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.

This Caledonia Edradour is a release specially selected by songwriter Douglas Maclean and named after his famous song, Caledonia. The cask was an Oloroso sherry cask, distilled in 1997.

Nose: Sweet, creamy and honeyed, with notes of Manuka honey, hints of dried fig and date, soft sherry and a hint of oak.

Palate: Full and rich with notes of berry fruits, and honey and butter on granary toast. More sherry, caramel and toasted almond.

Finish: Spicy, dry and sprinkled with a dusting of cocoa.

Trail Rider wines are hand made from fruit grown in some of Alexandra's best vineyards, most of which overlook the Central Otago Rail Trail. These are serious wines made with no corners cut, designed to be enjoyed and shared now, although these wines will develop with time.

Tasting
It's gorgeously ripe and perfumed on the nose showing dark cherry, sweet plum, roasted hazelnut, mushroom and rich floral aromas. The wonderfully weighted palate delivers excellent fruit purity together with stylish complexity, finishing wonderfully long and velvety

Winemaking
All the fruit was hand harvested before being 100% destemmed before a long, slow maceration. The fruit was fermented slowly then gently pressed before spending

Nautilus Albarino is a limited edition wine made by Clive Jones at Nautilus winery where the cool temperature fermentation preserves the briny, salinity of Albarino's refreshing dry flavours. A brief period of ageing on yeast lees following fermentation adds a creamy balancing textural note to the taste and mouth feel of this lovely wine. 

The Albarino grape is originally from north west Spain and north west Portugal, where it's known as Alvarinho; same grape, different name. In Portugal it is used to make refreshing light bodied whites such as Vinho Verde and an increasing number of great dry single varietal white wines. 

This is one of Marchese Antinori's top Tuscan wines and is made from the Peppoli Vineyard in the Chianti Classico DOCG. This wine was first made in 1985 and is a full bodied Chianti Classico with firm smooth tannins and high acidity, which is balanced by the ripe dark fruit characters and silky finish. 

It was aged in large Slovenian oak barrels with a small portion aged in stainless steel to retain fresh fruit flavours and balance. 

THE CHIANTI CLASSICO APPELLATION

Chianti Classico is the heart of the wider Chianti production zone and its wines are distinguished by a trademarked black rooster on their labels. The wines of Chianti Classico are higher in quality and noticeably so in taste than wines labelled Chianti, which come from a broader area in Tuscany. The wines taste better because the vines are planted on hillsides with a higher degree of  iron rich soils and a greater diurnal temperature range, which provides more powerful, riper fruit flavours, which are balanced by higher acidity thanks to the cooler night time temperatures. 

The Sangiovese grape must make up 80% of all wines labelled Chianti Classico compared to 70% Sangiovese for wines labelled Chianti. 

Chianti was first defined as a wine producing sub region within Tuscany in 1716 by the Grand Duke of Tuscany Cosimo III, whose wanted to protect the integrity of the wines and prevent fraud. The Chianti Classico Wine Consortium was formed in 1924 with the distinctive Black Rooster trademark chosen to feature on the labels. 

A creamy, full bodied, deliciously complex bubbly made from a blend of two of the classic grapes used to make Champagne - Pinot Noir makes up 58% of this wine and the grapes were lightly pressed so that no colour is extracted from the Pinnacles Vineyard and 42% Chardonnay from the Om Santi Vineyard, fermented to 12.5% ABV. 

This big, creamy, full bodied sparkling wine made in the traditional method - the same way as champagne. The Chardonnay went through malolactic fermentation, which adds  the creamy notes. It was aged for two years on lees in bottle and given six grams of dosage at disgorgement, which makes this wine dry, fresh and long on taste thanks to the cool climate acidity which adds length and zesty drive. 

COFFEE STOUT

6% ABV 330ml

Blackbeard Coffee Stout is a result of a long term relationship with our friends and neighbours from Little Drum Coffee. We used huge amounts of carefully hand selected Brazilian single origin coffee beans, along with dark speciality malts. To deliver espresso flavours and aromas with hints of bitter dark chocolate and toffee with medium but rich complex body.

A perfect beer to enjoy not only on colder winter nights but all year around, for all of the coffee and dark beer lovers out there!

VINEYARD AND FARMING
Planted in 2002, Doctors Flat is a single 3-hectare vineyard in Bannockburn. The schist subsoil was ground off the Cairnmuir Mountains by glacial ice and deposited here about 480,000 years ago. The glacial action and millennia of weathering have
generated an abundance of clay and fine silt in the vineyard gravel. We know soil texture drives wine texture and this vineyard produces Pinot Noir with density, fine tannin and great texture. We farm organically to help grow and sustain soil biology.
In turn the soil microlife harvest and transport nutrient and minerals to the vine. It’s this connection between vineyard and vine that gives Doctors Flat Pinot Noir its character and sense of place.

WINEMAKING
The winemaking is a simple programme of small open tanks, close attention, minimal inputs and a very light hand in the extraction process with only three punch downs. In 2021 20% of the fruit went directly to tank as whole bunches. Fermentation occurred spontaneously and after 21 to 24 days on skins the wine was drained to French oak barrels (22% new). Malolactic was delayed until spring and SO2 not added until late summer. After a full 12 months in barrel the wine was racked to tank for a second winter, then bottled 20 months after harvest.

Our Mermaid's Mirth is a bit of a local legend here in Mt Maunganui. Generously packed with American hops where Citra, Simcoe, and Chinook deliver a citrusy flavour and aroma, supported by a clean and crispy body.

Exceptionally easy drinking for 6% she may be legendary but comes with a cautionary tale...

6.0% ABV.

Sake bomb, Sake bomb, sake bomb...hey. Following our well received collab with ZenKuro sake brewery in 2019 we have teamed up again, this time with a different approach. Sake bomb beer in one neat package...Not quite - but we have brewed a beautiful golden pilsner with locally grown southland hops and then re-fermented it with sake kasu (rice starch by product of sake production). Making a lovely easy going beer that pairs well with Japanese food and contains subtle aromas of rice wine matched with stonefruit. Just remember your chant before drinking!

4.9% ABV.

6.0% - Harvest Collaboration Hazy IPA

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.

Britannia’s best and brightest, Deya, join us on a journey to the heart of hoppiness with Crest of the Wave. Luscious Hazy IPA swimming in a citrus saturated tropical fruit explosion of harvest fresh Freestyle Riwaka, Nelson Sauvin, Nelson Lakes Cascade finished with a twist of Citra and Simcoe.

Spicy Cucumber Dill Pickle Sour

We’re turning up the heat, and doubling down on dill. Say hello to Spicy Pickle Beer! A cucumber dill pickle sour, with a fiery twist.

Naturally kettle soured, infused with cucumber, dill, pickle spice and fired up with a generous mouthwatering addition of red hot chilli peppers.

Spicy, refreshing and disarmingly delicious. Crack a can and dial up the heat!

4.3% ABV.