Commercial description 

We named this wine after Robert Strangways Wigley, a noted South Australian eccentric and state cricketer who established Wirra Wirra back in 1894. Each vintage we take pride in producing a flagship shiraz that befits McLaren Vale’s reputation as a first class producer of this varietal and home to some of the oldest shiraz vines in the world.

Colour - Rich mahogany tones around a youthful, deep core of black plum.

Bouquet - Rolling waves of deep, glossy McLaren Vale shiraz. Fruits are scented with mulberry, dried figs, cinnamon, and clove. The swell of brooding spice, charcuterie, and rich black fruit is held in place by an undertow of fine French oak and dark chocolate.

Palate - The palate contrasts ripe, generous fruit with linearity and purposeful structure. Deep satsuma plums, French polish, and vibrant acid line are signature in style. Powdery tannins leave a lengthy finesse.

Vinification - Parcels from each vineyard were picked in small batches and fermented separately in twoton open fermenters to maintain their distinct vineyard character. In some, a small amount of whole bunches was included. Each batch were tasted daily to determine the level of hand plunging and maceration required during fermentation. At the desired level of tannin and fruit extraction, each ferment was basket pressed with winemakers making the press cut at the first sign of tannin hardness. Pressed batches were transferred to a tailored selection of French oak barriques and puncheons in which they completed malolactic fermentation. Following MLF and several times thereafter, individual wines were racked and returned. At the end of this program

Oak Maturation - Vineyard batches were matured separately, each in their own individual selection of French oak barriques and puncheons. The final blend comprised approximately one-third new oak, the balance coming from largely two and three-year-old barriques and puncheons.

Drink - Can be enjoyed upon release, but will develop up to 2036 years with careful cellaring.

APA, 5.4%

Goes down as easily as the US removes political leaders of resource-rich third-world countries. Just like a Weapon Of Mass Destruction, the perfect excuse to invade the pub with your closest allies. The perfect beer to destabilise the relationship with your significant other by going out and drinking this when it’s probably a pretty bad idea in the long term.

7.5% - Harvest Collaboration Hazy IIPA

Hāpi Sessions 2025, three collaborations, three breweries at the top of their game, three beers, each showcasing a different hop forward style in a playful ‘freestyle’ interpretation of one of the beers that helped to make each brewery famous.

Seattle’s favourite sons, Fast Fashion, fly in for a slice of Down Under Pizza. Decadent DDH DIPA, dripping with harvest fresh Motueka, NZ Cascade and a very special secret sprinkle of brand new Hāpi Research hop variety NZ02, delivers a ripe punch of passionfruit, lychee, lime and creamy peach.

An ongoing series of occasional one-off releases inspired by the nice ideas captured in our Lyall Bay Brewery.

This special bottling supports the conservation of the endangered kārearea – the New Zealand falcon. The Cardrona Valley is one of New Zealand’s few nesting grounds for the kārearea, our only native falcon and our most threatened bird of prey.

The Kārearea Project is a community initiative led by Cardrona Alpine Resort and we are proud to be the project’s Primary Supporter. The Kārearea Project is driven by our shared passion for protecting the environment and helping the kārearea thrive. In addition to our base annual financial commitment for the project we have selected this extraordinary cask of Cardrona Single Malt Whisky from our warehouse to sell in support of this important cause. Half of all proceeds from this rare Port cask bottling will be donated to The Kārearea Project.

Tasting notes of ripe brambles, strawberry, rosehip and clotted cream.

Ecology and Co - artisan producers of distilled alcohol-free spirits, consciously crafted in New Zealand at the world's first non-alocholic distillery.

Our boutique beverages are handmade from small-batch distillations of traditional gin botanicals and sophisticated spiced blends, pairing luxurious flavours with an evolved experience.

So finally, we can have an indulgent adult drink without the impact of alcohol, sweeteners or carbs.  And together, we can change what it means to be social.

THE STORY OF TROOPER Real ale fan and history aficionado Bruce Dickinson, Maiden's vocalist, played a major role in developing the unique flavour of the beer, entailing ongoing visits to Robinson’s brewery in Stockport. "I'm a lifelong fan of traditional English ale; I thought I'd died and gone to heaven when we were asked to create our own beer. I have to say that I was very nervous: Robinsons are the only people I have had to audition for in 30 years. Their magic has been to create the alchemical wedding of flavour and texture that is TROOPER. I love it." 

