Rosie's Block Chardonnay captures the best of Nelson in a full bodied, beautifully balanced and crisp Chardonnay with creamy nuances and a lingering dry finish. 

It is named after Rosie Finn, second generation wine family member and daughter of Tim and Judy Finn, who co founded Neudorf Vineyards.

This sweet tawny port from Graham's is a blend of ports aged in old oak casks for an average of 10 years. This is where great tawny port starts as it is part of the reserve category of port. This classification includes 10, 20, 30 and over 40 year old designations. 

These age indications allow port producers the freedom to fine tune their wines, which are aged in seasoned oak casks of between 600 to 640 litres in size. This controlled oxidative aging process allows the wines to develop slowly into nutty flavoured, complex tawny ports as the colour fade and esters and acetals develop in the wines. 

Think of this as a great dessert wine or drink it in a more classic style as an accompaniment to an aged cheddar cheese board. 

Mat Donaldson and his talented winemaking team create this fabulous Riesling, which is modelled on the best full bodied wines from both Germany and Austria. It is made from grapes given a long hang time on the vines and is, consistently, one of New Zealand's greatest white wines every year, thanks to winemaker Mat Donaldson and his talented team of Riesling devotees at Pegasus Bay Winery in the Waipara Valley, North Canterbury. It is succulent, medium dry, concentrated and rich in taste with a honeyed texture and and notes of lemongrass, lemon zest and ripe mandarins leading into a full bodied, weighty, off dry white with high but balanced acidity providing a long finish.

* This wine may form a natural sediment over time due to the winery's minimal handling philosophy. It has been cold stabilised by the winemaking team at Pegasus Bay.

The 2025 release clocks over a decade of crafting this irresistible, sun-soaked Albariño - still utterly moreish, still mouthwatering, still our unofficial taste of summer.

Think warm evenings, bare feet, and salt on your skin.
A lifted nose of lime zest, sea spray and that first breath when you step onto the beach. The palate echoes the aromatics, woven together with bright, crystalline acidity that gives the wine its signature savoury edge.

Hints of oyster shell, fresh fennel and a cool, saline minerality glide through the glass, all wrapped in a dreamy, sun-drenched haze. There’s beautiful form here - poised, graceful, quietly luxurious.

Vineyard:

Site: Rosie’s Block - Upper Moutere, Nelson

Aspect: 90m Elevation, North Facing

Soil Type: Moutere Clay Gravels

Soil Composition: Deep sandy loam with clay content (19%). Little stone content.

Vineyard Established: 1999

Farming: Dry Farmed

Variety: 100% Albariño

Clonal Selection: 635, 636, 637

Hand Harvested: 100%

Seasonal Detail: The season began dry before shifting to a wetter-than-usual October, with an exceptionally warm December bringing ideal flowering conditions. While the Christmas and early January period posed some challenges, a return to warm, settled weather through February and March improving ripening. Occasional rain showers kept canopies refreshed, leading to a smooth, trouble-free harvest. The season produced wines of both volume and generosity.

Winemaking:

Harvest: 29th - 31st March 2025

Processing: 70% whole bunch press, 30% crushed fruit. Cool settled for 48 hours and racked

Fermentation: 100% Wild Yeast

Fermentation Vessel: 70% Stainless Steel, 30% Neutral Puncheon

Malolactic: None

Fining: None Filtration: Sterile Vegan: Yes

Bottling Analysis: 13.5% Alc, 3.29 pH, 6.7 g/L TA, 3 g/L RS

Full Bottle Weight: 1,265 g

Fresh, light bodied and convincingly Prosecco like, only this lively Australian bubbly contains no alcohol. This is one of out top picks of zero alcohol wines currently available and is proving highly popular with customers. 

The wines in the plus & minus range are firstly made as wine, which contains alcohol, aromas and flavours.
It then goes through a process to remove the alcohol. This process sees the wine go through a high vacuum, low pressure distillation machine which separates the alcohol from the wine by creating a vacuum (negative pressure) at a low temperature. The cool temperature allows the retention of aromas, which are removed along with the alcohol. The final step sees the aromas returned back into the wine and, finally, the winemaker bottles it and sends it out to the market.

This Grenache, Shiraz, Mouvedre show a classical bouquet of blackberry, raspberry, spice, and cocoa. The palate is full and round with concentrated dark fruits, keen acid and silky tannins. Winemaker Corey Ryan "cut his teeth” at Henschke where he worked for ten years.

More famous for The Godfather than for blood coloured red wine, Francis Ford Coppola has forged a name for both and this big red is an opulent, dark, plush, soft wine with flavours like black plums, black pepper and a spicy note. Deliciously smooth and easy to love.
The mysterious origins of the Zinfandel grape were uncovered in 2002 when DNA fingerprinting confirmed that Italy’s Primitivo and the slightly trickier to pronounce, Crljenak Kastelanski, an ancient Croatian variety, are genetically identical to Zinfandel. One grape, three different names and countries. And innumerable styles of different wines made from it - variety is the spice of life and of the wine lover's choice.

4.0% - Hoppy Ultra Low Carb

A hallucinatory, mind-bending, consciousness-expanding, dream-like experience is not what you'll find in this can. It’s just a beer, man. But, this cloudy IPA does have a gnarly hit of Riwaka, Simcoe, and Mosaic hops, with a tropical citrus flavour, and a totally piney finish. At least it’s a trip for your taste-buds. Far out.

5.8% ABV

Peach

This Blanc de Blancs is made from 100% Chardonnay grapes and is aged on lees for at least two years prior to disgorgement, which gives it a rich, full and creamy flavour combined with the freshness of aging wine on tirage (yeast lees following fermentation) in the bottle.

Number 1 Family Estate is owned by Daniel and Adele Le Brun who are the first to have made traditional method sparkling wine in New Zealand, bringing their experience in France to the early days of this country's modern wine industry. They celebrated 40 years of pioneering methode traditionelle in Marlborough in 2020. Le Brun comes from a long line French sparkling wine makers with family history in the Champagne region dating back to 1684. He has had a profound impact on the style and quality of New Zealand bubbles.

Behind the walls of several Belgian monasteries there exists a tradition of making strong, dark, rich, fruity beers packed with the flavours and aromas of dark sugar and dried fruit. The strongest of these are often referred to as quadrupels. Our anniversary beer, Cuvée de Moor, takes the dried fruit one stage further and includes a range of Moroccan fruit and dark sugars in the kettle before resting for a year in bretted pinot noir barrels. Raise a glass to our birthday.

13.3% ABV.

inspired by the wild iron-rich beaches of the west coast we devised a smooth warming stout that combines oats, caramelised rye, and chocolate wheat malt with our fruity English yeast strain and some lightly zesty Nelson hops. The result is a stout fit to fortify against wild west coast winter storms and the perfect match to a night beside the fire. 

6.0% ABV.