THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Travel from Wellington for a private, chef-led exploration of Martinborough’s boutique vineyards—meet winemakers, sample vertical tastings and enjoy a gourmet shared lunch paired with seven wines. Practical guidance on timing, transport and what to pack helps you plan a thoughtful day in Wairarapa.
Travel from Wellington for a private, chef-led exploration of Martinborough’s boutique vineyards—meet winemakers, sample vertical tastings and enjoy a gourmet shared lunch paired with seven wines. Practical guidance on timing, transport and what to pack helps you plan a thoughtful day in Wairarapa.
A low, rolling wind pushes across the Wairarapa plains as the van curls away from Wellington and climbs Remutaka Hill; vineyards appear like ordered waves below, and the river terraces flash bronze in the afternoon light. Participants step out at a micro-estate where a French-trained chef and a local guide introduce the place-by-place rhythm of Martinborough wine country: vine, barrel, plate.
Verified experiences and guided adventures in the surrounding area.
Operated by Kosher Tours & Travel · Martinborough, Wellington
A low, rolling wind pushes across the Wairarapa plains as the van curls away from Wellington and climbs Remutaka Hill; vineyards appear like ordered waves below, and the river terraces flash bronze in the afternoon light. Participants step out at a micro-estate where a French-trained chef and a local guide introduce the place-by-place rhythm of Martinborough wine country: vine, barrel, plate.
Martinborough’s grid of vines grew from 19th-century private-town planning by John Martin; his family and later Alsace-influenced plantings shaped a region celebrated for Pinot Noir, Riesling and Gewurztraminer. Geologically, the area sits on river terraces and free-draining gravels—soil that encourages concentrated fruit. The culture is hands-on: makers still press, blend and talk through decisions in tasting rooms that favor conversation over ceremony.
Expect structured tastings: a meet-the-winemaker session, a horizontal tasting of recent vintages, then an Alsace-led comparison at a boutique estate. The chef’s shared platter lunch pairs local cheese, house-cured items and seasonal mains with seven wines—texture, acid and regional minerality are highlighted.
Practicalities: the tour runs about 6–7 hours with light walking between venues and some standing during tastings. Transport is provided from Wellington; the Remutaka road can be breezy, so dress in layers. Book ahead for dietary requests and note alcohol service policies for minors. Bring a camera, a compact rain layer, and a notepad if you want to keep tasting notes—the guides make technical details accessible without jargon. This is a day that blends landscape, craft and plate into a clear, sensory portrait of Martinborough.
Meet in central Wellington for pickup; transport returns you to Wellington at the tour’s end—specific pickup points are confirmed at booking.
Minors can join but alcohol will not be served to them; inform the operator at booking to accommodate non-alcoholic options and seating.
Yes—three venues for tastings and a gourmet shared lunch with seven paired wines are included in the tour price.
The tour is described as physically easy with short walks; contact the operator in advance to discuss any mobility needs and pickup accessibility.
Kosher Tours & Travel operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
A low, rolling wind pushes across the Wairarapa plains as the van curls away from Wellington and climbs Remutaka Hill; vineyards appear like ordered waves below, and the river terraces flash bronze in the afternoon light. Participants step out at a micro-estate where a French-trained chef and a local guide introduce the place-by-place rhythm of Martinborough wine country: vine, barrel, plate.
A low, rolling wind pushes across the Wairarapa plains as the van curls away from Wellington and climbs Remutaka Hill; vineyards appear like ordered waves below, and the river terraces flash bronze in the afternoon light. Participants step out at a micro-estate where a French-trained chef and a local guide introduce the place-by-place rhythm of Martinborough wine country: vine, barrel, plate.
Martinborough’s grid of vines grew from 19th-century private-town planning by John Martin; his family and later Alsace-influenced plantings shaped a region celebrated for Pinot Noir, Riesling and Gewurztraminer. Geologically, the area sits on river terraces and free-draining gravels—soil that encourages concentrated fruit. The culture is hands-on: makers still press, blend and talk through decisions in tasting rooms that favor conversation over ceremony.
Expect structured tastings: a meet-the-winemaker session, a horizontal tasting of recent vintages, then an Alsace-led comparison at a boutique estate. The chef’s shared platter lunch pairs local cheese, house-cured items and seasonal mains with seven wines—texture, acid and regional minerality are highlighted.
Practicalities: the tour runs about 6–7 hours with light walking between venues and some standing during tastings. Transport is provided from Wellington; the Remutaka road can be breezy, so dress in layers. Book ahead for dietary requests and note alcohol service policies for minors. Bring a camera, a compact rain layer, and a notepad if you want to keep tasting notes—the guides make technical details accessible without jargon. This is a day that blends landscape, craft and plate into a clear, sensory portrait of Martinborough.