Smokey brown ale fermented in seasoned Pinot noir barrels. Refermented on fresh blackberries and aged for 18 months to further sour. Smoked malts, chocolate, pepper on the nose, with subtle red fruit aromas. Vibrant farmhouse acidity balanced with salinity and finishes with a light cacao on the pallet. A very 'Brood Fermentation' sour brown ale of our dreams. 

Snow Freeze NZIPA is a big 7.0% IPA that has been brewed with the dominant hop being Nelson Sauvin with 

Nectron ,Superdelic and WAi-Iti helping in a supporting role..

The Earl's Drop perry 2020

A cloudy perry showing complexity from several different perry pears. oiff dry  as as a true perry should be. Limited release. 

A pale sour beer, aged for up to 2 years in wine barrels and then another year on fresh, local and organic feijoas from Helen and Peter at Quinta Feijoas (just down the road in Omaha) who have supplied the fruit for the last 6 years.

6.7% ABV

All aboard! Three thirst-quenching summer essentials have set sail in one mixed cider box.

The Thirst Port of Call Mixed Cider Box features two 330ml cans each of our previously Tavern exclusive Apple Cider, award-winning Berry Cider and festival famous Mango + Lime Cider.

Apple Cider offers refreshment with easy drinkability, thanks to a traditionally made medium cider using a variety of Nelson-grown apples. Berry Cider marries our medium apple cider with a selection of berry fruit juices to create a refreshing and mouthwatering taste sensation. Mango + Lime Cider packs the sweetness of magdalena mango and a subtle zestiness of fresh lime juice into a juicy and delicious fruit cider with an incredible mouthfeel.

This sessionable six pack has you covered ? from the beach to the BBQ ? all summer long.

At last, a non-alcoholic craft beer you can rely on as closely as your Wingmate!

Utilising carefully selected malts and yeast, we’ve produced a beer that is no more than 0.5% per can – while still delivering on flavour.

Wingmate is our non-alcoholic hazy IPA and delivers everything you love about craft beer, with none of the alcohol. Our brewers have cracked the recipe to creft a truly smashable drop, with a pleasant hoppy aromatic from the combination of Idaho 7 and Nectaron hops used within.

It’s aromatic and full-flavoured, hazy and delicious, but entirely non-alcoholic. You can always rely on your Wingmate.

0.5% ABV

We reckon our multi-award-winning Doppelbock might just be the Greatest Of All Time.

The judges certainly agree; this year’s Top 30 award is the fifth appearance for The G.O.A.T in the New World Beer & Cider Awards – that’s in addition to a further fourteen wins at other national and international beer competitions.

The trick behind this trophy cabinet? Six quality malts giving our smooth, full-bodied German-style Doppelbock a dark – almost black – colour and a rich, dominant malt aroma and sweetness. It has a warming but soft, smooth mouthfeel, whilst the aroma is toasted and biscuity, with delicate hints of caramel. This is a beer that needs to be consumed at warmer than fridge temperature (6-8°C) to best enjoy the array of malt flavours and aromas the style is known for.

A light and fruity pinot noir showing red raspberry and fresh cherries, with a lifted floral perfume and a soft finish.

Vineyard
Hanson’s Block, Dijon pinot noir clone

Vinification
18 days on skins, aged 11 months in French oak barrels, 10% new oak.

TASTING NOTES
Aromas of ripe dark berry fruits dominate the nose with hints of spice and mocha notes in the background add complexity. Rich yet soft tannins form the backbone of this succulent and vibrant Pinot Noir. Spice flavours come through on the mid palate along with ripe dark cherry flavours and underlying savoury notes. This is a superbly balanced, elegant and weighted Pinot capable of ageing for up to ten years.

THE VINEYARD
This family owned and operated vineyard is on an old river terrace at the south end of Te Muna Valley. The stony soils with an underlay of limestone, a gentle north facing slope and exposure to westerly winds produce low volume crops of high intensity.

VINIFICATION
All fruit was carefully hand-picked over two vineyard passes. In the winery we destemmed all fruit and fermented in 3T open top tanks. The wine spent between 21 and 23 days on skins including punching down by hand once a day, before being pressed to French oak barrels. The wine underwent malolactic fermentation in barrel and remained on its lees for ten months before racking, blending and bottling. Indigenous yeasts are used which add to the wine’s complexity in addition to traditional methods of punching down the ferments by hand.

Terroir: Limestone terrace and gravel with pebbles soil.

Winemaking: The grapes are destemmed before fermentation takes place at a temperature of 28° C for 12 days with daily pumping over for maximum colour and flavour extraction. Rack and return is performed twice at the end of the fermentation.

Tasting: Round and smooth Syrah with rich blackberry and plum aromas .

100% Syrah from the Schist soils of Domaine Jamet some 4km from Ampuis located on a plateau, known as 'Le Vallin'. Here we find a great variety of terroirs, exposure and vine age which Jamet uses to the max in driving complexity in his wines.

This Cote-Rotie is produced from twenty parcels, using whole bunches, maceration of about three weeks and is ageing in oak for 22 months - 15% new.

The parcels are found in 15 different locations - Fongeant, Cote Blonde, Landonne, Cote Rozier, Plomb, Chavaroche, Moutonnes, Lesardes, Gerine, Truchet, Leyat, Bonnivieres, Cote Bodin, Tartaras and Rochins.