Soaring snow-capped mountains and glietening rivers nestled deep within ravines (gold rush territory in the 1800s) draw visitors from far and wide.
All of the main winegrowing sub-regions lie within close reach, with the distinctive mountainous terrain providing each with a unique climate, aspect and altitude.
Pinot Noir flourishes in the Central Otago, with a variety of stunning expressions being crafted in the numerous sub-regions.
The region is also renowned for producing excellent aromatics, Chardonnay and Sauvignon Blanc.
Historically noted as ‘pre-eminently suitable’ for winemaking (Bragato, 1895), the region’s first Gold Medal was for ‘Burgundy’ in Sydney in 1881.
Stonefruit prevailed until a resurgence in the 1950s, followed by a significant commitment by the 1970s winegrowing pioneers, enduring today in names such as Chard Farm, Rippon, Black Ridge and Gibbston Valley.
Central Otago is a tourism stronghold, captivating visitors with a wide range of excellent cellar door facilities and wine-tourism activities.
The extreme climate rewards careful site selection with wines of great intensity and finesse, and encourages an increased focus on sub-regional expression.