A rare kiwi bird sighting
New Zealand Sauvignon Blanc and fresh-caught salmon
Another must-see sight is Zealandia,
a 225-hectare ecosanctuary. Located
within a decommissioned dam site, the
refuge houses 24 endemic species of
birds and several specimens of native
plant life. I opt for the Zealandia by
Night tour, a guided hike starting
at dusk. I hope to spot nocturnal
creatures and the beloved but shy kiwi
bird. Luck is on my side as I catch a
glimpse of not one but two birds, their
round posteriors quickly disappearing
into the low bushes.
improve sleep, reduce allergies and boost
immunity. At the Harbourside Market,
we encounter a cacophony of vendors
selling fruit and vegetables, as sweet
and spicy scents emanate from the row
of food trucks. The tour’s final stop is
Gelissimo Gelateria, the perfect place to
cool down after a few hours in the warm
sun. I dig into decadent spoonfuls of
passion fruit gelato.
One can’t go to New Zealand without
learning about the Maori, NZ’s indig-
enous people. Te Papa Tongarewa
Museum—meaning “container of
treasures” in Maori—showcases past
and present culture, along with the
island’s natural history.
Leaving the north isLand to
return to the South Island aboard
the Interislander ferry, strong wind
gusts keep passengers off the exterior
decks of the ship. After swiftly
navigating through Cook Strait, the
ferry enters Marlborough Sounds
and the wind suddenly calms.
Passengers flock outside to snap
photos of the valley’s verdant hills
before we dock in Picton.
A half-hour down the road is the
town of Blenheim, gateway to the
fertile Wairau Valley. The land
surrounding Marlborough produces
77 percent of the country’s total wine,
and is considered the birthplace of
New Zealand’s Sauvignon Blanc, a
varietal first planted here in the 1980s.
The region’s 20,000 hectares benefit
from ancient glacial soil, endless
sunshine and multiple river systems.
I begin my wine-country sojourn
at Wither Hills vineyard, home to
award-winning Sauvignon Blanc,
Pinot Gris, Chardonnay, Riesling,
Rosé and Pinot Noir vintages. With
my thirst suitably quenched after a
few samples, I pull up a table at the
on-site restaurant. Helmed by native
son chef Ross Harrison, the eatery
showcases seasonal, locally sourced
ingredients. My late lunch begins with
mushroom risotto paired with a glass
of Wither Hills Sauvignon Blanc. For
my main, I opt for seared venison
sourced from nearby Mountain River,
accompanied by Taylor River Pinot
Noir. The sweet finale is a tart lime
cheesecake, served with blanc de blanc
ice cream and Wairau Valley Riesling.
The next day, I head for the water,
exploring a small part of the 4,000-
square-kilometres of Marlborough
Sounds. On my Seafood Odyssea
Cruise, I sample fresh-caught
Regal salmon and Cloudy Bay clams,
along with more chilled Sauvignon
Blanc. Back on land, I walk off the
freshwater feast with a hike in the
Whenuanui Bay Scenic Reserve.
For my last dinner in New Zealand,
I grab a garden table at Marlborough’s
Hans Herzog Estate. I indulge in
slow-cooked lamb shank with braised
vegetables and a glass of Herzog’s
organic Pinot Noir. Raising my glass
as I look out over the vineyards,
I make a silent promise to return and
experience more of New Zealand’s
laid-back island living.
caa saskatchewan
winter 2018
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