Join us on the land at Ata Rangi where it all started 40 years ago. The Cellar Door girls Ness & Julia will have a selection of current & vintage wines from our cellar by the glass available. We will be joined by friends Beat Kitchen who take over the BBQ with a Seafood Extravaganza […]
Join us under the trees on Sunday 15 November to enjoy a range of current & vintage wines from our cellar by the glass. We will be joined by friends Txoko Catering with gourmet Vineyard Picnic Packs, Beat Kitchen on the BBQ with a Seafood Extravaganza and DJ Pet setting the music scene. Have a […]
It’s a pleasure to announce this very special dinner with our old friends at Logan Brown on Thursday 24th September at 6pm. $240 per person for 8 courses matched with cellared Ata Rangi wines. We do hope you can join us for a fitting celebration of our 40th year on the land. Bookings essential: email@example.com or […]
UPDATE: As at 1 September, this event is postponed due to COVID-19 status. We’ll select another date, possibly in the New Year, and let you know.
Join Ness & Julia in the Cellar Door Saturday 26th & Sunday 27th September 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 firstname.lastname@example.org.
** 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 […]
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 […]
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. […]