La Trappe Tripel is a classic Trappist ale with a powerful and full taste. In addition, the ale has a candy-sweet and light-malty character.

8.0% ABV.

Best Before: 2025/08/01

A vintage dated strong Trappist ale. Ruby, port like, rose petal notes and a rich warming finish. A trappist classic that ages well, one for the cellar. Bottle Conditioned.

9% ABV.

Best Before: 2028/08/01

What happens when you bring two masters of the art of whisk(e)y making together to collaborate? Astonishingly delicious things, apparently. Legent Bourbon is the work of Jim Beam master distiller Fred Noe and House of Suntory chief blender Shinji Fukuyo. The whiskey itself is a bourbon made with one of Fred Noe's recipes, which is aged initially in charred virgin white oak. Following this, portions are finished in California red wine casks and sherry casks, before being blended by Shinji Fukuyo. Fantastic results ensued.

Nose: Plenty of classic bourbon character is at the forefront of the nose but the cask influence adds balance and depth. Brown sugar, toasted almonds, jammy fruits, butterscotch, vanilla and orange peel combine initially, with delicate warmth and spice provided from ginger root underneath. A hint of Pinot Noir and stewed black cherry emerge as the nose develops, with milk chocolate, sandalwood and hints of leather.

Palate: An initially deliciously silky delivery leads with rich caramel, floral notes and a suggestion of marmalade before chewy rye spice initially makes things more complex among savoury notes of roasted peanuts and a slightly bitter quality from charred wood, coffee beans and unsweetened dark chocolate. Dark cherry jam and stewed plums then burst through adding vibrant fruitiness alongside the sweetness of vanilla, cake batter, muscovado sugar and a hint of cola. Warmth from freshly-ground black pepper is present in the backdrop.

Finish: Chocolate-covered cherries, black fruits, sugary cereals (Sugar Puffs, mostly) and a hint of liquorice fade ever so gradually; while the nutmeg and oak spices play about for longer.

Egly-Ouriet is one of the most respected grower Champagne producers and makes with wines from grand cru vineyards, aging them for longer than minimum legal rules in the region stipulate. 

This iconic Champagne is aged on tirage (yeast lees in bottle) for three years, then given a relatively low dosage of 5 grams per litre, making it dry technically (4 grams is dry but 5 is exceptionally close), but this is balanced by richness of flavour thanks to its long lees aging time. It is a highly flavoursome champagne made in a maverick style which will appeal to lovers of complex top shelf champagne. 

WINEMAKING NOTES
This wine was made from grapes grown on the stony and sandy terrace of the vineyard. The grapes were fermented in open top tanks with inoculated yeast.  Gentle hand plunging was used for extraction, and the wine was then held on skins for an extended period of 4 weeks of post ferment maceration. The wine was then pressed and racked to French oak barriques where it was aged for 12 months. The final blend has a 30% new oak component and 30% second fill.

ANALYSIS
pH 3.69
TA 5.6g/l
Alcohol 13.0%

TASTING NOTES
A fragrant medley of crushed red berry fruits fills the nose, accompanied by scented oak spice, sweet vanillan notes and infused with delicate dried wild herbs. Juicy, concentrated, and full of bright raspberry and cherry fruit flavours, the palate is fleshy and textural, but well balanced with vibrant acidity and fruit sweetness, to give a long and expressive finish.

AWARDS
Silver Regional Aotearoa Wine Competition

Get off to a flying start! This bright IPA is light, bright, refreshing and lifted, just like the feeling of finding the perfect up draft when launching your wing from Pub Corner at Treble Cone in Wānaka

5.7% ABV

Best Before: 2026/04/28

Incredible Spanish wine with great structure; amazing power and mid palate weight from 92% Tempranillo, 6% Graciano, 2% Garnacha. Bodegas Roda is completely new to New Zealand this year, 2023, and is also a fabulously modern expression of traditional Spanish grape varieties which express themselves in bold red fruit flavours with the support structure of firm smooth tannins, spicy complex aromas and depth. We have three of the wines in store, all brand new to this country and to Regional Wines.

A nose of fresh plums and cherry blossoms allude to this wine’s central delicate fruit aromatics. The details are found by spending time with the wine, allowing it to open up and show the warmer side with vanilla and leather.

The palate is subtle but complex with finely-spread tannins. Open and calm at the front, acidity draws the wine inwards in the middle before it shifts its weight towards the back palate, where it closes in with a combination of fruit and oak flavours.

This is an intriguing wine that doesn’t readily give away its secrets. To define this wine requires time in order to get to know the complexities and layers that are in store.

WINEMAKING - We harvest all our fruit by hand into small tubs. The fruit is sorted the following day, cold, and is all destemmed into 900kg ferment vessels. We let the newly filled vessels acclimatise and warm so that a natural fermentation occurs. An occasional hand plunge helps to keep the ferments happy and homogenous. After between 14 and 20 days in the fermenting vessel, we pressed the wines and transferred them to large format barrels, 300 and 500 litres, for 12 months. 

TECHNICAL INFORMATION - Vineyard source(s): McCreanor Vineyard, 37 Princess Street, Martinborough, NZ Harvest dates: 23 March - 5 April      |      Harvest Brix: 21.5 - 23 Brix Alcohol by Volume: 13%     |     pH 3.7      |     TA: 5.7 g/l

If you're looking for an organically certified, approachable white wine, here's a lovely off dry wine with white fleshed pear flavours and a hint of fresh lemon captured in a soft, smooth, dry white for drinking now or soon rather than for cellaring. It will hold its own for two to three years and offers good value for money.

Premium Cava made from carefully selected organic Xarel·lo, Macabeu, Parellada, Chardonnay and Pinot Noir grapes, which are then worked manually to achieve the best result.

In the glass this is a lively and bright cava with balanced aromas of white fruit, citrus and green almonds. 

This crème de cassis uses the prestigious “Noir de Bourgogne” variety of blackcurrant which is only grown in the Côte d'Or region in Burgundy. The fruit is macerated in a water-alcohol solution for around 10 weeks to extract the optimum flavour and aromatic intensity.

As the King of the Jungle would attest, imitation is sometimes the sincerest form of flattery.  This copycat, based on the original West Coast IPA, delivers upfront citrus and tropical fruits with a great dankness and bitterness throughout because sometimes it is just better to copy a classic.

ABV 6.7%

Dark and delicious Spanish blend of Tempranillo (85%) and Merlot (15%) made from grapes planted at high altitudes in the village of Moradillo de Roa. The hillside vineyards give depth and ripe fruit flavours to this dry, full bodied red, which has bright fresh fruit flavours, notes of spice and a smooth soft lush texture. 

Chateau Larroque is based just outside the 'Graves' appellation in the southern part of Bordeaux.  Made from the classic blend of Bordeaux grapes, and matured for 12 months in French oak before further aging in bottle.

On first opening, medium bodied on the palate, red cherry and dried fruits, toasted almonds with dusty savoury bramble and spice. Once given a chance to breathe opens up to offer generous plump juicy dark fruits, cassis and liquorice.

Superb value for 'left bank' Bordeaux.