El Jimador - el Jimador Reposado begins with 100% hand-harvested blue Weber agave, naturally fermented and double distilled. Then it enjoys a two-month siesta in our own handmade American oak barrels until the perfect moment. The results are worth the wait: an exquisite golden tone, warm seasoned flavors and a smooth, confident agave flavor that really shines through.

Master of Malt - Jim Murray describes this as oily with a sweet and spicy flavour. Mellow Corn is distilled at the Heaven Hill distillery.

Elijah CRaig has a history dating back to 1789 and  is often cited as the father of Bourbon.
This gem is from bourbon barrels selected by the master distiller from a choice middle-of-the-rickhouse location and is aged for 12 years.

Silver Medal at the International Spirits Challenge 2001
Two double gold medals from the San Francisco World Spirits Competition.
"Best of Best" distinction among premium Bourbons in Whiskey Magazine's "Best of Best" tastings.

"The aromas have a light touch, offering honey and caramel and cocoa in a straightforward, confident balance. The flavours follow on the palate, with a full, spicy finish that explodes with simple pleasures. Smooth, warm and comfortable, this a sweet sipping Whiskey that's best in a snifter-without ice or water".

Sunshine Brewing - Born of sun, sea and hot afternoons, Gizzy Gold, as it’s known locally, is our classic thirst quenching and award winning session lager. Dry, crisp and refreshing, it has a lightly toasted maltiness over a solid Green Bullet hop backbone.

Fermented at a low temperature with its own imported yeast strain, it’s a time proven brew to wash out the salt out after a hard day’s surfing, working or playing.
A gift to you from us old Gisborne surfers.

3.8% ABV.

A great expression of Gibbston Valley Pinot Noir with earthy aromas and notes of wild thyme, raspberries and red cherries from the dramatic cool climate region. Coal Pit is an elevated hillside vineyard and small production are key ingredients that go into making Coal Pit Tiwha Pinot Noir a wine that stands out from the crowd with its earthy robust style and delicacy; the classic iron fist in a velvet glove.

Coal Pit Pinot Noir is a small scale wine made entirely from estate grown grapes on a sloping hillside vineyard planted on 12 hectares in the Gibbston Valley in Central Otago. The soils here are schist on these warm north facing slopes and the Pinot Noir clones planted are a mix of 115, 10/5, 777 and 5. Some vines here date back to the original plantings in 1994 and remain on their own roots while others are now grafted. The Coal Pit Winery is owned by Rosie Dunphy, who bought the site in 2001 and built a winery onsite in 2007. She named the Tiwha Pinot Noir in tribute to her late father. The Coal Pit winery name pays homage to the early pioneers and gold miners in the region.  

The artwork on the Tiwha label is by Chris Heaphy and the original painting is on the wall inside the winery's tasting room.

Sunshine Brewing - Born of sun, sea and hot afternoons, Gizzy Gold, as it’s known locally, is our classic thirst quenching and award winning session lager. Dry, crisp and refreshing, it has a lightly toasted maltiness over a solid Green Bullet hop backbone.

Fermented at a low temperature with its own imported yeast strain, it’s a time proven brew to wash out the salt out after a hard day’s surfing, working or playing.
A gift to you from us old Gisborne surfers.

4.0% ABV.

Evan Williams is a smooth, easy to drink Bourbon named after Evan Williams who, in 1783, opened Kentuckys first commercial distillery along the banks of the Ohio River. Many years and barrels later, we're still producing Bourbon with the same time-honored methods that Evan Williams did years ago.

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Little Darling Sauvignon Blanc is the brainchild of Chris Darling and Bart Arnst, a leading organic grape growing and organic consultant in Marlborough; the biggest wine region in the country.

This wine is light bodied and intensely fruity in taste with refreshing acidity adding zesty appeal to every sip. It is great value for money.

Sunshine Brewing -Brewed for those wanting bigger flavour, Green has found a cult following amongst locals – and for good reason. Dry and crisp like a Gisborne summer, big citrusy hops play against each other in every flavoursome drop.

