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Gibbston Valley is celebrating the 30th anniversary of its iconic Wine Cave this weekend, marking three decades since the landmark attraction helped ignite the region’s wine tourism industry.
Completed in 1995, the 75-metre Wine Cave has welcomed more than one million visitors and remains a defining feature of the Gibbston Valley experience. Executive managing director Cristina Griffith says the cave is a testament to the brand’s pioneering spirit.
The original concept, envisioned by Gibbston Valley founder Alan Brady, was realised between 1993 and 1995 by blasting a 1400-cubic-metre chamber into a schist mountainside using 1.5 tonnes of explosives. The project also marked owner Phil Griffith’s first investment in the company, contributing to the then-$1 million cost of constructing the cave.
“We’re very excited to be celebrating this significant milestone with our community and friends this weekend,” Cristina says. “The Wine Cave is a wonderful place to explore and taste wine, as well as being the birthplace of some of the most exceptional organic wines in the world – as well as wine tourism in Central Otago. It’s been the setting for everything from marriage proposals to business deals – some big life moments and memories for a lot of our guests over the years.”
To mark the anniversary, Gibbston Valley has partnered with local artist Holly Schröder on a new installation within the Wine Cave and will host live music from local performers in the Cellar Door courtyard from 12–4pm on Saturday, December 6, and Sunday, December 7. Locals are invited to visit the Winery Restaurant for lunch or enjoy a tasting in the courtyard.
Today, the Wine Cave is both a flagship visitor attraction and a functional barrel-ageing space, storing around 400 oak barrels of pinot noir and chardonnay.
“The Wine Cave provides the ideal environment for the barrel-ageing process,” Cristina says. “While the summers are hot and the winters are freezing, the Cave remains a naturally constant temperature of 14˚C and 80 per cent humidity to produce exceptional wine. It’s not just barrel storage; it’s a critical part of our wine production – it’s where they go and do their thing and is how we get to pour the magic that ends up in a glass.”
The anniversary caps a successful year for the organic wine and experience brand. Gibbston Valley Lodge & Spa has been awarded a Michelin Key, placing it among just 19 properties in New Zealand recognised for delivering “a very special stay”. The winery also received the title of New Zealand’s Best Resort Spa 2025 at the World Spa Awards.
In addition, Gibbston Valley’s 2023 China Terrace Pinot Noir was named Champion Pinot Noir and Gold winner at the 2025 Aotearoa NZ Organic Wine Awards.
