This wine is one of the country's best Pinot Noirs, having won an extremely long string of awards and accolades over the decades, which both winemakers, Clive Paton and Helen Masters, attribute to, among other things, 40% of the wine being made from the Abel clone of Pinot Noir. This clone was famously (true story) brought in via a gumboot from a grand cru vineyard in Burgundy, France; the traditional classic home to the Pinot grape.

Abel brings structure and intensity to Pinot Noir, as does the climate in the Wairarapa, which heavily reduces potential yields at flowering time in spring, resulting in smaller bunch architecture and more intense flavours as a direct result. 

This wine drinks well now and undoubtedly has a long life ahead for those with wine cellars - and willpower.

A New Zealand classic - for good reason.

The name Ata Rangi is Maori for dawn sky and was chosen to portray the new beginning that the start of this winery represented for founder Clive Paton in the late 1970s.

What is a table beer? 

Brewed to be lighter in alcohol, this sparkling farmhouse style ale has been aged in oak and lightly dry hopped with Wai-iti and Pacifica creating a beer that is dry, crisp and ever so slightly tart. It just might be the most refreshing thing you've put in your mouth. 

Great with food or for any time you feel like a thirst quenching beer without the heavy alcohol. Table, table here we come.

4.5% ABV

This classic French rose is pale, dry and hails from Provence. It is pronounced ‘X’ and, yes, its flavour more than hits the spot if you love the flavours of refreshing dry pink wine from the Mediterranean - and let's face it, who doesn't?

This wine comes from the historical city of Aix-en-Provence and tastes of red fruit flavours such as summer berries, held together by a medium body and zingy finish. Its label features two Mandarin ducks, which are birds who famously stay together for life. 

Vallformosa, is a family owned operation that has been around for 150 years. 

Appearance: Pale yellow with greenish reflections in the glass

On the Nose: Good aromatic intensity of fruity aromas, including green apple and fresh herbs like fennel welcome the nose. These fruiter elements also combine with notes of white flowers and citrus in the bouquet to offer complexity.

On the Palate: Vallformosa Cava is a bright sparkling wine with fine persistent bubbles. The palate is balanced and dry while soft, resulting in well balanced acidity and a fruity aftertaste.

About Cava...

Cava is one of the great sparkling wine secrets of the world and you could call it poor man's champagne because it's made the same way, only with slightly shorter aging time and therefore a little less complexity on the palate. Still, given that it costs a fraction of the price and has had its secondary fermentation in the same bottle that you buy it in, this really is superb value for money.

It can be made with grapes grown anywhere in Spain. These days, producers are allowed to use Chardonnay and Pinot Noir to make cava but this one is from the traditional Spanish grapes, namely, Macabeo, Xarel-lo and Parellada, each of which combines to create a fruity but dry and lightly yeasty fresh taste. A stunner at the price and an extremely fresh, refreshing dry bubbly. Awesome value for money.

Luscious, deep-fruit aromas of red cherries and raspberries rise from the glass. The palate is crisply layered and mouth filling with fine tannins. Ripe red fruit obtains complexity from hints of spicy characters, tea leaf and earth. The texture has sophistication and elegance, being sumptuous and refreshing at the same time.

Rich and smooth, packed with delectable NZ Blackberries and lashings of sweet Vanilla. Be warned, this is divinely moreish. 

Winemaker Rudi Bauer uses winemaking techniques very much in keeping with the practices of the Old World, with an obvious nod to Pinot's spiritual home in Burgundy.

The results are a deep, warm wine with inviting perfumed ripe pinot aromatics, both stylish and emotional. The palate is vibrant and lively with great body and spicy minerality that holds defined tannins of Bendigo intensity.

A rich, heavenly Feijoa experience. One for the purists, yet sure to convert anyone on the fence about this peculiar, delightful fruit.

Black Sheep - Born from the pioneering spirit of Paul Theakston who, in 1992, followed his heart and dared to start a new brewery.  Brewed in Masham, North Yorkshire, this beer is the culmination of six generations of family brewing expertise.  Crips, dry and bittersweet.

4.4% ABV.

BB 15/5/26

Intensely rich with a velvety texture, our Double Cream Milk Stout contains a non-fermentable lactose sugar derived from 100% pure NZ milk. 

 Layering dark mocha, chocolate and liquorice aromatics, this creamy brew offers a luxurious drinking experience.

8.1% ABV.

Hops are where it starts for the born-again craft head and Supercharger APA is where Panhead delivers. This is an all-American show with Centennial, Citra and Simcoe overwhelming your nose, kicking you in the taste buds and departing with more bitterness than a Palm Springs divorce.

It's a seriously addictive combination.

ABV: 5.2%

Malfy Gin CON ARANCIA is distilled by the Vergnano family in Italy - the birthplace of Gin - using the peel of Sicilian Blood Oranges, Italian Juniper and four other botanicals with their traditional Vacuum Still.  Blood Oranges are prized variety in Sicily - and harvested in November - their rich red colour develops from the cool Mediterranean nights.

BZART LAMBIEK originates from the merger of two glorious traditions, i.e. the ‘Méthode Traditionnelle’ (traditional method) for sparkling wines and the spontaneous fermentation for Lambic beers. The result is a natural, sparkling Lambic beer of Belgian origin.

BZART LAMBIEK is highly suitable as aperitif, digestive or as companion for crustaceans and fish such as mackerel, eels, herring, salmon, halibut, cod and sapphirine gurnard. Bzart Lambiek is mentioned on the menu of renowned restaurants and won the prestigious award of the “World’s Best Brut / Champagne Beer” at the World Beer Awards 2016 in the United Kingdom.

7% ABV.

Ten-year-old ARARAT Akhtamar is the most emotional and artistic of the brandies. Its elegant bouquet is dominated by seductive notes of plum, complemented by hints of beeswax and walnut

Niepoort family were Port shippers of Dutch origin that have been making Port in the Douro Valley since 1842. It is a relatively small Port house but with a big reputation.

Aged in oak casks for 3.5 years. Amazingly smooth, fresh nutty and rounded on the palate.