If you’re visiting New Zealand’s South Island from overseas, it’s understandable that you’ll have visions of lakes and mountains, hopes of spotting whales, dolphins and kea, and you’ll no doubt be familiar with many of Marlborough’s sauvignon blanc brands. Central Otago is the part that often surprises people, so much so that it is often missed completely or just seen as a route between Queenstown and Dunedin. But this inner “paradise” – as many who live there call it – is well worth stopping there. The landscapes seem almost cinematic:
Yes, Central Otago produces world-class pinot noir. But it’s also a region where you can spend a morning tasting traditional-method sparkling wines, drinking a blanc de noirs at lunch, finishing with a taut Riesling, then buying cherries or apricots from a roadside stall, depending on the season, while admiring – or stopping for numerous photo ops – to take in the cinematic scenery. Shale boulders dot the hillsides, wide basins, big skies and rows of vines that seem improbably precise against a largely raw and rugged backdrop.
This is a guide to Central Otago for travelers who find joy in the products of a place beyond the well-known brands and established tourist hotspots.
The indoor climate difference that shapes everything Central Otago lies behind the Southern Alps, in the rain shadow, and is widely recognized as New Zealand’s southernmost wine region (often described as the world’s southernmost commercial wine region). The climate is more “continental” than many visitors think, with hot days, cool nights and seasonal temperature extremes.
This daily temperature change is one reason why Central Otago wines can seem both ripe and precise. This also affects how you travel here: even in summer, the evenings cool off quickly once the sun sets behind the ranges. Pack a layer you can actually wear to dinner or invest in a New Zealand-made merino scarf or poncho while you’re here.
Central Otago wine spots You don’t need to memorize a map, but it’s helpful to know what’s where so you can group tours wisely and avoid spending half your day in the car.
Gibbston: the gorge gate filled with cellar doors Gibbston is Queenstown’s most convenient wine pocket, hugging the Kawarau Gorge. It’s also the subregion that gives visitors the quickest feeling of “Oh, there’s a lot going on here.”
NZ Wine describes Gibbston as Central Otago’s highest sub-region, cooler than its neighbors and ripening later, which explains why the wines can seem particularly detailed and lifted.
If you want to do Gibbston right, you can build a day around some truly distinctive names:
Kinross is the best stop if you want range as it represents five local labels including its own: Hawkshead, High Garden, Valli, Wild Irishman. Peregrine is a design pilgrimage as much as a wine tour. The winery building was designed to evoke the wing of a falcon in flight and is one of the most recognizable pieces of architecture in the region. Its Pinot Noirs are also very popular. The church is exactly what it sounds like: a historic Presbyterian church (built in 1894) converted into a cellar door and restaurant. They produce their own Chardonnay and also represent other Gibbston producers. Mt Rosa has a dedicated winery in Gibbston, renowned for its friendly welcome, fascinating tasting and beautiful setting. Book in advance during high season. Chard Farm is another established Gibbston cellar door and fits easily into a Queenstown based loop. Reservations are required. Gibbston Valley remains a seminal name for visitors, especially with its famous wine cave tours, on-site restaurants and cheese charcuterie. Rockburn has long been part of the Gibbston range and recently opted for a new cellar door installed at their winery. Bannockburn Wine Estates Bannockburn is one of the names that visitors remember, partly because of the wines and partly because the place itself seems distinct. It is also a story of transformation. Thirty years ago, Bannockburn was farmland and orchards. Today, they are orchards and vineyards, the latter producing some of the most acclaimed pinot noir wines in the world.
Felton Road – tours by appointment only, members-only events held throughout the year, and an international following of wine lovers who suggest you should at least buy a bottle with dinner while you’re there. Mt Difficulty – attracting wine lovers for its vintages and foodies for its dining prowess, this is your recommended lunch stop Te Kano – recognizable for its rusty steel cantilevered tasting room, loved for the quality of its wines and its creations beyond the standard Central Otago grapes – their Cabernet Franc is our pick Desert Heart Wines – perhaps the most relaxed of the Felton Road wineries, locals love the ambiance as much as the wines If you don’t want to rush or just have a day for wine tasting, Bannockburn offers fewer stops and time for lunch with a view.
Cromwell and Northburn Vineyards If Cromwell is your anchor, you can effectively group tastings and integrate the gastronomic side (orchards and seasonal fruit stalls) without feeling like you’re “rushing it”.
If Cloudy Bay is one of the few New Zealand labels you already know, they also have a Central Otago cellar door in Northburn, near Cromwell. Their history in Central Otago is well documented in local listings, including producing the first vintage of Te Wāhi Central Otago pinot noir in 2010, purchasing Northburn Vineyard in 2014 and opening the cellar door at Northburn in 2018.
