Welcome to Taste Wine Guides
You are now beginning your journey with Taste Wine-Guides! An experience designed to immerse you in the rich tapestry of wine, scenery and culture that defines this unique region of central Otago!Before we embark on this journey through the vineyards, let's take a moment to prepare ourselves with a brief, meditative exercise, to fully open our senses to the beauty and flavours ahead.As this is a biking tour, it is essential to remain alert and focused on the trail, while also preparing your mind and senses for the immersive experience.Here's a brief and safe meditative exercise to enhance your awareness and enjoyment.Settle in.Ensure you are comfortably seated.Adjust your feet and hands, so you are balanced and can ride safely.Take a few deep breaths, inhale slowly through your nose, feeling your lungs expand fully.Hold for a moment and then exhale gently through your mouth.Repeat this three times to calm your mind and body.While keeping your eyes on the trail, start to bring your attention to the environment around you.Notice the colors of the landscape, the texture of the trail, and the play of light and shadow as you ride.As you ride, think about the deep spiritual connection the Maori people have with this land.Reflect on the concept of tengata whenua, seeing yourself as part of this beautiful environment, not separate from it.Set an intention for your tour.It could be to learn more about the wines, appreciate the beauty of the land, or connect with the cultural stories you'll hear today.Let this intention guide your experience, and let taste wine-guides do the rest!Now, sit back, relax and give way to the journey ahead.Welcome, to Taste-Wine-Guides!
The Story of Gibbston Valley Wines
In 1983, Brady established the Home Block Vineyard, planting the first commercial vines in Gibbston.Despite skepticism, his determination bore fruit when, in 1987, Gibbston Valley released Central Otago's first commercial vintage, signaling the birth of a new wine region.The winery's early success was not without challenges.The extreme climate, characterized by hot summers and cold winters, demanded innovative viticultural practices.Brady and his team employed meticulous site selection and canopy management to harness the region's unique terroir , resulting in wines with vibrant fruit flavors and distinct minerality.Gibbston Valley's commitment to quality and innovation extended beyond the vineyard.In 1990, they opened their winery to the public, offering tastings and tours, including access to New Zealand's largest wine cave, carved into schist rock.This not only enhanced the aging process of their wines but also provided visitors with a unique glimpse into the winemaking journey.Over the years, Gibbston Valley expanded its offerings, establishing a bistro-style restaurant, a bike center, and, in 2019, the Gibbston Valley Lodge & Spa.Set on 1,000 acres of privately-owned land, the lodge features 24 villas overlooking the historic Le Maitre vineyard block, providing guests with an immersive experience into the region's wine culture.The winery's dedication to sustainability is evident in its organic certification.The Home Block Vineyard, the original site planted by Brady, was certified organic by BioGro New Zealand, with the 2014 vintage being their first to receive this certification.Gibbston Valley Winery's influence extends beyond its own operations.As a pioneer in the region, it played a pivotal role in establishing Central Otago as a premier wine-producing area, particularly renowned for its Pinot Noir.The winery's success inspired other vintners to explore the potential of the region, leading to a flourishing wine industry that has garnered international acclaim.Today, Gibbston Valley Winery continues to honor its heritage while embracing innovation.Its wines are celebrated for their expression of Central Otago's unique terroir , and its commitment to sustainability and hospitality ensures that visitors can experience the rich history and vibrant future of New Zealand wine.Gibbston Valley’s Pinot Noir is known for its elegance and balance, often showcasing vibrant red fruit notes like cherry, raspberry, and wild strawberry on the nose.Beneath the fruit, you’ll often detect savory and earthy undertones, hints of dried thyme, clove, and a subtle minerality derived from the schist soils.This delicate interplay of fruit and structure creates a wine that is approachable in its youth yet capable of aging gracefully, developing deeper complexities over time.Each vintage of Gibbston Valley Pinot Noir reflects not only the vineyard’s terroir but also the careful, hands-on techniques of the winemaking team, who craft each bottle to tell the story of the land.While Pinot Noir is the star, Gibbston Valley Winery’s white wines deserve equal recognition for their precision and vibrancy.The Riesling is a standout, showcasing the winery’s mastery of cool-climate winemaking.With crisp, zesty acidity and refreshing minerality, Gibbston Valley’s Riesling often delivers bright citrus flavors like lime and lemon, alongside floral notes and subtle hints of green apple.It finishes clean and bright, often with a touch of residual sugar for balance, making it incredibly versatile and food-friendly.Their Pinot Gri is another Central Otago gem, offering a richer and more textured style.With aromas of ripe pear, white peach, and a whisper of spice, the Pinot Gri is full-bodied yet refreshing, striking a perfect harmony between lush fruit and bright acidity.Lastly, Gibbston Valley’s Chardonnay rounds out their portfolio.Grown in select vineyard blocks, the Chardonnay expresses the elegance of the region’s terroir with flavors of stone fruit, grilled citrus, and a delicate hint of oak.It’s a beautifully balanced wine, with a creamy texture and a lively finish that speaks to the careful aging process in French oak barrels.These wines, from red to white, reflect the diversity of the Gibbston Valley landscape and the skill of the team who coax each varietal into its fullest expression.Each glass invites you to experience the purity of the fruit and the unmistakable sense of place that defines Gibbston Valley wines.Now, its time to Taste. Head on inside to the tasting room where warm smiles and great wines await, and we will see you when you get back. Cheers.
