Nautilus Turns 40: Moments, Menus & Great Memories

As we celebrate four decades of Marlborough winemaking, we’ve been privileged to share the Nautilus story with friends, media, and wine lovers across New Zealand and Australia. From Auckland to Sydney to our home in Marlborough, each event captured the essence of Nautilus: crafted with the table in mind.

Here’s a look back at the experiences that brought our anniversary to life. Nautilus × Dish × Atelier Auckland, New Zealand

18 September 2025

We celebrated the 40th anniversary of Nautilus Estate with a spectacular dinner at Auckland’s Atelier

restaurant with gorgeous Riedel glassware.

Spring is renowned for rustling up wild weather, and so it was on the night guests gathered at Atelier restaurant in mid-September. Not put off by the howling gale outside, guests arrived dutifully on time at 6:30 pm, to be greeted by Dish CEO and Editor Sarah Tuck, and introduced to Nautilus winemaker Clive

Jones and Atelier head chef Fantin Parpillat.

The evening began with a perfect single prosciutto croquette and a glass of the Nautilus Vintage Rosé 2021 served — as with all wine during the evening — in stunning Riedel stemware, as Clive reflected on 40

years of New Zealand winemaking and the part that Nautilus has played in that history. Fantin gave us a hint of what more was to come on the menu, to whet our appetites and provide context for his inspiration.

Croquettes were followed by outrageously good ‘bread and butter’ with two stunning flavoured butters, before the Market Fish Crudo and Tarte Leek Fondue. The crudo was light and fresh with a richly earthy beetroot relish and silken carrot velouté, paired beautifully with Nautilus Chardonnay 2023. Described as ‘straw-coloured with aromas of ripe nectarine, brioche, beeswax and toasted almond,’ it was elegant and delightful.

Next up, guests tucked into plates of Beef Cheek Pavé with silken parsnip purée and triple-baked potatoes. The generous servings of beef were spoon-tender and irresistibly good, leaving diners groaning in

satisfaction as they sipped their Nautilus Clay Hills Vineyard Pinot Noir 2021. This absolute knockout wine has aromas of pomegranate, ripe blackberry, spice and savoury notes — even non-pinot drinkers

were immediately smitten.

The meal ended, with typical French flair, with a classic Millefeuille with Chantilly Cream and Salted Butter Caramel. Rich and flaky, soft and smooth, the pastry and cream were a perfect match, as was the Nautilus Cuvée Marlborough Brut NV — as Clive said, the best way to start or finish a meal is with a glass of champagne, and even better to do both!

Before guests ventured back into the stormy night, they were presented with a stunning set of Riedel glassware, a parting gift to elevate their next wine-drinking experience and remember their

wonderful evening The Marlborough Table at Gowings – Sydney, Australia

2 October 2025

To mark forty years of winemaking, Nautilus Estate took a little piece of Marlborough across the Tasman — hosting The Marlborough Table, an intimate dinner at Gowings Restaurant, QT Sydney, on 2 October 2025.

The evening brought together Sydney’s leading lifestyle media, tastemakers, and creators for an experience designed to do what Nautilus wines do best: bring people to the table.

The scene was warm and softly lit — the art deco charm of Gowings paired effortlessly with the quiet confidence of Marlborough. Winemaker Clive Jones and chef James Kidman guided guests through six courses that told a story of land, sea, and craftsmanship — each pairing revealing a dialogue between place and plate.

The first act began with oysters three ways — natural, Venetian with cucumber and trout roe, and dressed with caviar and eschalot — perfectly mirrored by the Nautilus Cuvée Marlborough Brut NV. The wine’s fine bead and citrus lift framed the briny freshness of the oysters, a sparkling overture to the night ahead.

From there, the Nautilus Sauvignon Blanc 2025 brought Marlborough’s energy to the table — zesty, textural, and poised — paired with snapper crudo layered with blood orange, fennel, and salmon roe. A surprise pour of Sauvignon Blanc 2014 followed, its gentle maturity and savoury edges revealing how gracefully this variety can age under the Nautilus touch.

The Paper Nautilus Sauvignon Blanc 2023 took centre stage next — barrel-fermented and quietly complex — poured alongside flathead with zucchini basil purée, chard, and lemon. It was a dish that whispered of coastal winds and long, sunlit afternoons.

