SALT CELLAR
NEW ZEALAND’S
little gems WORDS STEVE LESZCZYNSKI
NEW ZEALAND. IT’S the place where every turn is met with a stunning vista. A short trip across the ditch will net reward in so many ways, but it is the burgeoning wine scene I go hunting for – no surprises there. Although there are a few regions that take the spotlight, there are a couple of hidden gems worth seeking out. The North Canterbury region is one of these. A mere 45-minute drive north from Christchurch airport and you’re in the midst of a humble wine region that does not get the recognition it deserves. Pinot noir, chardonnay and riesling dominate the landscape with flashes of other varieties such as cabernet franc, gewurztraminer and even shiraz (syrah). With a landscape peppered by small, family-owned businesses, that sense of community is driven home from the outset. Warm sunny days and cool nights highlight the North Canterbury district’s viticulture, which spans 230 kilometres down the east coast, of which 90 per cent is planted in Waipara. In the shadow of the Three Deans Ranges and on the banks of the Waipara River, limestone and clay soils ensure the wine industry will always flourish here. Talk about little producers, a stay at The Wine Pod at George’s Road Wines could not be recommended highly enough. Tucked away on the edge of a vineyard, this cute container home possesses all the amenities you’d ask for. With a plentiful breakfast pack, barbecue and deck overlooking the vineyard, and a bar stocked with the product picked and made only metres away, the icing on the cake is the hot tub in the vineyard. Relaxing in the tub with a glass in hand as the sun slowly falls behind the Three Deans is simply magical, 62
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before being treated to a galaxy of stars to delight the eye. You don’t need to go far to continue your exploration either. The neighbouring properties are rich in vino diversity – check out The Bone Line for a wonderfully refreshing chardonnay and elegant cabernet franc or head to the organic vineyards of Terrace Edge for a delicious riesling or syrah. The biodynamic and organically farmed Fiddler’s Green is a worthy dinner stop with an impressive menu worth savouring. If you are a serious connoisseur though, make an appointment and head 20 minutes out along the Weka Pass to Bell Hill and Pyramid Valley. Lunch at the most famous vineyard in the district is a must. Established in 1986, Pegasus Bay is owned and run by the Donaldson family from the ground up. With all five family members managing all facets of the business, this place is simply magnificent. The stunning gardens are nothing short of picturesque. On a glorious day drenched with blue sky and sunshine, we sat among the flowers and the biggest bumble bees you will ever see as they went about their work. Many of New Zealand’s top chefs have started out in this kitchen before venturing across the country and the world. Does your belly need any more convincing? Pinot noir and chardonnay excel on the valley floor south of the Waipara River but it is riesling that general manager Paul Donaldson has a special place for. Five are produced – more than many other producers I might add – all with varying levels of sugar and texture. Incorporating sustainable practices in the vineyard, winemaker Matthew Donaldson builds complexity,
SALT
7/06/2021 1:37:44 PM
