DAY 12 – KAIKOURA – WELLINGTON
After breakfast we boarded the coaches for the short ride back to the station and rejoined the Coastal Pacific for the journey to Picton. Lunch was served on board, and we were each given a coupon for a complimentary beverage — alcohol included. I had the smoked chicken sandwich while Stephen chose the beef. During a brief stop in Blenheim, we could see a small market set up in the station parking lot, but unfortunately, we weren’t able to step off the train to explore.
Much of the route hugs the shoreline, with the Pacific on one side and steep hills on the other, before turning inland through rolling farmland. We passed countless sheep and cattle, but also something uniquely New Zealand: deer farms. Commercial deer farming began here in the 1970s, and New Zealand is now the world’s largest producer of farmed venison. The animals are raised in open pastures and are surprisingly graceful to see as the train glides past.
As we moved closer to Picton, the farmland gradually gave way to expansive vineyards — row after row stretching to the base of distant hills. This is Marlborough, the country’s largest wine region and home to its world-famous sauvignon blanc.
In Picton we transferred from rail to sea, boarding the ferry that would carry us across the Cook Strait to Wellington. The crossing was calm, with the dramatic scenery of the Marlborough Sounds giving way to open water and, eventually, the hills of the North Island.
Once in Wellington, we boarded motor coaches for the short drive to the Rydges Hotel, arriving just before 7 p.m. There wasn’t much time to freshen up before dinner. The rooms were nicely appointed, though ours was quite warm, and deciphering the air-conditioning controls took some trial and error. I managed to cool the room down, but couldn’t quite figure out how to convince the fan to turn off.
Dinner was another buffet — perfectly fine, but not especially memorable — before we called it a night.
Anthony's Travel Adventures 