Our everyday pale that's anything but ?everyday?. Paradise Pale Ale is laden with NZ hops making it ?all-tropical? all the time. Star fruit, oranges, limes & papaya fill the palate along with enough light malt to keep it dry & refreshing. You could say there?s a little paradise in every pour.  

ABV 5.5%

Classic Lager Taste. Half the size. Meet 2.3% ABV Northern Light Vienna Lager. Crisp lager profile upfront with cracker-like aroma. It drinks smooth & hits above its weight with a surprisingly full body for such a low ABV beer. Toasty & bready malt palate hints of biscuits to a clean, dry finish with just enough bitterness to keep it refreshing.

Session Lager - 2.6% ABV

Mount Lion IPA grabs its name from an iconic local range at Bream Head so we knew this one had to be big and tasty! We packed the kettle full of Idaho 7 and Citra hops for dank orange and citrus with fruit-laden aromas and taste. It’s all balanced on a light, caramel-kissed malt base and smooth bitterness for a super drinkable IPA.

6.5% ABV

AMPLIFIRE NZ IPA

ABV 6.8%

Queenstown and Smith's NZIPA Challenge beckon, so our latest NZIPA gets a solid boost from Clayton Hops Amplifire hop extracts including Nelson, Pacifica and Riwaka for extra oomph. This makes for a rock star line up of green over a bready malt base with enough bitterness to lure you back for another round!

An award-winning international-style Pale Ale, hoppy with a smooth malty sweetness and balanced bitterness. We use a blend of New Zealand and Australian hops to create a tropical fruit bowl of flavour and aromas. Expect a taste of Paradise in every can. 

5.5% ABV

6% ABV Far Away IPA 

NEW BREW | We blended Australian Eclipse and US Idaho 7 hops here for big clementine and lemon peel aroma and flavour over a moreish soft biscuit malt base and balanced bitterness. Otherworldly, some might say. We just call it bloody good IPA.

Sunset Surf Pale Ale brings a wave of US Loral and NZ Nectaron hops for big flavour! This wee gem has floral pineapple and soft citrus notes over a smooth malty base with just enough bitterness to keep it refreshing and crisp.

5.3% ABV.

"Terrible Lizards IPA, much like Jurassic Park, is a spectacle of special effects and big flavour. Bold grapefruit and sweet fruit notes, the hop blend of Mosaic and Cascade offers something you can really sink your teeth into."

6.3%

The nose has rich and dense aromatics, that remind me of Magnolia and Michaelia flowers, perfumed but also creamy and filling. It is not easy to detect individually defined aromatics, the nose is more complex and interwoven with ripe fruits and dried fig, marzipan. There is an exuberance and youthfulness that keeps the wine fresh and springy.

On the palate, this wine is all about texture, weight, length and generosity. It is a full-bodied wine that rolls over the palate with lots of creamy, spicey texture on the mid-palate. The wine delivers a highly refined impact experience that lingers for a long time.

You might be surprised with the character and firm presence of this wine. It delivers class with plenty of impact.

WINEMAKING Hand-harvested fruit was pressed the following day, cold. After a light settling, the juice was racked into a large 1000litre oak Cuve, for a spontaneous ferment. The fermentation was long and slow until December, the wine remained in the Cuve until the 2024 harvest started. It was then transferred into a stainless-steel vessel to retain freshness for another 4 months of maturation on lees. 

TECHNICAL INFORMATION Vineyard source(s): McCreanor Vineyard, 37 Princess Street, Martinborough, NZ Harvest dates: 6 April – 11 April       |     Harvest Brix: 26 Brix Alcohol by Volume: 14%     |     pH 3.77      |     TA: 5.4 g/l

Winemaker Paul Pujol is a dab hand at making this pale light bodied red from Pinot Noir. This refreshing lighter take on Pinot Noir has flavours of red berries, spice, excellent freshness and a long finish. 

Limited skin contact, wild yeast fermentation and no secondary fermentation has resulted in an intense, red cherry laced wine with fresh acidity and brightness. 

This is made to be served lightly chilled. 

Tasting Notes

This pre-made bottled Bellini is made with sparkling wine and peach nectar. It has a wonderful bold flavour of peach, which is present on the nose and carries through on the palate, offering a soft creamy texture with the gentle fizz. The flavours are delightful on the taste buds and linger slightly. A delightful way to begin a meal.

Process

Grapes were machine pressed. The pressed juice was then chilled and allowed to clarify for 3 days. The clear juice was racked off lees and transferred to the fermentation tank. The lees were filtered and combined with the rest of the juice. The juice was warmed to 15 degrees celsius and yeast added. The ferment was complete after 17 days and kept at 17-18 degrees and allowed to warm to 20 degrees towards the end to ensure completeness. The base wine was then cold stabilised and filtered, now ready to be converted into a Bellini.

The Famed red varietal wine from Greece Xinomavro, makes for some of the most complex red wines in the world, medium bodied, perfumed & earthy, like if Nebbiolo and Pinot Noir had crossed.

Tastes of black cherries, dried rose petals, oregano, whilst having softer tamer tannins for a Xinomavro.

Some 60% of the grapes fermented spontaneously in open top amphora with the rest in 500 litre oak barrels. After blending, all the wine went into amphora to spend an additional 10 months ageing on its lees before being bottled unfiltered.

 Wines was founded in late 2015 by Nikos Karatzas and friends and it is the most recently established winery in the region of Drama, in northern Greece. Their main production is from Greek grape varieties, mostly from Macedonia.

Agiorgitiko (pronounced Ah-yor-YEE-te-ko) is a fragrant red wine grape native to Greece's Peloponnese peninsula. The vineyards are located near to Koutsi, a semimountainous village. The vineyards here are known for their chalky soils and good drainage. The cool temperatures, the ideal sun exposure and the steep inclination of the vineyards combine to produce lower yields than other parts of Nemea, but the berries have excellent concentration of flavour.

Selected grapes were hand-picked, destemmed and crushed, followed by a cold soak for approximately 48 hours at 10°C. The must was inoculated with selected yeasts and fermented for approximately two weeks at temperatures between 22 to 26°C, with regular pump overs and some plunging of the cap. Malolactic fermentation followed and the wine was aged in oak casks for 12 months, of which 90% was French oak (10% new) and 10% was American oak (10% new). The wine was cold stabilised prior to being cellared.

A blend of Xinomavro from Naoussa and Mandilaria from the island of Santorini.

The Xinomavro grapes are dried outside for 3 days, which softens and concentrates the flavours and, as a result, the wine has a depth and complexity that you rarely find in an everyday red. Despite Xinomavro’s reputation as a tannic variety, this wine is anything but a brute. In fact, it’s soft and succulent and remarkably fresh with red fruits aplenty on the nose and palate.

Apostolos told us that he puts his wines through a slow and gentle maceration to tame the grape’s rustic side, leaving just a pinch of structural tannins (suggesting it has time on its side) while coaxing plenty of wonderful juicy and playful flavours out. Imagine a juice blend of strawberries and blackberries picked straight from the bush and given piquancy by a squeeze of pomegranate overlaid by flowers and sweet spices from the Xinomavro and white pepper from the Mandilaria. A really fresh and succulent wine that doesn’t know how good it is. 13.5% alc. Unoaked.