AFTER two years in and out of COVID lockdowns and ever–changing restrictions, Gapsted Wines has emerged with a fresh new management team and an eagerness to take the winery, cellar door and restaurant to the next level.

Andrew Santarossa joined the winery in November, stepping into the role of CEO and Chief Winemaker.

Mr Santarossa has 25 years of wine industry experience across New Zealand, Europe and the Americas as well as at Giant Steps, Chandon, Mitchelton, Cloudy Bay and Cape Mentelle in Australia.

As an experienced wine show judge on both the local and national circuit, Mr Santarossa said some exceptional wines were expected to come out of Gapsted this vintage.

Catherine Baker joined the team as Cellar Door and Restaurant Manager and brought enthusiasm, a swathe of fresh ideas and a welcoming vibe to the restaurant and cellar door.

Head Chef Leon Dammenhayn is the most recent addition and brings a wealth of experience, having spent 10 years working in Europe, specifically Switzerland, Germany and Holland.

He is thrilled to be working with a team that is so passionate about food and wine, and having access to so many quality ingredients from the local area to work with.

After a pared–back offering over the past two years, the cellar door and restaurant team are more than ready to get back to doing what they love.