The Brae – has a lovely hillside spot with a small tasting room and sparkling wine worth celebrating Wooing Tree – loved locally for its “Blondie” blanc de noir and with a new cellar door and kitchen from 2025 Quartz Reef – when you lead with sparkle, you make friends easily and this winery is the celebratory label that adorns many events. Cork & Cape Town – Cromwell’s Tasting Room is where you can get an easy overview of the town’s surrounding producers. Alexandra Basin Wine Estates Alexandra is further south and often feels just a step away from the standard tourist loop. If you have the time, this is where you begin to understand just how varied “Central Otago” really is.
Ruru – perfectly located on the Otago Central Rail Trail, stop for a tasting or book in advance to add a French and Dutch cheese board – it’s all worth taking the time. Judge Rock – tucked away and all the more cute, they have a tasty range of vintages and a port that deserves your attention too. Thyme Hill – one of three wineries on Letts Gully Road, this one prefers you book in advance but is worth a stop for its unique merlot to the basin. Central Otago wines to drink other than pinot noir The pinot noir deserves its reputation, but the joy of Central Otago lies in the supporting cast.
Pinot gris (the white you’ll see everywhere) Pinot gris has some serious momentum here. New Zealand Wine notes that more than 174 hectares are devoted to pinot gris in Central Otago and it is considered the second most planted grape variety in the region after pinot noir. Styles range from crisp and dry to slightly off-dry, often with notes of pear and stone fruit.
Riesling and Gewürztraminer (aromatics with complete confidence) If your only reference point for Riesling is sweet, Central Otago can reset that assumption. Dry, structured examples are common, and gewürztraminer appears more often than visitors expect, especially if you like fragrant and spicy wines.
White of blacks Blanc de Noirs takes on an intuitive meaning here: the character of Pinot Noir, but in a lighter and fresher format. Wooing Tree Blondie is explicitly crafted as a blanc de noir from 100% Pinot Noir, with minimal skin contact.
Sparkling, from the classic method to modern pétnat Central Otago takes fizz seriously. Quartz Reef positions itself as a major producer of traditional method sparkling wines made from Central Otago fruits. Ruru and Dunstan Road also produce similar peak examples.
If you prefer something looser and more playful, the pét nat is also part of the landscape. Mount Edward, for example, sells a pétnat pinot blanc from Central Otago, as does Judge Rock.
“White Pinot Noir” If you like unusual tasting moments, look for bottlings of “pinot noir blanc”. Gray Ridge, for example, produces a white Pinot Noir alongside traditional Pinot Noir.
Everything you need to plan your trip in 2026 Three stories that add depth to Central Otago’s wine pedigree As travelers, we love wine regions more when there’s a narrative beyond “good glass, good view”, and Central Otago has plenty of stories to tell.
Two Paddocks: Hollywood headlines meet award-winning wines This Alexandra Basin winery won’t appear on any tasting tours, but its wines grace almost every local menu and its reputation precedes it as its owner, actor Sam Neill, keeps us all hooked via his social media.
Yes, it’s his. No, it’s not a public cellar door. Visits and events are reserved for Wine Club members, by appointment. But enjoy a bottle while you dine in the area.
Domaine Thomson: the Otago heritage and a true French common thread Domaine Thomson is one of the region’s most satisfying stops for travelers who also love French wine. The estate explicitly presents itself as “one vision, two hemispheres”, producing wine in Central Otago and Burgundy (including Crémant de Bourgogne).
The heritage aspect is just as strong. Their history is linked to John Turnbull Thomson, a surveyor who explored and mapped Central Otago in the 1850s and named features such as Mount Aspiring and Lindis Pass.
Cloudy Bay in Central Otago: the unexpected familiar If someone in your group only knows Cloudy Bay for Sauvignon Blanc, a visit to its Central Otago cellar door is a great way to show how much the same producer can change when the landscape changes.
Day Trips or Staycation: How Much Time Does Central Otago Really Need? A day trip can work really well if you stick to it: pick a group (Gibbston, or Cromwell and Bannockburn), commit to a long lunch, and leave space for a moment without wine, like a stop in an orchard in summer.
If you can give Central Otago four nights, the region transforms from a ‘tasting itinerary’ to a place to truly absorb. Four nights allows you to explore two or three sub-regions without stacking long drives back to back, properly track seasonal produce, and still have time for slower pleasures.
For long-haul travelers, a more meaningful travel plan might be:
4 nights in Central Otago (food and wine depth, multiple sub-regions, orchard cultivation) 4 nights in Wānaka (lakes, national park day walks, real downtime) 4 nights in Queenstown (restaurants, Arrowtown, galleries, easy departure logistics) What time do you have to spend in Central Otago?
Kate Stinchcombe-Gillies Kate Stinchcombe-Gillies is Marketing Director of Liberate New Zealand. Release NZ represents a portfolio of luxury holiday accommodation in Wānaka and Queenstown – their passion being to connect guests to everything that makes this part of the world so special. If you would like to become a guest blogger on A Luxury Travel Blog to raise your profile, please Contact us.
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