If dark and broody with loads of black cherry and dried herb aromas sounds like a wine you'd love to drink, buy this beautiful Pinot Noir from the Inlet Vineyard in Bannockburn, Central Otago. 

This 5.25 hectare site is situated 225 to 245 metres above sea level where the grapes' growing season is extended thanks to the elevation, which provides cool nights as a foil to the hot days here. 

Flavours of structured dark fruit combine with firm tannins and a long life ahead.

The wine was aged in French oak and bottled unfined.

Fruity dark flavours and uber complex in taste, this new Gamay from Dicey offers a spectrum of blackcurrant fruit flavours and impressive depth of flavour from 16% whole bunch fermentation while the majority (84%) of fruit was destemmed. Wild yeast fermentation and natural malolactic fermentation were followed by ageing in old oak barrels (considered neutral in terms of flavour).

The wine was bottled unfined and unfiltered. 

Made to the same base of recipes since 1821, Dolin Vermouth de Chambery has long been the benchmark for fine Vermouth. Inventors of the Blanc, Dolin is equally famous for it's very light, pale Dry. In the late 19th century, Dolin won medals in Paris, London, St. Louis and Philadelphia and in 1932 earned Chambery France's only Appellation d' Origine for Vermouth. Dolin Vermouth de Chambery is made of fine wines and botanicals found in the Alpine meadows above Chambery. Together they impart a fresh and elegant nose, with a subtle and complex palate. Ideal as an aperitif or in cocktails. Tasting notes: Dolin Vermouths are notably lighter, drier and less pungent than their larger commercial counterparts. The particular mixture of plants found near Chambery gives a fresh, restrained and elegant nose, with a subtle, complex bittersweet palate. Even the Blanc and Rouge retain great balance, with the sugar never cloying, and just enough bitterness to whet the appetite. Each can be enjoyed as aperitif on ice, with a twist of citrus, or in a broad array of traditional cocktails. Source: alpenz.com

Peckham's - Fresh berry against a structured cider background, with no added sugar.  This cider captures the aroma and taste of fresh, whole, Nelson boysenberries.  It's probably the only berry cider you will find made from 100% Juice.

5.4% ABV.

Ironclad is a full bodied red blend made from traditional Bordeaux grape varieties which are grown on Waiheke Island. It's a blend of 45% Cabernet Franc, 25% Merlot, 11% Petit Verdot, 10% Cabernet Sauvignon and 9% Malbec, which make a complex, structured red for aging up to 10 years or drinking now, decanted and served in your largest red winwe glass.

Its name comes from 19th Century warships characterised by iron bolted onto wooden hulls, in a similar way to the way the warm clay weaves itself into Waiheke Island's hillside vineyards.

Brewed under license from Cerveceria Modelo in China, Corona is the world's number 1 Mexican beer - a refreshing blend of the finest quality blend of barley, yeast, imported hops and water. Corona Extra has a smooth, refreshing taste and well-rounded character with a pleasant malt and hop aroma. Corona is perfectly complemented when served with a wedge of lime.

4.5% ABV

A Kiwi classic, Emerson’s Pilsner beautifully showcases Nelson grown Riwaka hops. It's overt fruitiness oozes citrus and passionfruit aromas and flavours, and begs comparison with Marlborough’s world-beating Sauvignon Blancs. The beer’s palate shows a hint of early malt sweetness but develops a lengthy dry finish.

4.9% ABV

This wine is great value for money from winemaker Simon Waghorn, who says Chardonnay is his first love in wine. He makes this creamy, dry and citrusy version from four different clones of Chardonnay, all grown on his family's home block vineyard. 

All grapes were hand picked, whole cluster pressed fermented with wild yeasts in barrel followed by lees aging in French oak with battonage (stirring of the lees). The result is a full bodied wine offering impressive depth and layers of stonefruit and citrusy flavours at a relatively modest price. 

The story of Astrolabe

Diversity, history and family ownership are among the reasons to try the outstanding range of wines from Astrolabe, which was founded in 1996 in Marlborough by winemaker Simon Waghorn and his partner in life and wine, Jane. 

Simon has forged a reputation for being one of New Zealand's most respected producers of aromatic white wines after winning an almost embarrassingly long string of awards for his Sauvignon Blancs. He has also forged a name for adventurously diverse winemaking - he produces dry flinty whites from the most southern vineyard in Marlborough at Kekerengu on the coast about an hour's drive south of Blenheim. He is the only winemaker to produce wines from here. 

He is also one of the few in this country to make Albarino, Chenin Blanc and a consistently outstanding range of wines from the organically certified hillside sloping site that is the Wrekin Vineyard in Marlborough. 

The winery remains family owned and is now run by two generations, including Simon and Jane as well as their adult daughters. 

If you've been mowing your super-long lawn, running super-fast, or out in the super-hot sun, you'll need to super-quench your super-thirst. This Pacific Pilsner has been dry-hopped with NZ and US hops to make it super-tasty, while its light body and crisp finish make it super-refreshing. At just 4% ABV, and 40% lower in carbs, you can feel slightly-smug too.

4.0 % ABV.

"A wonderful reminder of what true cider is about"

A selection of wild fermented blends from the cellar, dominated by late bittersweet cider apples. A complex cider with distinct farmhouse notes that conjure up oak tables, earthenware jugs and thatched roofs.

Apples: Yarlington Mill, Major, 21C, Tom Putt, Kingston Black, Harry Master's Jersey

Yeasts: Wild yeasts

Aged: 8 months in oak and steel

Residual Sugar: 23g/l

5.5% ABV

This medium version of our Kingston Black single variety cider retains some residual sweetness. Slowly fermented over winter and beautifully expresses the spice and vanilla notes that Kingston Black creates in our Southern Hemisphere environment.

Apples: Kingston Black
Yeasts: Wild yeasts
Aged: 12 months in stainless and French oak
Medium Dry: approx 20g/l residual sweetness
Serve: Cellar temp. (10–13ºC)

6.9% ABV.

For all you citrus & botanical fans out there. A bright refreshing style that offers everything you are looking for in real cider. KAFFIR LIME, LEMON & JUNIPER

Prepare to relax.

 5.8% ABV

Using an extended cold conditioning period and extra-pale malt for that nutty finish, this is a unique spin on the classic pilsner. Crisp and sharp with the right amount of bitterness, Stoke Pilsner has an aromatic sauvin hop finish, grassy notes and fresh aroma evoking images of classic Kiwi summers.

4.8% ABV