Four New Artworks on Display at Brick Bay

Four New Artworks on Display at Brick Bay

We are excited to present four stunning new artworks on the Sculpture Trail at Brick Bay, by artists Cathryn Munro, Sharonagh Montrose and Jeff Thomson.

FEAST MATAKANA: BEN BAYLY PRIVATE LUNCH AT THE BIG HOUSE

A Feast private lunch was hosted by Christine Didsbury at The Big House with guest chef Ben Bayly who used a wide range of ingredients such as local whitebait, crayfish, and naturally our Brick Bay Farm meat and vegetables.

Our head Chef Cam Cook and guest Chef Nico Bonnaud worked with Ben Bayly on multiple dishes whilst interacting with our guests.

FEAST MATAKANA: ART X FOOD DINNER AT BRICK BAY

The inaugural Feast Matakana event series kicked off with our ART X FOOD dinner on Friday 21st September. This was spectacular event which showcased works by Natalie Guy, P.Westbourne, Gregor Kregar & Virginia Leonard. Our chefs and also guest chef Nico from Honest Chocolat created an interactive menu in response to works of art presented in The Glass House.

We began with canapés on the front deck and a wine tasting, with Natalie Guy’s work Night Fishing on the Nagara in situ. The canapé selection included smoked eel, fried tofu and our famous braised beef cheeks.

The first course showcased our Brick Bay lamb and took inspiration from Gregor Kregar’s Matthew 12:12 Cup, a playful collection of ceramic sheep flocking over our back deck.

P.Westbourne’s sound installation Umbrella Song, marked the dramatic start to course two which featured market fish, asparagus, dill, creme fraiche, capers, & skordalia.

We moved onto a delicious cheese course with references to Jeff Thomson’s corrugated Mahoe Leaves which were suspended in The Glass House.

The evening was rounded off perfectly with our guest Chef Nico Bonnaud’s chocolate interpretation of local artist Virginia Leonards ceramic works.


Kids walk the trail FREE in July School Holidays!

Bring the kids along to explore the Brick Bay Sculpture Trail for FREE in the July school holidays. For every paying adult 3 kids can walk the trail for FREE, Monday to Friday! Get the kids off the devices and away from screens these holidays by spending time exploring nature & art.

Remember to book a table for lunch, we have a delicious kids menu, colouring in and a playground too!

July School Holiday Sculpture Trail pricing: 

Adults $12  | Students & Children: FREE

No bookings required to walk the trail, but we recommend booking a table for lunch at www.brickbay.co.nz/bookings 

July School Hols collage 1.jpg

New Release: Pharos 2014

The wait is over... 'Pharos' our premium red wine has arrived! Produced only in exceptional vintages, a long warm summer produced optimum ripeness in our Bordeaux varietals. With a composition of 52% Petit Verdot 36% Malbec 9% Cabernet Franc 3% Merlot, each of the 4 varieties was de-stemmed and crushed separately into small open-top fermenters. After a period of post-fermentation maceration to add structure and balance, the wine was racked, the skins gently pressed, settled, then aged largely in new French oak barriques. Different coopers and forest origins were utilized to optimize the potential of each grape varietal. After 10 months, selected barriques were blended together. The wine was then bottled without fining and bottle-aged for a further 2  years before our very limited release of 250 dozen.

An intensely deep purple-red in colour, hinting of the complexity of aromas and flavours to follow: layered dark berries and plums, exotic earthy spices, leather and charcuterie. Savour chocolate, raspberry, liquorice and a lifted floral elegance on the palate with a brooding, lingering finish.

Cameron Douglas MS, has rated it highly with 95pts, read his full review here, and another great review from Bob Campbell MS here.

Book a table to taste our new Pharos at The Glass House or purchase a bottle online; available as a single bottle3 pack1/2 dozen or a full case.

