BARLEY WINE

330ml Can

12% ALC./VOL.

This ambrosial barley wine invites you to sip, savour, and sink into a delectable world of dried fruit and luscious malt sweetness. Enriching it with a generous smattering of dried plums, raisins, and dates, we’ve brewed up one seriously indulgent ale. It’s Sticky by name, sticky by nature.

IMPERIAL COOKIE STOUT

440ml Cans

10% ALC./VOL.

One of our biggest beers is back with a crunch!
This time, Crumbs embraces everyone’s new favourite bikkie. Delectable caramel, with a touch of vanilla, and a light cinnamon bite, (and some actual cookies in there for good measure) all crumbled together into a rich and decadent imperial pastry stout. It’s a speculaas spectacular, and every crumb is oh so yum.

4.0% - Brewed Alcoholic Ginger Beer

Naturally brewed with real ginger for a refreshing, clean, crisp flavour with just the rightamount of ‘zing’.It’s the real deal.

Organic Pale Ale

Brewed with well water (the original well at the Old Brewery, sunk in 1758, is still in use, with the hard well water being drawn from 85 feet underground); best barley malt, yeast and aromatic hops; fermented in ‘stone Yorkshire squares’ to create a full, rounded flavour and after-taste.

5% ABV

BB June 30, 2026

India Ale

Brewed with well water (the original well at the Old Brewery, sunk in 1758, is still in use, with the hard well water being drawn from 85 feet underground); best malted barley and a generous amount of choicest aroma hops; fermented in ‘stone Yorkshire squares’ to create an exceptionally full-flavoured complex ale with an abundance of maltiness and fruity hop character.

The label on the bottle is based on Samuel Smith’s Victorian letterhead when the brewery was a contractor to Her Majesty Queen Victoria’s forces.

5% ABV

BB May 31, 2026

Oatmeal Stout

Brewed with well water (the original well at the Old Brewery, sunk in 1758, is still in use, with the hard well water being drawn from 85 feet underground); fermented in ‘stone Yorkshire squares’ to create an almost opaque, wonderfully silky and smooth textured ale with a complex medium dry palate and bittersweet finish.

5% ABV

BB Nov 30th, 2026

The Famous Taddy Porter

Brewed with well water (the original well at the Old Brewery, sunk in 1758, is still in use, with the hard well water being drawn from 85 feet underground), malted barley, roasted malt, yeast and hops. Fermented in ‘stone Yorkshire squares’.

5% ABV

BB Feb 28th, 2027

Organic Chocolate Stout

Brewed with well water (the original well, sunk in 1758, is still in use with the hard water is drawn from 85 feet underground), the gently roasted organic chocolate malt and organic cocoa impart a delicious, smooth and creamy character, with inviting deep flavours and a delightful finish – this is the perfect marriage of satisfying stout and luxurious chocolate.

5% ABV

BB Feb 28th, 2027

WINEMAKING NOTES

The fruit for this wine is a blend of Mendoza (42%), Clone 548 (24%), Clone 15 (21%) and Clone 95 (12%) grown on the sandy silt soils of the lower terrace of the Askerne vineyard. Hand-picked and whole bunch pressed, the juice was transferred to barrel for fermentation. The barrels were a mixture of both wild and inoculated ferments and completed 100% malolactic post ferment.  The wine was subsequently aged for 10 months with lees stirring to add volume and complexity. The final blend has a 29% new French oak component, and 15% 2nd fill.

ANALYSIS

pH 3.43
TA 5.4g/L
Alc 13.5%
RS 2.6g/L

TASTING NOTE

Sweet scented with peach, lemon and hints of tropical pineapple, layered with complex notes of coconut, honied nuts and baked fruits.  The palate has wonderful concentration with tropical and stonefruit flavours on a backbone of rich oak spice and vibrant citrus acidity giving generous length.

AWARDS

Silver NZIWS

93 Points Wine Orbit

WINEMAKING NOTES

This wine was made from grapes grown on the sandy silty top terrace of the Askerne vineyard. The grapes were fermented in open top tanks with inoculated yeast to bring out the best of the Barbera aromatics.  Gentle hand plunging was used for extraction, and the wine was then held on skins for an extended period of 3 weeks of post ferment maceration for tannin development. The wine was then pressed and racked to French oak barriques where it was aged for 9 months. The final blend has a 25% new oak component.

ANALYSIS

pH 3.87

TA 5.6 g/l

Alcohol 13.5 %

TASTING NOTES

Fragrant with aromas of sweet plum spice, tart blackberry, cherry, and subtle notes of star anise. Delicious with juicy acidity and fine tannins, on a palate full of concentrated tart berry fruit flavours.

