Three decadent days, appreciating wine and food.
Another treat, keeping up with some of the best wineries in New Zealand. Great wine, great food and, as always, convivial company.
Friday 13th April
After pick-ups, we plan to be leaving Tauranga by 7.00. A short comfort stop will be made in Ngatea.
Our first venue will be The Hunting Lodge Winery, for a tasting & lunch.
We last visited this special venue when it was operated by Matua Wines. In charge of the restaurant, which is in the property's historic villa, is the acclaimed Des Harris (ex-Clooneys) whose cuisine is regarded as innovative & exceptional.
We wanted to create a range of wine that showcases the best wine regions in the country, but also captures tha pioneering spirit of New Zealand wine - the search for something new and interesting. So we decided that our wine range would evolve with the seasons, allowing you to discover something different every time you visit. Come visit us, share a glass of wine. and experience The Hunting Lodge." -Peter Turner (Winemaker)
We will then proceed to Kumeu River Wines.
Cuisine magazine talks of the Brajkovich family being producers of "Gargantuan status" within the wine-making industry & comments that, when you come to the winery, you are entering "Chardonnay heaven" with critics & enthusiasts saying that the winery has the best chardonnay in the world
The last venue visited today will be Mazuran Winery.Kerry Tyack, a NZ wine judge, has commented: "The moment you arrive at Mazurans, you realise you have come to a very special place. On one side of the intimate cellar door there are well-ordered shelves of sherry, port & wine....the other is filled with pictures & memorabilia sharing the lives of the Mazuran family, which has been making fortified wines in this place for generations. The sweet smell of port lingers in the air...."
The winery is now run by Rado Hladilo, voted the wine-maker of the year at the 2007 San Francisco International Wine Competition, & his sons. Mazurans is the only NZ winery that still distils its own grape brandy for fortifying its wines - many of which are made using juice from vines planted in 1938.