© CHARD FARM
VINEYARDS NEAR THE KAWARAU RIVER
All this sipping deserves some sustenance, so we head back up the road for a bite at Gibbston Valley Winery, one of the original wineries to set up shop in the Central Otago region. Gibbston Valley released its first vintage in 1987. Today, they have seven vineyards with their own unique terroirs as well as New Zealand’s largest barrel room (called a “wine cave”). WINE AND FOOD PAIRINGS AT GIBBSTON VALLEY WINERY RESTAURANT
From the beginning, Gibbston Valley has focused on sustainable production, making unfiltered wines crushed by foot. Executive chef Anthony Gradiska takes a similarly sustainable viewpoint in the kitchen with 95 per cent of his ingredients produced in New Zealand. His seasonal menus rely heavy on local veggies that pair perfectly with their delicious wines. I can’t get enough of the roasted baby carrots with honey, feta, dukkah and pickled chili and the wild rabbit lasagna with truffle. But I must save room for their signature dark chocolate and hazelnut mousse with salted caramel ice cream and banoffee (a combination of banana and toffee) mousse.
© GIBBSTON VALLEY WINERY
Fully sated, we drive a mere two minutes east to Peregrine Wines, where I first notice their distinctive and beautiful winery. Its glass structure is reminiscent of the wing of their namesake peregrine falcon in flight, scenically situated with a lake on one side and the ever-present mountains on the other. Below the wing, I enter their bunker-like cellar door to taste not only their delightful pinot noirs – sourced from organically farmed vineyards and made by their talented head winemaker Nadine Cross, but also their tasty riesling, pinot gris and chardonnay. I’m also impressed to learn that Peregrine raises New Zealand falcon chicks at the winery, increasing their numbers before letting them take flight in the wild.
62 • Vacations ® • Spring 2022
Though we’ve tried a lot of delightful pinots and now have a car trunk full of wine, we don’t feel done. So, we venture out to one more – Carrick Winery & Vineyards, just 33 kilometres east in the subregion of Bannockburn, on the banks of the pretty Kawarau River. Here, winemaker Rosie Menzies crafts handpicked organic pinots with a strong sense of place. We enjoy our glass with some artisan bread and a terrine with homemade peach chutney, strolling through the vineyards for one last look. As we head back on the short drive to Queenstown, Jay and I are in total agreement: Not only are Central Otago’s pinot noirs worth a trip in themselves, but they’re so good that we’ll need to order another bottle with dinner.