Glenlee Vineyard
As you approach Gibbston Valley Winery, you may be wondering what the grapevines are to your left.The Glenlee Vineyard, established in 2003 by Californian winemaker Gary Andrus, transformed a former sheep station into a site of precision viticulture.Close-planted with 6,000 vines per hectare, Glenlee produces Pinot Noir that embodies fruit clarity, intense concentration, and delicate spice.Exclusively crafted into the single-vineyard Glenlee Pinot Noir, this wine showcases the unique terroir and Andrus’s vision for Central Otago’s winemaking excellence.
Gibbston Valley Winery
Middle Age Wine
Did you know that wine has been around for over 8,000 years?The oldest known winery was discovered in Armenia, dating back to around 4100 BCE.But here’s the fun twist: ancient winemakers used clay pots called amphorae to ferment and store their wine, often sealing them with tree resin to keep the air out.This resin not only preserved the wine but also added a piney flavor, essentially making it the first “flavored wine.”And if you’ve ever wondered why we clink glasses during a toast, it’s believed to have originated in the Middle Ages, when people clinked goblets to mix their drinks slightly, just in case someone was trying to poison them.Cheers to trust and tradition!
Gold Rush Innovation and Wine
As you pedal away from Gibbston Valley Winery and onto the trail, think about the stories embedded in the land beneath your wheels. Stories not just of wine, but of ingenuity, history, and unexpected discoveries.One of the most fascinating aspects of this region is the sheer diversity of what it has produced, from its gold rush beginnings to its rise as a world-class wine destination.The Gibbston Valley was not always destined for grapes.Before Alan Brady planted the first vines, this area was known for sheep grazing and rugged, untouched wilderness.Yet, did you know that some of the equipment you see in certain wineries today, such as oak barrels, fermentation tools, and even vineyard machinery, originated not from wine, but from the gold rush era?Central Otago was a hub of innovation during the 1860s gold rush, with miners developing creative techniques to separate gold from rock.Some of these same principles, like careful filtration and gravity-fed systems, have found a surprising second life in the wineries of this region.Another unique feature of Gibbston Valley is the way its winemakers collaborate with scientists and historians to preserve its heritage.Gibbston Valley Winery has been part of efforts to study the area’s ancient flora and fauna, working with botanists to understand the impact of native plants like kānuka and manuka, on the vineyard ecosystem.This partnership has inspired some wineries to explore native planting along vineyard edges, creating natural windbreaks and promoting biodiversity.It’s a nod to the Māori concept of mauri, or life force, which emphasizes balance and harmony with the environment.As you ride, consider the artistry of the wine labels from the region.Many wineries in Central Otago, including those in Gibbston, incorporate imagery inspired by the rugged landscape and local history into their designs.Some of these labels feature the Kawedo Suspension Bridge, a nod to the engineering marvels that opened up this valley to settlers and trade in the 19th century.Other labels highlight ancient Māori carvings, emphasizing the deep cultural roots of the area.These designs serve as more than just packaging, they’re a canvas for sharing the regions’s story with the world.The trail you’re on now winds through some of the oldest vineyards in the valley, many of which were planted over 30 years ago.These early vines are still producing fruit, which means the Pinot Noir or Riesling you tasted at Gibbston Valley Winery may have come from these very roots.The resilience of these old vines mirrors the resilience of the people who planted them, a testament to their commitment to proving this region’s potential.And here’s something unexpected: Gibbston has become a hub for food as much as wine.In recent years, local wineries have started pairing their wines with ingredients foraged from the surrounding hills, such as wild thyme, fennel, and even native berries.These pairings don’t just highlight the flavors of the wine, they bring the landscape to life on your plate.As you continue on the trail toward Rockburn Cellar Door, take a moment to appreciate the quieter details of this region.Look at the patterns of the rocks, shaped by centuries of glacial movement.Notice the native birds, like the tūī or kererū, luttering between vines and shrubs.Every detail, every element of this valley contributes to its character, and by cycling through it, you’re becoming part of its story.Your next destination, Rockburn, will introduce you to wines that reflect yet another facet of Central Otago.But for now, let the stories of the land keep you company as you ride, stories of innovation, perseverance, and a valley that has always found ways to surprise and inspire.
