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
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.