Pinot Noir perfection in Lord of the Rings country

h ha i industrial estate. It opens noon-4pm Monday to Friday, or contact the winery directly to book a tour (quartzreef.co.nz).

CARRICK

Carrick is situated in Bannockburn and takes its name from the nearby gold-mining town. It was planted in 1994, now has organic certification and is particularly friendly to visitors, with an excellent restaurant whose menus are written to make the most of fresh local seasonal produce.

Don’t miss Pinot noir is king here as in most of Central, but Carrick also makes chardonnay, sauvignon blanc, riesling, pinot blanc, pinot gris – and a rosé. Try the beautiful chardonnay for a taste of how well New Zealand can handle this grape.

Practicalities The restaurant is open daily noon-4pm (but there’s a reduced menu after 3pm); the cellar door is open daily 11am-4pm. You can taste a range of wines, including two pinot noirs, for NZ$10 (£5) or book a wine tour and tasting from NZ$15 (£7). Book a place on a tour or for lunch at the restaurant in advance online (carrick. co.nz).

FELTON ROAD

On my first visit to Central Otago I was picked up from the airport by Nigel Greening, the British owner of Felton Road (he bought the place in 2000) and is a dead ringer for Richard Branson with slightly wilder hair. Greening chatted non-stop all the way to the Bannockburn property, covering biodynamics, gold mining, bungee jumping and the goat curry he had in the boot (Nigel is absolutely brilliant on food – and on wine with food). In partnership with longserving winemaker Blair Walter, he has refined and refined the quality of the wine here, focusing on the detail, to make this winery one of Central Otago’s most respected names.

Don’t miss Cornish Point was once a gold miners’ settlement, located next to the place where the first large find of gold was made. Later it became an apricot orchard. Now it is a

Felton Road vineyard that makes beautiful pinot noir.

Practicalities Visits are by appointment only: feltonroad.com

AKARUA

The Skeggs family knew Central Otago from holidaying there and in the mid-Nineties the first generation planted vines in Bannockburn, producing the first vintage in 1999. The winery is still in family hands, now run by the second generation, and is one of those to have put effort into a cellar door that tourists can visit. The restaurant opens for breakfast, lunch and dinner and sample dishes include confit half duck with tamarillo,

VINE AND DANDY Rippon Vineyard, main; and Akura, below right