It’s our birthday numéro trois You get IPA! I get IPA! We all get IPA!

Double dry hopped with a helluva lot of Mosaic, un petit bisou de Citra, und ein bisschen mehr Krush. Little juice / big taste hop varieties / products: Mosaic (DynaBoost, HyperBoost, T-90, Cryo), Citra (T-90, Cryo), Krush T90.

6% ABV

Best Before: 2026/04/07

More than just a coffee break.

This is your permission slip to pause. Inspired by the Swedish ritual of Fika - the sacred act of coffee and cake with mates - we've brewed that vibe into a rich, roasty and unapologetically indulgent stout. Made with Wolf Coffee's signature blend, real Tahitian vanilla and packed full of Pain Au Chocolat from The Boat Shed Bakery. It's bold, it's a little bit boujee. And it's built for those moments where doing nothing is exactly the point.

Contain: Gluten, Wheat and Milk

Here is one to tug on those Heart Strings. We’re doing that thing again and have some delicious suds for you. Nice! We’ve got a brand-new kettle sour that’s topped up to the brim with our Pastry and Liquid Cream™ treatments. This decadent smoothie-meets-ice cream style sour combines outrageous additions of French vanilla, and coconut ice cream with a fruit-forward blast of fruity boysenberries, mango, passionfruit, silky banana, and kisses of guava and watermelon!

6.6% ABV

Best Before: 2026/07/24

Kasteel Tropical is a fresh specialty beer with a vibrant, yellow colour that will fill your nose with tropical scent of passion fruit. Enjoy the intense flavour of fresh tropical fruit, with a slightly sweet pineapple note and the full flavour of mango – perfectly balanced with the fresh acidity of passion fruit. The tropical flavours linger subtly in the dry, slightly bitter aftertaste. Ready for a taste of paradise?

7% ABV

Best Before: 2027/04/29

Brewdog Wingman Session IPA is a maverick of a Session IPA, this is a smooth ride of mellow tropical fruits, piney notes and a sharp citrus aroma. Refreshing, infinitely drinkable and with a steady boozing altitude of 4.3%.

4.3% ABV

Best Before: 2026/05/01

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“Coteaux du Layon vineyards are situated on hillsides rolling along the Layon, a small stream joining the Loire near Angers. The region has a special climate; mild with a long Autumn ripening season giving very ripe Chenin Blanc grapes which are often affected by botrytis. This produces sweet wines of complexity, intensity, acidity and remarkable longevity.” – Winemaker’s notes.

This sweet wine offers complex honeyed flavours and excellent minerality.

The aim for this Chardonnay is to retain a fresh structure with a complex palate. It is the vineyards, wild-ferment and barrel characters that make up the complex nose and palate.

This fruit comes from three vineyards; the Taylor Vineyard, which is in the Rapaura area, the Twin Valleys vineyard, which we have been working with since 2003 and a ten rows of Clone 1066 from the Mahi home block.

All of the vines were intensively hand-tended, and the grapes hand-picked and then taken to the winery for whole-cluster pressing. The resulting juice went straight to French oak barrels and fermented with indigenous yeast from the fruit. After fermentation the wine sat on yeast lees for eleven months prior to blending and bottling.

VARIETY: Chardonnay
WINEGROWING TEAM: Brian Bicknell, Phoebe Cathcart, Max Bicknell, our focused growers and brilliant vintage staff
ALCOHOL: 13.6%
TITRATABLE ACIDITY: 6.9 g/L
RESIDUAL SUGAR: 0.35 g/L
BRIX AT HARVEST: 21.9 - 24.9
HARVEST: Hand-picked, 16 March - 4 April

The Main Divide is the name of the majestic Southern Alps, which form the back bone of the South Island, and it is also the name of a range of great value wines which consistently over deliver on depth of flavour and complexity for the price. 

This Pinot Noir is made 100% from North Canterbury grapes, 25% of which were whole bunch fermented with natural yeasts. The wine was given a week long, post ferment maceration in French oak, approximately 20% new.

It's a weighty, earthy style with lively dark and red fruit flavours. It delivers big time for the money.

Inspired by Beaujolais, made in Hawke's Bay and all about expressing Gamay's soft red berry flavours with lifted floral aromas and a smooth, medium body. Carbonic maceration was used for 47% of the wine and it enhances the fruit and floral aromas. The remaining 53% received a traditional, warm, red wine fermentation. The resulting wines completed their malolactic fermentation and were matured for seven weeks in seasoned French oak barrels, before blending and bottling.

Vineyards

In 1995, Te Mata Estate introduced to New Zealand a superior selection of Gamay Noir à Jus Blanc, the grape variety of the best wines of France’s Beaujolais region. Estate Vineyards Gamay Noir 2020 is a single vineyard wine from Te Mata Estate’s Woodthorpe Terraces vineyard, harvested on 3 and 12 March 2020.

Woodthorpe vineyard is located on elevated, north facing terraces in Hawke’s Bay Tutaekuri River valley. Between 1863 and 1914 it was home to the annual Woodthorpe races. 

Hillside frost-free site planted over limestone and clay. The oldest Pinot Noir block was planted in 1986 and is still on its own roots, Able clone. Distinct from the Eclipse vineyard because of vastly different geology with the clays that deliver rich, velvety texture. This is perhaps a more approachable wine than Eclipse, but still with elegance and underlying power.

Appearance – Dark ruby, youthful

Bouquet – Immediately pretty and floral, lifted red fruits combine with fine oak and earth/spice aromas. Very complex and seductive.

Palate – Power with elegance. Palate is packed with layers of fruit and spice. Super fine tannins flow alongside balanced acidity delivering long richly textured finish.  

Source - Luna Estate

This stunning South Island Sauvignon Semillon blend is a maverick New Zealand take on the classic white Bordeaux blend, offering fresh, bright and delicious aromas of ripe apple, lime, gooseberry and passionfruit. The Sauvignon (70%) brings fruit flavours and excellent acidity while the Semillon (30%) brings fruit weight, richness and age ability, due to its pronounced acidity. 

Both varieties were aged on their natural deposits of yeast lees for approximately 10 months, prior to blending. This lees contact brings creaminess and body. Once bottled, the wine was left to age for another year before release, allowing the varietal characters to integrate further.

This wine drinks deliciously well now, preferably served in a large glass, but it has a long history of great age ability too and is a good wine for the cellar.