4.8% ABV.

The first thing you will notice is the intense aroma of this wine with notes of citrus and tropical fruits. These flavours follow through on the palate, where the wild fermentation in barrel adds great weight and texture to the wine.

The vision is to ‘go beyond fruit’, where the aromatics represent a feeling of texture. There is a well-defined oak influence, that embraces the wine. This is combined with more recognisable notes of nougat, fennel seed and a peach-like perfume that show themselves upon closer look.

The mouthfeel is soft, plush and round initially. Then the sense of direction comes through the acidity that salivates and further activates the taste buds. There is a fine balance throughout the mouthfeel of fruit weight, creaminess and acidity that are harmonised by the extended time in large-sized oak barrels.

You can find a classic approach but with a tight lens that brings freshness and playfulness.

WINEMAKING Hand-harvested fruit was pressed the following day, cold. After a light settling, the juice was racked into large format barrels, 300-500 litres, for a spontaneous ferment. Spring malolactic fermentation started naturally in October/November, the wine remained in barrel until the 2024 harvest started. It was then transferred into large 1000litre oak vessels for another 4 months of maturation on lees. 

TECHNICAL INFORMATION Vineyard source(s): McCreanor Vineyard, 37 Princess Street, Martinborough, NZ Harvest dates: 20 March - 31 March      |      Harvest Brix: 22.5 - 23.5 Brix Alcohol by Volume: 12.5%     |     pH 3.41      |     TA: 5.8 g/l

Once regarded as a renegade wine, Antinori Tignanello has been a trend setter from the start and was the first Sangiovese to be aged in barriques, the first contemporary red wine blended with untraditional varieties (specifically Cabernet) and one of the first red wines in the Chianti Classico region that didn’t use white grapes. Today it is a blend  of Sangiovese (68%) with the balance being Cabernet Sauvignon and Cabernet Franc.

Complex floral aromas lead into structured dark fruit, mocha and spice flavours in a wine with a medium body and beautifully balanced long finish. 

The history of Tignanello 

Tignanello was the first Sangiovese on the record to be aged in barriques, the first contemporary red wine blended with non traditional Tuscan grape varieties (specifically Cabernet Sauvignon) and one of the first red wines in the Chianti Classico region that didn’t use white grapes in the blend. All up, a big call. 

Piero Antinori first discovered the use of non indigenous grapes, and more specifically, those used in Bordeaux through his uncle Marchese Mario Incisa della Rochetta who had a vineyard at Tenuta San Guido in Bolgheri, and was making a wine using grapes better known as Bordeaux classics, such as Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, Petit Verdot et al. 

At first, this was for his own personal consumption, however was released in 1968 as the legendary Sassicaia.

Piero went off and forged his own path in Tuscany making wines from the local Sangiovese but also a select few made from Bordeaux grapes. This wine is a blend of Sangiovese, Cabernet Sauvignon and Cabernet Franc - and as these wines are prohibited in Chianti, the wine is an IGT and not a DOCG. 

This is a rich style of Chardonnay with the accent on strong fruit flavours. Ripe melon, nectarine and summer peach aromas abound with oak hints of cedar and spice and a long, full, yet soft finish. ideal matched with creamy pasta and white meat dishes. It is also delicious with seafood.

Vineyard
This Chardonnay is a mix of the Mendoza clone and Clone15 from the Bridge Pa and Crownthorpe areas in the Hawke’s Bay. Free-draining stony silty loams are the predominate soil type in this area. The crop was kept low and well exposed to ensure good even ripening and flavour development.

Winemaking
This Chardonnay was cool fermented with both aromatic and Burgundy style yeasts in barrels and stainless steel tanks. Once fermentation was completed, the wine was left for an extended period on yeast lees to promote textural qualities and mouthfeel. A portion of the wine went through Malolactic fermentation to soften acidity and add warm buttery notes.The wine exhibits pineapple and grapefruit flavours with a rich mealy texture.