Field Way combines 4 different fruity New Zealand grown hop varieties to create complex aromas and flavours of sweet lemon, lime, and mandarin marmalade with a hint of the herb garden. To balance all this zesty hop character we use one of our favourite base malts, the Pale Ale Malt from the Malteurope Maltings at Marton in the Rangitikei and a dash of toffee tinged caramalt malt from the Bairds Maltings in Scotland. The result is a hoppy fruity yet well balanced pale ale that makes a perfect foil to a chilli oil laced pizza at Long Beach.

5.8% ABV.

Akitu A1 has all the bells and whistles of great Pinot Noir with seductive red floral and fruity aromas leading into a full bodied, silky and structured wine with 40% whole bunch fermentation and five different clones of Pinot Noir adding complexity. The dominant clone in the blend is Abel (a clone is a variation of a grape variety), which lends this Pinot its impressive structure and a silky mouthfeel. It goes without saying that it takes a warm year and ripe grapes to include a high proportion of whole bunches in the fermentation tank, stalks and all. This wine benefits from its high portion of whole bunches and is possibly the best A1 from Akitu yet. A modest 20% new French oak was used to mature the wine. This lends it weight, smoothness and a soft mouthfeel while allowing the fruit to remain in second place after the charry complexity.

The home of Akitu 

Andrew Donaldson planted his vineyard with 100% Pinot Noir in 2002 and has since developed three distinctive styles of wine from this great red grape variety. Two reds (Akitu A 1 and Akitu A2) lead the production while a Pinot Blanc is now part of the high quality stable of wines from this producer. 

Donaldson employs winemaker P J Charteris to make the wines. 

At Mt Barker, in New Zealand's South Island, in a high glacial valley of sunshine and rain shadow on the edge of the earth, each season leave its own vivid imprint on our vintage.  Extreme temperature variations, alpine air, altitude, adversity... all the wild elements of this exhilarating land combine in a Pinot Noir of great quality from the world's southernmost wine region.

This is a great red from a small wine producer just outside the village of Clevedon, in the rolling green hills southeast of Auckland. It's an unlikely destination for a top red as there are few other vineyards in the area, which is warm with a maritime climate - the coast can be seen from the vineyard and is about a 10 minute drive away.  

The wines are made solely from estate grown grapes from the four acres on site, which include Merlot, Carmenère, Cabernet Sauvignon, Malbec and Cabernet Franc. This bunch of classic Bordeaux red grapes inspired founder Judy Fowler to make wines modelled on the great reds of Pomerol and St Emilion in Bordeaux. The first wines were made in 1999 and continue to be produced on site by Judy, her partner Phil Nunweek and winemaker Evert Nijzink.  

Garage Project - Buy the ticket, take the ride. We’re going on a trip and you’re invited. Never mind the kool-aid, this is the Electric Dry Hop Acid Test. Kettle soured, and dry hopped with Ella, Wai-iti and Saphir hops the Acid Test delivers electric citrus sourness with an aromatic flavour burst of floral, grapefruit, lemon and spice. Are you on board? You're either on the bus or off the bus. Shazam!

4.2% ABV.

Glenallachie Distillery pronounced "Glen-alec-y" is located in the heart of Speyside near Aberlour.  It was built in 1967 mainly to contribute to the MacKinlay blends.

COLOUR
Polished Bronze.

NOSE
Butterscotch and honey playing the lead, with raisins and mocha in the background.

TASTE
Honey, marzipan and bananas, with lashings of butterscotch, raisins and a delicate hint of mocha.

Garage Project - DFA is dead, long live DFA.  Demus Favorem Amori - 'we choose to stand for love'.  DFA, a surprising blend of flavours marrying mango, Vietnamese mint, lime and chilli with the high citrus hit of centennial, amarillo and citra hops.  The result is a deliciously intense tryst of bittersweet heat.  Tropical fruit and citrus hop character, coming together to create a beer of rich, satisfying balance.  

Life is all about choices.  

Choose love.

7.5% ABV.

