THE setting for our Restaurant and Cellardoor is spectacular - overlooking the Bannockburn Inlet, with the Carrick Range in the background, vineyards to the side and a peek at the barrel room below through glass panels in the floor. The idea of providing an opportunity for people to eat good food with our wine appealed and we are open almost every day for lunch and tastings.
Gwen Harvie, our dynamic and talented, head chef, is committed to providing seasonal dishes that incorporate homemade, home grown, locally sourced produce, fish and game. Coupled with the insights and attention from the front-of-house team, the restaurant and cellardoor reflect Central Otago regional cuisine at its best.
Carrick produces three collections that highlight the character and diversity of its special position on the headland of the Kawarau River and Bannockburn Inlet. Its reputation is proudly built on the Estate range and in particular the consistently high-quality pinot noir that is produced in the vineyard year after year. The Limited Releases are wines that are particularly special parcels of fruit that receive additional winemaking or time in the cellar. These wines are selected on a vintage by vintage basis and are only made in exceptional years. Discovery wines celebrate lesser-applied winemaking techniques that results in particular expressions or styles of wine.