The Kawarau and Māori
As you travel through the majestic landscapes of Central Otago, it is impossible to ignore the lifeblood of this region: the Kawarau River.For centuries, this winding waterway has been more than just a scenic feature.It has been a source of sustenance, a spiritual entity, and a key to understanding the deep connection between the Māori people and this land.The Kawarau River, known in te reo Māori as Te - Awa Kawarau, plays a significant role in Māori mythology and daily life.In Māori tradition, water is considered a taonga, or treasure, and rivers like the Kawarau are seen as sacred entities.They are considered the veins of Papatūānuku, the Earth Mother, carrying life and energy through the land.The Kawarau River was part of the great network of ara tafito, or traditional pathways, used by the Māori for travel, trade, and exploration.The Waitaha, Ngāti Māmoe, and later the Ngāi Tahu tribes, used the river as a vital route connecting the interior of Central Otago with the coastal regions.The riverbanks served as places for seasonal camps, where mahina kai, or food resources such as eels, native birds, and fern root, were gathered and preserved.The Kawarau was also deeply connected to the Māori’s use of pounamu, or greenstone, a prized resource that was transported from the West Coast to the interior via trade routes that intersected the river.Pounamu, often referred to as the jade of New Zealand, was used to craft tools, weapons, and ornaments and held immense spiritual and cultural significance.When European settlers arrived in the 19th century, the Kawarau River’s role shifted dramatically.The river became a focal point of the Otago Gold Rush, with its banks and waters teeming with miners searching for gold.For the Māori, this influx of settlers and the disruption of the land marked a significant cultural and environmental change.The once pristine waters of the Kawarau, teeming with life, were now altered by mining activity.Despite this, the Māori continued to adapt and maintain their connection to the river.The Māori view of the Kawarau River goes beyond physical utility.It is deeply spiritual.The river is imbued with mauri, or life force, and is seen as an ancestral connection to their whakapapa, or genealogy.This means the river is not just a natural feature but a part of their identity, a living entity deserving of respect and care.This respect translates into modern practices.Many iwi have been involved in environmental restoration projects along the Kawedo River to ensure that it remains a thriving ecosystem for future generations.These efforts reflect the Māori principle of kaitiakitanga, or guardianship and stewardship of the land and water.Interestingly, the Kawarau River also plays a subtle but important role in the region’s modern wine industry.The river’s presence influences the terroir of Gibbston, where some of New Zealand’s most celebrated wines are produced.The schist soils, which give Central Otago wines their distinctive minerality, were deposited over millennia by the river’s flow.Its cool breezes temper the summer heat, creating the perfect conditions for growing Pinot Noir, the grape for which the region is most famous.In many ways, the wines of the Gibbston are a modern extension of the Māori’s respect for the land.Just as they saw the Kawarau as a life-giving force, winemakers today recognize the river’s influence on the unique flavors and characteristics of their wines.Today, the Kawarau River remains a bridge between the past and present.For Māori, it continues to hold spiritual significance and serves as a reminder of their deep connection to the land.For visitors and locals alike, it is a place of beauty, adventure, and reflection.If you ever stand by the riverbanks and listen to the rush of its waters, you might feel a sense of timelessness, a connection to those who have walked this land for centuries.Imagine the Māori paddling their waka (canoes) along its length, traders carrying pounamu and provisions, and families gathering food from its abundant resources.Imagine, too, the river’s role in shaping the vineyards and the wines you enjoy today.As you continue on your ride, consider how the Kawarau River connects the old and the new, the natural and the cultivated.The river’s story is not just one of geography but of people, of those who have cared for this land, drawn life from its waters, and celebrated its gifts.At your first stop, when you sip a glass of Pinot Noir from Gibbston, let it remind you of the Kawarau River’s enduring legacy.Its waters have shaped this land for millennia, and through the wine, its story flows onward, an unbroken thread connecting the Māori traditions of the past to the vibrant culture of today.
Rockburn
The story of Rockburn Wines began in 1991 when Dr. Richard Bunton, a cardiothoracic surgeon with a passion for viticulture, established a small 3-hectare vineyard at Lake Hayes near Arrowtown.Recognizing the potential of Central Otago's unique terroir , he expanded the venture in 1992 to include a 9-hectare vineyard in Gibbston.By 1999, the enterprise had grown further with the acquisition of a 33-hectare vineyard at Parkburn on the shores of Lake Dunstan.In 2002, to better reflect the rugged, rock-strewn, burn-scarred landscape of Central Otago, the brand was rebranded as Rockburn Wines.Visitors to Rockburn's Cellar Door are greeted by a charming setting that seamlessly blends history with modernity.Situated on the historic site where the gold miners’ Gibbston Hotel proudly stood in 1867, the cellar door offers boutique tastings of Rockburn's award-winning wines.The venue's rustic charm, combined with its rich history, provides an inviting atmosphere for wine enthusiasts to explore the diverse range of wines on offer.Rockburn’s commitment to quality and craftsmanship is evident in every bottle, with each wine reflecting the region’s unique terroir and winemaking philosophy.The Chosen seven seven seven, Pinot Noir 2022: Made exclusively from the seven seven seven clone of Pinot Noir, this wine highlights precision and purity, offering fine tannins, vibrant strawberry and rose flavors, and a structured, elegant finish.It’s a testament to the detailed vineyard practices at Parkburn, designed to extract the best from each vine.The Art Pinot Noir 2022: Crafted from a high-altitude vineyard site, this wine is a masterpiece of texture and complexity.Whole-bunch fermentation adds spice, while extended barrel aging enhances depth.Notes of dark cherries, star anise, and cinnamon are framed by firm tannins and vibrant minerality, making it a wine built for aging.Pinot Noir 2022: Rockburn’s flagship estate Pinot Noir is a blend of fruit from Parkburn and Gibbston.Cool maceration and a mix of French oak barrels result in a