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Cellar-brations at Matua Valley Wines

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When Matua Valley Wines invite you to celebrate with them the opening of their new Cellar Door there’s only one thing to do. RSVP immediately and plan to spend the whole afternoon away from the office!

The iconic Hunting Lodge at Matua’s winery in Waimauku, (apprx 20 minutes from downtown Auckland) has been given a facelift, and is now home to Matua’s new Cellar Door.

The Lodge has been a key feature of the winery since its humble beginnings, and boasts picture perfect views of the surrounding vineyards.

Designed by Aspect Interiors, the Cellar Door features beautiful wood panelling and a large Caesarstone tasting bench. The designers have managed to blend modern day facilities without detracting away from the lodge’s rich history.

Since their first wine, produced in 1974, Matua Valley has firmly established itself as a leader within the New Zealand wine industry.

From humble inceptions in a tin shed through to producing the first Sauvignon Blanc in New Zealand (yes we have them to thank!), Matua Valley has stood true to its vision of becoming the pioneering spirit of New Zealand wines, and it is in keeping with this vision that the new Cellar Door plans were developed.

As guests, we were treated to a delicious five course degustation lunch prepared by Chef Philip Reynolds, matched with Matua Valley Single Vineyard Series wines.

On arrival we were served canapés in the garden, which included a Goats Cheese Cone with Smoked Passionfruit Salsa and a delicious Green Herb and Garlic Tart with Tomato Confit. I washed mine down with a cheeky glass of Shingle Peak Sparkling Sauvignon Blanc. Delicious!

After the official welcome speeches, we were ushered to our tables for what can only be described as a feast of culinary delights.

Once seated, and introductions out of the way, we were served Tamarind Cured Snapper with Tomato, Ginger and Palm Sugar and Lychee Crisp, matched perfectly with the Matua Valley Single Vineyard Wairau Sauvignon Blanc 2010. This dish was simply stunning and my favourite of the day.

This was closely followed by the Caramelised Lamb Loin, Crisp Prosciutto on a Green Pea and Kumara Galette with Vanilla Smoke Oil matched with the Matua Valley Single Vineyard Dartmoor Chardonnay 2009. I’m not a huge fan of ‘oaky’ Chardonnay’s, but this ‘lightly oaked’ drop was very enjoyable and went beautifully with the lamb.

After a quick loosen of the belt, it was time for our next dish - Duck Breast Sarladaise with Wild Thyme Potato Wafer, Mushroom Persillade and Cherry Mignonette. The duck was matched with the Matua Valley Single Vineyard Cromwell Pinot Noir 2010 and if I hadn’t been saving myself up for dessert, I’d have finished the lot!

Dessert was a Chocolate Marquis, served with Raspberry Caramel and Vanilla Bean Ice-cream. If the sounds of delight coming from around our table were anything to go by it was a dream come true for the chocolate lovers.

But wait, there’s more…

For guests with a more savoury tooth the Cheese Course was a hit! And after tucking into the Kikorangi Blue served with Walnut Cake, Spiced Figs and Caramelised Pears our bellies were full, our taste buds were satisfied and it was time to roll home. An afternoon well spent, if I do say so myself.

Renowned for its award winning Sauvignon Blanc and Pinot Noirs, Matua Valley also produce an impressive range of wines to suit the taste of every consumer.

The Cellar Door is open 10am – 5pm and we highly recommend you check it out. We’re already planning our next trip.

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