Minimal fuss, maximum lush
The first week of May heralds a new beginning for the team behind Pegasus Bay Winery. Fresh off the tail end of the vintage period, the Pegasus Bay whānau is inviting you back for an all-new dining experience to complement one of the most iconic wineries in the county.
Pegasus Bay Winery has been reimagined as a relaxed hospitality oasis, with the mantra of ‘minimal fuss, maximum lush’.
Belinda and Ed Donaldson have led the charge on this reinvention. They have both been involved in the running of the winery’s hospitality space for two decades. Alongside the pair, the entire Donaldson family have been immersed in the wine industry since the early 1970s and were pioneers of local grape growing and winemaking.
You can now choose from the curated range of local bites from the Pegasus Bay deli fridge and shelves, an ever-changing selection of locally made artisan deli goods. Lyttelton’s Hope River Pies, cheese from Karikaas, pâté, pesto, and a raft of dessert treats from Feed The Soul are just a taste of the impressive selection on offer.
Grab one of the handwoven locally made baskets and stack your food choices alongside a glass (or bottle, go on!) of your favourite drop and head out to the gardens to explore, and find your slice of paradise.
The residence has been freshly painted, and the extensive gardens reveal endless spots for a cheeky vino and a bite to eat, and winter is more than covered, thanks to the stunning indoor dining spots spread over two storeys. Grab a table inside the restaurant space you know and love, or why not sit by the open fire surrounded by plush couches? This can be your new winter ‘day-cation’ spot!
As well as current vintages on offer a selection of aged wines are available to enjoy in the deli or take away from the Cellar Door.
And best of all? You don’t have to book! Bring up to 10 people, and enjoy what Pegasus Bay has to offer. The Cellar Door is open Friday through to Sunday from 6 May.