At 380 metres above sea level, with 38,000 Pinot Noir vines rooted into ancient glacial soil, it’s a place where the pursuit of great wine meets the edge of what’s possible. Owners Andrew and Scott, alongside lead viticulturist Leah, have created something rare: a vineyard that doesn’t just grow Pinot Noir, but challenges it to become extraordinary.

Indulge in the fresh flavours of spring with Chef Connor McLean's Smashed Peas and Avocado on Toast recipe. Featuring creamy avocado mousse, vibrant peas, and poached farm-fresh eggs from Minaret Station, this dish is a celebration of the season’s finest ingredients. Perfect for a light brunch or lunch, it's a simple yet elegant way to bring the essence of Minaret Station into your home kitchen.