Central Otago

Central Otago: the home of Pinot Noir

Central Otago makes some of the New World's most exciting Pinot Noir, grown in a dramatic high-country landscape near Queenstown. The climate is extreme for vines: hot days, cold nights, real winters, and the result is Pinot with deep colour and ripe, vivid fruit. The adventure-travel halo of Queenstown makes it the easiest wine region in the country to fold into a trip.

The wines

Pinot Noir dominates, riper and more fruit-forward than Burgundy or Marlborough's reds, with structure underneath. There is some good Riesling and Pinot Gris too, but Pinot is the reason to come.

Where to go

Bannockburn, Gibbston and Bendigo are the main sub-regions, all within an hour of Queenstown. Many cellar doors sit among the schist hills and old gold-mining country, and Cromwell makes a quieter base closer to the vines.

Eat

Central Otago stone fruit, local lamb and venison are the regional plates, and the area's craft food scene has grown alongside the wine. Pinot and lamb is the obvious, excellent pairing.

Getting there

Fly into Queenstown, an international gateway, then drive 30 to 60 minutes to the wine country. A car gives the most freedom among the spread-out cellar doors.