Aromas of rich Black Doris plum, fresh blackberry and Xmas spices, with a hint of sweet French oak. Powerful yet elegant and precise in the mouth showing perfume, spice and dark ripe fruit. The tannins are ripe and chalky and balance beautifully with the intense fruit and spicy seam that runs through the wine. It is vibrant and youthful with an elegant acid backbone that lends itself to wonderful aging potential.

Our grapes were grown on a hillside vineyard with views over the Tukituki river, and old riverbed vineyards, inland of Has-tings. In 2020, we had a very warm, dry and settled season. A warm summer and a dry Autumn produced some stunning Hawke’s Bay wines. The yields were kept low to maximise colour and intensity and come from MS, 470 and Limmer clones of Syrah that each offer a unique expression.

Most of the fruit was completely destemmed into open top tanks and left to sit for up to seven days until it began to fer-ment. We have included a small portion of whole bunch to offer greater structure and increased floral aromatics. We initially pumped over or plunged gently and then with gusto as it fermented. Primary ferment lasted for around eleven days, then the wine was held on skins for up to a total of 25 days. It was pressed and run to the cellar to be aged in French oak barriques through winter before it went through malolactic fermentation in spring. The wine was then rested until blending on the 3rd June 2022, before bottling unfined.

Aromas of rich Black Doris plum, fresh blackberry and Xmas spices, with a hint of sweet French oak. Powerful yet elegant and precise in the mouth showing perfume, spice and dark ripe fruit. The tannins are ripe and chalky and balance beautifully with the intense fruit and spicy seam that runs through the wine. It is vibrant and youthful with an elegant acid backbone that lends itself to wonderful aging potential.

Our grapes were grown on a hillside vineyard with views over the Tukituki river, and old riverbed vineyards, inland of Has-tings. In 2020, we had a very warm, dry and settled season. A warm summer and a dry Autumn produced some stunning Hawke’s Bay wines. The yields were kept low to maximise colour and intensity and come from MS, 470 and Limmer clones of Syrah that each offer a unique expression.

Most of the fruit was completely destemmed into open top tanks and left to sit for up to seven days until it began to fer-ment. We have included a small portion of whole bunch to offer greater structure and increased floral aromatics. We initially pumped over or plunged gently and then with gusto as it fermented. Primary ferment lasted for around eleven days, then the wine was held on skins for up to a total of 25 days. It was pressed and run to the cellar to be aged in French oak barriques through winter before it went through malolactic fermentation in spring. The wine was then rested until blending on the 3rd June 2022, before bottling unfined.

The Quarter Acre Chardonnay is a wild fermented, elegant wine capable of ageing gracefully. The nose is toasty and mineral with notes of peach and lemon curd. These flavours continue through on the palate, which shows excellent terroir expression and complexity.

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Stripped back, pared down, ready for action, Leaner Cold IPA is ale-meets-lager, a beer at its fighting weight with a brush of Simcoe & Citra. Fermented & dry-hopped cold, we used a hefty heap of Gladfield Maize & Malteurop Pilsner for a summery, crisp body. Hops here hide any cloying sweetness while cold dry-hopping guides balanced pine & citrus to your mouth. It’s a lean, mean hoppy machine!

ABV: 5.9%

Whitewater Hazy Series # 8 paddles straight into the unknown with an unreleased experimental hop from our friends at Clayton Hops, still going by the suitably mysterious CIP 014. We did our due diligence by shoveling the entire box into the beer, then giving it a gentle love tap of Riwaka. The result is straight POG juice - loud, lush and wildly tropical - with big aroma, juicy flavour, and a rich, smooth, soft-as finish.

ABV: 6.2%

To celebrate the 2026 New Zealand hop harvest at Garston Hops, we’ve collaborated with our mates at Mountain Culture in Katoomba, NSW. Together and separately, we’ve brewed a beer that showcases the unique and intense profiles of Garston’s signature hops. Although the recipes are identical, each beer uses a different hop lot to help cognitive evaluation whilst enjoying long walks through the respective hop fields. These world-class NZ hops have a unique expression due to their specific terroir, sitting between mountain ranges at a latitude of -45º28’9”S, with sheep grazing beneath the bines to keep the weeds at bay and fresh snow kissing the hop flowers during the winter. The Nelson Sauvin and Motueka hops, both sourced from single hop fields, combine to create a profile of gooseberry, passionfruit and crushed lime with a hint of spice that shines above a fluffy, smooth hazy body.

ABV: 5%

Hopped like an IPA, but sitting on a light Pilsner malt base. Big bursts of citrus and tropical fruit thanks to Nectaron, Taiheke & Citra hops. Deliciously refreshing, with a dry bitterness to round it out.

ABV: 5.6%

A refreshing alcoholic twist on traditional rye kvas. Lidski Yasen Kvasen combines the nostalgic taste of fermented bread with a light 4.6% alcohol kick.

Tasting Note: Chaos Fog 4000 is a full-throttle celebration of Mosaic, Mosaic, and more Mosaic — triple-dosed in the whirlpool, dry hop, and then dry-hopped again for good measure. It detonates with layers of blueberry, mango, peach, dank tropical resin, and that unmistakable Mosaic “glow” that feels both fruity and slightly wild. A soft blend of pale malt, oats, and wheat wraps the hops in a pillowy haze, giving the beer its silky mouthfeel and electric fruit saturation.