Nestled in the countryside in Windsor, Oakley Manor stands as a testament to timeless elegance and historic charm. Recently, the magnificent estate played host to our Wonderscape event, where attendees enjoyed an afternoon savouring the finest Cloudy Bay wines and gourmet delights against the stunning backdrop of Oakley Manor’s lush gardens.
The afternoon was orchestrated by a trio of talented curators: the charismatic Jessie Bush as the host, Chef Johnnie Collins, who crafted a three-course lunch that perfectly complimented the Cloudy Bay wines on offer, and Lucy Pateman, whose keen eye for detail created stunning tablescapes which bought every aspect of the event together.
Hailing from New Zealand, Jessie Bush bought her own unique touch to the event, sharing her passion for Kiwi entertaining and a piece of her homeland to the British countryside.
Her warm personality and understanding of the winemaking process, coupled with her connection to our brand (her uncle being one of the original winemakers at our Marlborough vineyard), ensured that every guest left with a greater understanding of Cloudy Bay and an appreciation for the art of entertaining.
The chef, Johnnie Collins, bought his culinary expertise and innovative approach with a three-course lunch, crafting a dining experience that complemented our range of wines. Known for his creative flair and dedication to using the finest ingredients, Johnnie designed a menu that celebrated local produce. Johnnie’s meticulous attention to detail made the dining experience a highlight of the event.
Dan, our talented Operations Winemaker from our Marlborough Vineyard, mingled with guests, sharing stories and insights about the winemaking process. With a warm smile and a genuine passion for his craft, he captivated attendees as he described the meticulous care that goes into every bottle we produce.
The event featured a selection of our wines, including the star of the event, a crisp Sauvignon Blanc, Te Koko Sauvignon Blanc, and a Pinot Noir.
The Sauvignon Blanc dazzled with its vibrant acidity, with notes of honeydew melon, passionfruit, citrus and blackcurrant leaf. Te Koko, a distinctive expression of Sauvignon Blanc, showcased complex notes of peach, preserved citrus and toasted nuts. While the Pinot Noir exuded elegance with a hint of earthiness, rounding out the event with its smooth finish and depth.