Even though I’m sad to have paid my last visits (this time) to Hawkes Bay, Martinborough and Blenheim, I do love Southern Otago. Queenstown is such a glorious place to be. Situated on the beautiful Lake Wakatipu, it is a vibrant, exciting town that attracts the skiers and the adrenaline junkies so it’ s a busy place all year round.
After a day of transfers – some rather convoluted flight routes to get us from the top of the South Island to near the bottom of it, we are back into the swing of visits and tastings.
A cloudy morning for a change as we headed to the picturesque Old Cromwell town for a coffee, and then it was off to Domaine Rewa to meet viticulturalist Grant and Biodynamics facilitator Sue (pictured right)
Rewa is a small, five hectare estate planted with Pinot Noir, Chardonnay, Riesling and a bit of Pinot Gris.
Grant and Sue gave us a wonderful insight into the importance of organic viticulture and how it differed from a more conventional approach.
We have visited many organic and biodynamic estates over the years but this was our first opportunity to get a real hands on – or should I say hands in – as we delved into various sunken barrels of composting cow manure. This is essential to the principle of ensuring the soil has as much microbiological life as possible and thus gives the vine the best environment to work in.
We tasted through the range just yards from the vines themselves – al fresco – there is no cellar door.
From Rewa it was back down the Kawarau Gorge to see Quintin Quider – owner of Wild Earth. Fabulous wines and an equally fabulous restaurant.
We partook of the famous five wine/five dish tasting lunch followed by the dessert platter and a long, highly enjoyable lunch ensued. Everything is cooked in Quintin’s amazing invention – his gas fired barrel cooker.
It needs to be seen to be believed but the food is delicious.