Here’s a summary of the July 2026 newsletter for The Cellar Club Inc:
Club Mid-Year Dinner
Event: Mid-Year Dinner at The Johnsonville Club, Vista Cafe, Wellington.
Date/Time: Arrive at 6:30pm for dinner at 7pm.
Details: B.Y.O. event—members are encouraged to bring wine from their own cellars. The club is subsidizing the buffet cost (members pay $55) and providing bubbles on arrival. The venue is local due to the current fuel crisis.
Transport: Public transport options (train and bus) are available nearby. There are 50 parking spaces after 5pm, but carpooling or public transport is encouraged.
Recent Event Recap
Margrain Vineyard Tasting: Hosted by Kate Throp, featuring several Margrain wines. The event was well-attended (29 members) and included discounted wine sales.
Wines Tasted: Margrain La Michelle Methode Traditionelle, Pinot Gris, Riesling, Chenin Blanc, Chardonnay, Rivers Edge Pinot, and Home Block Pinot.
Upcoming Events
Margrain Cellar Dwellers Tastings: Special tastings of aged wines in August and September. No bookings required; $25–$30 per person.
August: Riverby, Marlborough tasting.
September: Likely a focus on wines of Argentina.
October: J K Wines.
Club Updates
Bottle Tops Collection: The club has stopped collecting bottle tops; members are encouraged to use supermarket recycling. The last collection raised $132.60 for The Kidney Kids organisation.
Membership Subscriptions: Now due for the year starting July 1 ($25 per person). Payment can be made via bank transfer or in cash to Wayne Kennedy.
Here’s a summary of the June 2026 newsletter from The Cellar Club Inc.
June Event: Margrain Vineyard Presentation
Date & Time: Wednesday, 10th June, 8pm
Presenter: Kate Throp, Margrain’s Cellar Door/Sales/Marketing/Admin lead
About Margrain: A family-owned vineyard in Martinborough, established in 1992, known for its commitment to quality and a complete vineyard experience (tastings, tours, accommodation, and dining).
Wines Featured: La Michelle Methode Traditionelle, Pinot Gris, Riesling, Chenin Blanc, Chardonnay, Rivers Edge Pinot, Home Block Pinot.
Extras: Cellar Door open daily, kitchen open Wed–Sun, vineyard tours, and accommodation available.
Club Updates
May AGM Recap:
All committee members remain for another year.
Subscriptions stay at $25 for 2026/27.
Wayne Kennedy was unanimously made a Life Member.
Financial and President’s reports are on the club website.
Screwcaps Collection:
The club will stop collecting screwcaps after the AGM.
Members can bring any remaining screwcaps to the June meeting for donation to Kidney Kids NZ.
For recycling locations, visit recyclemap.co.nz.
Looking Ahead
July: Proposed Mid-Winter Dinner at The Johnsonville Club; members’ attendance feedback requested.
August: Margrain, Wairarapa event.
September: To be confirmed.
Wine News
Bell Hill (Canterbury) Named NZ Winery of the Year 2026 by The Real Review.
Recognized for consistency and excellence.
Other top wineries: Felton Road (runner-up), Prophet’s Rock, Quartz Reef, Bilancia.
Special awards for Cloudy Bay, Neudorf, Burn Cottage, Chateau Garage, Greywacke.
Rising Stars: Jascha Oldham-Selak and Sanne Witteveen.
This year’s list showcases 141 producers at the top of their game in Aotearoa New Zealand. We also see several new entrants to the list, including some newer producers who are making waves with different varieties and styles.
What we hope this list will do is introduce you to the true breadth and diversity which is possible in New Zealand wine.
Felton Road winemaker Blair Walter TRR
However, it’s not all change and certainly not for change’s sake! After running The Real Review’s algorithm across all of the tasting notes for the past two years, when the dust settled, Felton Road re-emerged as the Winery of the Year, with Destiny Bay also retaining its position at number two. I cover the reasons for Felton Road retaining their top spot in a separate article published later this week. In third spot is Te Whare Ra from Marlborough.
Significant gains were made by South Island producers who had a less challenging vintage in 2023 than their cousins in the north. This was mostly at the expense of Hawke’s Bay producers who bore the brunt of Cyclone Gabrielle that year, destroying vineyards, buildings and vines.
Destiny Bay Wines on Waiheke Island
Despite the challenges, there were some beautiful wines snatched from the jaws of defeat, as amply demonstrated by Te Mata Estate rising to seventh place. I also cover the specific effects of this vintage disparity between north and south in a separate piece.
Looking at the most visible changes to the rankings, Central Otago continues to strengthen its position on the list. Last year, the region stood out for claiming 23% of the list. This year, it is represented by 42 producers (who are either wholly or partly in the region as some own vineyards in multiple regions). This translates to 29.7% which is a reflection of a seemingly unbroken run of good vintages for the region, increased uptake of organic and regenerative farming, investment from both existing and new interests.
Jason and Anna Flowerday of Te Whare Ra Wines.
