News & Events

40th Celebration Dinner – Wellington

Our 40th Celebration Dinner in Wellington with the legendary Logan Brown on Thursday 24th September, matched with aged Ata Rangi wines, will be a memorable night. Save the date! More details will be available here later this month.

40th Celebration Dinner – Auckland

Our 40th Celebration Dinner in Auckland with the iconic O’Connell St Bistro on Tuesday 15th September will a special dinner showcasing aged vintages of our wine and local Wairarapa produce. Save the date! More details will be available here later this month.

Aged Pinot Noir Tastings

Join Ness & Julia in the Cellar Door Saturday 29th & Sunday 30th August for an intimate tasting session & discussion of a selection our aged Pinot Noirs curated by Helen and the team. 10am, 12pm & 2pm each day with limited spaces available. Bookings essential, email visit@atarangi.co.nz.

Auckland Tasting in September

Come to our Auckland tasting Monday 14th of September at The Northern Club, Auckland Central from 6-8pm.  We will have our latest release wine and some from the cellar. RSVP to eleanor@atarangi.co.nz.

Glass Wairarapa Terroirs Series

Helen will be at Glass, Chews Lane, Wellington to do two dinners as part of the Glass Wairarapa Terroirs series.  Jonathan and Chef Romesh Dissanayake (ex Rita) have matched a 6 course dinner with Ata Rangi wines, using the best produce of the Wairarapa.  Wednesday 12 and Thursday 13th of August. Book at iTicket. Limited seating. 

Craighall Chardonnay Flight

** SOLD OUT ** On June 28, Ness Paton will be running a special tasting of our Craighall Chardonnay – looking back through the years at this amazing wine as the 2018 vintage makes its mark as our last ever. Join us for an intimate gathering for a an engaging tasting and lively discussion. Bookings […]

Gnocchi con Astice

with local crayfish from the Tora Collective Jono Hobden (serves 8; entree) INGREDIENTS 500g Agria potatoes 125g flour 1 egg yolk Pinch of salt METHOD Peel and cut potato into chunks, soak in cold water for 2 hours Rinse away the starchy water and cover with fresh water and a pinch of salt and boil […]

Ruth Pretty’s Crispy Skin Snapper

with Sage Brown Butter Sauce and Pommes Puree (serves 6) INGREDIENTS 6 snapper fillets each weighing 120g-130g (skin on, bone out, trimmed to even portions) 30g (3 tbsp) butter flaky sea salt freshly ground black pepper Sage Brown Butter Sauce Pommes Puree METHOD Preheat barbecue flat plate to hot. Dry fish well using paper towels.  […]

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