Wine & Vineyard Martinborough

A PRIVATE WINE EXPERIENCE FOR SERIOUS WINE LOVERS
Stroll through an exclusive estate with a micro-producer that crafts no more than 20,000 bottles of Bordeaux and Burgundy-style wine each year. The 2024 Merlot is gorgeous with heavy viscosity, and the 2024 Pinot Noir will raise your expectations — kirsch and cherry overtones with truffle and tobacco notes, drawn from the ancient river terraces that define this remarkable region.
YOUR TOUR INCLUDES
Private tour (7 hours). Gourmet lunch, wine tastings and transport included. Available Wednesday to Sunday.
MEET THE CHEF AND THE WINEMAKERS
Indulge in decadent shared gourmet food boards made from locally sourced ingredients, paired with eight accompanying wine tastings led by an Alsace expert.
HORIZONTAL WINE TASTINGS
Walk through vintages from 2016 to 2021 across two estates, sampling six wines led by an expert sommelier.
SAMPLE MENUS
Our chef creates seasonal menus that celebrate local ingredients with global inspiration. Here is a taste of what to expect:
· Latitude 10 Degrees South Pork, prawn and water chestnut steamed wontons with a soy chilli dipping sauce
· Ayam Goreng — aromatic Malaysian deep-fried chicken with a citrus caramel
· Market fish ceviche with lime, coconut, capsicum and coriander
· Sesame-crusted Akaroa salmon with kiwifruit salsa and ginger ponzu sauce
· Beef brisket croquette with kewpie mayo
· Roasted kumara salad with a mint and honey dressing
· Edamame, spinach and red cabbage slaw with miso tamari dressing
· Artisan bread
Rock the Kasbah:
· Lamb loin fillet with muhammara — an almond capsicum dip and an orange blossom hibiscus sauce, topped with toasted almonds
· Slow-cooked pork belly with a chilli orange marmalade glaze
· Sticky baklava chicken with honey and dukkha Arancini —pumpkin and sage rice risotto balls, crumbed and fried, with aioli
· Maakouda — Moroccan spiced potato cake Ta'ameya, pea and chickpea fritters with house-made hummus
· Lemon, sultana and coriander couscous with pine nuts and seeds
· Courgette, pickled green apple and fresh mint salad with house-made soft fresh cheese
· Artisan bread
Scottish/French Fare:
· House-made gnocchi with gorgonzola and sage fonduta (V)
· New season charred sweetcorn with tomatillo salsa, refried beans and smoked paprika butter (GF, V)
· Courgette and lentil falafel mezze with Blue Earth extra virgin olive oil, whipped ricotta, cucumber and mint salsa, and vinaigrette (V, GF)
· Burrata caprese with vine tomatoes, basil, rocket, flaxseed tuille and balsamic reduction (V, GF)
· Wairarapa lamb shoulder with preserved lemon, red onion and rosemary braise, purple potato, olive and oregano labneh, fresh tomato and garden herbs. Ika mata — lime and coconut cured raw fish with spring herb salad, cherry tomatoes and roasted chilli oil (DF, GF)
· Seared pork loin and rice noodle salad with marinated pork loin, wombok, daikon, bean sprouts, Thai basil and chilli nam jim (DF)
Local bakery bread selection drizzled with garlic olive oil, rosemary and sea salt (V)
Your guide will then drop you back at your designated hotel or at the cruise ship.