Goodwill Hunting

Matua Valley Wines launched its Cellar Door at iconic historic homestead, Hunting Lodge, with a degustation wine-matched feast on Thursday. Guests including John Hawkesby, Mark Sainsbury, and friends joined Matua founders…

Matua Valley Wines launched its Cellar Door at iconic historic homestead, Hunting Lodge, with a degustation wine-matched feast on Thursday 10th November.

Guests including John Hawkesby, Mark Sainsbury, media and friends joined Matua Valley founders and staff, for glasses of their finest drops with a five course lunch by Chef Philip Reynolds in a marque at the back of Hunting Lodge.

The marque was decorated with white tables covered in green chysanthemums in a table setting which would have rivalled a fancy wedding. But this was for a love-match of another kind; the marriage of fine wines and fine food.

We were welcomed by the General Manager of Matua and its co-founder- one of two brothers – Bill Spence, with some alarming stories!

Below: On arrival we tasted what was my favourite wine of the entire day; Shingle Peak Sparkling Sauvignon Blanc, along with canapes of goats cheese cones and herb tarts.

Below: Petrina Wilson Editor of Fashionz.co.nz, Emma Smith of Gloss and Beauty Bible, Stacey Bowler of Bride & Groom and Briar Douglas of NZ Weddings.

Megan Robinson of thread.co.nz and Angie Fredatovich of Matua Valley Wines.

The newly refurbished Cellar Door is starkly white and minimalist with dark brown stained wood floors.

Cheers!

The re-fitted interior of Hunting Lodge. All those stuffed animal heads are now history.

The Caitlin Smith Trio entertained with live jazz.

Caitlin Smith singing.

The marquee venue located directly behind Hunting Lodge. We heard from Richard Shenfield, Nicolai, and Greg Rowdon who educated us all about the wines.

First Entree: Tamarind Cured Snapper with tomato, ginger and palm sugar and lychee crisp.This was wine-matched with Matua Valley Single Vineyard Wairau Sauvignon Blanc 2010.

Second Entree: Caramelised Lamb Loin, crisp prosciutto on a green pea and kumara galette with vanilla smoke oil. This was teamed with the Matua Valley Single Vineyard Dartmoor Chardonnay 2009.

Main: Duck breastSarladaise with wild thyme potato wafer, mushroom persillade and cherry mignonette. This was matched with Matua Valley Single Vineyard Cromwell Pinot Noir 2010. Greg said this is very unusual for a Pinot Noir with its deeply rich red colour rather than the typical watery-brown hue they possess.

Dessert: Chocolate Marquis, raspberry caramel and vanilla bean ice-cream, followed by the cheese platter pictured below of Kikorangi Blue with walnut cake, spiced figs (amazing) and camelised pears (all devoured before I got a look-in.)

I highly recommend you get a designated driver to take you there immediately! The Matua Wines Cellar Door at Hunting Lodge on Waikoukou Valley Road is sign-posted from the highway in Waimauku.

Megan Robinson 11 November 2011
Photos Kevin Robinson.