The low-slung, mud-brick building that is home to both the cellar door and restaurant has a touch of Australia about it. Extensive verandas surround the building, while the outside area is broken up with pergolas to offer shade. An extension a few years back has separated the restaurant and cellar door, and provided a large, bright space to enjoy tasting in. There is plenty of room indoors and out for dining and tasting.
Things To Know
Chris and Phil Rose planted their first vines in 1978, and established the Wairau River label in 1991. These days their children are continuing the family tradition, and are involved in all aspects of the business from tending the vineyard and winemaking to running the excellent restaurant.
Old vines (some going back to 1983) add intensity to the sauvignon blanc, but the riesling is also something special.
Wairau River Restaurant
Open all year, this is one of the best-known restaurants in the province. The high-quality food focuses on the best seasonal produce – one of the most popular dishes is the double-baked blue cheese souffle´, served with rocket, pear and toasted almond salad.
Hours: 7 days 12pm-3pm