This is an absolute belter of a West Coast IPA with upfront citrus followed by the tropical notes of pineapple, mango, and berry with a rowdy bitterness that will cradle your palate and leave your tastebuds ringing.

ABV 6.5%

440ml Can

Lakeman is truly Taupo proud, and this New Zealand Pale Ale pays homage to our home. It is brewed with iconic Kiwi hops Riwaka and Moutere, giving bursts of passion fruit and citrus on an approachable malt.

ABV 5.7%

A Golden American Pale Ale with so many hops jam-packed somethin’ has gotta give and that is a rodeo of stonefruit and citrus flavours with mild malt sweetness. So, saddle up partner and say yeehah!

Hopped with Citra, Simcoe, and Centennial.

ABV 6%

Cloud Cuckoo Land is an imaginary state of absurd over optimism – something that we at Wild & Wilder are often accused of. Indeed, not so long ago, if we’d said that we wanted to make high quality, low intervention wines made from Mediterranean varieties in the Riverland, Cloud Cuckoo land is exactly where people would have said that we lived! But, we believe that anything is possible if you don’t see the obstacles, you challenge the “received wisdom” and resist the naysayers. Cloud Cuckoo Land is for everyone who feels the same.

47% Nero D’Avola, 22% Montepulciano, 17% Aglianico, 14% Grenache

An unusual blend of varieties but this wine has the characteristic energy you’d expect from Italian reds. Deliciously succulent with smoky, dark cherry fruit, subtle spice and a mouth-watering finish.

Inspired by the thick layers of Buxton's famous limestone quarry, this Black Forest Pancake Stout has stacks of flavour. Rich and malty with satisfying hints of sweet cherry and decadent chocolate.

9.7% ABV

Best Before: 2027/03/25

6% - NZ Hoppy Brown Ale

It’s a kiwi success story. Brown Kiwi, hoppy New Zealand Brown Ale, brewed to celebrate the achievements of the Capital Kiwi project, successfully bringing a wild, sustainable population of  brown kiwi back to our capital for the first time in over 100 years. It just goes to show what  vision, hard work and a little kiwi ingenuity can achieve.

6% - Simcoe, Strata & Southern Cross Cali Pils

My turn. I Spy With My Little Eye Something Beginning With S. I’ll give you a hint. It’s green, and hoppy. Cali style dry hopped Pils, packed with Simcoe, Strata & Southern Cross hops in every form we could find, all in a crisp clean bright pilsner. Simply sensational.

4.2% - Apricot Witbier

Here comes the sun. Sungold, Apricot Wit. Hazy, refreshing witbier, brewed with plump white wheat, infused with juicy apricot and fermented with a classic Belgian yeast strain. Deliciously crisp, dry, lightly spicy wheat, balanced with sweet sun ripened apricots. Let the sunshine in.

10.0% - Triple Hazy IPA

Your Fuzz Box just got an upgrade. Turbo Fuzz, triple hazy IPA, amplified and distorted in an even bigger wall of haze and hop feedback. Galaxy, nelson and mosaic riffs punch through a warm fuzz of juicy malt and tropical fruit noise. Plug it in and play it loud. It’s fuzzy ugly dialled all the way up to 11. Now in long play 440ml cans. Brewed in collaboration with Sydney’s rock god pizza tossers Frankies. Play it loud!

Commencing with meticulous site selection and vineyard design in 1991, Felton Road's story is one of refusal to compromise. A strict 100% estate policy with fully organic and biodynamic viticulture (BioGro and Demeter certified) ensures that our fruit arrives at the winery as pure as it can be, while our entire estate comes as close to true sustainability as is possible. A commitment to hands off winemaking: gravity flow; indigenous yeasts and malolactic; an avoidance of fining and filtration; all help preserve the wine's expression of its terroir. The result is Riesling, Chardonnay and Pinot Noir which accurately express the authenticity and complexity of our unique vineyards.

Felton Road farms four properties totaling 34 ha in the Bannockburn subregion of Central Otago. Block 1 is a north facing slope immediately west of Block 3 on The Elms vineyard. It consists of the same Waenga soils (deep silt loams) as Block 3 and starkly contrasts the schist gravel soils of our Riesling in Blocks 2 and 4. Meticulous summer management of a single vertical shoot positioned (VSP) canopy ensures even and early fruit maturity. Shoot thinning, shoot positioning, leaf plucking, bunch thinning and harvest are all carried out by hand to ensure optimum quality fruit. Cover crops are planted between rows to assist in vine balance and to improve soil health and general biodiversity.

Abundant rain in September and October replenished soil-water reserves. After a later than average budbreak, the vines grew well until a katabatic frost, the most extensive in twenty years, struck the vineyards on 3 November. Fortunately, losses were localised within vineyards and occurred early enough in the season for many vines to recover. A benign, settled period coincided with flowering and a successful fruit set did much to compensate for the damage from the frost. Summer saw even temperatures and a protracted dry period, which served to slow down ripening and concentrate flavours. After February finished with a warm flourish, the weather cooled distinctly, especially at night. Harvest was a game of patience, particularly for Riesling. The slow and measured conclusion of ripening has endowed the wines with an impressive breadth to complement their characteristic vibrancy.

Riesling from Block 1 was carefully hand-picked on April 22 followed by whole bunch pressing. The juice was settled for 6 days, then racked and followed by a relatively fast 2 week fermentation with indigenous yeasts. The fermentation was stopped by chilling to balance the high natural acidity with residual sweetness of 56g/L, resulting in the low alcohol of 10.0%. The wine rested on fine lees with minimal processing (no fining or cold stabilisation) before bottling in lateAugust to highlight the delicate Riesling characters.