Lying on a beanbag chair in the afternoon sun, I am a happy guy. Batch Winery, the highest in elevation of Waiheke Island’s more than two dozen vineyards, has a number of them set up on a grassy hill beneath a tree, and the sun lights up the bay and the Auckland skyline beyond. It is idyllic, made more so by the fact that I’ve now had eight tastings between two wineries and one full glass of wine with a charcuterie board lunch here at Batch. I resolve not to nap, since my island tour will be leaving soon. It’s hard, but I keep my promise to myself, and don’t miss the van.

For visitors to Auckland, this is one of the most popular day trips there is. A 40 minute ferry from downtown, Waiheke seems worlds away, offering a slow pace, stunning vistas, and some of New Zealand’s best wine.

Fuller’s 360 offers hourly (or a bit more often, depending on time, day, and season) walk-on ferries between downtown Auckland and Waiheke, with a few stopping at Devonport on the way. (Click here to read about Devonport from my last visit to Auckland.) Just show up early since tickets aren’t for a specific ferry and they do sell out. My tour – more on that in a moment – assumes that participants will leave Auckland on the noon ferry, but I am up and caffeinated in time to catch the 10am, so I opt for that. Spoiler: it’s a good decision.

The ferry is comfortable, with most seating being inside. There is an open-air deck at the rear of the top level, but once we pick up speed, it is rather windy, so other than taking a few photos of the city skyline as we head across the bay, I remain inside.

The ferry docks at Matiatia on the western edge of Waiheke. (The car ferry has a different dock elsewhere on the island.) From here, it is a quick bus into the village of Oneroa, or a 20 minute walk. With my extra time, I can meander slowly, appreciating the beauty of the island and its vibrant greens on the way into town.

Waiheke literally means “cascading water.” The island was a stopping point for Maori between their cultural centers in Waitangi and the Bay of Plenty, offering sheltered coves for canoes. Today, Waiheke is home to about 9,000 full-time residents (roughly 1,000 of whom are Maori).

Oneroa is the only place that can reasonably be called a population center, and it basically consists of a single road lined with shops, restaurants, and services the residents might need, like doctors and yoga studios. Pathways lead from the street down a fairly steep hill to Oneroa Beach, and the remainder of my extra time is spent there, enjoying the peace of having the place mainly to myself, other than a sailing class taking place a little way down.

And then it is time for my tour. Auckland Unlimited has set me up with a guided tour through Ananda Tours. My guide, Helen, takes six of us around the island, narrating some of the key points as we traverse the beautiful landscape between two wineries included with the four hour experience.

Waiheke has always had a full-time population, but until the 1970s, the island was mainly used for cattle and sheep farming. And then, someone decided to plant a vineyard. As Helen explains, Waiheke, while so close to Auckland that it is technically part of the city, has a micro-climate, being drier and sunnier than the mainland. (She says the island gets about 100 extra hours of sun per year.) This means it is perfect for wine. And the wine took, with Waiheke today boasting more than two dozen vineyards in its small 57 square miles.

Tours with Ananda all include two wine tastings, but which vineyards one sees can vary depending on a number of factors. My small group begins at Mudbrick, one of the largest wineries on Waiheke. While we taste a Chardonnay, it is the vineyard’s reds that are more highly regarded, and in fact, it is red wine that the island is best known for as a whole, with Bordeaux blends and Syrah being the top two sellers.

We taste two different Syrah bottles, and despite both being from the same 2025 vintage, they are completely different. One is light, acidic, with cranberry notes, while the other offers more tannins and peppery vibes. It’s a nice contrast, though I prefer the second.

The easy highlight of Mudbrick, however, is its location, with one of the best views of Auckland. That has led to a large restaurant, tasting patios, and event spaces, all of which mean that about 90% of the 30-60,000 bottles the winery produces annually are consumed here on the premises. Watching visitors sitting, staring, and drinking, I am not at all surprised by that.

Batch is our second stop, a longer experience that includes lunch after our tasting. As with Mudbrick, most of their wine is consumed here, and the Sauvignon Blanc I have with the charcuterie board is my favorite of their offerings. (It is incredibly citrus-forward, and that pairs so well with meat and cheese. Local green mussels, however, are the pinnacle of the food portion.)

With a few extra minutes after finishing my food and wine, I find the beanbag chairs in the sun, talking to a couple of the other participants as we have a wine-fueled bask. This is a happy place.

After a quick stop at Onetangi Beach, the island’s longest, for photos, Helen takes us back to the ferry for a 5pm departure. Waiheke fades, and we sail into the sunset – literally.

It is a long day, but a good one, heading from Auckland to Waiheke Island. It would be simple to do on your own, picking a winery or two almost at random, and taking a taxi. Or one can opt for a tour like this one, leaving the logistics to others and just enjoying the experience. One thing is certain, though. The wine will be good, and the views will be great.

Thank you so much to Tataki Auckland Unlimited for arranging my experience on Waiheke Island!

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