Ara is a large, single estate in Marlborough at the confluence of Marlborough's Wairau and Waihopai rivers. It lies on a 1,600ha terrace laid down by the river systems that existed 20,000 years ago. To the Maori people of New Zealand, Ara means "pathway".

Philospohy
General manager of viticulture and winemaking Damien Martin says its point of difference is to take a pathway that's different to everyone else. "We like to concentrate on a traditional approach and wines that are a bit more European in style - a lot of extract and a bit more on the mid and back palate."

Vineyards and viticulture
One of the vineyard's special features is the vine density - 4,000-5,000 vines per hectare - which is more than double that of conventional Marlborough plantings. The high density and low yields are comparable to Old World viticultural techniques.

The Wines
There are three tiers - Pathway, Composite and Resolute. Pathway Sauvignon Blanc (rrp £7.99) and Pinot Noir (rrp £9.99) are both available at Morrisons. Composite Sauvignon Blanc (rrp £9.99) and Pinot Noir (rrp £12.99) comprise the best grapes from 190 parcels of vines blended together. Resolute Sauvignon Blanc (rrp £15.99) and Pinot Noir (rrp £19.99) are from a single-parcel handpicked collection "formed of love".

Top people
Commercial director Sue Henderson and chief executive Christine Pears.

Visit winegrowersofara.co.nz.

Walking into The Milroy you feel like you've stepped up a notch or two in social class, which is all part of its new-found appeal. Previously you were only able to dine here if you were rich enough to pay the membership fee for what is essentially a private casino - Les Ambassadeurs Club.

Located on the cusp of Hyde Park, The Milroy is situated in what used to be one of Henry VIII's hunting lodges and its interior is still modelled on the fin de siècle Louis XV style incorporated in the 1870s. Dining here certainly makes you feel one step closer to royalty.

The food is European traditional, dressed up with a serious modern twist. It's the kind of menu where you need the staff to explain at least two ingredients per dish. But this is no surprise as head chef Simon Foster was trained by Pierre Koffman at La Tante Claire.

Foams, juses and mousses run alongside Barnsley chops, ribs of beef, sole meunière and pan-fried skate.

The wine list is tilted to the Old World but evenly spread around the New World. With Cloudy Bay and Hunter Valley running up alongside Meursault, Pommard and Nuits St George. Under head sommelier Andres Lucas it features 200 bins, 10 by-the-glass at £7.50, and fairly priced bottles starting at £22.

Lunch here is a grand occasion. A step up and a step back in time. But well worth stepping up for.

William Grant and Sons - The Balvenie, Dufftown, Speyside.

Magners cider brand is following its rivals in launching a pear version in March.