Chard Farm

Chard Farm is one of Central Otago’s early wine names, set in a stunning position above the Kawarau River gorge at the entrance to Gibbston Valley. Getting to Chard Farm is an adventure in itself and is widely regarded as one of the most spectacular vineyard access roads in New Zealand. Travel along an unsealed gravel road clinging to the side of a steep bluff, with the turquoise waters of the Kawarau River far below. When you arrive, Chard Farm feels like a world apart from Queenstown. You’re greeted by neat rows of vines, a distinctive Tuscan-inspired building, and sweeping views of the rugged landscape that defines the wine. It’s an experience that begins before you even taste your first drop.

When you join Southern Discoveries’ Queenstown wine tour, Chard Farm winery welcomes you with delicious Pinot Noir and crisp, aromatic white wines — all crafted for Central Otago’s cool climate. This family-run winery offers a warm, relaxed tasting experience where you can learn and enjoy at your own pace.

Chard Farm’s modern story begins with winemaker Rob Hay, who established the vineyard in 1987, helping to shape the early wave of Central Otago wine at a time when the region was still proving itself. The winery was built in 1993, creating a home base for small-lot winemaking close to the vines.

The land carries an older local history, too. The original Chard family settled here in the 1860s, growing market garden produce to supply miners during the gold rush era. It’s a reminder that Central Otago’s story has always involved both gold and wine.

Chard Farm remains family-run, with Rob still at the helm. The wider story of Central Otago is woven through its people: Rob’s brother Greg later established Peregrine Wines and Wet Jacket Wines, while long-time winemaker John Wallace has been with Chard Farm since the late 1990s.

Today, Chard Farm consists of vineyards throughout the Central Otago sub-region including Parkburn, Lowburn, and Gibbston.

Chard Farm winery is famous for its Pinot Noir, the wine that has made Central Otago world-renowned. Their range reflects a focus on subtlety and character, not just big flavours. Alongside their classic Pinot Noir, you’ll find special single-vineyard wines such as The Tiger and Viper, which showcase how different vineyard sites and regions impart unique aromas, textures, and structure to each wine. Look out for Mata-Au too—a signature Pinot Noir sourced from select blocks in the Cromwell Basin. 

Chard Farm also produces cool-climate white wines, including Pinot Gris, Riesling, Chardonnay, Sauvignon Blanc, and Gewürztraminer. This gives visitors a taste of everything Central Otago has to offer, beyond its famous Pinot Noir.

Because releases evolve with each season and vintage, a cellar door visit is the best way to understand what’s currently pouring, and what the winemaker is exploring right now. If you’re joining a Queenstown wine tour, this is a stop that will help you understand Central Otago Pinot Noir.

The setting at Chard Farm is unmistakable. Set on a terrace above the Kawarau River Gorge at the gateway to Gibbston Valley, the winery is reached by a narrow, unsealed road that makes the arrival feel like an adventure in itself. It’s a dramatic arrival where the landscape and architecture do the talking. 

The Chard Farm Home Block is where the wines first came to life in 1987 and where Rob Hey embarked on a pioneering journey. Today, all Chard Farm vineyards are 100% estate-owned and cover several key Central Otago areas, including Lowburn and Parkburn. You’ll also hear names like The Tiger, Vipers, Masons, and Sinclair—each vineyard brings its own unique ripening style, character, and blending opportunities to the wines.

This spread of sites is part of Chard Farm’s identity. It allows the team to craft wines that speak clearly of place, whether through a single-vineyard bottling or a blend that layers multiple sites into one glass. The result is a portfolio that feels connected — not because every wine tastes the same, but because each release is anchored in the same idea: let the vineyard do the work and keep the storytelling honest.