wine with rich black cherry and plum flavors, subtle mocha, and a smooth, long finish.Pinot Gri: With its aromatic intensity and smooth, full-bodied palate, the Pinot Gri offers lush notes of ripe pear and white peach.It’s a perfect companion to Central Otago’s summer evenings.Riesling: This wine balances crisp acidity with a subtle sweetness, featuring citrus flavors like lime and grapefruit, complemented by floral undertones.Fumé Blanc : A unique take on Sauvignon Blanc , this wine is lightly oaked, creating layers of complexity with notes of tropical fruit and a subtle smokiness.At the 2024 Decanter World Wine Awards, Rockburn earned two Gold Medals for their Twelve Barrels Gibbston Pinot Noir 2022 and The Chosen Hillside Parkburn Pinot Noir 2022.The previous year, their The Chosen Hillside Pinot Noir 2021 received a Platinum Award with 97 points, cementing Rockburn’s reputation for crafting some of the world’s finest Pinot Noir.Rockburn’s wines are a reflection of the care and precision that go into every step of the winemaking process.Techniques like whole-bunch fermentation add spice and texture, while French oak aging provides subtle integration without overpowering the fruit.Sustainability is at the heart of Rockburn’s practices, ensuring the land’s vitality for future generations.The winery also produces vegan-friendly wines, catering to diverse palates and preferences.Rockburn Cellar Door is more than just a tasting room, it’s a gateway to Central Otago’s wine culture.Open seven days a week from 11 to 5, it’s a must-visit destination for those exploring the Gibbston River Trail.Its proximity to the trail makes it an ideal stop for bikers, walkers, and travelers seeking a taste of the region’s finest offerings.Rockburn Cellar Door is a place where history, innovation, and passion converge.From its award-winning wines to its commitment to sustainable practices, every aspect of Rockburn tells a story of excellence.Whether you’re savoring their celebrated Pinot Noir or exploring their diverse white wine portfolio, Rockburn invites you to immerse yourself in the essence of Central Otago.
At Fork - Turn Right
At The Fork - Stay Right
Terroir
The word "terroir" is one of the most revered terms in the world of wine, evoking a sense of place, history, and connection to the land.But where did this term come from, and what makes it so significant in the art of winemaking?The term "terroir" comes from the Latin word "terra", meaning "land" or "earth."Its modern French derivative, "terroir," evolved during the Middle Ages to describe not just the physical land but also the unique qualities imparted by the environment.It’s a word deeply rooted in agricultural traditions, used initially to explain why certain crops, grains, fruits, and later grapes, tasted different depending on where they were grown.By the 14th century, the word began to appear in French agricultural texts, used primarily to describe the unique character of a region’s soil, climate, and landscape.Over time, it became closely associated with wine, as farmers and winemakers noticed distinct differences in the flavor and quality of grapes grown in varying locations.What Does Terroir Really Mean?In the simplest sense, terroir encompasses the environmental factors that affect a crop’s qualities.For wine, this includes soil composition, climate, topography, sunlight exposure, and even the microbiome present in the vineyard.However, terroir is more than just geography.It’s a philosophy, a way of understanding how the land and its natural conditions influence the characteristics of a wine.For example, wines from volcanic soils often have a distinct minerality, while those grown in limestone-rich regions can carry a crispness and bright acidity.Grapes grown in cooler climates tend to produce wines with higher acidity and more delicate fruit flavors, while warmer regions yield richer, bolder wines.Interestingly, terroir doesn’t exclude the human touch.The term also acknowledges the influence of traditional farming methods, vineyard management practices, and winemaking techniques passed down through generations.In this sense, terroir becomes a blend of nature and nurture, combining what the earth provides with what humans contribute to the process.While the concept of terroir is most famously associated with France, where it forms the backbone of the Appellation d'Origine Contrôlée (AOC) system, it is now a global term.Regions like Burgundy, Champagne, and Bordeaux are celebrated for their terroir-driven wines, where the location of the vineyard can have as much, if not more, influence on the wine as the grape variety itself.But the concept is not limited to France.The idea of terroir is just as applicable in Napa Valley, where fog from the Pacific Ocean shapes the flavors of the grapes, or in New Zealand’s Central Otago, where the schist soils and alpine breezes define its vibrant Pinot Noir.In recent years, scientists have delved deeper into understanding terroir , confirming that factors like soil microbiota play a role in shaping wine’s flavor profile.It’s now believed that the unique microbial communities in different vineyards can influence the fermentation process, subtly altering the taste and aroma of the final product.This research adds a fascinating layer to our understanding of terroir , bridging the gap between tradition and modern science.Terroir has also become a powerful storytelling tool in the wine industry.Wineries use the concept to highlight their connection to the land, emphasizing the unique characteristics of their vineyards.A wine labeled as being from a specific vineyard or plot often commands higher value because it promises an experience tied to a singular place—a snapshot of the earth in a glass.At its heart, terroir is about identity.It speaks to the idea that a wine is not just a product of a grape variety but a reflection of its origin.It ties the drinker to the vineyard, the winemaker, and the land itself, offering a sensory journey that transcends time and place.
At Fork - Stay Right to Rockburn
Caution Crossing Road to Rockburn
Cross the road at the sign to visit Rockburn
Rockburn Tasting Tip
Here’s a quick wine tasting tip:1.Start with your eyes, tilt the glass slightly and look at the wine's color and clarity.A pale, bright hue , often suggests a crisp, young wine, while a deeper color can indicate richness or age.2.Next, swirl the wine gently to release its aromas.Take a deep sniff and try to identify specific scents, think fruit, spices, or even earthy notes.3.Now, take a sip and let it coat your palate.Pay attention to the balance of flavors: sweetness, acidity, tannins, and body.4.Finally, notice the finish, how long the flavors linger after you swallow.The longer it stays, the more complex the wine!
