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I must admit that I’ve never been game enough — or silly enough? — to do a bungy jump.
The flight into Queenstown wasn't too bad, despite the proximity of some pretty rugged terrain. Although, I am told that when the clouds and turbulence close in it can get a bit hairy.
The flight in is quite mesmerizing. It is a near-fine Spring day. Peaks extend all the way from the South Island’s west coast to Queenstown, freshly dusted with snow and looking just simply gorgeous.
You suddenly realise that it’s very different country to the rolling hills and flat plains of Central Western NSW. My journey had commenced there the day before. The next day I was driven past the Kawarau Gorge Suspension Bridge where AJ Hackett took bungy jumping to a commercial level in 1989. This gained worldwide notoriety for Queenstown.
I’m picked up from the airport by the Director of Operations at the very classy lakeside Rees Hotel. He gives me a quick tour of the town. Later, I join him for dinner in the hotel’s True South Dining Room.
Next morning I’m met in the Rees foyer by one of Appellation Wine Tours most experienced guides. Gavin is originally based in the UK. These days he is an old Queenstown hand with plenty of local knowledge to impart.
The plan for the morning is to explore several local spots before settling on a lunch destination in the historic heart of Arrowtown. In the afternoon, we’ll indulge in tastings at a selection of Central Otago’s renowned wineries.
Everything unfolds just as planned. However, I must confess, I quickly grow a bit numb to the city’s stunning natural beauty and its immediate surroundings. Friends who have completely fallen in love with the area are absolutely right in their praise.
The drive to our first destination, Moke Lake, is nothing short of breathtaking. Towering, snow-capped peaks frame vibrant green hills reminiscent of Ireland. This is all set against brilliant blue lakes—truly a feast for the eyes.
Moke Lake itself is a serene and exquisite spot. It is an isolated, largely untouched retreat with just a handful of campers savoring the peaceful atmosphere.
Accessed via a manageable dirt road, it’s the kind of hidden gem you’d only find if you knew where to look. I later learn that acclaimed filmmaker Jane Campion runs a women’s camp further along the lake’s shore.
After such an overwhelming display of natural beauty, you might expect everything else to pale in comparison. However, as Normie Rowe once sang, “it ain’t necessarily so.”
I meet the warm and charismatic American-born artist Thomas L. Brown and get a tour of his remarkable studio. Later, I pause to admire Lake Hayes—much larger than Moke Lake—as I make my way toward the charming township of Arrowtown.
Arrowtown is a charming town. It is rich in history thanks to its gold-prospecting roots, though it does come with its share of typical tourist trappings.
For lunch, I opt for Terra Mia—a lively, family-run Italian spot right on the main street. The pizza is solid, paired perfectly with a couple of glasses of local rosé.
Later, I join a group of five for a Central Otago wine tasting. I shift from solo explorer to part of a small crew.
Not so long ago they reckoned that Central Otago was too cold for viticulture. Though it’s probably the world’s most southerly wine region, it experiences quite hot, dry summers. As a result, it has no problem ripening some of the world’s best pinot noir.
One of the participants has been world-renowned film actor Sam Neill, who started his Two Paddocks venture in 1993.
These days, the area sports more than 40 significant vineyards and wineries. I covered three of them that afternoon — Akarua Wines, Gibbston Valley and Kinross.
Kinross … a great tasting of wines by smaller growers.
The latter was certainly the most interesting, acting as cellar door for a number of Central Otago’s smaller producers.
For a former winemaker, it was a bit of a ‘dog-in-a-forest exercise’ of what to try next. However, I think it was Grant Taylor’s pinots from Valli Vineyards that really set the tastebuds thinking and chattering.
He’s won the title of producing the world’s best pinot noir an unprecedented four times in London. He won in respected international competition and it’s quite obviously world-class red.
A sip certainly set the scene for the following night’s degustation dinner at the Rees Hotel. We enjoyed a line-up of Central Otago pinots from Felton Road, one of the region’s top producers of the variety.
John Rozentals was a guest of the Rees Hotel and Queenstown Tourism.
