Our guide to the best wines and wineries in Central Otago, New Zealand

Best wineries in Central Otago 

Like most of New Zealand, commercial wine production in Central Otago began in earnest in the 1970s and ’80s, although there were some early attempts in the late 1800s. But unlike the country’s other regions, notably Marlborough, the wine industry in Central Otago was slow to take off, due to a widely held belief that the region was too cold and too far south to grow vines. In 1997, there were just 14 wine producers, and fewer than 200ha of vines. By 2006, that number had risen to 82.

Thankfully, today, Central Otago is New Zealand’s fastest growing wine region, with over 140 producers, and around 2055ha of vines. The region’s modern wine industry has several key players to thank for their early efforts, including Ann Pinckney at Taramea, Rolfe and Lois Mills at Wānaka’s Rippon Vineyard, Sue Edwards and Verdun Burgess at Black Ridge, Stuart Elms at Felton Road, and Alan Brady in Gibbston Valley. In fact, it was Gibbston Valley who was first to commercially release a pinot noir in 1987. Felton Road also made a massive contribution by planting 11ha of vines in the early ’90s, doubling the region’s plantings at the time. In the decades since, six main subregions have emerged, with one in particular – Bannockburn – considered unique enough that it was officially recognised as a Geographical Indication (GI) in 2022. 

Best Central Otago cellar doors to visit 

Central Otago has around 50 cellar doors across its subregions. Whether you’re after an immersive tasting experience or looking for somewhere to enjoy a leisurely lunch, there are plenty of options. Here are five to try.  

Misha's Vineyard in Central Otago.

Gibbston Valley

As well as laying claim to the region’s oldest vines (it was Gibbston Valley who was first to commercially release a pinot from the region), this producer also boasts New Zealand’s largest wine cave – a 1400-cubic metre barrel storage facility founder Alan Brady blasted into the side of a mountain. Currently, around 400 barrels of pinot noir and chardonnay line its rocky interior. Tastings are held in the wine cave or at the cellar door, and there are also several options for dining. Bicycles (including e-bikes) can be hired, allowing you to explore Gibbston wine country on two wheels.

Rippon

Rippon’s jaw-droppingly beautiful cellar door is framed by the stunning Lake Wānaka and the Southern Alps. As a pioneer producer, vines at Rippon are among the region’s oldest, and are used to make some exceptionally powerful pinots, however it’s arguably best known for riesling, and it also make a gamay and several whites. For something a little different, try the juicy osteiner – a child of riesling and sylvaner.

Chard Farm

Another of the region’s early settlers, Chard Farm has vineyards in various subregions but the winery itself is an easy, 30-minute drive from Queenstown. The rose-pink cellar door gives off Tuscan vibes, although the dramatic backdrop and nearby rushing river (which you can sometimes see daredevils bungee-jumping into) bring you firmly back to Central Otago. As well as pinot, Chard Farm make a chardonnay, a rosé, and a pinot gris which has been aged sur lie.

Peregrine Wines

Just 20 minutes from Queenstown, Peregrine Winery is notable for its striking and super-modern peregrine’s-wing shaped cellar door, which stands in contrast to the rugged Central Otago landscape. Made from fruit grown in vineyards across Bendigo, Gibbston and Pisa, a tasting here is a good overview of subregional styles.

Wet Jacket Wines

Built into an old boatshed on the Queenstown Marina, Wet Jacket Wines is home to one of Central Otago’s most unique and picturesque cellar doors. Tastings are by appointment and cost $20 per person, a portion of which goes towards conservation projects in conjunction with Real NZ.

What type of soil is in Central Otago? 

Unlike the rest of New Zealand, which is largely maritime, Central Otago has a continental climate due to the surrounding mountains. Winters are cold, and the threat of frost is pervasive, even during summers which are hot and sunny but short. Conditions during the growing season are generally dry enough that grapes – even the famously finicky pinot noir – are rarely threatened by fungal disease. The region is well irrigated, and its fast-draining soils are comprised of broken schist, clay, silt loams, gravels, windblown sands, loess, and even goldmining sluicings, over a schist or greywacke bedrock.

There are six main subregions – Cromwell (containing Pisa and Lowburn), Bendigo, Bannockburn, Gibbston, Alexandra and Wānaka. Bannockburn and Bendigo are the warmest subregions, and harvest, particularly in Bannockburn, can often be up to a month ahead of Gibbston, Central Otago’s highest and coolest subregion. Lying east of Queenstown along the Kawarau Gorge, grapes in Gibbston often struggle to ripen before the onset of winter, although its wines are still intense despite their lightness. In Wānaka, the wettest subregion in Central, cooler temperatures are mitigated by its famous and extremely beautiful lake. In the most southern subregion, Alexandra, conditions are dry and run to extremes in both summer and winter. This diurnal variation produces vivid, finely structured and aromatic wines.

