Our first Jervois Supper Club of the year was hosted by winemaker Paul Mason from Nga Waka who guided us through the range. We had the rare opportunity to try the current vintages from Nga Waka paired with the older vintages of their range. Chef Kane Wilson carefully curated the menu and matched some fantastic dishes to go with these rare wines. A spectacular evening and more fun filled nights on the books so be sure to keep your eye out for the upcoming Supper Club evenings!

Recently Jervois Supper Club brought Akarua to the table, alongside chef Vicki Young, who absolutely smashed it. Cantonese roots, Georgian inspiration.

Eggplant slow-roasted until collapsing. Wairarapa wheat rolls, warm with salted umami butter. Jalapeño pickles hidden beneath vivid green pkhali. Rimapere Sauvignon Blanc 2024 in the glass. Tense, saline, citrus sharp.

Kabayaki-style snapper grilled over coals, dusted in spice, piled with rocket and nasturtium. Four types of citrus to finish. Akarua Chardonnay 2024 alongside. Fermented partly in amphora. Silky and mineral with enough flesh to carry the heat.

Then dumplings. Rich, meaty, peppered and bold. A clash of Chinese and Georgian spices. Served with fennel, cucumber, and green herbs. These were incredible. Akarua Pinot Noir 2023 hits the table. Dark cherry, red plum, clove, and cinnamon. Anne calls it their discovery vintage.

Dessert stops the table. A jelly tip reimagined. Olive oil. Black truffle. Mountains of the South Island set in berry jelly and chocolate. Akarua The Siren Pinot Noir 2023 beside it. Silky tannins. A finish that won’t let go. This top-tier wine is a barrel selection of the three best batches, put into extra months of maturation. A complex and harmonious bouquet again shows off that Bannockburn terroir and signature.