Aromatic and inviting, this flavourful Shiraz shows ripe black fruit, cassis and lovely spice on the palate. In a great drinking window with a nice balance betweeen some primary fruit, secondary aging charecteristics & plenty of Tertiary character. Very smooth Tannin's.

Technical Info:

Soil type - Hutton, decomposed granite

Age of vines - Planted 2000 & 2001

Plant density - 2300–3200 vines per hectare

Trellising - VSP & Guyot

Pruning - 2-bud spurs every 12cm & Cane pruning

Yield - Approximately 12 t/ha

Vintage - A cool start to the season, but warmed up during the peak harvesting period. Very little rain during harvest, resulting in good, healthy fruit.

Yeasts - Natural occurring yeasts

Fermentation temp- 27 °C

Method- De-stalked, crushed, pumped into stainless steel tanks, pumped over for 6 days, left for 2 days before pressing, racked to barrel for malolactic fermentation.
Wood Maturation 18 months in barrel, 35% new French and the balance in older barrels

WHAT'S THE STORY? The Coterie wines draw upon a convergence of Wildeberg's tiny production pool of identified vineyards. Made with Wildeberg's cornerstone philosophies of minimal intervention winemaking, wild ferment and coarse filtration to capture the essence of the source vineyards and soils. 

PRODUCTION Wildeberg’s rationale is to source the finest vineyards available to us across Franschhoek and the Coastal Region, from which cuvées the eyes are plucked to make Wildeberg and the Terroir Series releases In doing so there remains a small yet definitive expression of all the vineyards we worked with, and its these cuvees that are again selected to go into Coterie by Wildeberg. All fruit is hand harvested in February from selected sites in Franschhoek and Paarl. Both cultivars are fermented whole bunch, with some whole berry fruit, there is no crush, just a daily pump over during the natural fermentation. We want to express place over cultivar so this slow, gentle extraction gives wines truer of origin than winery. The components are racked to French and Austrian oak, new and old, for 20 months before the blend is decided. This blend is then allowed to marry for 6 weeks prior to coarse filtration and bottling on the farm. 

TASTING NOTE In many ways, the 2024 vintage showcases this wine perfectly and demonstrates why these 2 grape varieties partner so harmoniously. Smaller berries produced a very intense and concentrated Malbec portion, brimming with rich, ripe dark-fruit character. The Cabernet Franc provided the perfect foil, with bright cherry fruit and black pepper spice, and the end result is a drinkable blend delivering a powerfil wine with the Wildeberg hallmarks of balance and fine, carefully considered acidity. 

FOOD MATCH Grilled meats, especially lamb and spiced meat dishes. 

68% Cabernet Franc | 32% Malbec ALC: 14%   |   R/S: 1.9 (g/l)   |   TA: 5.9 (g/l)   |   PH: 3.41

Ripe and supple Grenache from Paarl blends seamlessly with the elegant and spicy berry fruit of Franschhoek Syrah.

PRODUCTION Wildeberg’s rationale is to source the finest vineyards available to us across Franschhoek and the Coastal Region, from which cuvées the eyes are plucked to make Wildeberg and the Terroir Series releases. In doing so there remains a small yet definitive expression of all the vineyards we worked with, and its these cuvees that are again selected to go into Coterie by Wildeberg. All fruit is handharvested in February from selected sites in Franschhoek and Paarl. Both cultivars are fermented whole bunch, with some whole berry fruit, there is no crush, just a daily pump over during the natural fermentation. We want to express place over cultivar so this slow, gentle extraction gives wines truer of origin than winery. The components are racked to French and Austrian oak, new and old, for 8 months before the blend is decided. This blend is then allowed to marry for 6 weeks prior to coarse filtration and bottling on the farm.

TASTING NOTE A warm, spicy nose with freshly cracked black pepper, allspice and ripe plum. Good concentration of sappy red berry and dark fruits are balanced by fresh acidity. The varietal characters of each cultivar complement each other well in this subtle and fragrant Coastal Region compote.

FOOD MATCH Grilled meats, especially lamb and spiced meat dishes.

