Dhall & Nash Fine Wines

Folium Vineyard: Nationwide Tasting Tour [Christchurch]
2025-09-02 13:30 (Pacific/Auckland) | Restaurant OGB, 28 Cathedral Square, Christchurch Central City, Christchurch, Canterbury, 8011, New Zealand
Join us for a very special trade-only tasting experience, headed by the unrelenting artisan himself, Takaki Okada–the visionary behind Folium Wines.
We’ll be pouring a vertical of Folium’s latest releases, including both core and Reserve labels, in a setting perfectly suited to explore the quiet intensity and precise craftsmanship of these Marlborough gems.
With roots in Japan’s exacting standards and a deep connection to New Zealand’s soils, Takaki’s philosophy embraces minimal intervention to allow the vineyard to speak with purity and poise. Each wine is a study in structure, elegance, and place.

Vertical includes:
Folium Rosé 2023
Folium Sauvignon Blanc 2023
Folium Reserve Sauvignon Blanc 2015
Folium Reserve Sauvignon Blanc 2023
Folium Chardonnay 2022
Folium Pinot Noir 2023
Folium Rerserve Pinot Noir 2021
Folium Late Harvest Sauvignon Blanc 2022

Seats will be limited – please contact Matt to reserve your place today.

de la terre Masterclass with Tony Prichard [Auckland]
2025-09-09 13:30 (Pacific/Auckland) | Auckland Office, Dhall & Nash Fine Wines, Unit 6/1 Cross Street, Auckland, 1010, New Zealand
Join us at the Dhall & Nash Auckland Offices for an exclusive tasting, where acclaimed winemaker Tony Prichard will be hosting an in-depth masterclass of their De La Terre wines, and showcasing the depth and complexity of their signature Chardonnays.
Plus, get a sneak peak taste of their unreleased ‘Hens Teeth’, a super-premium Chardonnay, that marks a bold new chapter for De La Terre and something we can’t wait to share with you.

Tasting Line-up:

Aperetif

De La Terre Gracie 2016

Flight One

De La Terre Cuvée II Methode Traditionnelle 2022
De La Terre Blanc de Blancs Methode Traditionnelle 2018

Flight Two

De La Terre Mark 1 Chardonnay 2024
De La Terre Barrique Ferment Chardonnay

Flight Three

De La Terre Reserve Chardonnay 2019
De La Terre Hens Teeth Chardonnay

Flight Four

De La Terre Syrah 2022

Seats will be limited. Please contact your your Account Manager to reserve your spot today.

de la terre Masterclass with Tony Prichard [Wellington]
2025-09-16 13:30 (Pacific/Auckland) | Wellington Office, Dhall & Nash Fine Wines, 37 Courtenay Place, Level 1, Unit 13, Te Aro, Wellington, New Zealand
Join us at the Dhall & Nash Wellington Offices for an exclusive tasting, where acclaimed winemaker Tony Prichard will be hosting an in-depth masterclass of their De La Terre wines, and showcasing the depth and complexity of their signature Chardonnays.
Plus, get a sneak peak taste of their unreleased ‘Hens Teeth’, a super-premium Chardonnay, that marks a bold new chapter for De La Terre and something we can’t wait to share with you.

Tasting Line-up:

Aperetif

De La Terre Gracie 2016

Flight One

De La Terre Cuvée II Methode Traditionnelle 2022
De La Terre Blanc de Blancs Methode Traditionnelle 2018

Flight Two

De La Terre Mark 1 Chardonnay 2024
De La Terre Barrique Ferment Chardonnay

Flight Three

De La Terre Reserve Chardonnay 2019
De La Terre Hens Teeth Chardonnay

Flight Four

De La Terre Syrah 2022

Seats will be limited. Please contact Brandon to reserve your spot today.

Coravin Private Masterclass with Inventor/Founder Greg Lambrecht
2025-10-17 18:00 - 19:30 (Pacific/Auckland) | The Northern Club, 19 Princes Street, Auckland
Save the date, because this October we’re hosting an extra special evening masterclass, with none other than the founder and inventor of the revolutionary CORAVIN™ preservation system – Greg Lambrecht!
Join us at The Northern Club, where we’ll demonstrate the Coravin™ preservation system at work and pour two glasses each of three premium wines to compare and contrast: one that’s been opened on the day and one that’s been Coravined in advance.

Aperetif

Alphonse Mellot
Sancerre La Moussiere Blanc 2020

Tasting Line-Up

Billecart-Salmon
Cuvée Nicolas François Brut 2008

1-Month Preserved
(Coravin™ Sparkling System)
VS
Opened on the day

Flowers
Sonoma Coast Chardonnay 2021

1-Month Preserved
(Coravin™ Pivot)
VS
Opened on the day

Marchesi di Barolo
Cannubi DOCG 2019

2-Months Preserved
(Coravin™ Timeless Three+)
VS
Opened on the day

Visiting New Zealand for the first time, this is a truly rare opportunity to meet the man who turned the wine world on its head, according to Forbes. Seats are extremely limited. To reserve a spot, please contact your account manager today.

