Celebrating a true taste of New Zealand
Drawing discerning guests, influential experts and media from around the world, Te Pae Christchurch Convention Centre was proud to host Pinot Noir New Zealand 2025 and to showcase its own unique flavours for a celebration of one of New Zealand’s world-renowned wine producing sectors.
Attracting over 400 delegates, as well as additional guests and visitors for dining and tasting experiences, the event held in early February 2025, was a chance to demonstrate the quality and diversity of the New Zealand Pinot Noir industry. Guests enjoyed a wide range of experiences, tasting events and inspirational speaker sessions at Te Pae Christchurch and in various other venues around the city.
As part of the three-day celebration of Pinot Noir, a wide range of rooms and spaces at Te Pae Christchurch were utilised to showcase the work of almost 80 local wine producers. This included hosting a regional tasting for 200 people, and a major tasting session in the Exhibition Halls for 800 people, using over 4,800 tasting glasses. The Halls also played host to the Pinot Palooza party, an opportunity for the public to celebrate with the wine-making industry and sample the very best NZ red wine.
To match the extraordinary tastes on offer from local Pinot Noir producers, food also played a vital role in this event. A variety of gastronomic experiences were curated by Te Pae’s culinary team, alongside event organisers. These ranged from a seated lunch showcasing local producers, a picnic-style lunch outdoors, complete with sausage sizzle, grazing harvest table and seafood station, to a four-course banquet dinner with wine matching for 600 guests in the ‘Rivers Room’.
NZ Winegrowers representative Sarah Szostak-Fereti says the food and beverage for the event was a particular standout for her. “No words,” says Sarah, “This was exceptional.”
The culinary events capped off what had been an extremely positive experience in working with Te Pae to design and develop the conference for NZ Winegrowers.
“I love how everyone works so well together and are constantly problem solving and tailoring solutions to our needs,” says Sarah. “We could not be happier with how the venue and the Te Pae team performed.”
For the conference organisers Conference Innovators, the work of the Te Pae Christchurch culinary team also stood out as an event highlight.
“The BBQ lunch was a particular highlight, providing the perfect reprieve for our delegates who usually spend their days outside working in vineyards” says Conference Innovators Project Manager Terri Lowsley. “The Celebration Gala was another true standout, and a highlight for attendees. Chef Des Davies and his team worked so beautifully with guest Chef Giulio [Sturla of Mapu in Lyttelton] to bring his vision to life for over 300 guests, with food that was not only delicious but beautifully presented and served right on time.”
Terri says the onsite delivery was exceptional across the whole venue, noting the Te Pae team’s efforts in managing thousands of wine bottles across multiple tastings and events, and spending hours polishing the thousands of tasting glasses needed for the events.
“This event truly stands out as a career highlight, and Conference Innovators success is a direct result of the incredible support we’ve received from amazing partners like Te Pae,” says Terri. “We absolutely love working with the Te Pae team and value our relationship.”