Albariño is a classic Galician white grape variety from north western Spain, which thrives in New Zealand and tastes of fabulous aromatic lemon zest with green olive and freshly picked apple aromas. Forrest Estate winemaker Beth Forrest first encountered it in Spain and was smitten immediately. This led to Albarino being brought into New Zealand by Riversun Nurseries in Gisborne and, eventually, to growing in Marlborough where Beth and her famous winemaking father, John, Forrest, both love it and produce this fabulous dry white wine.

This wine shows all the classical Albariño elements with a New Zealand touch of vibrant acidity, white peach, pear, apricots and quince, with an orange zest undertone.

This dry white is made from Pinot Noir grapes, grown on Te Kano's Eliza Vineyard and fermented to almost bone dry with 2.5 grams residual sugar adding balance to the linear acidity in this wine. The grapes were given minimal skin contact during fermentation so that the colour is pale and the wine looks white but has depth of flavour, thanks to the earthy notes of the Pinot Noir. 

Flavours here are fresh with notes of nashi pear, peach and citrus blossom leading to a rich and fruity palate with concentrated flavours of peach and pear leading to a dry finish.

Three clones of Pinot Noir were used in this wine with clones 115, Abel, 5 and 6, all hand picked and whole bunch pressed with a cool and long fermentation in stainless steel used to preserve the delicate aromatic fruit flavours, followed by a brief time on light lees to build mid palate texture and depth.

Central Otago makes famously dry, concentrated styles of Pinot Gris and Te Kano Life Pinot Gris is an excellent example. Flavours of peach and pear flesh out the body with ginger and spicy aromas adding depth. 

The grapes were hand harvested from the Jerome vineyard which has naturally low vigour and sandy soils, which produce smaller than usual grapes with intense flavours, which produce this structured and complex Gris. 

Light bodied and flavoursome rose packed with berry, cherry and dried cranberry flavours, made from hand picked grapes which were fermented stainless steel to preserve the delicate aromatics and elegant structure.

This wine is dry, medium bodied and nicely structured with refreshing acidity driving tension and length in every sip of this red fruited pink wine. Flavours here span the gamut of red fruit from cherries and cranberries to loganberries and strawberries. Super refreshing, lovely lively summer sipping. 

Te Kano also has Central Otago's newest cellar door at its home block vineyard on Felton Road in Bannockburn. 

This is a beautifully balanced wine that offers aromas of cherry, dark plum and fragrant plum blossom on the nose. The palate is velvet textured with flavours of blackberry, plum, complex spice and white pepper, balanced by fine grained tannins, and a hint of smoky oak.

Food matches include wild pork, red meats and game dishes.

A complex aroma of black plum and cocoa, black olive, with fine cedary notes and hints of leather, star anise, clove and aromatic spices. The palate is plush and rich, with seamless tannins and concentrated black Doris plum flavours, complex spice notes and a long savoury finish. This wine will improve with cellaring.

Chateau Peymouton has a deep ruby colour with  delicious aromas of blackcurrant and plum. On the palate the attack is powerful, with fine, silky tannins followed by notes of ripe red fruits and a lingering, subtle freshness on the finish of this wine.

In the heart of the Bordeaux vineyard, Chateau Carbonneau is situated 20 kilometres from St Emilion and 35 kilometres from Bergerac. In a unique and idyllic setting, the chateau offers luxury accommodation and fine wines on the slopes of Pessac sur Dordogne.

Shortly after 1992, Wilfrid and Jacquie Franc de Ferriere inherited the property and began by replanting the vineyard with grape varieties typical of the Bordeaux region, especially Merlot which grows well on the slopes of Gensac. Thus began the revival of wine at Carbonneau. The Vineyard covers 15 hectares planted on the clay/limestone soils of the slopes of Gensac.

Winemaker Corey Ryan named Marschall Shiraz in homage of the late David Marschall, a martial artist , actor and demolition expert, whose legacy lives on through his vineyards in Barossa Valley's Tanunda and Ebenezer districts. And grapes from those two areas make up the backbone of this deeply fruity, dry, full bodied Shiraz, which is one of the outstanding reds in the Sons of Eden range. A great wine from a great new-ish brand, which highlights the potential of the world's most famous Shiraz region.