#N/A

Duncan's Brewing - Part of our dessert-style sour beer range.  Brewed with lactose sugar and vanilla that sweetens the passionfruit and lime sourness.

5% ABV.

#N/A

The first tipple to come from Edinburgh's Port of Leith Distillery has arrived in the shape of Lind & Lime Gin! The name is inspired by Dr. James Lind of Edinburgh, who conducted one of the first clinical trials aboard the HMS Salisbury. In these trials, he noted that the scurvy patients eating citrus fruits were showing good signs. Hence the addition of lime within this gin. To balance the powerful citrus freshness, the distillers also used pink peppercorn alongside five other botanicals (including juniper) to create the recipe.

Flavoursome, creamy smooth Chardonnay with a medium body and textural lively succulence made with grapes grown south of Martinborough village. 

The wine was made under the Dublin Street Wine brand banner by Eva and Ross McKay, who purchased the grapes for this smooth, citrusy wine. Fresh zesty flavours on the front palate add length of flavour and a long finish to this creamy Chardonnay. 

Pale Ale’s distinct hoppy flavour comes from a judicious blend of four local hop varieties, and the two selected malts contribute to its appealing colour. Its clean, fresh eagerness is tempered by a subtle sweetness and rounded off with a satisfying, lasting finish. A youthful member of the larger, wide-ranging family of pale ales, this is one of our most-popular beers.

5.1% ABV

BGNZ 2017 - SILVER
AIBA 2016 - Bronze
BGNZ 2016 - SILVER

Cereal Milk. Let's be honest, it's the best bit of breakfast in a bowl.

 Here in this beer we've combined this creamy comfort food with the rich, roast character of the milk stout. Brewed with corn flakes, oats, chocolate wheat and a generous dose of milk sugar, Cereal Milk Stout is rich, smooth and redolent of the sweet remnants of the breakfast bowl. Grab a spoon and dig in. 

4.7% ABV

TASTING NOTE: A wonderfully pure and balanced Chardonnay that draws you in with inviting aromas of white peach, citrus blossom and hazelnut. The palate reveals depth and structure with ripe citrus flavours, fine minerality and bright acidity leading to a lingering finish. 

STYLE: Delicate elegance underpins this finely textured wine which reflects our commitment to organic winegrowing on our Peregrine Estate vineyards Central Otago. 

FRUIT SOURCE: Organically certified Central Otago Chardonnay - Peregrine Estate Bendigo 47%, 53% Pisa 

FERMENTATION: Barrel fermented in French Oat Puncheons (500L) and Hogsheads (300L) 

WINEMAKING: Organic, hand harvested, 100% whole bunch pressed. Barrel fermented with predominantly indigenous yeast and matured for 10 months in French oak puncheons and hogshead barrels.  Partial malolactic fermentation. 

MATURATION: Matured for 10 months in French oak. Partial malolactic fermentation. 

CELLARING & SERVING: 2 - 8 years, or beyond if well cellared 

ANALYSIS: | pH: 3.30   TA: 6.15   RS: <1g/L      Brix 22.5 – 23.5 Alc: 13.5%

Vegan and Certified Organic

All the grapes in Ata Rangi Sauvignon Blanc are hand picked and sorted into portions, many of which go through whole bunch fermentation on skins in large oak barrels which provides smooth, dry flavours and textures. The remaining portions are fermented in stainless steel to retain fruit freshness and crisp characters, which make for a vibrant and complex expression of Sauvignon Blanc from the Wairarapa. 

This is an exceptional wine which shines a new light on New Zealand's well worn Sauvignon theme. Try it!

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.

Dark and delicious Spanish blend of Tempranillo (85%) and Merlot (15%) made from grapes planted at high altitudes in the village of Moradillo de Roa. The hillside vineyards give depth and ripe fruit flavours to this dry, full bodied red, which has bright fresh fruit flavours, notes of spice and a smooth soft lush texture. 

Winter time IPA, a juicy hazy seasonal featuring Waimea, Mosaic, Citra and Galaxy for your apres ski hop fix.

6.4% ABV.

Mount Edward Winery is one of the few producers of great Chenin Blanc in New Zealand and this is a dry style with succulent flavours of white peach, a hint of honey and juicy acidity giving this wine its mouthwateringly long finish. 

Mount Edward Wines was founded by the godfather of modern Central Otago wine, Alan Brady, in 1997. Its name comes from Mount Edward and iti s situated at the foot of this mountain in the Gibbston Valley, which is the source of some of the grapes used in its wines. Most of the vineyard source for Mount Edward is further afield, notably in Pisa at the outstanding Morrison Vineyard and in Bannockburn at the Muirkirk Vineyard. 

A great white from the world's most southern wine region.

A soft, smooth, spicy Pinot Noir with red fruit flavours, a medium body and lithe mouthfeel. This Pinot Noir is Margrain's entry level Pinot and is made with grapes grown south of Martinborough village on a terrace vineyard site on stony soils. It offers good value for money from one of the country's leading Pinot Noir regions.