Another region which is punching above its weight is North Canterbury, which now claims 10 wineries on the list, or 7.1% of the total (up from 5.7% a year ago). For comparison, it represents 3% of the country’s total vineyard planted area. Despite the difficulties of 2023, the Wairarapa (which also has 3% of the national vineyard) held its ground, with 14 producers representing 10% of the total list. Those holding down the fort will be looking forward to the 2024s entering the market, with all signs pointing to it being a spectacular vintage for the region.
The other region to note in all of this is Marlborough, whose story is hidden in the details. Despite having the lion’s share of the list (admittedly, they do have the overwhelming majority of the country’s planted area), the wineries which have climbed into the top ranks are not all known for their sauvignon blanc. In fact, a few of them don’t even release one at all, and several of those who do make sauvignon do not make it in the typical style of the region’s calling card.
This is not to deride New Zealand’s most identifiable and commercially successful style of wine but rather to point out that the behemoth of Marlborough is more diverse and detailed than many think. The wineries who have made into the top echelons of the list are as committed to making excellent pinot noir, outstanding chardonnay, arresting aromatics and effusive sparkling wines on top of their benchmark sauvignons.
Over the past few weeks, we have also introduced you to the finalists for our new awards categories; Vigneron of the Year, Rising Star of the Year, and five Wines of the Year in different styles. We are delighted to announce the winners for all eight of these awards at the end of this article. And to address the elephant in the room, yes, all of the winners are producers in Central Otago or Marlborough (A Thousand Gods have their winery in Canterbury but their wines are all from the Churton Vineyard in the Southern Valleys of Marlborough).
This was not a deliberate statement or an intended result; however, we judged each category on their own against their peers and in each case the panel selected the wine or producer they felt best embodied the spirit and substance of the award. It is perhaps a testament to the great work being done in these two regions that they have claimed all the awards between them, but it should not be overlooked that great wine and good work is being made throughout the country—as can be clearly seen in the wider diversity in the list of finalists.
What we hope the Top Wineries list will do is introduce you to the true breadth and diversity which is possible in New Zealand wine, and invite you to celebrate the wonderful wealth of great wine made in Aotearoa. Happy reading!
July is your Club’s mid-year dinner. This July it is to be held at Le Bouillon Bel Air Restaurant in Tory Street, Wellington CBD.
The event cost is $85 per person, and there will be Club bubbles on arrival at the restaurant as usual.
You are encouraged to bring your partner – even if they are not a Club member, they are more than welcome to come along to both your club’s meals.
This July’s meal is a good time to get out those French wines that you have in your wine cellars to share with friends at the meal.
We don’t have the menu at this stage, as the restaurant changes its menus every two months, so you get variety and season’s pickings all through the year. We won’t know the menu until it comes out on 23rd June, but please look at the present menu for a sample of what they offer to patrons.
There will be a notice sent out separately that will detail the new menu and payment details. This will require a response by July 4th.
Please read an article featured in Cuisine magazine: Le Bouillon Bel Air – Cuisine Magazine – From New Zealand to the World: “Princely dining for Paupers – Entering Le Bouillon Bel Air one finds oneself set down in a fancy Parisian restaurant, circa 1895. A bow-tied, black-waistcoated waiter leads you past mirrors decorated in the same sinuous Art-Nouveau style as the pierced wooden room divide…. The menu, too, is inspired by Chartier, so rather than being subjected to culinary experimentation as a paying lab rat, expect a comforting sense of tradition.”
This new-ish French market was easy to get to and was pleasant when everyone arrived. We were seated upstairs as a group and the bubbles was swiftly handed around by the staff, who were personable and efficient.
It was well organised in a totally full restaurant, and the three courses rolled out in a timely fashion.
The entrée and dessert were well received, but unfortunately some of the mains were not so well received.
Please give the restaurant a go to experience it for yourselves, as most of your committee will be returning.
A gentle reminder to those members whose yearly subscriptions are outstanding, that these need to be deposited in our bank account – details at the end of the newsletter as usual.
Appreciation
Thanks again to everyone who helps with the tables and chairs at the start of our evenings and taking the same down after the meeting. Also taking the tables contents: spittoons/water jugs/cracker plates back to the kitchen.
Thanks again to everyone who helps with the tables and chairs at the start of our evenings and taking the same down after the meeting. Also taking the tables contents: spittoons/water jugs/cracker plates back to the kitchen.
Looking ahead:
October – Rockburn, Central Otago
November – Tbc
December – Christmas Dinner, 10th December, at La Cloche Kaiwharawhara. Note your diaries now.
On receiving an email from FAWC [Food and Wine Classic] that this Hawkes Bay-wide festival was cancelled for 2025-2026, those of us who usually take in events with such pleasure were a little aghast!
But on reading to the bottom of that same email we were greatly relieved to find some new alternatives were featured. One of these was a dinner organized by Hastings’ Cellar 495 more than just a wine bar.
