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Sunday Winemaker Luncheons at Cape Kidnappers

Sunday Winemaker Luncheons at Cape Kidnappers

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When:

  • Sun 10 Jan, 12:00pm – 2:00pm
  • Sun 17 Jan, 12:00pm – 2:00pm
  • Sun 24 Jan, 12:00pm – 2:00pm
  • Sun 31 Jan, 12:00pm – 2:00pm
  • Sun 14 Feb, 12:00pm – 2:00pm

Where:

The Farm at Cape Kidnappers, 446 Clifton Road, Te Awanga, Hastings

Restrictions:

All Ages

Ticket Information:

  • Per Person: $190.00

Website:

Cape Kidnappers

Sundays are tailor-made for long lunches. Combine the timelessly relaxed lodge setting of Cape Kidnappers and the local New Zealand cuisine of Chef James Honore, with wines perfectly matched to each course by one of the country’s top wine producers, and you have the recipe for an ideal summer’s day.

Each Sunday in January and February, these special Winemakers Lunches will be both inspirational and convivial!

Chef James Honore will design a unique small six-course shared plate menu each week, with each dish accompanied by a different wine style, introduced by the host winemaker.

House guests of the lodge who are reserved to stay overnight on the Sunday night will have this special lunch included within their tariff. Subject to availability and by prior reservation, food and wine enthusiasts who are not staying at the lodge may book and also enjoy these special wine lunches.

These casual and fun afternoons are sure to be a hit over the Hawke’s Bay summer season!

Phone the lodge on 06 875 1900 to reserve your lunch.

10 January 12-2.00pm
Dry River Winemakers Lunch
This winery is a member of the Robertson Lodge family, with each vintage at Dry River being a celebration of nature’s generosity. Chief winemaker Wilco Lam make wines of uncompromising quality, converting the land’s bounty into experiences you can taste. All wines are bottled at an early stage of evolution and reach their potential under a natural cork closure. Our wines tend to be slow to evolve in the bottle but as a result of this, are long-lived.

17 January 12-2.00pm
Askerne Winemakers Lunch
At Askerne, in Hawke’s Bay the majority of fruit is hand-harvested and sorted. Winemaking techniques have been refined in search of elegance, structure and the aromatic qualities desired for each wine style. John & Kathryn Loughin’s winemaking seeks to gently coax the flavours and aromatics from the fruit and then to polish and showcase them in all their glory. Their winemaking techniques focus on the traditional and the minimalist.

24 January 12-2.00pm
Paritua Estate Winemakers Lunch
Situated in the heart of the acclaimed wine-growing region, Hawkes Bay; all stony soils and gentle contours, surrounded by hills and blessed with long, lingering summers and clear, crisp winters. This all results in exceptional conditions for winemaker Jason Stent to create exceptional wines. Wines bearing the boutique label Paritua are produced only in outstanding vintages, whilst the Stone Paddock selection of wines are made every year using grapes grown on the Paritua Estate and carefully selected regional vineyards.

31 January 12-2.00pm
Tony Bish Winemakers Lunch
Chardonnay only, Tony Bish focusses his winemaking on a single varietal with outstanding results. Such is his love of this variety and its ability to achieve greatness in Hawke's Bay, his production is anchored entirely around this noble grape. An innovator, Tony Bish introduced concrete eggs to the NZ winemaking scene in 2015, with the first Ovum in the Southern Hemisphere, producing world first wines.

14 February 12-2.00pm
Dry River Winemakers Lunch – For the Love of Red on Valentines Day
Part of the Robertson Lodge family, each vintage at Dry River is a celebration of nature’s generosity. Chief wine maker Wilco Lam make wines of uncompromising quality, converting the land’s bounty into experiences you can taste. All wines are bottled at an early stage of evolution and reach their potential under a natural cork closure. The wines tend to be slow to evolve in the bottle but as a result of this, are long-lived just like any good love story!

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