WINEMAKING NOTES

This wine was made from 100% MS Clone Syrah grown on the stony and sandy lower terrace of the vineyard. The grapes were fermented in open top tanks.  The ferments also included a 10% Syrah whole bunch component as well as 4% Viognier for added complexity.  Gentle hand plunging was used for extraction. The wine was then held on skins for a total of 4 weeks giving an extended period of post ferment maceration to build richness. The wine was then pressed and racked to French oak barriques where it was aged for 9 months. The final blend has a 20% new oak component and 60% second fill.

ANALYSIS

pH 3.75
TA 6.3g/L
Alc 12.5%

TASTING NOTES 

Fragrant and expressive, full of crunchy berry fruits, florals and scented spices, wild herbs and nuanced gamey notes. The palate plays on concentrated berry fruits and earthy complexity, balanced against bright acidity bringing wonderful length and flavour vibrancy through to the end.  Fine tannins gently fill and flow seamlessly through the wine.

WINEMAKING NOTES
This wine is a blend of 5 clones of Gewürztraminer each bringing their own distinct characteristics to this aromatic blend. Beautifully ripe fruit was harvested over several picks from late March through to early May. With minimal skin contact the juice was pressed off to tank and divided up into different ferments. The juices were cool fermented using a variety of different yeasts to get the best out of the Gewürztraminer aromatics. Racked and aged on light lees for 6 months prior to blending.

ANALYSIS
pH 3.50
TA 5.0 g/l
RS 7.2 g/l
Alcohol 14.0%

TASTING NOTES
Intense aromatics of ginger and spice, orange blossom and classic Turkish delight and lychee notes. The palate is rich and textured with tangelo and white peach flavours. With beautifully balanced acidity, this wine is dry and has a wonderfully long and full flavoured finish. An excellent match for Asian cuisine.

AWARDS
Gold Medal & Best In Class – Gewürztraminer Regional Aotearoa Wine Competition

Gold NZIWS

Gold London Wine Competition

WINEMAKING NOTES
This wine was made from grapes grown on the stony and sandy terrace of the vineyard. The grapes were fermented in open top tanks with inoculated yeast.  Gentle hand plunging was used for extraction, and the wine was then held on skins for an extended period of 4 weeks of post ferment maceration. The wine was then pressed and racked to French oak barriques where it was aged for 12 months. The final blend has a 30% new oak component and 30% second fill.

ANALYSIS
pH 3.69
TA 5.6g/l
Alcohol 13.0%

TASTING NOTES
A fragrant medley of crushed red berry fruits fills the nose, accompanied by scented oak spice, sweet vanillan notes and infused with delicate dried wild herbs. Juicy, concentrated, and full of bright raspberry and cherry fruit flavours, the palate is fleshy and textural, but well balanced with vibrant acidity and fruit sweetness, to give a long and expressive finish.

AWARDS
Silver Regional Aotearoa Wine Competition

WINEMAKING NOTES
The fruit for this wine is grown on the stony sandy soil of our lower terrace. It was harvested on 4 April 2019. The fruit was cold soaked for around 6 days prior to fermentation. The wine was then aged in French oak barrels for 10 months, 33 % new.

ANALAYSIS
pH 3.68
TA 4.37 g/l
Alcohol 13.0%

TASTING NOTES
Dark red, purple hues. Amazing dark berry fruit in the raspberry black currant spectrum.  The spice notes of Syrah are to the fore in this wine with a white pepper and Chinese five spice.  As is our style, the fruit was aged in oak to accentuate the savoury notes and introduce aromas of vanilla and toast.
The palate is especially vibrant with a line of acidity knitting the fleshiness and structural components together.  Excellent concentration and vibrancy with a long finish.

AWARDS
5 Stars Wine Orbit
93 Points Cameron Douglas

Winery

Tapiz is one of the new and successful wineries in Argentina. Our success is based on our great terroirs, our brand new equipment and technology and, above all, our strong and experienced team. Winemaker Fabian Valenzuela was joined by Jean Claude Berrouet in 2012. Jean Claude is the recently-retired winemaker of Petrus, having presided over 44 vintages at this revered Bordeaux winery. We are proud that Jean Claude chose to work with us exclusively in Argentina.

We are a 100% family business, that started 10 years ago with a clear mission:  to produce the best wines and olive oils possible, protecting the environment and preserving regional cultures.

Our terroir defines us and our products are our finest expression of this identity. We are convinced that to achieve these goals, we must produce our grapes, so that every year each segment remains its style and quality.  We have 8 vineyards in the best and most representative wine areas, Globalgap and Good Manufacturing certified, allowing us to have lines with specific characteristics of each region.

Tasting Notes

Garnet red color with intense violet tints. The aromas and flavours of fresh red fruits such as blackberries and plums are interspersed with aromas of flowers and spicy notes. The oak aging provides vanilla and toasted almonds notes. Balanced and voluminous.

93 Points - James Suckling