Trade Masterclass & Lunch - “The Evolution of Billecart-Salmon: Purity, Patience, Precision”
2025-10-20 13:00 - 15:30 (Pacific/Auckland) | Koji, 12 Majoribanks Street, Mt Victoria, Wellington, New Zealand
Join us at Koji restaurant for an exclusive tasting, hosted by Sebastien Papin of Maison Billecart-Salmon and Brandon Nash.
During this masterclass and lunch, you will be guided through the evolution of this exceptional Grand Marque Champagne house, with a significant focus on their recent efforts to strengthen their house style and ensure quality always remains at the forefront of their endeavours.
Tasting Line-up:

Welcome Drink:
Charles le Bel ‘Inspiration 1818’ Brut
Lineup:
Billecart-Salmon Le Blanc de Blancs
Billecart-Salmon Le Rosé
Billecart-Salmon Le Réserve
Billecart-Salmon 2013 Vintage Brut
Billecart-Salmon 2008 Nicolas Francois cuvée

Seats will be limited. Please contact Brandon to reserve your spot today.
“When you make internationally renowned champagne for 206 years you don’t have to rock the boat, but that’s exactly what Billecart-Salmon has done with the new releases of their flagship non-vintage champagnes. If you’re already a fan of Billecart-Salmon, prepare to love them even more. If you haven’t tried Billecart-Salmon before, it’s time to discover this legendary Grand Maison.”

Philip Roufail
Learn more about the recent changes that guests will taste through before time over on our release, here.

Billecart-Salmon at VOMO Fiji
2025-10-22 18:30 - 21:30 (Pacific/Fiji) | VOMO, Beachfront, Vomo Island, Fiji
Champagne Billecart-Salmon at VOMO Fiji
A truly magical experience, enjoying Billecart-Salmon champagnes at the exclusive VOMO Island Resort with a specially curated menu designed to highlight both the unique location and the premium champagnes.

Course 1 Billecart-Salmon, Brut Reserve NV
Fresh Pacific Oyster with green apple infused chardonnay vinegar, nama (sea grapes) and salmon caviar, dill leaves
Prep notes: add mirin into the vinegar.
Wine Note: A refined Champagne blending Pinot Noir, Chardonnay, and Pinot Meunier. Crisp green apple, pear, citrus zest, and gentle brioche notes. Fine mousse with refreshing minerality.
Pairing Analysis: The oyster’s salinity and sea grapes mirror the wine’s mineral core, while green apple vinegar and mirin align with its orchard fruit acidity. The caviar adds subtle umami that deepens texture without heaviness, creating a pure, elegant start.

Course 2 Billecart-Salmon, Brut Rosé NV
Seared Duck Breast, served warm with rocket lettuce, raspberry vinaigrette, vanilla macerated citrus salad
Prep notes: balsamic berry reduction to sear the duck, balance vinaigrette – not too acidic orsweet.
Wine Note: Elegant and expressive, showing strawberry, raspberry, citrus zest, and rose petal with a silky mousse and dry finish.
Pairing Analysis: The duck’s richness harmonizes with the Rosé’s Pinot Noir depth, while raspberry vinaigrette enhances red fruit tones. Vanilla citrus bridges to the Champagne’s floral notes, creating a balanced, romantic mid-course that feels both fresh and indulgent.

Course 3 Billecart-Salmon, Blanc de Blancs NV
½ lobster tail with beurre blanc, crispy potato rosti, toasted sliced almonds, fresh seaweed salad with sesame dressing
Prep notes: subtle sesame tones. Use mirin and rice vinegar, fresh lemon zest and chive garnish
Wine Note: 100% Grand Cru Chardonnay, pure and mineral with notes of lemon zest, white flowers, chalk, and almond. Taut acidity and creamy texture.
Pairing Analysis: Lobster and beurre blanc pair seamlessly with the wine’s citrus and mineral precision. Almonds reflect autolytic depth, while the seaweed and sesame provide subtle salinity. A refined, coastal composition that highlights Chardonnay purity.

Course 4 Billecart-Salmon, Cuvée Nicolas François 2008
Pan fried veal tenderloin with miso & lobster bisque glaze, buttered leeks fried oyster mushrooms and cauliflower & truffle puree
Prep notes: miso lobster bisque glaze – use champagne instead of brandy, white miso paste, keep it subtle and light. Cauliflower puree – mix with potato to thicken and add volume, more like a mash, lite on the truffle.
Wine Note: A powerful vintage blend of Pinot Noir and Chardonnay. Notes of quince, apricot, toasted almond, honey biscuit, and candied citrus, with exceptional length and minerality.
Pairing Analysis: The miso lobster glaze adds umami that aligns with the Champagne’s nutty depth. Veal’s delicacy complements its structure, while cauliflower and truffle provide earthy resonance. Champagne’s acidity refreshes between bites, making this the most opulent and texturally complete course.

Course 5 Billecart-Salmon, Cuvée Elisabeth Salmon 2009
Rhubarb & strawberry crumble, served warm with lemon & ginger ice cream, toasted pistachios
Prep notes: crumble filling to have cloves and vanilla flavours, crumble topping to have whole rolled oats for texture. Lemon & ginger i/c – subtle ginger, add thyme for earthy interest.
Wine Note: A complex vintage rosé showing wild strawberry, blood orange, candied citrus, and almond biscuit. Dry, structured, and gracefully aromatic.
Pairing Analysis: The crumble’s red fruit and spice echo the Rosé’s profile, while lemon and thyme ice cream heighten freshness and minerality. Pistachio warmth reflects the wine’s nutty finish, closing the dinner with elegance and comforting vibrancy.