“Cellar 495 combines warmth and hospitality with world-class wine expertise. It blends wine bar, bistro, tasting room and wine shop – all led by the world’s 495th Master of Wine, Michael Henley.
Our wine selection represents the finest from around the globe, served alongside seasonal cuisine from Head Chef Carlita Campbell that captures the spirit of New Zealand.”
Cellar 495 partnered with a local farm business, Matangi, who are a boutique family-owned farming business producing premium 100% grass-fed Angus beef and chicory-finished lamb with a sole focus on eating quality and no comprises along the way. They have a Butchery and Showroom at 308 Heretaunga Street East, Hastings, or to find out more visit them at www.matangi.co.nz
MATANGI BEEF & BORDEAUX DINNER EXPERIENCE
This excellent evening was a collaboration between two Hastings businesses and was excellent exposure for the people who attended.
Both for Matangi Beef and Cellar 495 – the small seating restaurant the meal was held at.
French wines were matched with each course with everyone in attendance was exposed to different cuts of meat than usually consumed, rounded off by excellent cooking and presentation from the Chef.
As a bonus, everyone got to meet and talk with both the café owner and the Matangi Beef owners.
Matangi talked about their philosophy on their farming style, animal selection and why, and their seasonal butcher shop over the road from the restaurant Cellar 495.
The evening’s menu:
Steak Tartare, Sous Vide Egg, Pecorino – rump with herbs [tarragon and chives]
MATCHED WITH: 2022 Chateau de Seuil Graves – a white burgundy
Beef Shin Croquette, Horseradish Potato Cream
MATCHED WITH: 2020 Domaine de La Solitude – from the same sub-region as the above wine, owned by Nuns! This is a Merlot/Cab Sauvignon blend
Blanc Slow Braised Beef Chuck, Celeriac Remoulade
MATCHED WITH: 2015 Le Petit Vauthier Saint-Emillion Grand Cru – Merlot/Cab Franc
Then we finished with a lovely dessert wine: 2015 Bordeaux Saturn – smooth on the palate but not too sweet, golden kiwifruit/pear notes
Our table’s pick of the night for the wines was the 2019 Famille J.M. Cazes Saint-Estephe, smooth in the mouth, red fruit on the nose and well balanced with the meal.
The pleasant surprise of the night for those of us whose only exposure to steak tartare via the Mr Bean sketch from years ago, was the steak tartare – a delightful starter for the evening, well balanced and tasty.
We would recommend giving Cellar 495 a try if you’re in the Hawkes Bay, they’re at 319 Heretaunga Street East, Hastings; phone (06) 870 6308; email: enquiries@cellar495.co.nz
It continues to be helpful to have everyone help with the tables and chairs at meetings and taking the same down at the end, thanks. Also, taking your table’s spittoons/water jugs/cracker plates back to the kitchen.
Wines secured
We have secured 5 trophy wines and 2 double gold wines for our NZIWS Awards presentation timetabled for April next year.
Survey results to come
Thanks everyone for going online to respond to our survey. Unfortunately, you busted it, but not before we had gathered some great intel. We will try and report back on the survey in a future newsletter.
Looking ahead
December – Christmas Dinner, Le Cloche –there will be the normal welcoming glass of bubbly on arrival to start off the festivities. An order form for the meal, plus payment will be sent out separately.
January 2026 – Reminder: Currently there is no function planned for this January, but your committee is currently considering a specific idea for 2027. That said, if you have an idea that we also might consider, please talk to a committee member.
There is some angle parking on the side street going down towards Animates,
this is in Westminister Street, there is two La Cloche parks in Animates carpark.
You are asked to arrive on or before 6:30 pm.
Please come in either door, both of which have a few stairs, where you will be
greeted with a complementary glass of bubbles.
The meal is BYO wine, and your prepaid cost includes corkage and a discount on the meal. During the evening, it is customary to share the bottle of wine you have brought with your neighbours.
We are expecting to finish sometime between 9.00 pm and 9.30 pm, but this is a guideline only, in case you are arranging transport home. Please try and stay as flexible as possible.
As a reminder of the menu for this evening:
Amuse Bouche
Smoked Chicken Gougère
Mushroom and Blue Cheese Vol au Vent
Entrée
La Terrine de Saumon fumé
Smoked salmon terrine with lemon dill cream served with pickled cucumber and crispy capers
Main Course
Le Confit de Canard sur son lit de Lentilles du Puy
Duck leg confit with warm Le Puy lentil salad and cherry jus
OR
Le poisson du marché en croute persillée
Pan-fried market fish with parsley crust and piperade served with crunchy fennel salad
Dessert
Le chocolat et les fruits rouges.
This promises to be a very enjoyable way to finish our year with 31 people attending.
Wayne will shortly send out a table seating plan so we can make sure that your Duck or Fish main ends up at the right place on your table.
Riverby Estate Tasting Night
Johnsonville Dinner
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Thanks again to everyone who helps with the tables and chairs at the start of our evenings and taking the same down after the meeting. Also taking the tables contents: spittoons/water jugs/cracker plates back to the kitchen.