Rockburn Cellar Door
Leaving Rockburn
The Story of Kinross
Kinross, located on the historic Kinross Station, established in the late 1860s by Thomas Kinross, has evolved into a central hub for wine enthusiasts in Gibbston Valley.This transformation began in 2014 when Kinross envisioned creating a collaborative space to showcase the diversity of Central Otago wines.They partnered with boutique wineries, Valli, Coal Pit, Hawkshead, Wild Irishman, and their own label, Kinross, to serve as the exclusive cellar door for these labels.This unique collaboration allows visitors to experience a curated selection of wines from multiple producers in one location, each reflecting the distinct terroir of the region.In 2024, after nearly nine years of partnership, Kinross ended its collaboration with Coal Pit, marking a new chapter in its journey.Despite this change, Kinross continues to offer an unparalleled wine-tasting experience, representing esteemed labels such as Valli, Hawkshead, Wild Irishman, and their own Kinross wines.This model not only provides a platform for boutique wineries to reach a broader audience but also enriches visitors' experiences by offering a diverse array of wines and stories in one setting.The success of this collaborative approach was recognized in 2024 when Kinross won the inaugural Qualmark New Zealand Wine Tourism Award.Judges praised Kinross for its tailored experiences and commitment to showcasing Central Otago's wine heritage, highlighting the strength and innovation of its partnerships.Through these collaborations , Kinross has become a cornerstone of Gibbston Valley's wine tourism, offering guests a unique opportunity to explore the region's viticultural diversity, and history, in a single, welcoming location.
Using Helicopters for Frost
Did you know that Central Otago is the world’s southernmost commercial wine region? Winegrowers employ an innovative method to protect their vineyards from sudden spring frosts. They use helicopters to combat the cold, a dramatic sight in the early morning hours. As helicopters hover low over the vines, the downdraft from the blades pushes warmer air down, mixing it with the colder surface air to raise temperatures around the grapevines. This ingenious technique prevents frost from forming on the buds, safeguarding the delicate fruit that will develop into some of the world's finest Pinot Noir. The resulting wines, benefiting from the meticulous care and innovative frost-fighting techniques, are renowned for their depth, flavor, and complexity, embodying the resilience and bold spirit of the region.
Turn Right - Into Kinross
Welcome to Kinross
Kinross' signature Pinot Noir is celebrated for its depth and complexity, featuring lush notes of dark cherry and a hint of thyme. Their aromatic Pinot Gri offers a crisp blend of ripe pear and subtle spice, while the Chardonnay showcases delicate citrus blossom, paired with a soft touch of oak. Not to be missed, their Riesling delivers vibrant acidity with fresh lime zest, embodying the pristine alpine terroir. Get ready to taste these exquisite wines, each crafted to reflect the unique landscapes and meticulous viticulture of Central Otago. Enjoy and we will see you when you get back. Cheers!
Leaving Kinross
The Story of The Church
The next stop on our itinerary is The Church Cellar Door. The Church Cellar Door and Cafe is a unique fusion of history and viticulture.Originally constructed in 1894, this Presbyterian church once stood in the coastal town of Wangaloa , south of Dunedin.In a remarkable feat, the entire structure was relocated over 300 kilometers to Gibbston in 2000, a journey that spanned 24 hours, to serve as the cellar door for Waitiri Creek Wines.Over the years, the church has been home to various ventures, including Cargo Cellar Door from 2017 to 2023.In 2023, it began a new chapter under the stewardship of 'Q' Belk and Sherry Thornburg, owners of the neighboring Stronsay Farm.The Church Cellar Door offers a distinctive wine experience, featuring selections from boutique producers Stronsay Wines, and Mount Edward Winery. Produced from the owners' home block vineyard, Stronsay Wines showcase the unique terroir of the Gibbston region. Their 2021 Stronsay Chardonnay, for instance, is noted for its lush fruit and balanced creamyness, reflecting the favorable conditions of the 2022 vintage in Central Otago. For the Pinot Noir, expect vibrant red fruit notes such as cherry and raspberry, complemented by subtle earthiness and a touch of spice. The delicate tannins reflect the elegant structure typical of Gibbston’s terroir .Founded in 1997 by Central Otago wine pioneer Alan Brady, Mount Edward Winery is known for its commitment to organic and sustainable practices.Their wines, including Pinot Noir and Riesling, are crafted to reflect the soils and climates of Central Otago, offering a pure and balanced expression of the region.The Riesling is Crisp and aromatic, this wine often showcases citrus notes like lime and lemon, with a backbone of minerality and a hint of floral sweetness.Its balance of sweetness and acidity makes it incredibly food-friendly.The Shenin Blanc (if available) is Unique to the region. Mount Edward’s Shenin Blanc often highlights green apple and pear flavors with a bright, zesty acidity.Turn left into their cellar door, and we will see you when you get back. Cheers
The Church Cellar Door
Gibbston dark Sky
