Founded by Gaston Hochar in 1930, Chateau Musar lies in a 17th century Mzar castle in Ghazir, just North of Beruit overlooking the Mediterranean sea. One of the great wines of the world Chateau Musar has been run by Gaston's sons, Serge (who studied winemaking under the great Emile Peynaud at the University of Bordeaux) and Ronald since 1959. The grand vin is a blend of Cabernet Sauvignon, Cinsault, Carignan, Grenache and Mourvedre with the white wine being a blend of native varieties including Merwah and Obaideh. With glowing reviews from international wine critics, Chateau Musar produces an earthy complex range of wines that age beautifully and Serge Hochar was awarded the first Decanter magazine "Man of the Year in 1984".

Chateau Musar is typically a blend of Cabernet Sauvignon, Cinsault and Carignan. It pours a deep ruby colour with high viscosity. Red cherries, plums, carob and figs dominate the nose with a hint of eastern spice. Kirsch and plums follow through to the palate with blackcurrant and chocolate. The tannins are velvety soft and this wine has a lot of depth and fruit concentration with a long finish.

Parrotdog Black.

Introducing Parrotdog Black –  a seasonal release stout, just in time for the cold.  

Perfectly balanced for easy-drinking.
A smooth and full-flavoured stout,
with a refined roasted malt
character and a hint of chocolate.

Pre-orders are now open, for end of May release. We’ll be in touch next week with promotional material.

This special release from Benriach is the first expression in a century to be produced entirely using barley malted from Benriach's historic floor maltings. This whisky has been matured in both bourbon and virgin oak barrels. This brings out notes of barley sugar, almond fudge, orchard apples, vanilla and honeyed pear. A long lasting finish is full of malty notes.

Textural and mouth filling wine made from hand picked Chenin Blanc grapes grown on the Two Terraces Vineyard in Mangatahi, Hawke's Bay; a site with warm days and cool nights which preserves Chenin's naturally refreshing acidity. Flavours in this wine span the range of tropical fruit aromas, crisp Granny Smith apple acidity and a tangy finish, making this wine a great match with food such as white fish, oysters, mussels and goat’s cheese.

The wine was whole bunch pressed and fermented in old barrels with a vineyard starter yeast created specifically for this wine from the same harvest. Most of the wine was aged in a small tinaja (clay amphora) and the balance in old barrels. There is no residual sugar in the wine and it was bottled unfined and unfiltered.

Life's too short to take the motorway. Enjoy your journey and always take the Scenic Route. This NZ IPA is like a long drive along the west coast, beautiful and classically Kiwi with clean green pungent hop aromas. A clear gold pour takes you to a clean maltiness and a smooth palate with a mild bitterness to round off the journey.

6.3% ABV.

Carefully honed by Production Director John Campbell, this is the first core expression from Lochlea Distillery.

Matured in first-fill Bourbon barrels, Oloroso Sherry casks and STR barriques. Non chill-filtered and Natural Colour.

Tasting Notes

Nose: Pear syrup, fruit bonbons, warm cut grass, marmalade
Palate: Golden syrup, pepper, rye bread, macadamia nuts, cream soda
Finish: Long finish with a lasting orange beeswax note

This beautifully fragrant Syrah is a dry, full bodied wine with notes of spice and complexity, offering very good value for money. It's made with grapes from the Gimblett Gravels Winegrowing District in Hawke’s Bay and displays blackberry, dark plum and toasted nut characters with subtle black pepper and floral aromas. 

A top wine for the price and a lovely expression of Hawke's Bay Syrah.

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.

Hollywood A-lister Jason Mamoa needs no introduction… his vodka though - pronounced 'may-lee' is Grain based, single distillation vodka packaged in unique 750ml bottles made from recycled post-consumer glass. Seven years in the making, its designed to be enjoyed neat. Meili exhibits a bright, smooth, and effortless flavour profile. The quality of their ingredients can be immediately noted and appreciated across all palates, raising the bar for what's possible within a Vodka.

Read The Meili Journey below....

WATER
The soul of Meili spirit is water. Instinctively, they sought one of the purest water sources available. An ancient aquifer formed over 300 million years ago ushers alpine snow and rainfall through miles of vast underground caverns - filtering and infusing itself through the veins of natural springs. Meili takes pride in using this “living water” to distil and proof their spirits to bottle, resulting in an incredibly refreshing, unpolluted, and genuinely remarkable flavour. Their regenerative water source is considered one of the purest on Earth by EPA standards.

EARTH
‍A harmonious marriage of native and seasonal grains brings a bright, smooth, and effortless flavour profile.
‍Their grains are sourced locally on their own farms, operated by the same family for generations. These farms are located centrally to their water source and distillery, resulting in the smallest carbon footprint possible. A factor that is very important to them. To honour the Earth, they ensure that Meili is created, sourced, and produced as ethically, environmentally friendly, and humanely as possible.

AIR
The final "breath of life" into their spirit is air. From beginning to end, Montana's crisp, cool mountain air influences our vodka and its ingredients in several unique ways. The 11,000-foot elevation at our aquifer's peak allows alpine snow and rainfall to remain untainted before its subterranean journey to the collection source. At the final distillation stage, their vodka is set to rest and breathe before bottling, resulting in a smoother flavour profile.

FIRE
The heart of their spirit, fire, not only powers their stills - but also refines their beautifully unique glass. Their flame burns twice as bright - indefinitely, due to Meili's 100% post-consumer recycled bottle. Vast mountains of broken, discarded glass are heated to molten masses, reborn, and repurposed into something functional and exquisite.

This is why no two bottles are alike. The antique texture, full of organic imperfections, and the stunning Georgia green hue. An appropriate vessel for our outstanding spirit.

Meili represents the adventurer's heart, the purity of discovery, and the spirit of exploration. Every ingredient is purveyed with the utmost quality and character in mind. Handcrafted by friends, intent to be shared. Inspired by the journey - and those met along the way.

Small but beautifully formed Pinot Noir from Central Otago with delicate red fruit flavours supported by structured notes of spice and firm cedary aromas on the long finish.

Beautiful complex sparkling wine made in the same way as champagne, only in the heart of the Wairarapa. This is one of our staff faves and we eagerly await its return in store - with a new fresh vintage from Johner Estate in Gladstone.

Alcohol fermented and distilled from 100% natural crops with spring water makes the taste pure and clean.. The Unique quality comes from bamboo charcoal filter process that ensures purity and clarity

This Apple flavored soju is very fruity and smooth. It's a little sweeter and not as harsh as regular soju,

13.5% ABV