Chef's Private Otago Gourmet's 2 Day Wine tour from Queenstown

This Is Not a Wine Tour. This Is an Obsession. 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 winemaker will open their best bottle, and exactly where to take you for a lunch that will have you texting your friends before the first course arrives. This is his world. For one unforgettable day, it is yours.

1. 1

   Stop 1

2. 2

   Gibbston

3. 3

   Kawarau River

4. 4

   Cromwell

5. 5

   Bannockburn

6. 6

   Gibbston

Slow cooked Otago Lamb Shoulder for Two Syrah/Dijon Pinot Noir — Grass fed lambSubtle flavour and aroma with absence of high fat and gammy overtones Cooked over 8 hours and served with courgettes, salsa verde 9.5/10 · Shared Platter as a starter for 4 — Blackball venison salami, hot smoked salmon, , roasted beetroot hummus, freshly baked quiche, Whitestone cheese, pickles, chutneys and breads. 8.5/10 · Mushroom Risotto — Remarkable's mushrooms, blackcurrant cheddar, preserved lemon, spicy emulsion · Chefs Prime Cut — Served with whole grain mustard and Pinot Noir jus Pure South, scotch, grass fed, 250g signature cut Alpine venison loin, blackberry compote,