Cuisine Wine

Black Barn Vineyard

Rising from a terrace overlooking the soft, vine-carpeted contours of the Te Mata foothills sits the black, board-and-batten bistro that’s done much to inject cool sophistication into the local wine-tourism scene. The cellar door is reached by a pathway lined with fig trees and the space, thanks to its soft, organic palette, oozes calm even when it’s busy. Thanks to small plots of around a dozen different varieties, there are always plenty of wine styles to try, including Mediterranean reds such as montepulciano, sangiovese and tempranillo. It’s home to the hugely popular Saturday morning Growers’ Market during summer, plus open-air cinema nights and concerts.

Things to know
Black Barn’s production levels are small, so most of its wines are only available via the cellar door – a great reason to visit!

Our picks
Winemaker Dave McKee is a chardonnay guru, so be sure to try his Barrel Fermented and Reserve. The 2013 syrah is also impressive.

Black Barn Bistro
The bistro adjacent to the cellar door boasts a floor-to-ceiling bottle rack and spectacular vistas across the entire Hawke’s Bay basin, making it a lovely lunch location. On Friday evenings it’s transformed into an intimate, dimly lit dining experience. Chef Terry Lowe’s pistachio-crusted lamb is legendary and his pork belly also has a loyal following.

Hours  Oct to late May Wed-Sun 12pm-3pm, Fri 6.30pm-9pm; late May to Oct Wed-Sun 12pm-3pm