In May 2024, the Kawarau Gibbston region earned the prestigious designation of an International Dark Sky Park, a recognition that celebrates its exceptional night skies and commitment to preserving natural darkness.This honor places Gibbston among a select group of global destinations where stargazing is nothing short of extraordinary.The valley's geographical location, surrounded by towering mountains and removed from significant urban light pollution, creates the perfect conditions for viewing the cosmos.On clear nights, visitors can witness the Milky Way stretching like a celestial ribbon across the sky, along with constellations visible only in the Southern Hemisphere, such as Crux (the Southern Cross).During certain times of the year, the Aurora Australis, commonly known as the Southern Lights, paints the night sky with ethereal shades of green and pink.The Gibbston community played a pivotal role in achieving this designation, working together to implement light pollution reduction initiatives.Local wineries and businesses have embraced the effort by using low-intensity, shielded lighting to minimize artificial glare.This ensures not only the preservation of the night sky but also an enhanced experience for visitors seeking a connection with nature’s wonders.In addition to its wine tourism, Gibbston now offers another unforgettable experience: dark sky tours, and stargazing events.Guided by local astronomers, visitors can use telescopes to explore planets, distant galaxies, and nebulae.The park also provides educational opportunities, sharing the Māori understanding of astronomy, or tāuhtai arorangee , which incorporates the stars into navigation, planting, and storytelling.The designation of Kawarau Gibbston as a Dark Sky Park adds a new layer to the region’s allure.It’s not just a place to sip world-class wines but also to look up, reflect, and marvel at the infinite beauty of the universe.Whether you’re gazing at the stars with a glass of Pinot Noir in hand or simply soaking in the serene nightscape, Gibbston offers a cosmic perspective that’s both grounding and inspiring.
The Story of Mt. Rosa Wines
As you approach Mount Rosa Wines, you're entering a place where the rugged beauty of Gibbston Valley meets a rich tapestry of history and innovation.Established in the late 1990s by Guy and Ann Boanas, Mount Rosa transitioned from a traditional sheep station to one of the region's most celebrated vineyards.The Boanas family recognized that the challenging terrain and stony, schist soils, which made sheep farming difficult, were ideal for viticulture.In 1998, they began planting vines, starting with Sauvignon Blanc , followed by Pinot Noir and Pinot Gri.Their adventurous spirit led them to introduce less common varietals like Pinot Blanc and Gamay Noir, adding a distinctive character to their offerings.In 2007, Mount Rosa opened its first cellar door in a renovated woolshed, providing a rustic and welcoming space for visitors to experience their wines.By 2021, they unveiled a new, purpose-built cellar door nestled among the vines, reflecting their commitment to hospitality and the evolving story of their land.Today, Mount Rosa's single-estate vineyard spans 35 hectares, producing award-winning wines that embody the unique terroir of Gibbston Valley.Their philosophy emphasizes sustainability and minimal intervention, ensuring that each bottle is a true expression of the land's character.When tasting at Mount Rosa, look for a bright, vibrant Pinot Noir with red fruit notes like cherry and raspberry, layered with earthy undertones and a silky finish. Their Pinot Blanc offers refreshing acidity and subtle hints of green apple and pear, while the Pinot Gri shines with stone fruit flavors and a touch of spice. Now get in their and Taste. Welcome to Mount Rosa wines!
Mt. Rosa Family Love
Mt. Rosa Winery
Thank you for visiting Mt. Rosa Wines - Turn Left
The Story of Brennan Wines
Yeah, so, my father is Kiwi, and he met my mom in the States, and that’s where I was born. But we, as a family, have had land in and around this area from before I was born, so it is very much my home. I’ve been here permanently since 2006. We planted the vineyard in the mid-90s, and I started making the wine, and in 2006 we had our first vintage of Pinot Noir.Yeah, it’s been… it is a very new and young region, but we’ve been able to produce some wines that are consistently on par with, and up there with, the best ones in the world through many of the international wine competitions. And so it’s pretty clear that we can make some decent wine — not just me, everyone else too.I think the main thing for me is that we do different varieties and different styles that really take our blinders off a little bit, because I think it can be dangerous to get tunnel vision. So by making different varieties and different styles, we’re really able to expand our minds and our knowledge in terms of our winemaking and viticulture. Doing these different things really gives us a lot more perspective to make all our wines better.We do a number of different varieties that are pretty uncommon here. We do a Tempranillo, a Zinfandel and a Muscat. It’s not a Napa Zin, I can tell you that much. But some of my favorite Zins came from the Sierra Foothills, so… I think working with those varieties, as I said, you really have to think a bit more and expand your mind in terms of how to make the wines and how to treat them in the vineyard. That really makes all our wines better through that experience and through that knowledge.I think they’re quite similar. I mean, I don’t have enough experience in the Foothills to really accurately comment on that, but it sounds pretty similar to me.Well, it was really my dad that got it all started. I was just getting interested in wine at the time that he started talking with Peregrine, and they developed the Wentworth Estate, which surrounds Peregrine at the moment. That’s where the family home that my mother lived in for a good part of her life is. Dad was really instrumental in planting that entire estate — it’s about 27 hectares — and for years the fruit went to Peregrine. Now I think it goes to different areas. We still have a small plot down there, but that was the start.Then we had this land where we’re sitting — or just below, actually — and we planted some vines there. As I became more and more interested in wine, it kind of became clear that I would end up here and make the wine.Everything we do here is grown on site. We’re sitting in the cellar door now, and anything that you taste in the cellar door comes from within five or six hundred meters of where we’re sitting. It is absolutely all on site. It’s something that we’re really quite proud of, and I’m a little bit fanatical about it. Everything that we do is done by us. We grow all the vines, manage the vines, make all the wine on site, and we’re hoping to get our bottling line up and running, so basically it never actually leaves the property until it gets into your hand. That gives me — I’m a bit of a control freak — it gives me that control throughout the whole process to really understand what’s going on and hopefully make the best wines because of that.We do a few small events, but it’s not really a regular thing. We try our best to really