Since 1865 Victoria Beer has proudly been brewed in Mexico, making it the oldest Mexican lager beer. A Vienna-style lager with authentic Mexican flavor.

Try the Jabali Helles Beer 8.1%, a refreshing lager with a sweet malt aroma and a persistent bitter taste. Its unique style, Hellesbock, is traditionally brewed in winter for a crisp, citrusy flavor. Perfectly paired with seafood, spicy dishes, or even desserts. Elevate your next adventure with Jabali Helles Beer!

Content 330ml

A combination of two Kiwi icons: Sauvignon Blanc and Dancing Sands Dry Gin. State-of-the-art vacuum distillation means we are able to retain the complex flavours of the wine, while adding botanical sophistication from our Dry Gin.

The end result is a full-bodied and fruity gin that brings you bursting passionfruit, gooseberry, lime, and green apple – all the tropical flavours you know and love from a New Zealand Sav Blanc, but with added punch and pizazz.

San Marzano 'Talo' Negroamaro Puglia IGP is a full-bodied, deep purple red wine with violet reflections from the Apulian based company, San Marzano. It has an intense aroma of blackcurrant and wild fruit, with notes of spice, vanilla and balsamic. 

The wine is aged in French oak barrels for six months and will age gracedully for five to six years. It pairs well with savoury dishes, meats and mature cheese.

Ladybird Navy Strength Gin is a bold and beautifully balanced spirit that pays tribute to the heritage of traditional navy strength gins, with a contemporary twist.

Distilled to the potent strength of 54.5%, this gin delivers a powerful yet refined profile.

Crafted with a vibrant blend of fragrant rose petals, pink peppercorn, fresh rosemary, and a bright splash of Valencia orange, Ladybird Navy Strength Gin is a garden in full bloom.

The older Barossa Valley vineyards typically yield fruit of concentrated flavour and soft, supple and velvety tannins that set them apart from the younger stuff. The Ebenezer block gives this wine its dark core and its muscle, with the fruit from Williamstown providing elegance, fragrance and spice. There’s plenty of blackberry, black satsuma plum, black cherry and cassis with great intensity and length.

Winery notes (2021 Vintage)
"Organically grown and made. Vibrant cherry red in colour. Fresh lifted young berries, early season plums, dried herbs and savoury olive characters give a wine of amazing perfume. It’s bold and lush on the palate. Lovely cherry and chocolate characters interact with fine gravelly tannins, salty liquorice flavours and a sweet core of fruit. This leads to a wine of balance with a bright crisp finish. Touriga Nacional as a variety offers good cellaring potential, will be good to see where this goes In a few years.

Fruit was harvested in ideal conditions and fermented in shallow stainless steel open fermenters. The fruit is hand plunged to gently extract the tannin, keep the ferment as even as possible and maintain fruit purity. The wine is pressed off and aged on lees in older 500L French oak puncheons for 10 months. Unfiltered and unfined It goes to bottle."

TASTING NOTE 

Vibrant ruby red colour. with purple hues. Lifted aroma of redcurrants, cranberry, violet florals, leather and spice, hints of olive and chocolate flecks. It is young and a little brooding, slightly restrained, yet delicate.  A juicy and textural front palate is followed by plum, mouthcoating gravelly tannin that drives the length of the wine and mulberries dominating the mid palate. The wine opens up beautifully with time in the glass. A hint of savouriness and graphite bring yet more complexity. Made in a playful but serious style that suits a wide range of dishes or perfect on Its own. 

VINEYARD 

Cabernet Franc for this wine was sourced from 1988 plantings in the Isolation Ridge vineyard at Frankland Estate. The vineyard sits on an undulating northern and eastern facing slope on ancient duplex soils of ironstone gravel and loam over a clay sub-soil. It is certified organic farmed since 2009 and this is reflected in the depth and concentration of fruit flavours. The vines are trained on a Vertical Shoot Position (VSP) trellis system to enhance sunlight penetration of the canopy and optimize ripening conditions.  Cabernet Franc plays a huge role in our vineyard being the main component of our Olmos Reward, we find it suits our vineyard and region the best out of the Bordeaux varieties.

VINIFICATION 

Fruit was harvested in ideal conditions and fermented in shallow stainless steel open fermenters. The fruit is hand plunged to gently extract the tannin, keep the ferment as even as possible and maintain fruit purity. The wine is pressed off and aged on lees in 500L French oak puncheons and 1500L foudre for 10 months before bottling

Passage Rock Syrah is made from grapes sourced from Waiheke Island's oldest vines. It has a rich bouquet of black currant, dark plums, blackberry and peppery spices, with core fruit flavours that reflect the bouquet. The palate is textural and perfectly balanced. Enjoy over the next five to 10 years

Made from a blend of 60% Waiheke and 40% Gisborne Chardonnay grapes, this wine is perfectly balanced with a delicious long finish highlighting the almost 12 months the wine has spent in barrel.

Rich and concentrated with nectarine, lime and passion-fruit with toasty vanilla slight, buttery element and butterscotch undertones.

Commercial description

The late Greg Trott saw many of his unusual dreams realised at Wirra Wirra. Yet one vision eluded him - to build a medieval siege machine, or trebuchet. Why? To use as a catapult to bomb neighbouring wineries with bottles of wine of course. This wine is part of a range, the RGT collection which remembers the pioneering spirit of Richard Gregory Trott.

Colour - Rich mulberry with plum-purple at the edge.

Bouquet - Lovely fresh plum and raspberries with notes of cinnamon, cocoa, clove, cardamom, nutmeg and dried ginger. A warm, vibrant and inviting nose. 

Palate - A delicious offering of blueberries, raspberries and plums are layered with patisserie-like notes of baking pastry, vanilla bean, butter biscuit and spice. The palate is generous with f lavour and supplies an ample measure of tannin that is smooth and fine, with mouth coating persistence. 

Vinification Fruit was gently crushed and destemmed en route to fermenter. Early temperatures were maintained at 20-22 degrees, rising to 25-28 degrees at peak of ferment. In general, ferments were pumped over two to four times daily to assist flavour and colour extraction, as well as spreading heat through the cap and body of the ferment. Nearing completion and having achieved the desired flavour and tannin extraction, pump-overs were reduced to once or twice daily to keep the cap moist. Close to dryness, wine was drained from the fermenter and the remaining skins were pressed via tank or basket press. Wines completed their secondary malolactic fermentation in tank then filled to oak with barrel selection and maturation times tailored to each parcel – those showing a more powerful structure receiving a longer maturation time in oak before blending.

Oak Maturation - Approximately 70% French and 30% American. A combination of new and seasoned oak is used, blending to about 20% new oak in the final wine.

Drink - Drink now to 2030 Food Match Eggplant involtini