard and winery management. Students gain hands-on experience in NMIT’s own teaching vineyard and research winery, learning to manage the entire production process from soil health to the finished bottled product.

What You'll Study

The degree progresses from foundational sciences to advanced production and research.

Year 1 (Level 5 Foundations):

• Core Science: Botany, Chemistry for Winemaking, and Soil Science.
• Practical Skills: Introduction to Viticulture and Winemaking, and Vineyard Machinery.
• Business: Sustainability and the Business of Wine.

Year 2 (Level 6 Intermediate):

• Technical Depth: Grape Pest and Disease Management, Sensory Analysis, and Winery Engineering.
• Science: Biochemistry of Winemaking and Microbiology.
• Management: Vineyard Management and Planning.

Year 3 (Level 7 Advanced):

• Capstone Research: A significant industry-linked research project.
• Advanced Winemaking: Finishing and Packaging, and Sensory Science 2.
• Strategic Planning: Sustainable Winegrowing Systems and Global Wine Trends.

Why Choose This Programme?

• Industry Location: Study in Marlborough, providing immediate access to leading commercial wineries and vineyards.
• On-Site Facilities: Hands-on learning in a dedicated research winery and vineyard.
• Flexible Delivery: The degree can be studied online, allowing you to work in the industry while you learn, with mandatory residential block courses in Marlborough.
• Industry Projects: Strong links with the Bragato Research Institute and major wine companies for student research projects.

Entry Requirements

• Academic: NCEA Level 3 (with UE) or an equivalent Level 4 qualification. Backgrounds in Biology or Chemistry are highly recommended.
• Alternative Entry: Applicants 20+ years old without formal qualifications may be admitted via "Special Admission" based on relevant industry experience.
• Physical Requirements: Students must be able to participate in outdoor vineyard work and winery operations, which can be physically demanding.
• Technology: A laptop is required for data analysis and accessing the Moodle learning platform.
• English: IELTS Academic 6.0 (all bands 5.5+) or equivalent for non-native speakers.