Drop of the Day - Te Kairanga Estate Pinot Noir
Te Kairanga’s story is deeply rooted in Martinborough’s heritage, with a legacy stretching back to the 1880s when town founder John Martin farmed the very land where their vines flourish today.
From humble beginnings in pioneering agriculture to the polished elegance of modern viticulture, Te Kairanga hasn’t just witnessed the region’s transformation—they’ve helped shape it.
Martinborough is protected from the harsh elements by a range of mountains to the southwest and west, and has a mild, breezy, dry climate, ideal for cool-climate grape growing. Here, the unique meeting of land and climate creates the perfect environment for Pinot Noir to thrive.
The Te Kairanga Estate Pinot Noir is dark red cherry in hue, opening with bold aromas of ripe fruit, intertwined with spicy and savoury undertones. The palate is rich and textural, showcasing layers of deep, dark fruits complemented by exotic spice. A harmonious balance of intensity and complexity.
Dish Recipe Pairings
- Braised Fennel and Pork Pizza
- Waiheke Fig Pizza
- Cauliflower Pizza Crust with Prosciutto, Buffalo Mozzarella, Pine Nuts and Basil
https://www.tkwine.co.nz/
Instagram: @tekairangaestate
Facebook: @tekairangawines
Enter the dish tasting panel:
Our next Tasting Panel celebrates the best of New Zealand Chardonnay.
Entries close Thursday 25th June.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.