PEPPERS CONTINUES NEW ZEALAND EXPANSION WITH THE ADDITION OF THE CARRINGTON RESORT

Peppers continues to expand its network of luxury retreats and resorts in New Zealand announcing the addition of The Carrington Resort – a leading golf resort offering superb lodge and villa accommodation; vineyard and cellar door; and extensive conference and event facilities located on the Karikari Peninsula in the picturesque Northland region, four hours north of Auckland.  
 
To be known as Peppers Carrington Resort, it will be the third addition to the network in 2012 with Peppers Parehua Martinborough and Peppers Awaroa Lodge joining the portfolio earlier this year, bringing the total to seven across New Zealand’s North and South Islands.
 
“It is an exciting time for Peppers in New Zealand – our portfolio is continuing to expand with superb quality product and a resort like The Carrington is a welcome addition to carry the Peppers name,” said CEO Bob East from Mantra Group which operates the Peppers brand.
 
Chairman of Carrington Resort Ltd, Paul Kelly said the alignment with Peppers would build on the Carrington’s already established reputation as a premier golfing resort.
 
“Aligning ourselves with a quality brand like Peppers and the extensive distribution network behind it will lift the Carrington’s profile that much further in both the New Zealand and Australian market and I look forward to this next phase in our development,” said Mr Kelly.
The Carrington Resort is set in the middle of the Carrington Farms Estate, a 3000-acre ecologically planned property of private virgin beaches, restored natural wetlands, a Black Angus stud farm, and Karikari Estate - the northernmost winery in New Zealand. The property is is Qualmark 4 ½ star rated and has achieved the Qualmark Environmental Gold status.
The jewel in Peppers Carrington Resort’s crown is its 6417 metre, par 72, 18 hole championship golf course, located between sweeping ocean views to the north and east, and hill side vineyards of Karikari Estate to the south. Designed by renowned US golf course designer, Matt Dye, the course has one of the longest par 5's in New Zealand of 569 metres, to one of the shortest par 3's at 113 metres over water.  It will be in good company in the Peppers portfolio alongside Peppers Clearwater Resort in Christchurch where the adjacent golf course has been home to the New Zealand Open on many occasions.
 
Carrington Resort offers 10 lodge rooms and 14 three bedroom villas.  Each lodge room opens onto a wide verandah with views to the ocean, golf course or native bush and vineyard, while the two-storey villas offer a central wood burning fireplace, verandahs overlooking the golf course and Pacific Ocean plus a fully equipped kitchen.
Guests can choose from a superb fine dining restaurant at Carrington Restaurant & Bar, or a cafe located at the adjacent Karikari Estate Winery. A library; two tennis courts; heated infinity pool and gym; canoes; plus 4km of private white sand beach are also on offer for guests to enjoy. Three helipads exist within the resort complex for guests or groups wishing to make a grand entrance.
 
These activities – as well as a fully equipped Olympic standard skeet shooting range – also offer excellent team building options for conference groups. Purpose built conference facilities seat up to 100 people theatre style or 90 people banquet style with adjacent breakout areas. A variety of off-site activity options such as kayaking, fishing charters and 4WD tours are also available.
 
The adjacent award winning Karikari Estate Winery offers stunning views across the acreage out to the Pacific Ocean and provides another option for both leisure guests and conference delegates to explore.  The regions unique climate, location and weather conditions combine to create an environment to produce high quality wines with Chardonnay, Pinotage and Syrah amongst the favoured varieties.  Both the Carrington Resort and Karikari Estate Winery are also popular locations for weddings, including wedding banquets in the Barrell Hall at the Winery.

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