About This Experience

In Central Otago: Award-winning chef and guide Aaron steers this private day through Gibbston Valley's boutique wine-and-food country and the wild side of greater Otago, crafted for serious wine lovers. The venues are handpicked micro-producers crafting 800 to 50,000 bottles a year — releases reserved almost entirely for collectors — and most tastings are private, led by the winemaker, the owner or a trained sommelier. The pour list runs from a Pommard-clone Pinot Noir Rosé and a dry Gewürztraminer to the HB Pinot Noir 2023, just 5,000 bottles made. Lunch venues are vetted to the same exacting standard as the vineyards. A sample menu: • Shared platter — Blackball venison salami, hot-smoked salmon, slow-cooked pork belly, Whitestone cheese, pickles and breads • Mushroom risotto with blackcurrant cheddar and preserved lemon • Lamb shoulder for two with salsa verde and garlic pita • Grass-fed Pure South scotch fillet, 250g — Mt Difficulty signature cut • Alpine venison loin with blackberry compote, 200g Every vineyard on the tour ships internationally, so the wines that move you most can be waiting when you return home.

Highlights

• ✓Four Burgundian-style micro-producers beyond the bus routes
• ✓Gourmet lunch at a venue vetted to vineyard standard
• ✓Private tastings with winemakers, owners or a sommelier
• ✓Every vineyard ships internationally

Meeting Point

Gibbston valley

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