Black Estate impresses from the moment its low black outline appears on the horizon through the limestone terroir and vine-covered slopes. A simple building, designed to allow in maximum sunlight, houses the tasting room and restaurant, carefully overseen by hands-on owners Nicholas Brown and Penelope Naish. It’s the sort of spot you go to for a snack and a glass or two of Black Estate wine, but the tempting menu and the expertise of the staff can easily turn a short visit into a long and enjoyable dining experience. The food is locally sourced and celebrated, and many of the techniques are undertaken inhouse. Gently smoked fish with pickled shallots and seaweed bread paired with the Home Block Black Estate Chardonnay 2016 was a recent inspired match, and local truffles are celebrated at truffle season to great effect. The experience is enhanced by well-trained staff who will confidently recommend matches.
Poached groper with Kaikoura seaweed broth, Perigord truffle, wasabi emulsion & crispy wakame