#N/A

Saddleback is the second label of Central Otago winery Peregrine. The region offers a cool climate with large diurnal (day to night) shifts in temperature, perfect for developing the subtle flavours and keen acidity that really makes Pinot Gris tick. This superb value wine is made with grapes from the Bendigo (39%), Pisa (34%) and Gibbston (27%) sub regions of Central Otago, is 100% hand harvested and fermented on the lees for 2 months prior to blending and bottling. A dry Pinot Gris  with floral, citrus and ginger aromatics and flavours of fresh pear, apricot and stonefruit.

Please note that this product ships from our Hamilton warehouse and will take 2-3 days for delivery and for click and collection. 

Aged in first-fill bourbon casks and hogsheads, this dram is about the interplay of vanilla and toffee with generous Islay peat. Citrus undertones swell around a smoked kipper or two leading to a smokey finish.

Smooth with rustic aromatics and black cherry flavours.

Boasting concentrated flavour while retaining the delicate nature that the varietal is known for, the bouquet opens with deep, rustic notes of cigar box and wild mushroom and develops gentle highlights of cranberry as it sits. On the palate, vivid black cherry notes up front lend a nice acidity and complement warm allspice undertones with mild tannins.

Light oak aging and fresh, balanced acidity make this chardonnay a must- have. The bouquet is soft with ripe honeydew, rich vanilla and hints of apple skin. The oak aging adds a nice complexity to the mouthfeel, layering zesty spice tones on top of crisp pear and guava flavour. On the back end, flavours of lemon peel meld with the creamy vanilla notes to create a refreshing and savoury finish.

100% Mencia from Bodegas Godelia  situated in the region of Bierzo, Spain.

Earthy notes accompany cherry-plum and cooking spice aromas on the nose and lead to a palate with gentle tannins and similar spicy fruit notes delivered in a super fresh style.  

Only produced in the best years, this Reserve Syrah is Passage Rock's showcase wine.

Rich ripe aromas of dark forest fruit and spice, coffee and vanilla on the nose lead to a dark garnet intensity in the glass. On the palate, toasted nuts and spices vie with dark berries, integrated ripe tannins and lacy acidity. Cellar it for 10 to 15 years

Duncan's ice cream sours are now in a legendary 6 pack.

Three by two x 330ml desert style beers.

4% ~ 7% ABV.

Petrus Dubbel will delight your tastebuds with subtle aromas of coffee, caramel and chocolate. A full-bodied, rich and heavenly flavour.

6.5% ABV

Petrus Blond is a heavenly thirst-quenching beer with a touch of fruitiness. Fine aromatic hops provide a subtle bitterness and a refreshing finish

6.5% ABV

This gin is the perfect Side Piece to any fun get together with friends and family - who?ll always be the main squeeze. The kinda fun you like to have on the side.

A dabble of gin? Don?t mind if I do.

Throw in a bit of tonic and lime? Oh go on then.

A Native Gin with a bouquet of 6 carefully selected, ethically and sustainably gathered native Australian botanicals.

42% ABV

A good beer for those who don't like good beer! Clean, crisp and clear.

4.7% ABV

A classic IPA named after head brewer Ash's spirit animal, Snow Leopard brings a balanced hop trio of Centennial, Citra and Strata. Strong grapefruit and citrus flavours are paired with light floral notes and a crisp bitterness!

6.9%

Outstanding Hawke's Bay Syrah which was first made in the early 1990s from iron rich soils. This makes Bullnose one of the oldest Syrah brands in Hawke's Bay, named after one of the vineyards from which the wine is made (which, in turn, was named after the vineyard owners' love of old cars, particularly the pre 1928 Bullnose). The grapes come from two vineyards, Bullnose and Isosceles, both in the Bridge Pa Triangle; one of the warmer growing areas of Hawke's Bay, thanks to both soil and climate there. 

Aging for 15 months in French oak, which provides its spicy notes and depth.

A beautiful wine for drinking now or for cellaring.