make this a relaxed and informative place where people can sit and enjoy the wines, obviously surrounded by the vines that created them, and just relax and be in it all, because this is where we are. This is what we do. This is what it is.It’s very much my philosophy that when people talk about “farm to table,” this is literally from the farm to your table — there is no in-between with us. It’s something that I really enjoy about doing it this way, that I am involved in every single step of the process.There are times when it is definitely tough. There was one year where we got completely frosted. We lost nearly 100% of our fruit — about 98%. We made the little that we could, but again, that really teaches you more and more about the site and how it reacts in situations that you definitely don’t want.Gibbston, I think, is really quite distinct. It’s geographically very distinct; it’s a very defined valley. The wines that come out of Gibbston, I think most people see a real sort of character that is unique to Gibbston. For me, that’s something that I’m pretty proud of, even if I’m biased.There are a number of wine regions I love — I don’t want to be too selective because it really is about the uniqueness of different parts of the world, different areas. But probably my favorite overall would be Italy. I love some of the varieties they make there. Spain is wonderful as well, but I haven’t been there for a while, so I can’t really comment so much. I was in Italy a few months ago, and it just reinvigorated how much I enjoy that part of the world and the wines they produce there.This last northern hemisphere vintage, my co-winemaker and I went to do a vintage in Slovenia. It was very interesting — my first vintage outside Central Otago in about 20 years, so a big deal for me. We had a heap of fun and really learned a lot. Again, it’s about breaking any mindsets you might have so you can make better wine by taking the blinders off. That was great, and I think both my co-winemaker and I will definitely be making better wine because of it. Then we traveled around Italy, and those experiences — you’re looking at different producers, different areas, different varieties — your knowledge just gets expanded more and more.Music would certainly be one of my other passions. And theatre. All of the arts are really dear to my heart. I’m a failed actor and director, so I went into winemaking. There’s really almost no music that I don’t like. I play a bit of guitar and a little bit of piano, but again, it’s about taking the blinders off.It allows you to fire a lot of those neurons that keep you mentally agile, which is important in all of life. Winemaking is very much a combination of art and science, so you need both of those factors to come into play. You need your mind to be able to play with those two very heavily.I will say that my co-winemaker, Emma, has been with me for nearly six years now, and when she started she really had very little experience in the wine industry. She’s really enjoyed how I’ve taught her to go through the winemaking process, and one of the semi-jokes — but not really — is that I told her how to make wine by interpretive dance. “Okay, the yeast do this, and then the sugars over here,” and so on.You’re dealing with biological processes, with the science involved in that, but the results are quite subjective, so you have this artistry in it as well — a subjective view of what you believe will be best in terms of style, in terms of how the wine progresses. It really becomes precision winemaking: what we try to do is be as true to the site in our wines as we possibly can. That by nature will have some subjectivity, but the more we know about the site and the more we look at it in that way, the better we can express it. That does take some artistry, I believe.It is really satisfying when you do everything you can and you get something in the bottle that you feel is a true reflection of that land and what you’ve done with it — to basically create a bit of history in a bottle. It’s very satisfying; it brings a lot of joy. It kind of has to, because, as many people wouldn’t really think, it’s not really a money game. We’re not in it for the money. You really have to have that passion if you’re going to make the best wines you can.I haven’t written a book yet. I have thought about it, but maybe when I’m a little less busy I’ll get around to that.We’re coming up to the summer season, and obviously the vines are in full growing mode, and the busiest period for us here in the cellar door with people coming through is over the summer, so it’s a very busy time of year. There’s lots to do in the vineyard, lots to do here. The winery is relatively under control — that’s the nice thing — but we’re preparing for the onslaught come March, April. That’s when it really gets busy. We still have all our reds yet to be bottled, and that takes a good bit of time.We’re sort of rejigging our space at the moment, so I’m not sure if we’ll get everything we want done this year, but that certainly is the long-term plan.We’re relatively small, but the main thing for us is that we are so passionate about this piece of land and everything we do here. We live and breathe it — quite literally.Dogs are welcome, as long as they’re friendly and under control. Our dogs can get a little bit raucous. We generally prefer to have dogs on a leash because there’s livestock around, and you never know what a dog in an unknown situation is going to do if it runs off and finds something interesting.There’s still a bit of snow up there — we had snow the other day. At this point frost is unlikely, but never say never. We’ve had a frost in January before, so it can happen. Usually by December we’re mostly out of the woods and the vines are pretty well established, as you can see by now, so they’re a little bit more hardy. They can sustain slightly cooler temperatures at this point than when they’re just starting.The most recent variety we planted is Zinfandel, and that’s now nearly ten years old, so no, we don’t have really young vines anymore. We do have some vines that are becoming affected by phylloxera, so Emma and I are always talking about which varieties we might plant in the future.Phylloxera is a root mite. If you’ve got vines on their own original roots, this mite will attack those roots