Somewhere between the dramatic schist rock walls of the Gibbston Valley/Cromwell/Bannockburn and the rolling golden plains of Greater Otago, something extraordinary happens. Time slows down. A winemaker pulls a barrel sample just for you.
A sommelier explains why this exact patch of Central Otago earth produces a Pinot Noir that collectors fly from London and New York to taste.
You are not on a bus, You are not sharing a tasting room with strangers. You are a guest. Chef Aaron has spent years building relationships with the most exceptional small producers in one of the world most exciting wine regions. He knows which gate to knock on, which ...