Central Otago wines 

Central Otago is synonymous with rich, bold expressions of pinot noir, and with over 80 per cent of the region’s vineyards planted to it, there’s no question it’s the flagship variety. However, aromatic varietie such as pinot gris and riesling also do well here, as do chardonnay and sauvignon blanc, although plantings are relatively small.

Cloudy Bay in Central Otago.

Central Otago pinot noir

Pinot noir from Central Otago belies the notion that the grape produces wines that are light and pretty – wines from here are rich and robust, and generally higher in both tannin and alcohol. Expect ripe, but bright, fruit flavours of dark berries and black cherries, particularly in wines from Bannockburn and Lowburn. Gibbston Valley wines are generally softer with flavours of raspberry, strawberry and fresh herbs with delicate spice notes. Pinot noirs from Alexandra tend to display dried thyme characters.

Central Otago pinot gris

Around 172ha of vines in Central Otago are planted to pinot gris, which, while small compared to pinot noir’s 1656ha, makes it the region’s second-most planted variety. Wines are typically finer and lighter bodied, and show pear, stone fruit and gingerbread notes, with excellent acidity and a touch of residual sugar.

Central Otago chardonnay

Surprisingly, given pinot noir and chardonnay often go hand-in-hand, only 92ha are planted to the latter. Central Otago chardonnay is typically fresh and mineral, focused and fine-bodied, with citrus, white peach and floral characters. Along with pinot noir, it is used for both the production of still and sparkling wines. 

Central Otago riesling

Rieslings from Central Otago are aromatic, balanced and delicate, and display the region’s trademark acidity.

Central Otago sauvignon blanc 

The coolest region for sauvignon blanc, expressions from Central Otago are lighter and flintier than what is produced in Marlborough. As well as the grape’s trademark passionfruit aromas, expect notes of capsicum, gooseberry, pineapple and fresh herbs.

Central Otago gewürztraminer

Wines are typically fine-bodied and highly aromatic with crisp natural acidity, and show varietally classic characters of stone fruit, jasmine, Turkish Delight and lychee. 

Central Otago rosé

Unsurprisingly, the vast majority of Central Otago rosé is pinot-noir based, leading to wines that are packed with bright strawberry, raspberry, ripe cherries and a touch of spice. The palate is typically lively and crisp.

Central Otago sparkling wine 

The region’s cold climate is perfect to produce sparkling wine. Wines are typically delicate and crisp yet vivid and textured. 

Central Otago itinerary

While Central Otago’s wineries and cellar doors are a major drawcard, visitors are also lured by the region’s incredible landscapes, world-class restaurants and extreme-sports scene. Even a walk around hilly Queenstown (which you can fly to directly from any of Australia’s eastern ports) is enough to get your heart rate up.

Once you’ve arrived in Queenstown, get your bearings by catching the Skyline Gondola to the top of Bob’s Peak. Bring the kids – they’ll love luge-carting back down the mountain. If you’re travelling with teenagers, be sure to take them go-karting at Highlands Motorsport Park in Cromwell. The park also offers a range of supercar experiences for adults, including high-speed circuit laps in a Ferrari or Porsche. 

Activities like skydiving, bungee jumping, mountain bike riding and jet boating can be tackled year-round (although may be more enjoyable during the warmer months). In winter, get out on one of Central Otago’s four ski fields – Coronet Peak, the Remarkables, Cardrona, and Treble Cone – which are easily accessed from Queenstown. After a day’s skiing, stop off at the Cardrona Hotel (said to be the country’s most photographed building) for a beer or a bite to eat. 

If you’d rather go at a slower pace, take a drive to the historic, gold-rush era village of Arrowtown, or enjoy a long soak in one of the region’s hot springs. There are also lots of different options for walks and hikes, from a gentle stroll around the breathtaking Lake Wānaka, to several ‘heli-hikes’ which involve a helicopter flight to your trail of choice. 

Queenstown is also one of the best access points to Milford Sound, a breathtakingly beautiful fiord on the west coast that British writer Rudyard Kipling once described as the eighth wonder of the world. 

In Central Otago, even fine dining is adventurous. About half-an-hour’s drive from Queenstown in Frankton, Amisfield Winery is home to one of the country’s – nay, the world’s – best restaurants. Helmed by chef Vaughan Mabee, who trained in some of Europe’s top Michelin-starred restaurants, including Lasarte in San Sebastián and Copenhagen’s Noma, the three-hatted Amisfield restaurant offers a culinary experience as dramatic and unique as the region itself. Chef Vaughan weaves his magic over multiple (and we mean multiple) courses, each one both a celebration of local produce and a sometimes-confronting lesson in provenance.