Winemaker Tony Prichard founded the De La Terre winery with his partner in life and in wine, Kaye Prichard and he began his winemaking career over three decades ago, which has given him extensive experience with red and white winemaking in Hawke?s Bay. He forged his early winemaking career with Merlot and Cabernet Sauvignon, so this wine is a little like coming full circle since he can apply the experience he learned with those varieties to make a full bodied, silky, spicy Syrah, which tastes impressively deep and velvety with its dark fruit flavours. It was bottled unfined and unfiltered to retain maximum concentration. 

This smooth, full bodied Syrah drinks well now and will evolve beautifully for up to a decade, probably a lot longer.

Duncan's Brewing - Part of our dessert-style sour beer range.  Brewed with lactose sugar and vanilla that sweetens the passionfruit and lime sourness.

5% ABV.

La Grande Dame is one of the great champagnes and is a big, dry, toasty, full bodied wine, made from 90% Pinot Noir, which adds layers of savoury depths to this complex bubbly, and 10% Chardonnay. It is named in homage to the Grands Cru vineyards from which the grapes in this wine come, from Champagne villages Aÿ, Bouzy, Ambonnay, Verzy and Verzenay and 47% Chardonnay from Avize, Oger and Le Mesnil-sur-Oger. 

Its name also pays homage to the Grande Dame of Champagne, the late widow Clicquot, whose main legacy is to have left both the brand and the region in better condition than she found them, mostly famously by inventing riddling; the turning of the bottle to remove the yeast sediment into its neck, prior to disgorgement. This resulted in higher quality, cleaner, fresher bubbles in both look and taste. Her quest was quality and she is widely credited with having raised it significantly in the Champagne region and in the bottles it produces.

Black Estate - This Riesling is grown on the rolling slopes of our Damsteep Vineyard.  The site's dense clay and mineral limestone provide weight, texture and salivating freshness.  A true character.

The first tipple to come from Edinburgh's Port of Leith Distillery has arrived in the shape of Lind & Lime Gin! The name is inspired by Dr. James Lind of Edinburgh, who conducted one of the first clinical trials aboard the HMS Salisbury. In these trials, he noted that the scurvy patients eating citrus fruits were showing good signs. Hence the addition of lime within this gin. To balance the powerful citrus freshness, the distillers also used pink peppercorn alongside five other botanicals (including juniper) to create the recipe.

Flavoursome, creamy smooth Chardonnay with a medium body and textural lively succulence made with grapes grown south of Martinborough village. 

The wine was made under the Dublin Street Wine brand banner by Eva and Ross McKay, who purchased the grapes for this smooth, citrusy wine. Fresh zesty flavours on the front palate add length of flavour and a long finish to this creamy Chardonnay. 

Cereal Milk. Let's be honest, it's the best bit of breakfast in a bowl.

 Here in this beer we've combined this creamy comfort food with the rich, roast character of the milk stout. Brewed with corn flakes, oats, chocolate wheat and a generous dose of milk sugar, Cereal Milk Stout is rich, smooth and redolent of the sweet remnants of the breakfast bowl. Grab a spoon and dig in. 

4.7% ABV

Vegan and Certified Organic

All the grapes in Ata Rangi Sauvignon Blanc are hand picked and sorted into portions, many of which go through whole bunch fermentation on skins in large oak barrels which provides smooth, dry flavours and textures. The remaining portions are fermented in stainless steel to retain fruit freshness and crisp characters, which make for a vibrant and complex expression of Sauvignon Blanc from the Wairarapa. 

This is an exceptional wine which shines a new light on New Zealand's well worn Sauvignon theme. Try it!

The name Ata Rangi is Maori for dawn sky and was chosen to portray the new beginning that the start of this winery represented for founder Clive Paton in the late 1970s.

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. 

Martinborough is home to many refreshingly dry Pinot Gris and this example from Margrain offers great drinking with a silky smooth mouthfeel and lingering finish. Very good Pinot Gris made in small volumes from one of Martinborough's oldest wineries and most experienced winemakers, Strat Canning.

Mount Edward Winery is one of the few producers of great Chenin Blanc in New Zealand and this is a dry style with succulent flavours of white peach, a hint of honey and juicy acidity giving this wine its mouthwateringly long finish. 

Mount Edward Wines was founded by the godfather of modern Central Otago wine, Alan Brady, in 1997. Its name comes from Mount Edward and iti s situated at the foot of this mountain in the Gibbston Valley, which is the source of some of the grapes used in its wines. Most of the vineyard source for Mount Edward is further afield, notably in Pisa at the outstanding Morrison Vineyard and in Bannockburn at the Muirkirk Vineyard. 

A great white from the world's most southern wine region.

A soft, smooth, spicy Pinot Noir with red fruit flavours, a medium body and lithe mouthfeel. This Pinot Noir is Margrain's entry level Pinot and is made with grapes grown south of Martinborough village on a terrace vineyard site on stony soils. It offers good value for money from one of the country's leading Pinot Noir regions. 

Te Mata Awatea is often described as a baby Coleraine and is one of Hawke's Bay's most iconic red wines. First made in 1982 as a classic blend of Bordeaux red grape varieties, Cabernet Sauvignon and Merlot. Proportions vary each year and the wine was declassified in 2012 due to a cool vintage and the need to separate the two wines, Coleraine and Awatea. Both are excellent and both deliver robust classic reds for drinking now or cellaring for the long term. Awatea delivers excellent value for money for its consistently outstanding quality, great balance of dry spicy flavours and dark fruit forward approachability. 

Te Mata Estate is Hawke's Bay's oldest winery building and one of its oldest wineries; a family owned company with an eye on producing great New Zealand wines modelled on and inspired by the world's classic great wines.