Pharos bw 1.jpg

CELEBRATING THE FIRST RELEASE OF OUR CHARDONNAY

Join us for dinner in The Glass House Kitchen to celebrate the inaugural release of our 2016 Brick Bay Chardonnay; our chefs have created a delicious 3-course set menu featuring seasonal produce sourced from our gardens, orchards, and the wider local area. Designed to complement our Chardonnay but with a twist, showcasing unexpected flavour profiles to match this food-friendly varietal.

Our winemaker James Rowan and Vineyard Manager Brian Breen will be in attendance to tell you more about this new release.

This elegant wine is characterised by delicate aromas and multi-layered textures of flinty minerality, toasted grains and concentrated fruit weight – a beautifully balanced, food-friendly wine.

Limited tickets available online.

Chadonnay Dinner collage.jpg

2018 BRICK BAY FOLLY WINNER: JONAH

The philosophy of the Brick Bay Folly project is to support young and emerging New Zealand architects or students in an accredited New Zealand architecture programme to explore the intersections between architecture and sculpture, and the increasing overlaps in references, concepts and techniques between the two disciplines. The winning entry receives an overall $35,000 grant towards realising the proposed project.

The 2018 winners are:   Norman Ning Wei from Moller Architects, Cynthia Yuan from MPM Projects, Kim Huynh from Paterson Architectural Collective and Kevin Kun Ding from Open Media Lab.

A Folly is an architectural object that lacks a deliberate functional purpose which must instead examine its surroundings and allow them to bring it into existence. The 2018 Folly, ‘Jonah’ is stranded alongside a lake and together with the broader seaside location of the site, the biblical story of Jonah evolved as the inspiration for the build,  in which the prophet temporarily dwells inside a whale and received shelter from turmoil.

The structure references an abstracted giant sea creature, stranded on land, prone to the conditions of weathering and eventually exposing its skeletal form.

Adhering to the traditions of a folly, although like a building, it provides no practical protection, only offering spatial definition. Visitors are invited to inhabit this semi-sheltered enclosure and perhaps imagine being inside the belly of a stranded whale. The large cantilevered arch or ‘nose’  trembles lightly in wind, implicating the condition of living creatures and the transience of flesh, while the colourful translucent mesh ‘skin’ offers an interface between the visitor and the surrounding landscape.

Experimenting with non-traditional materials for the project in using PE piping for the structural elements, the fabrication of this Folly was an evolving journey of research and continual prototyping to celebrate lightweight construction where tension is predominant to achieve a unique and elegant aesthetic.

2017 PINOT GRIS - NEW RELEASE

The 20th vintage of our classic Pinot Gris … fruit from our 23 year-old vines produced layered aromas of nashi pear, kiwifruit and almond, sumptuous midpalate with notes of pear, grapefruit, a hint of mango and lime with a crisp clean finish.

Harvest date: 5-6 March 2017
Bottling date: 20 November 2017
Composition:100% Pinot Gris
Alcohol: 13.5%
TA: 7.4, pH: 3.2, RS: 18g
Quantity: 246 cases

Find out more and purchase a bottle online.

Reviews:

Cameron Douglas, Mater Sommelier

Distinctive pure fruited bouquet of Gris with aromas of D'Anjou pear, apple, a hint of quince and gentle pear-skin spice layer; attractive and alluring. Just dry on the palate with a gentle creamy texture from a whisper of residual sugar; the acidity kicks in quickly to add contrast and texture as well as freshness. Flavours reflect the nose with a lush and fleshy tree fruits & some white stone fruit notes. Lengthy finish with a light spice note.  94 Points

Michael Cooper, Master Sommelier

At its best, this estate-grown wine is weighty, rich and rounded. Hand-harvested and lees-aged, it is made in an off-dry style. The 2017 vintage is mouthfilling, with a fragrant bouquet of pears and spices. Still youthful, it is strongly varietal, with good intensity of lively pear, lychee and spice flavours, dryish and finely balanced. Best drinking 2019+.

 

Pinot Gris collage landscape.jpg