Herzog Winery
1 notte
Camere e ospiti
1 camera, 2 adulti, 0 bambini
Tutte le strutture a Rapaura
Herzog Winery
Jeffries Road 81 7273 Blenheim, Rapaura, Marlborough, Nuova Zelanda
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Herzog is a family owned New Zealand winery and restaurant, supported by a unique team of individuals who all share the same values: a passion for wine and food, commitment to excellence and quality, and a love for the great New Zealand environment. The organically-managed vineyard benefits from a warm, dry microclimate and Hans ferments at cool temperatures using wild yeasts, the white wines barrel-fermented in 500 litre oak puncheons, the reds aged for 12-30 months in French oak barriques, creating wines rich in varietal character. The boutique estate and restaurant is now widely acclaimed as one of the best in New Zealand.Mostra di più
Corrispondenza del prezzo
Descrizione della struttura
Herzog is a family owned New Zealand winery and restaurant, supported by a unique team of individuals who all share the same values: a passion for wine and food, commitment to excellence and quality, and a love for the great New Zealand environment. The organically-managed vineyard benefits from a warm, dry microclimate and Hans ferments at cool temperatures using wild yeasts, the white wines barrel-fermented in 500 litre oak puncheons, the reds aged for 12-30 months in French oak barriques, creating wines rich in varietal character. The boutique estate and restaurant is now widely acclaimed as one of the best in New Zealand.
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Recensioni
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Camere
Regolamento
Camera singola
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Camera Standard
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Camera quadrupla
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Camera Tripla
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Regolamenti della struttura
Orari di check-in e check-out
Check-in: dopo le 14:00.
Orario del check-out: prima delle 12:00
Descrizione della struttura
Herzog is a family owned New Zealand winery and restaurant, supported by a unique team of individuals who all share the same values: a passion for wine and food, commitment to excellence and quality, and a love for the great New Zealand environment. The organically-managed vineyard benefits from a warm, dry microclimate and Hans ferments at cool temperatures using wild yeasts, the white wines barrel-fermented in 500 litre oak puncheons, the reds aged for 12-30 months in French oak barriques, creating wines rich in varietal character. The boutique estate and restaurant is now widely acclaimed as one of the best in New Zealand.