Join us for an unforgettable Giesen Winemakers Dinner hosted by Duncan Shouler, Director of Winemaking for Giesen Group.

This exclusive event will take place on Thursday 7 March in the private dining room of Zebu Restaurant.

Indulge in New Zealand’s finest produce with a four-course menu expertly paired with Giesen’s premium wines.

Don’t miss the opportunity to purchase these exceptional wines to enjoy at home.

Limited tickets available for this intimate evening, so secure your spot now.

We can’t wait to share this extraordinary experience with you.

BOOK HERE 

Please note: Due to the format of this event, we are unfortunately unable to cater for dietary requirements

 

THE MENU

1st Course

Pinot Gris

Grilled Peach, Feta, Balsamic, Rocket

 

2nd Course

Chardonnay

Cloudy Bay Clams

 

Palate Cleanser

 

3rd Course

Pinot Noir

Braised Lamb

 

4th Course

Riesling

Poached Pear

 

Meet the Winemaker, Duncan Shouler

Duncan has always loved science and the outdoors. Winemaking in Marlborough, New Zealand allows him to
enjoy his two passions every day. Growing up in England and studying marine biology in Scotland may not sound like a conventional pathway to a winemaking career, but it has worked for Duncan Shouler.

After beginning his marine biology studies in Scotland, he transferred to the University of Auckland for his final year. Sold on the kiwi outdoors life he remained in New Zealand after his studies, moving to Bay of Plenty as a scuba instructor. After a couple of years, he returned to university completing a Masters in Winemaking. While studying winemaking, Duncan worked and undertook research in Marlborough and for the following few years he gained winemaking experience throughout New Zealand including Martinborough and Central Otago, as well as completing vintages in Bordeaux and California.

Duncan’s experience at boutique wineries, large commercial operations and every winery in between has shaped his
winemaking approach. He always aims to incorporate small, hands-on winemaking techniques and philosophies, even when he’s making accessible, good value wines. Duncan joined Giesen in 2017 and became Chief Winemaker in 2020. It was 2020, where Duncan spearheaded Giesen’s foray into the no-alcohol category. Over the years, the portfolio has expanded, and Giesen 0% has emerged as a world-leader in producing premium alcohol-removed wines.

Duncan’s expertise extends across the entire spectrum of winemaking, garnering him Champion trophies across Giesen’s diverse range of wines. This recognition spans from the esteemed single vineyard offerings to commercially successful wines and, notably, the rapidly growing category of no- and low- alcohol wines. Duncan has been awarded three ‘Winery of the Year’* and two ‘Champion Winemaker of Show’**.

Duncan’s thirst for knowledge has led him on the journey of becoming a Master of Wine, with stage one (of three stages) successfully under his belt and in 2024, is currently progressing through stage two. Working for Giesen means he’s based in the heart of the beautiful Marlborough environment so when he’s not working he can indulge in his favourite outdoor pursuits such as; diving, kayaking, fishing and hiking. Duncan recommends the Mt Fishtail overnight hike as one of the region’s finest – suggesting the perfect reward for completing the overnight tramp is a bottle of Giesen Single Vineyard Pinot Noir.

 

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