The mood deepened with Nautilus Chardonnay 2023, its hazelnut and stone-fruit notes echoing through Saskia Beer chicken with creamed leek, mushroom fricassée, and porcini sauce. Creamy, earthy, and perfectly balanced — it was the kind of pairing that makes you pause, smile, and reach for another sip.

For the heart of the meal, Southern Valleys Pinot Noir 2022 was served with pappardelle and braised rabbit, a rustic yet refined course, lifted by the Pinot’s bright cherry fruit and supple spice. Then, as the finale, the Clay Hills Pinot Noir 2021 arrived alongside Brookland Valley tenderloin with creamed potato and peppercorn jus — a rich and elegant close that lingered long after the plates were cleared.

The evening felt like a homecoming, even away from home. Between the laughter, the storytelling, and the clinking of glasses, guests discovered what makes Nautilus unique — wines that are generous, thoughtful, and always made with the table in mind.

The Marlborough Table wasn’t just a celebration of forty years — it was a reminder that great wine is as much about people and place as it is about the glass in front of you. Dinner at Arbour – Marlborough, New Zealand

16 October 2025

To close a year of celebrations marking 40 years of Nautilus Estate, we returned to where it all began — the heart of Marlborough. Surrounded by vineyards that have shaped our story since 1985, friends, family, and familiar faces joined winemaker Clive Jones for an intimate dinner at Arbour, one of the region’s most acclaimed dining destinations.

The evening was a reflection of everything Nautilus stands for — craftsmanship, connection, and the quiet beauty of Marlborough. Each dish by chef Brad Hornby celebrated the region’s produce, thoughtfully paired with Nautilus classics and treasured library releases that told their own story of time and place.

First Course

Wild allium + parmesan beignet, lemon, tarragon + chorizo fry-pie, hapuka belly with cucumber and ponzu

Paired with: Nautilus Cuvée Marlborough Brut NV — Magnum

Guests began with a playful trio that captured Marlborough’s coastal freshness and spring vibrancy. The crisp acidity and fine bead of the Cuvée Marlborough Brut NV, served from magnum, provided an elegant lift — a fitting start to an evening of reflection and celebration.

Second Course

Wholemeal focaccia with mum’s honey, rosemary + olive oil; Troy’s hapuka, asparagus, chervil, green apple

Paired with: Nautilus Sauvignon Blanc 2024

Surprise & Delight: Nautilus Sauvignon Blanc 2014

The 2024 Sauvignon Blanc shone with its signature purity and precision — a modern expression of Marlborough fruit balanced by structure and restraint. Then came a surprise pour: the 2014 Sauvignon Blanc, gracefully matured, showing how beautifully Nautilus wines can evolve with time — a rare treat that sparked great conversation around the table.

Third Course

Black truffle sabayon, pancetta, cep, violone nano rice

Paired with: Nautilus Chardonnay 2023

Surprise & Delight: Nautilus Chardonnay 2012

A rich and earthy course, layered with umami and texture, was matched perfectly with the 2023 Chardonnay — elegant, mineral, and deeply expressive. The 2012 vintage followed, its hazelnut and brioche notes a reminder of Nautilus’ patient craftsmanship and the rewards of cellaring.

Fourth Course

Middlehurst lamb, confit carrot, parsnip, thyme jus

Paired with: Nautilus Southern Valleys Pinot Noir 2022

Surprise & Delight: Nautilus Pinot Noir 2016

The lamb — sourced from Marlborough’s high country — found harmony in the silky tannins and dark cherry notes of the Southern Valleys Pinot Noir 2022. Then, the 2016 vintage was poured: mature yet vibrant, revealing the savoury complexity that defines Pinot Noir from the Clay Hills Vineyard. It was a course that captured the essence of Marlborough — refined yet grounded.

Fifth Course

Earl Grey tea crème, mandarin, Buddha’s hand jelly

Paired with: “Naughty Forty” Cocktail

A playful finale to an evening of nostalgia and joy. The Naughty Forty Cocktail, created especially for the occasion, balanced citrus brightness with a hint of tea-infused spice — a wink to the milestone being celebrated.

A Celebration of Place and People

As glasses clinked and laughter filled the room, it was clear that this dinner was more than a celebration of a winery — it was a tribute to the people who have grown, crafted, and shared Nautilus wines over the past four decades.

From our founding in 1985 to today, Nautilus remains proudly family-owned, small by design, and unwavering in its pursuit of balance and beauty in every bottle.

Here’s to the next chapter — and to the timeless Marlborough spirit that continues to inspire us.