ABOUT THE BREWER Based in the heart of Stockport for almost two centuries, and owning 300 tenanted and managed pubs, inns and hotels across the North West, ‘Robinsons’ is one of oldest and most respected names in British brewing history. A proud family of independent brewers, Robinsons is one of the most advanced and sophisticated breweries in the UK, with a worldwide reputation for real ale. It’s also home to the largest hopnik in the world. From here we apply decades of experience to create exciting new varieties and choices of flavour that will lead us towards our next award-winning beer."

4.7% ABV

A classic double stout from a recipe discovered in the vaults of Britain's oldest brewer.  This beer combines the complex flavours and characteristics of pale ale, roasted crystal and chocolate malts with the finest kilned roasted barley.

This magnificent example of a classic double stout delivers a velvety-smooth palate of dry, burnt flavours complemented by roast, cocoa and coffee notes.  Black, creamy and delicious, it is a Shepherd Neame masterpiece.

5.2% ABV.

Originally brewed to celebrate the tercentenary of Britain's oldest brewer, 1698 is a characteristically hoppy Kentish ale, and has Protected Geographical Indication, the same unique regional protection afforded to Champagne and Parma Ham.

The ale matures naturally in the bottle and can be enjoyed fresh or allowed to settle for a few months to mellow. The natural effervescence produced by bottle-conditioning – the interaction of yeast and brewing sugars – gives 1698 fine, Champagne-like bubbles that further enhance the fragrance, flavour and overall drinking experience.

A silver medal winner in the Taste of Britain Awards, 1698 has been included in the International Beer Challenge's World's Top 50 Beers and has won a Gold Award from the British Bottlers' Institute.

6.5% ABV.

Kayuki ume spirits 700ml

A distilled fine spirit that retains the rich aroma of ume.

Vacuum-distilled from Nakano’s umeshu (plum wine), which is itself made using Wakayama Nanko ume (plums).

Awards:

• Gold at the Lyon Spirits Competition

Lemon umeshu 720ml

Umeshu blended with the juice of lemons grown in Wakayama Prefecture.

The refreshing tartness from the lemon juice complements the sweetness of umeshu.

TASTING NOTE An ethereal, highly perfumed pinot noir hailing from Marlborough’s Southern Valleys. A delicious combination of boysenberries, Black Doris plum, lavender and liquorice are underpinned by elegant, finely integrated tannins, with hints of cinnamon-clove spice and a dry, earthy finish. 

VITICULTURE Fruit was sourced from the historic Auntsfield Vineyard in the Ben Morven Valley and The Wrekin Vineyard at the head of the Brancott Valley. A mixture of clones 5, 114, 115, 667, 777 and Abel are grown on wind-blown, loess clay soils overlying greywacke bedrock that typify the sub-region. A combination of low yields, organic and biodynamic practices allow the vines to ripen beautiful, black bunches of intensely flavoured fruit. 

WINEMAKING Picked over three weeks starting mid-March, the fruit was harvested by hand and transported to the winery where it was chilled overnight. The majority of fruit was carefully destemmed into small fermentation vessels while a portion of whole-bunch fruit was also included. After several days cold-soaking on skins, the fermentation spontaneously commenced by indigenous yeast and was followed by gentle, daily hand-plunging. Following fermentation, the wine was drained off skins and transferred to a combination of seasoned French oak puncheons and barrels. The wine was aged in oak for 11 months before being transferred out just in time for the 2023 harvest. Each batch was kept separate until June when the blend was assembled and settled prior to bottling in July

Winemaker's note:

"2015 was an exceptional vintage and the weather was consistent which allowed us to grow and ripen grapes to optimum quality. This blend is made of 72% Merlot, 20% Malbec and 8% Cabernet Sauvignon from grapes hand-picked off our Gimblett Vineyard (58%) and Triangle Vineyard (42%). 

After fermentation the wine was aged for 24 months in French oak (42% new), then blended and had a further 3 months on lees in tank. There was no racking which allow the wine to have great volume and weight.

This is a concentrated, medium to full bodied blend. With ripe blackberry and plum characters, fine grained tannins and a fresh acidity all giving the wine a wonderful balance. It will age well and improve for 10 years from vintage."

Beer Dark Marzen Baltijos 5.8% Bottle 500ml

Indulge in the deep, roasted flavors of Baltijos Dark Marzen Beer, a full-bodied Lithuanian porter with a smooth, satisfying finish. It is distinguished by its dark red amber color with a prominent fruit aroma formed by the caramel malt. Märzenbier (German: March beer - Oktoberfest lager style) has a rich, long-lasting caramel taste with well-balanced sweetness and “hidden” strength. Now available in New Zealand.