and eventually kill the vine. So in most parts of the world that have phylloxera, you have to put the vines onto grafted stock — grafting the variety onto a rootstock that’s resistant to phylloxera. Phylloxera was endemic in the US, so the Native American varieties were all resistant to it. They developed with it and coexisted relatively happily. When Europeans went to the US and found all these amazing grapevines growing there, they brought them back — and brought phylloxera with them. It really decimated the European wine industry. I’m a bit hazy on the exact chronology, but yes, something along those lines. It’s a pretty nasty little bug.Zinfandel is a Vitis vinifera variety, not one of the American native species. There are a few different native species like Vitis labrusca and Vitis riparia; most of them tend to be riverbank vines, and the fruit is quite different from the European varieties. People have made wine out of them, and particularly where I grew up in New York, there are a number of hybrid varieties — American vines crossed with European vines — which gives them some resistance to phylloxera and some diseases as well. Generally, European vines are less able to cope with high humidity and the diseases that creates than the American varieties, so there’s been a lot of varied work over the years in that area.I think they are working on more resistant material, but I don’t know enough to give a full answer on that. In New Zealand, any vine that’s not already here takes about five or six years to get through the biosecurity system. Once you plant that vine, it’s a minimum of three to five years before you get any fruit, and really a minimum of ten before you’re getting well-producing mature vines. They grow it up for four or five years and keep it isolated so there’s no potential contact with anything else. New Zealand is pretty full-on with biosecurity. There are great stories about people bringing cuttings back in their gumboots from Europe and so on — I haven’t tried it myself. Generally we believe the nurseries do that work, because for an individual producer the time and cost are pretty significant. There is a fairly good selection of varieties in New Zealand, and the few nurseries that exist do a pretty good job of keeping them on hand so they can be propagated if people want them — but it is more limited than in some parts of the world.Hello and welcome to Brennan Wines. My name is Sean Brennan. I’m the owner and winemaker, with my co-winemaker Emma here. You’re driving through the vines that you’ll be tasting the wines from today. Everything that we do is grown and produced on site, so every wine that you taste in the cellar door will be from within a few hundred meters of where you’re sitting. It’s something we’re pretty passionate about, and we hope you can sit down, relax, and live and breathe it for a while like we do. Thank you.We’ve won a number of fairly big awards. Probably the biggest one we won was Best Red in Show at the International Wine and Spirits Competition in London, up against several thousand other wines from all around the world. That was a pretty big achievement. We’ve also taken out some large awards in things like Decanter magazine and a number of other shows. It’s very gratifying and very nice, but it is also subjective, so you take it with a grain of salt whether you win or lose. It is nice to be recognized in that way, as many places in Gibbston have been. Many of the producers here have taken out major awards across the world. I’m pretty proud of this region and the rest of Central Otago — and the rest of New Zealand. I’m not trying to exclude anyone, but I do think we have a very unique area here. It is very much the birthplace of winemaking in Central Otago, and the wines we make are quite distinctive. That’s something that has always fascinated me and kept my passion going.My brother, who I mentioned and who now lives here, was one of the assistant directors on The Big Bang Theory for a while. We sent him some wine, and even though they’re not really meant to show it on the show, they would go to shoot something and normally have the bottle turned to the side. My brother would just walk by before they shot and tweak the bottle, then say, “Okay, shoot now.” Jim Parsons has been here — I met him and his partner, lovely people. We occasionally get a few people coming to say hello, which is nice. Come for the dogs, stay for the wine.Sometimes the dogs seem to be more of an attraction than the wine, which is okay. Thanks for coming to see us — it spreads the pressure around a bit. Thanks so much for your time. This was a pleasure. Sorry I was a little bit flustered and still am — I obviously missed the memo, so I apologize. I’ll be around a lot more; I like testing the tour and making sure every detail is dialed in, and making sure you’re happy with the flow of things on the way in. If you need more from me, I’m happy to say some more words — I obviously wasn’t really mentally prepared for it. But you did great, that was awesome. We got a lot of good stuff. I really appreciate it.
Farewell and Thank You
As your journey through the beautiful Gibson Valley comes to a close. We at Taste Wine Guides want to thank you for letting us be a part of your day. Today wasn't just about tasting incredible wines. It was about immersing yourself in the stories, history, and landscapes that make this region so unique. From the vibrant Pinot Noir that reflects the soul of this land, to the warm smiles of the people who craft it.You've experienced a true slice of Central Otago magic. As you bike away from the sunlit vineyards and rugged mountains. Take a moment to reflect on the connections you've made today. Not just with the wine, but with the land itself. Every glass you raised was a celebration of the hard work, passion and artistry that defined this region. This is just the beginning.Central Otago has many more wine regions and stories waiting to be discovered, each offering its own unique flavor and character. Keep an eye out for more tours coming to the Taste Wine Guides family, and let your curiosity guide you to new adventures in the world of wine. Until we meet again, may your travels be filled with joy, discovery, and of course, a great bottle of wine to share.Cheers and see you on your next journey with Taste Wine Guides.