QUEENSTOWN IS BEST known as New Zealand’s adventure travel capital, with its ski fields on the imposing Remarkables and surrounding mountains, jet-boat rides and, of course, bungee jumping. But this South Island town has also become an epicentre for sustainable tourism ventures. These ventures address the growing demand for more environmentally responsible holidays. Embrace the thrilling organic wine trail here by doing the rounds of certified-organic wineries. These wineries make magnificent pinot noirs and white varietals. Take a tour of rugged Queenstown backcountry in a Tesla Model X powered by renewable energy. Then, return to town for a night of locally sourced fine dining. Finally, retire to a five-star hotel that’s enthusiastically embraced sustainable practices.
Encouraging the drive to more responsible tourism is a national government with an appetite to address the challenges of climate change. This government has committed the country to becoming a world leader in climate action. Then there’s the partnership between Air New Zealand, Tourism New Zealand, the Department of Conservation and the Maori tourism body, among others, to develop the Tiaki Promise. This initiative encourages both overseas and Kiwi travellers to experience the country in a considerate way. It aims to protect New Zealand’s environment for future generations and respects local cultures. Visitors are asked to commit to the Tiaki Promise at the beginning of their journey to New Zealand. For full details, go to tiakinewzealand.com, perhaps before embarking on the organic wine trail.
The Central Otago wine region is home to dozens of world-class wineries, including more than its fair share of organic producers. In fact, around 25 per cent of the vineyard land area in the region is certified organic or biodynamic. This is well above the national average. Appellation Wine Tours can create a customized itinerary. This itinerary will allow visits to the cellar doors of some of the leading sustainable wineries along the organic wine trail of Central Otago. This may include Quartz Reef, a pioneer in biodynamic winemaking led by Austrian-born Rudi Bauer. Bauer converted the first vineyard in the region to organic production, starting the process in 1989. This process took three years to complete. You can sample Quartz Reef’s award-winning biodynamic sparkling wines, pinot gris, and pinot noir at its tasting room in the town of Cromwell.
Then there’s Peregrine, on the main road out of Queenstown in the Gibbston Valley. It was certified organic across its range of whites and pinot noir in 2017. Peregrine director Fraser McLachlan says being organic “is a no-brainer for us”. “As a kid I sprayed herbicide [in the vineyard] but I didn’t understand it. Now that we’ve converted to organic, I wouldn’t have it any other way. It’s just as commercially viable as non-organics once you get through the conversion process. The process is better for the environment and it’s better for our staff, knowing they're part of the organic wine trail. They know that they’re not having to inhale or touch poisonous products. Additionally, they know the soil is being looked after as well.”
For Carrick, a small Bannockburn winery, the need to care for the soil prompted a move to organic and biodynamic practices. All its wines have been certified organic since 2011. “The soils here are really poor: they’re old glacial loess, really sandy, high in minerals but low in organic matter,” says Carrick winemaker Rosie Menzies. “So to encourage organic matter in the soil, organics is really important, as is biodynamics.” Alongside pinot noirs, chardonnays, and Rieslings, Carrick also produces a surprisingly drinkable natural wine, the Billet Doux pinot noir. Sample them at the winery’s restaurant, which serves hearty fare such as slow-cooked lamb for lunch daily. This embodies the essence of the organic wine trail, using produce from its kitchen garden.
By Freelance Travel Writer, Sally Scott. If you're seeking experiences that offer both charm and local flavour, exploring cellar doors can be a delightful addition to your journey.
Alluxia Founder & Freelance Travel Writer Sally Scott was commissioned by International Traveller Magazine. She was asked to write a story on the best cellar doors in Central Otago and Best Cellar Door Experiences in Queenstown. She chose Appellation Wine Tours to show her around the best of the Gibbston region.
Just a 15-minute drive from town, the Gibbston Valley places you at the heart of New Zealand’s youngest yet most exciting wine regions. Former farmland has transformed into a thriving viticultural hub. Whereas now, it's home to more than 75 wineries. Many of these have cellar doors offering tastings, tours & gourmet dining.
For a self-guided tasting journey, follow the Gibbston Wine Trail. Alternatively, let experts from Appellation Wine Tours curate a private experience tailored to your palate. Queenstown’s wineries promise exceptional pinot noir and distinctive tasting settings no matter which option you choose.
