September Winemaker Dinner - Paritua Vineyard

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2 Sep

July Winemaker Dinner – Dog Point Vineyard

Unfortunately this event has been cancelled due to unforeseen circumstances. Check back next month for details of the next Eichardt’s Winemaker Dinner.

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Eichardt’s Monthly Winemaker Dinner was hosted by Warwick Hawker of Pisa Range Estate last Saturday and what a night it was!

We are now taking bookings for our July Winemaker Dinner, which will be hosted by Winemakers Matt Sutherland & Murray Cook of Dog Point Vineyard.

Friday 22nd July, 7:00pm, Eichardt’s Private Hotel Parlour

Matt has grown up on the Dog Point property surrounded by the family wine business. After the completion of secondary school in Christchurch Matt undertook his tertiary studies at Lincoln University where he achieved a Bachelor of Viticulture and Oenology, and a Bachelor of Commerce (honours). Matt moved to London where he undertook responsibility for the export side of the Dog Point operation, while still returning to New Zealand regularly to participate in Vintages. Being London based for three years saw Matt able to spend valuable time meeting with distributors, customers, and other producers. Seeing the passion behind many of the old world producers and their integrated family businesses was a catalyst for Matt to return home and be more hands on with the wine making side of the Dog Point business.

After moving to New Zealand, Murray began working in the vineyards of Central Otago during the winter of 2003 when, . It was there, despite the frigid temperatures that his interest in wine as a career was solidified. Murray then travelled to the Yarra Valley outside Melbourne where he worked in the winery at Yering Station for 5 years whilst studying winemaking at Charles Sturt University. It was during his time at Yering Station that he was also able to work abroad in Champagne and Burgundy. In 2008 he moved to Marlborough, to work as a winemaker at Villa Maria Estate before joining the team at Dog Point Vineyard in December 2013.

This very special evening will feature a five-course degustation menu designed and prepared by Eichardt’s Executive Chef, Will Eaglesfield. Each of the five courses has been expertly matched with one of Dog Point’s legendary wines.

Seats are priced at $135 per person which includes all food (five courses) and wines for the evening plus a welcome drink on arrival.

Seats are strictly limited and will again sell out quickly. To secure your seats simply call or email. Look forward to seeing you then!

P: +64 3 441 0450 E: events@eichardts.com

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