Wine and Wagyu Evening
Event Information
About this Event
Join us for a night of fine wine and dining at The George Hotel in Christchurch over a five course degustation dinner of Black Origin Wagyu, matched with North Canterbury's finest - Koyama Wines.
We're bringing you a bespoke experience with meals prepared by Christchurch chefs Tadayuki Kuroiwa and Ryan Henley, as chief winemaker Mr. Koyama walks you through all of the matching wines.
We have limited spaces available for this exclusive dining experience - get your tickets before they are sold out!
Plus, why not make a night of it.
The George Hotel are offering a 10% discount on their Best Available Rate for bookings for the night.
All you have to do is book a ticket for the event and you will be emailed a code that you can use when making a room booking.
Information about the hosts:
Black Origin is a Canterbury based company which produces and markets the rich, buttery cuts from Wagyu cattle raised in Canterbury New Zealand. Wagyu beef is widely recognised as the world’s most premium beef, famous for its flavour and melt-in-your mouth perfection. The word Wagyu has a pretty literal translation: “wa” means Japanese, and “gyu” is cow. But that doesn’t mean that just any cow qualifies. Wagyu breeds and genetics are carefully selected to ensure only the best are allowed into the program. Black Origin Wagyu combines ancient Japanese breeding genetics and techniques with New Zealand’s incredible grass, grain, water and air to create world class Wagyu. This combination of cultures with the harmony between Japanese respect and modesty and Kiwi drive is fundamental to ensure they create one of the finest, premium Wagyu products in the world. The purity of Wagyu is determined by genetic origins. True to this legacy, Black Origin has maintained both the quality of the breed and the authenticity of its flavour.
When Takahiro Koyama, owner winemaker of Koyama Wines came to New Zealand in 2003, it was to study Viticulture and Oenology at Lincoln University. He was offered to work with CP Lin at Mountford Estate as a cellar hand while he was a student at Lincoln.
After started working at Mountford, he went overseas several times to experience different winemaking. First it was Weingut (winery) Keller in Rheinhessen, Germany in 2006 (Riesling) and then it was Au Bon Climat in Central Coast California in 2007 and 2008 (Pinot Noir/Chardonnay plus other varieties) .
When he graduated from Lincoln in 2006 he became assistant winemaker at Mountford. In 2009, as he continued working at Mountford, he started to make his own wine and established Koyama Wines Limited. Grapes for Koyama Wines came from three local growers’ vineyards namely Williams’ (Pinot Noir), Pearson’s (Pinot Noir) and Tussock Terrace (Riesling).
In 2017 with investment from Japan, Koyama Wines Limited purchased Mountford Estate and now all Koyama wines are produced at Mountford except for Riesling Sparkling Brut and Brut Nature which were added to the list in 2018.