Amisfield Winery pairs world-class wines with a celebrated dining experience. Their ‘Trust the Chef’ menu is a highlight, available as a multi-course lunch or a seven-course dinner. The estate is one of the region’s largest single vineyards and offers a refined cellar door experience near Lake Hayes.
Wet Jacket - located in a converted woolshed. They offer fireside tastings and an open plan feel. In light of this, it offers a unique experience that feels more like sharing wine with friends, than a traditional tasting.
Gibbston Valley is home to New Zealand’s largest wine cave—perfect for tours, tastings, or private events. Enjoy a meal or a cheese board with your pinot, and explore the estate’s evolving offerings. These include a luxury lodge and spa.
Other choices include the picturesque Chard Farm, organic-focused Peregrine Estate, and the collective-style Kinross.
Short on time? Head to The Winery in central Queenstown. Here, you can sample 80+ wines via self-serve dispensers. This is perfect for a quick yet comprehensive taste of the region.
By Robin Lensi - wine tasting in Otago
Recently I had an amazing chance to travel to New Zealand, which offers some of the best wine tasting tour experiences. Wow, they really live the sweet life there!
The area around Queenstown, New Zealand is surrounded by soaring snow capped mountains & glacier lakes. However, there is so much more to see and do. It’s time to get out and enjoy the clean air and amazing outdoor activities with awesome wine and food to boot for the best wine tour experience!
Whether you drive yourself or hop on a group wine tour you’ll find many amazing vineyards on the South Island. We toured the wine region of Central Otago and the Gibbston Valley with Appellation Wine Tours for a premium wine tasting experience.
When travelling, it helps to stay flexible in case the weather cancels your plans or someone gets sick. (Been there done that!!) This happened to us twice recently as inclement weather conditions grounded our helicopter trips to Milford Sound. Plan B! Drink wine.
We explored the region around Queenstown and the gorgeous Kawarau Gorge where bungy jumping was born. OMG!
We learned this area faces North, which at first totally confused us Northern hemisphere folks. This enhances the wine by allowing the vines to ripen later with warm days and cool nights, as well as sunshine all year around. This contributes to the best wine tasting experience one can have.
Our first stop was the boutique Kinross winery which has both a tasting room, a restaurant and cute cottages. Our wine advisor was incredibly knowledgeable and guided us through 6 wines from local producers without their own cellar doors. They featured wines from Hawkshead, Kinross, Valli and Wild Irishman and gave us the stories of each label and winemaker and why their wine was unique.
Wine pioneer, Grant Taylor was the force behind this wine region although wines were first planted here way back in 1864. Today, there are over 100 wine brands in this region. Taylor is one of New Zealand’s most awarded Pinot Noir winemakers. Besides Italy’s Brunello I am a huge fan of Pinot Noir!
Our next stop was Gibbston Valley Winery which again has both a tasting room and a restaurant. People were just hanging out enjoying some spring sunshine. We got a tour through the vines and a wine tasting in the largest wine cave in New Zealand.
Near Lake Hayes was our third stop of the day. Akarua Wines and Kitchen by Artisan also has a tasting room and a restaurant. Let me just say the food is stunning and delicious! It is matched to the wines creating a lunch you’ll never forget for the best wine tour experience.
Akarua encompasses a small historic renovated cottage and lovely gardens that were just starting to bloom as it was early spring.
Not sure if you can have too much wine but all the nibbles kept us from getting tipsy 🙂
Just incredible food and wine to match. I was lucky enough to go here twice. Once for photography and then just to relax and enjoy. I highly recommend stopping in for breakfast, lunch or dinner and it’s only 20 minutes from Queenstown.
Written by A March Among the Vine
We love it when people either blog about us, or blog about the Central Otago Wine region. Its a win win for us, because it helps get this fantastic cool-climate wine region on the international radar. There are enough international award-winning wines coming from Central Otago, with vines only just reaching adolescence. Read here insightful and interesting blog on his recollection of the wines, the cellar doors, and of course, his experience on tour 🙂
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