As ‘Murica as fake tan and frosted tips, this APA packs more horsepower than a ‘68 Camaro cruising down the open road to Flavourtown. Under the hood of this freedom machine you’ll find a punchy bitterness rounded out by a solid malt backbone. Classic American Hops – Citra, Centennial and Simcoe – keep it running smooth, and Zythos brings the money with a zesty citrus punch to finish. Off-the-hook flavour, no apologies.

Welcome to Flavourtown, baby.

Contains gluten  • Vegan  

Some beers are made for the big catch, others are made for the story about the one that got away. A sessionable drop that’s clean, bright and zesty, with citrus and tropical aromas that’ll have you hooked from the first sip. No frills, no fuss, just a damn good beer to crack open while you’re waiting for a bite. Cast one back and enjoy.  

Contains gluten  • Vegan  

Our over achieving low alcohol beer.

Much like the unpredictable nature of beer, New Zealand winters are a fickle thing. Snow, ice, rock, grass and everything in between. We have brewed this beer for all those out there who brave those conditions and love to enjoy a beer while doing so!

Light in body, big in personality and low in alcohol. What more could a tussock basher ask for?

Contains gluten  • Vegan • Low alcohol

Founded by the Trappist Monks of the Augustinian Order in 1142, making it one of the oldest active wineries in the world, located in Alto Adige with vineyards in two towns: Brixen & Bozen.   

90% Schiava 10% Lagrein

Cultivation zone: S. Maddalena (Bolzano)
Elevation: 300 - 350 m
Soil type: Warm soils composed of moraine deposits and weathered porphyry
Aspect: South
Grape variety: 90 % Schiava, 10 % Lagrein
Training method: Pergola
Vines per hectare: 3.500
Yield per hectare: 80 hl

Vinupetra : a Sicilian dialect word meaning "wine produced in stony soil." The vineyard is cultivated by hand using natural products. No biotechnology is used in the winemaking process. District: Porcaria in the municipality of Castiglione di Sicilia – Etna Nord at 580 meters above sea level. Parcel: VignaCalderara. Grape varieties: Nerello Mascalese 80%, Nerello Cappuccio 10%, Granache & Francisi 10%.

Number of screws approximately:  3,800

Land area: approximately 0.38 hectares

Density of vines per hectare: 10,000

Vine Age: Over a hundred years old, on its own rootstock, with part replanted in 2005

Vineyard cultivation: Albanello di Etna (Etna Bush Vine method) with Etna chestnut support.

Average yeild per hectare:  9,000kg

Average liters of wine produced per hectare:  6,000L

Average total number of 0.75 l bottles produced: 3,100

Harvest period: second ten days of October

Vinification: Pressing of the grapes, 30% of which with the stems. Maceration on the skins for at least 15 days in a 2500-liter wooden vat.

Yeasts: addition of native yeasts (Pied de cuve)

Duration of alcoholic fermentation: 10 days

Aging period: in 225 and 500 litre barrels for 12 months

Filtration: only during bottling

Clarification: natural decantation

Decanting during refinement number: 6

Addition of sulfur dioxide: in small doses before fermentation and bottling

Average alcohol content: 13.5%

Average total acidity grams per litre: 6.5

Average pH: 3.35

Total sulfur in freshly bottled wine (mg/l) average: 60

Bottling: in May of the second year following the harvest

First Year of Production: 2001

Keeping it clean is the general idea behind this 5.5% West Coast Pilsner. Fistfuls of Australian Eclipse and a touch of Cryo pop bestow citrus and pine character with a dusting of tropical fruit. A light malt base and some snappy carbonation make for a refreshing break from all that housework you've been doing.

Corona Extra has a smooth taste and a crisp, balanced flavor that make it an exceptionally refreshing lager. 

4.5% ABV

Rosé is on the rise and Terrace Edge is a quirky blend of Syrah and Pinot Noir, a gold medal winner and certified organic. Its taste lives up to its delicious win with its medium body, dry flavours of summer berries (think: strawberries with a hint of creamy texture) and a lively fresh finish.