The classic pairing of Citra and Mosaic Hops bring an all-american presence to this Hazy IPA. Stone-fruit, Citrus and Pine on the nose carry through the beer, bolstered by smooth body and delicate bitterness

6.5% ABV

7.1% ABV

Mandarin Mahu 4.5%

Inspired by sunny Kiwi summer days and named after the beautiful area surrounding 8 Wired. A remix of our summer favourite Mahu lager juiced up with piles of local Mandarins. It's a German style lager that's going to get you dreaming of the beach, the bach, and sailing around bays in the old Optimist.

Big City Hazy IPA

Let The Good Times Roll

  We’re excited to share our latest releases with you!

Drawing inspiration from the shoegaze music genre—known for its lush layers of distortion and dreamy reverb—we’ve crafted a brew that perfectly complements the hazy nature of NEIPAs.

 Big City Hazy IPA 6.2%

 Big City is a tropical trip, distorted by haze, and buzzy as a droning synth. Resonating layers of Mosaic, with licks of Motueka and Galaxy hops deliver a psychedelic fruit salad packed with mango, guava, pineapple, lime, and apricot. This is not a beer that can stay underground for very long. After all, every flavour we love can be found here.

SAINT-DENIS
WEST COAST PILSNER
6.0%
A crystalline pilsner with citrus, melon and white grape aromatics from the Cashmere, Riwaka and Nelson Sauvin Amplifire ? hops.
 

4.8% COVE UNFILTERED PALE ALE

330ml cans now available in 6 packs

Cove Unfiltered Pale Ale melds a revolving medley of hops for a perennially massive citrus blast & fruit salad notes from the get-go. The malt bill keeps it together for a soft mouthfeel over balanced bitterness. This one is a year-round fave. Best enjoyed with friends, it's a little slice of our place at yours!

An award-winning international-style Pale Ale, hoppy with a smooth malty sweetness and balanced bitterness. We use a blend of New Zealand and Australian hops to create a tropical fruit bowl of flavour and aromas. Expect a taste of Paradise in every can. 

5.5% ABV

Tasting Notes
Nectarine stone, honey dew and lemon zest on the nose lead to a rich creamy texture, finishing with freshness and poise. A fantastic aperitif style that is also well matched with richer dishes of cheese, pork, charcuterie, seafood and poultry.
About the Wine
Grown at Red Bank Vineyard, Alexandra and featuring the Proprietor’s Grandfather, Sydney Neill Wine Merchant, on the label, Picnic Riesling is our perennial favourite and a wonderful introduction to the pleasure of Central Otago Riesling. We think it is just as much a dinner wine as a luncheon – equally enjoyable at home outdoors, as at the Captain’s Table. Hand harvested and crafted in to a delicious refreshing off-dry style appealing to just about everyone on the planet.

Vintage Comments
A mild, wet 2022 winter meant soils held a lot of water going into the spring and inter-row companion crops including clover, phacelia and barley got off to a strong start. Early spring was very cold and then as spring warmed up in November shoot growth was strong. Flowering started the first week in December and fruit set was considered good on most blocks. Mid-summer heat was high and growing degree days were above 2022 and on par with 2019 by the end of the season.

Picking dates were moving forward until the second half of March when the heat ran out and the final ripening was slow and cool. Harvest started on the 27th of March at Red Bank Vineyard and finished on the 21st of April at The First Paddock, Gibbston. Cropping levels were just short of the optimum 2022 crop.

VINEYARD MANAGEMENT - Soils are schist based gravelly loams. Own roots – cane cuttings from Felton Road. Single cane, one bunch per shoot and very close planted at 5500 vines per hectare. Both shoot and lateral thinned to reduce crop load. Leaves that expose the grapes when ripening are also plucked off to increase sunlight exposure in to the vine canopy. Hand harvested.

WINE MAKERS NOTES - Hand harvested on the 17th April 2023 at 21 Brix and whole bunch pressed, meaning that the press was loaded with the grapes as intact bunches, versus removing the stems first. This pressed juice was then steeped on those skins (in wine language we call that ‘skin contact’) for 14 hours to extract aromatics and flavour and then it was inoculated with yeast and fermented to ‘just off-dry’ wine. We then left the wine sitting in tank on its lees (spent yeast cells that boost body and complexity) for three months before bottling. Please note the International Riesling scale on the back label.

Tasting Notes
Lime blossom, orange rind, white lotus flower and schist mineral notes on the nose lead to a spicy tightly textured palate expressing gorgeous poise, drive and balance.
About the Wine
An estate grown, single block selection made from grapes grown at our Two Paddocks’ Red Bank Vineyard in Alexandra, Central Otago, our Dry Riesling is a thought provoking expression of this location. A balance of acidity and dryness means it’s a perfect fit for food matches - the perfect counter-balance to a creamy pasta dish like a cabonara, the fresh saltiness of Oysters kilpatrick and holds its own against vibrant and spicy Asian dishes.

Vintage Comments
A mild, wet 2022 winter meant soils held a lot of water going into the spring and inter-row companion crops including clover, phacelia and barley got off to a strong start. Early spring was very cold and then as spring warmed up in November shoot growth was strong. Flowering started the first week in December and fruit set was considered good on most blocks. Mid-summer heat was high and growing degree days were above 2022 and on par with 2019 by the end of the season.

Picking dates were moving forward until the second half of March when the heat ran out and the final ripening was slow and cool. Harvest started on the 27th of March at Red Bank Vineyard and finished on the 21st of April at The First Paddock, Gibbston. Cropping levels were just short of the optimum 2022 crop.

VINEYARD MANAGEMENT - Crafted from a tiny half-hectare block of clone 110 at Two Paddocks Red Bank Vineyard at Earnscleugh, Central Otago, which consistently produces the ripest and most intense Riesling on the estate. All grapes are grown using organic principles, hand harvested and fermented in stainless steel.

The soils in this block are well draining schist loam and the vines tend to thrive. Additionally, the hot day time temperatures that Alexandra experiences over summer encourages riper stone fruit flavours, until late afternoon when the ‘Roxburgh Doctor’ wind arrives and causes a dramatic drop in temperature and hence the significantly cooler nights that the region is known for.

WINE MAKERS NOTE: Whole bunch pressed and then a light racking before fermentation. An indigenous fermentation which took 5 weeks at between 14-21 degrees Celsius. The wine was then held on light lees until it was racked and filtered for clarity and stabilisation prior to bottling.