Pours deep dark red colour, with a light pink, compact and lacing head. Soft fruity aroma, with hints of almond and mildly sour cherries on the nose. The palate is sweet and fruity, with a nice balance between sweet and sour. An excellent dessert beer.

Colour and sight: Deep dark red colour, with a light pink, compact and lacing head.

Scent: Soft fruity aroma, with hints of almond and mildly sour cherries.

Flavour: Sweet and fruity, with a nice balance between sweet and sour. An excellent dessert beer. 

8% ABV

Best Before: 2027/10/10

This deep red fruit beer has pinkish foam and the aroma of sour cherries with a subtle hint of sweetness. Refreshing and suuuper drinkable.

0.3% ABV

Best Before: 2027/11/19

7% ABV

Best Before: 2027/08/18

9.4% ABV

Best Before: 2027/09/23

Gouden Carolus Christmas Ale is characterized as a strong, characterful dark brown beer with 10.0% alc.vol. This beer is brewed in August and then rests for several months to achieve an optimal taste balance. The addition of 6 exceptional herbs and the use of 3 types of hops make this Christmas beer in a class of its own, a world-class beer.

10% ABV

Best Before: 2028/10/28

Spiced, full-bodied and round flavour with a fruity and hoppy aftertaste.
This beer is therefore an ideal thirst quencher.

0.3% ABV

Best Before: 2027/08/20

Brussels abbey beer, refreshing and richly hopped.
Beer with refermentation in the bottle

4.9% ABV

Best Before: 2027/02/28

Brown with lots of yeast flecks and a dirty brown head. Aroma: Yeast, caramel, lots of dark fruit with some alcohol and a good amount of malt.

Quite malty with a good deal of vanilla, plums and other dark fruits, some chocolate; toffee and a nice amount of carbonation with a long sweet finish. Not bad at all.

8.5% ABV

Best Before: 2028/11/07

VARIETIES - Sauvignon Blanc, Riesling, Pinot Gris and Gewürztraminer

VINEYARDS
The grapes are mainly from Alex Craighead’s property and some lease blocks, with the balance being brought in.

FERMENTATION
One night skin contact, fermented in old puncheon and amphora.

MATURATION
Aged in stainless steel. TSO2 12-30ppm (max 30ppm added)

ALCOHOL
13%

WINEMAKER
Alex Craighead & Kazuomi Fujimaki

‘Ojiisan’ (informal) means ‘uncle’ in Japanese. Ojisan is a collaborative project between Alex Craighead in New Zealand and Kazuomi Fujimaki of Grape Republic in Japan. 

Alex and his partner - Josefina Venturino - were always drawn to
low intervention wines and winemaking, there wasn’t a lot on offer in New Zealand, so they began to experiment with zero sulphur wines in 2013. In 2014 they released their first wines in Martinborough before they moved to Nelson in 2016, where they bought an existing organic winery and vineyard.

Brussels abbey beer, blond and refreshing.
Beer with refermentation in the bottle

6.3% ABV

Best Before: 2027/06/22

VARIETIES
Pinot Noir & Syrah

VINEYARDS
The grapes are mainly from Alex Craighead’s property and some lease blocks, with the balance being brought in.

FERMENTATION
50% skin ferment Pinot Noir, with destemmed Pinot Noir on top.
Macerated for 7-10 days, later blended with 5 day macerated fully destemmed Syrah.

MATURATION
Aged in stainless steel. TSO2 12-30ppm (max 30ppm added)
ALCOHOL 11.5%

WINEMAKER
Alex Craighead & Kazuomi Fujimaki

‘Ojiisan’ (informal) means ‘uncle’ in Japanese. Ojisan is a collaborative project between Alex Craighead in New Zealand and Kazuomi Fujimaki of Grape Republic in Japan. Ojisan is a collaboration brand between Alex Craighead and Kazuomi Fujimaki of Japan. Alex and his partner - Josefina Venturino - were always drawn to
low intervention wines and winemaking, there wasn’t a lot on offer in New Zealand, so they began to experiment with zero sulphur wines in 2013. In 2014 they released their first wines in Martinborough before they moved to Nelson in 2016, where they bought an existing organic winery and vineyard.

VARIETIES
Chardonnay, Pinot Noir, Pinot Gris and Gewürztraminer

VINEYARDS
The grapes are mainly from Alex Craighead’s property and some lease blocks, with the balance being brought in.

FERMENTATION
One night skin contact on the Pinot and chardonnay, 5 day skin fermented on the Gris and Gewürztraminer. Fermented in stainless and old oak.

MATURATION
Aged in stainless steel. TSO2 12-30ppm (max 30ppm added)
ALCOHOL - 11.5%

WINEMAKER
Alex Craighead & Kazuomi Fujimaki

SENSORY
Loads of bright red fruits such as strawberries and raspberries complemented by floral notes and hints of citrus zest. Light, soft, and juicy. The mouthfeel is soft and smooth, making it an easydrinking rosé. The finish is clean and crisp with a hint of minerality. 

SWEETNESS
Dry

Ojisan is a collaboration brand between Alex Craighead and Kazuomi Fujimaki of Japan. Alex and his partner - Josefina Venturino - were always drawn to
low intervention wines and winemaking, there wasn’t a lot on offer in New Zealand, so they began to experiment with zero sulphur wines in 2013. In 2014 they released their first wines in Martinborough before they moved to Nelson in 2016, where they bought an existing organic winery and vineyard.