Setting
One of the first wineries and tasting rooms in Central, Gibbston Valley was founded by Alan Brady, known affectionately as the Godfather of Central Otago wine. Now it’s owned by American Phil Griffith and it’s probably one of New Zealand’s most-visited cellar doors. There’s a gift shop, a tasting room with a fire in winter and an excellent restaurant that spills into the courtyard. You can taste Gibbston Valley cheeses in the Cheesery and visit the barrel cave.

Things To Know
From two vineyards in Gibbston, including the home block planted in the 1980s and four in Bendigo, winemaker Christopher Keys produces four ranges of wines: the entry-level Gold River wines, estate wines, single vineyard and reserve wines. Pinot noirs have pride of place, but there are some fine chardonnays and rieslings as well as fresh pinot gris, pinot blanc, sauvignon blanc and a rosé called Blanc de Pinot Noir. Gibbston Valley has an annex, A Taste of Gibbston Valley, in Arrowtown.

Our Picks
Try the selection of pinot noirs, comparing the Glenlee from Gibbston with the School House from Bendigo and the blended estate wine. The elegant China Terrace Chardonnay is one of the region’s finest, as is La Dulcinee Gewurztraminer.

Gibbston Valley Winery Restaurant
The winery restaurant offers three-course lunches, platters, small plates and coffee or sandwiches for picnics. Chef Mark Sage uses fresh local produce from artisan suppliers to serve simple but stylish food, each dish matched with a wine.
Hours: 7 days 12pm-3pm (bookings recommended)