You’ll meet local winemakers in Wanaka & Central Otago, sample award-winning wines at four boutique vineyards, and enjoy a late gourmet lunch cooked right inside a wine barrel. Expect relaxed conversation, new friends, hotel pickup and drop-off — plus those little moments you can’t plan for but always remember.
Your day includes hotel pickup and drop-off in Wanaka, all vineyard entry fees and guided tastings at four boutique wineries across Central Otago, plenty of bottled water for between sips, live commentary from your friendly local guide Pete (or whoever’s driving), plus a generous three-course late lunch cooked right inside a wine barrel — matched with three regional wines before heading back to town together by minivan.
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Read all the reviews ›Same experience, different operators — compare price, rating and length.
Wanaka & Central Otago: Boutique Wine Tour with LunchYou are here★ 4.80 (84)4h 30mUS$ 179
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The first vineyard was smaller than I expected — more like someone’s backyard that got out of hand. We met Anna, who actually runs the place with her brother. She poured us a pinot noir and told us about the frost fans they use to fight off those wild Central Otago nights. I kept thinking how quiet it was out there except for birds and Anna’s laugh echoing off the hills. The wine tasted almost earthy, but maybe that’s just what happens when you drink it where it grows.
By the third stop, I’d lost track of which valley we were in (Pete said Cromwell Basin? Or Bannockburn?) but nobody seemed to mind. There was this long wooden table set up outside with platters of bread, cheese, smoked salmon — even pickled walnuts, which I thought were olives until someone corrected me. The lunch came out of an actual wine barrel oven (I didn’t know that was a thing). We ate under a sky that couldn’t decide if it wanted to drizzle or clear up completely. Pete poured another glass and joked that the weather here is as moody as his teenage daughter.
On the way back to Wanaka, someone asked Anna what makes Central Otago wines so different and she just shrugged: “It’s stubbornness mostly.” That stuck with me for some reason. Maybe because you could taste that stubbornness in every glass — or maybe because after four vineyards and a lot of laughter with strangers who didn’t feel like strangers anymore, everything felt softer around the edges. I still think about that lunch sometimes when I open a bottle at home.
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