RAISE A GLASS
Few moments at a celebration capture people’s attention quite like a Champagne Tower.
Glasses are stacked high, the first pour begins, guests naturally gather around, drawn to the spectacle and the sense of anticipation that builds as champagne cascades through the tiers.
For Champagne Towers NZ founder Makenzie Smith, the fascination began nearly a decade ago while living in Sydney. Working alongside Amelia, the owner of Sydney Champagne Towers, Makenzie learned the art of building impressive towers and experienced firsthand the excitement they bring to an event.
One of the first towers she helped build was an impressive eight-tier structure at a wedding showcase in a Sydney hotel – a moment that left a lasting impression. “It was the reaction from people that really stuck with me,” she says. “Everyone gathered around, phones came out, and suddenly the tower became the moment everyone was talking about.”
When Makenzie later returned to New Zealand, she realised there were no companies specialising in champagne tower installations. After welcoming her first child and preparing to step away from her previous career, she saw an opportunity to build something of her own. Champagne Towers NZ was founded in mid-2023, focusing on creating elegant towers for weddings and celebrations.
At the heart of the brand is a simple idea: a champagne tower should be more than a drinks service – it should be “The Ultimate Centrepiece.” Carefully constructed using classic coupe glasses, each tower is designed to become a focal point of the celebration and a moment guests gather around together.
A shift to Mangawhai introduced Makenzie to the region’s vibrant wedding and events scene, expanding the horizons of Champagne Towers NZ beyond the city. Today her towers can regularly be found at weddings and celebrations throughout the Matakana Coast and wider Auckland region.
While the traditional champagne tower remains a timeless favourite, Makenzie has also seen growing interest in creative variations, including cocktail towers such as espresso martinis and gin sours – and even the occasional cake tower.
For Makenzie, the joy of the work lies in those shared moments of celebration. She still personally sets up many of the towers herself, carefully stacking each glass to ensure the structure is perfect before the first pour begins.