Cerise 2023 - Barrel aged dark saison with sour cherries [8.2%]
The third vintage of Cerise, our dark saison. We brewed this batch
in June 2020, and it spent over 3 years in a French oak barrel on
Otago sour cherries and Canterbury raspberries. We used the same
barrel as the previous two iterations for this, which now has a
nice resident Brettanomyces culture. We don't inoculate this beer
with bacteria - rather the Brett ferments it out dry, and the sour
cherries and raspberries provide some acidity to give the beer
some refreshing tartness.

A West Coaster is usually a no-fuss character, and this IPA has the same laid-back attitude. It’s a modern take on an IPA featuring iconic NZ hops — Rakau, Motueka,
and Nelson Sauvin. A solid bitterness up front eases into a fruit-forward finish with layers of mango, guava, and cool white grape—the kind of laid-back fruitiness you’d expect from a West Coast commune somewhere up the Fox River.

7.0% ABV

BB 19/8/27 

Nothing sends an industrious little beaver into a full-blown meltdown quite like a dam bursting— and this dessert stout is liquid chaos in a glass.
With waves of maple and salted caramel, a smooth bourbon warmth, and a cheeky pinch of sea salt to stop the full sugar coma.

8.9% ABV 

Best Before: 2027/07/16

#N/A

Liquorice Stick plays a smooth tune of roasted malt and rich molasses, Stick plays a smooth tune of roasted malt and rich molasses, 7.5% ABV | 440mL

Brewing in the old Dunlop Tyre Factory in Upper Hutt, Panhead produce a range of highly drinkable, hop forward, aromatic beers. Port Road Pilsner takes the New Zealand Pilsner style pioneered by Emerson's and Panhead Brewer Mike Nelsons former employer Tuatara and drives it into ever more zesty NZ hop laced territory. Try it with shellfish.

5.2% ABV.

Russet 2026 - Pinot Barrel Flemish Red [6.4%]
This Flemish-style Red-Brown Ale is the second iteration of
Russet. We brew the same recipe each year and allow it to mature
in oak before blending. For this batch, we selected barrels from
two different brewing years—2021 and 2023—which had been aged in a
mix of ex-Pinot Noir and ex-Pinot Noir Port barrels and inoculated
with our house Flanders mixed culture.
The result is a malty, oaky beer with notes of dried fruit and
cherry pie, balanced by a pleasant acidity and a subtle touch of
acetic character.
Gold Medal at BGNZ Awards 2026. Gold + Trophy 2023.

This dark, chestnut-brown double bock is only available from November to the end of January. The elaborate three-mash process, the use of four types of malt, and a
16-week lagering period ensure its well-rounded, full-bodied, malt-dominant flavor.

Despite its high original gravity, there's hardly any of the heavy sweetness often found in double bocks. The initial taste is mildly full-bodied with an accompanying coffee note that becomes dominant in the finish. A true taste sensation for winter evenings by candlelight and a crackling fire!

6.7% ABV

BB 10/12/26

Deep ruby red color. The fragrant bouquet is dominated by
violet, cherry and blackberry. On the palate, the wine is harmonious
and dry; the soft tannins and moderate acidity contribute to the
structure of this Tuscan treasure

Tasting Note: A finely detailed and highly limited Pinot Noir from James and Marie Suckling’s Mirae vineyard in Martinborough. Sourced from rare ungrafted Pinot Noir vines predominantly planted in 1986, this wine expresses the clarity, perfume and structure that make Martinborough so distinctive. The wine is vibrant and site-driven, with purity of fruit, fine texture and a quietly savoury edge.

Winemaking: Spontaneously fermented with indigenous yeasts, including a destemmed parcel and a partial whole-cluster ferment in open-top bins. The wine was matured in amphorae and four-year-old 225L French oak barrels, preserving freshness and site expression while adding subtle texture and complexity.

Deep ruby red colour, with violet hues. Fruity and spicy
bouquet, whit important reminders of cinnamon and licorice. Dry
and soft on the palate, with a pleasantly tannic aftertaste

Ruby red colour, aromas of red fruits. In the mouth it is fresh withan excellent tannic texture. Ideal for first and second courses based on meat. Destemming and pressing of the grapes, fermentation and after a part of the wine is aged for 6 months in wooden barrels.

Kumeu River Hunting Hill Chardonnay is made from a vineyard that was first planted in 1982 and originally produces grapes that formed a significant part of the original Kumeu River Chardonnay blend. The Hunting Hill Vineyard overlooks Mate's Vineyard in Kumeu and replanted in 2000, since then producing such outstanding grapes that the winemaking Brajkovich family decided to produce a single vineyard wine from here.

Hunting Hill has elevated acidity which lends this wine both a delicious vibrancy in its youth as well as great aging potential and longevity. It is fresh, piercingly zesty and full bodied with dry, savoury flavours and a long, tangy finish.

One of New Zealand's greatest Chardonnays both for drinking now and for cellaring for the long term.

Kumeu River Wines began life as San Marino Wines in 1944 when Croatian immigrant couple, Mick and Katé Brajkovich, bought a small property with a vineyard on it. Their descendents now own and run Kumeu River Wines, which produces 250,000 bottles of wine annually from its owns 30 hectares of vineyards in Kumeu and from another 10 hectares, owned by local grape growers.

Mate’s Vineyard Chardonnay was the first single vineyard Chardonnay producing by Kumeu River Wines and named in homage to the late Mate Brajkovich, whose four children run the winery today.

The grapes are grown solely on a single vineyard, sloping hillside site opposite the winery in Kumeu, West Auckland. 

The 2019 vintage produced exceptional quality grapes for Kumeu River Wines and this wine is made from the last grapes to be picked each year. High ripeness combined with the variable berry size on Mendoza clone Chardonnay bunches provides a wine with great concentration of flavour, great acidity (thanks to the small berries) and richness from barrel fermentation. This wine drinks well now and will age superbly for at least a decade, and then some, for those with will power. 

Kumeu River Wines began life as San Marino Wines in 1944 when Croatian immigrant couple, Mick and Katé Brajkovich, bought a small property with a vineyard on it. Their descendents now own and run Kumeu River Wines, which produces 250,000 bottles of wine annually from its owns 30 hectares of vineyards in Kumeu and from another 10 hectares, owned by local grape growers. 

This brandy is made from distiled wine, hand crafted in the Waitaki Valley, distilled in Kaiapoi and aged for 8 years in French oak barrels, which naturally yield the golden autu,n colour and caramel notes on the tongue.