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Luncheon at Champagne Louis Roederer

A special gastronomic lunch at Champagne Louis Roederer was savoured in the luxurious surroundings of the Roederer Mansion followed by a tour of the winery and visit to a small portion of Roederer's 5 kilometres of cellar that lies beneath the city of Reims. Dion Wai, New Zealand Sommelier of the Year 2016.

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Looking out to the gardens from Maison Roederer.

We enjoyed learning about the wines and the colourful history of this illustrious Grand Marque from M.Frédéric Heidsieck who leads the international marketing division. He treated us to Cristal 2002, Roederer's flagship vintage wine which we savoured with Cabillaud, a delicate white fish, Champagne Beurre Blanc and new season's white asparagus.

Celia + Dion 

Standing in front of the portrait of the founder, Louis Roederer, M Frédéric Heidsick holds my book on New Zealand Wine, given as a gift, and Dion Wai holds Louis Roederer Cristal 2002. 

Fish and white asparagus Crystal

Tasting Champagne Louis Roederer Cristal 2002 was a special treat. This wine comes from three Estate owned Grand Cru vineyards which are managed under Biodynamic principles. It offered a beautiful balance of ripe apples with a touch of nutmeg and a long finish of toasted hazelnuts and grapefruit pith. — at Champagne-Ardenne, France.

 VealCht de Pez

Veau (Veal) de Lait with petit legumes with Chateau de Pez, the Bordeaux estate owned by Louis Roederer.


Macaron with Red Fruits and Vanilla ice cream


Ramos Pinot Vintage 1997 is another Louis Roederer owned estate. 

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Visiting the great cathedral and icon of Reims and the #champagne region. #cathedral #reims #wine #tourism #winetours



Many thanks to Eurovintage, Roederer's New Zealand distributor.


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CHEF FINN GYBEL  Originally from Denmark, Finn trained as a chef in leading Danish restaurants before heading to New Zealand with his family two years ago.

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Celia Hay

Celia Hay's fascination of flavoursome food, international cuisines,  fine wine and the art of hospitality led her to establish *Hay's Restaurant* in 1994 and the *New Zealand School of Food and Wine* in 1995 in Christchurch, New Zealand.

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