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Riverbone Sauvignon Blanc is made from the bony, stony soils of The Boneline's dramatic vineyards along the banks of the Waipara River in North Canterbury. This is a full bodied Sauvignon with complexity from the use of wild yeast fermentation coupled with the influence of old oak. It drinks well now and can age further too, evolving even more complexity with time.
Ruby red colour enriched with violet reflections; generous bouquet, which recalls ripe cherries and plums, with pleasant notes of cocoa and vanilla. This wine has a velvety texture, softened by the warmth of the Primitivo grapes; the finish offers notes of persistent sweetness.
We've sold hundreds of bottles of 2016 Bristol Farm Pinot Noir and now we move onto the gorgeously elegant, lithe and silky textured charms of the 2019.
Central Otago Pinot Noir doesn't come better than this, in terms of silky texture, beautiful bold red fruit flavours and exceptional value for money. Bristol Farm Pinot Noir has been a labour of love for its brand owner, Wayne Condon, a New Zealand-born, Australian based intellectual Pinot lover, who has now decided to remain over the other side of the Tasman. This means the brand is being discontinued, so we have tasted through the range and cherry picked what we think are the absolute stand outs.
This wine is made from Pinot Noir grown on Chinaman’s Terrace Vineyard in Bendigo, one of the warmest sub regions in Central.
Under the direction of Chief Winemaker, John Kavanagh, the Te Kairanga winemaking philosophy places a premium on the character of the site. The grapes are harvested block by block at optimum ripeness and fermented individually. Partial barrel fermentation in seasoned French oak puncheons was used to add complexity and texture. Gentle handling ensures the expression of our special place. Balanced oak treatment and minimal fining and filtration help preserve both varietal character and the inimitable personality of the terroir.
Black Ruby Imperial Stout is an English-Style Imperial Stout characterized by layers of dark malt complexity fused with People?s Don Wilfredo coffee beans, Wellington Chocolate Factory Dominican cacao nibs, and raspberries.
Originally brewed for GABS 2016.
11.1% ABV.
Barrel aged sour red ale
Inspired by the Flanders Red style, this special sour ale is brewed using a generous portion of dark malts, then aged for an extended period in a mixture of wine and whiskey barrels creating a rich red-brown beer with lifted notes of tart fruit, cherry, plum, vanilla and dark chocolate.
Alsof er een engeltje over je tong piest.
8.5% ABV.
Rockford is one of the icons of Australia and of the Barossa Valley and it is one a relative newcomer, having been established in 1971 by Robert O'Callaghan. This full bodied blend of Grenache, Mataro and Shiraz is made using grapes grown in some of the driest regions in the Barossa. All grapes are destemmed in the winery's 1880’s wooden Bagshaw de-stemmer before being fermented in open slate tanks. Our 1890’s Robinson Basket Press slowly squeezes the remaining juice from the grapes, before the individual components are left to mature in seasoned oak casks. When the final blend comes together, layers of soft, savoury, spicy flavours are expressed in a smooth, velvety and spicy red wine.
Rockford Wines' legacy
Rockford Wines is an icon itself and a relatively new one, established in 1971 by Robert O'Callaghan, who has forged a reputation for preserving winemaking tradition and saving many of the world's oldest grape vines from being pulled up in the Australian Government's vine pull schemes of the 1970s and 1980s.
The Rockford vintage shed houses equipment from 50 to 100 years ago, which was discarded by other wineries as modernisation took over.
LWF Distilling naturally infuse their White Rum with up to six different Rhubarb varieties. It was important to our distiller that this is a Rum first with a back note of Rhubarb. It opens up when with soda water, add a touch of lime for a neat drink, pairs well with lemonade, and for those who enjoy a more tart drink, it partners well with tonic.
40% ABV
Named for the iconic protective wall that stretches behind their Butchertown distillery, Floodwall is a superb blend of superior, copper pot-distilled apple brandy aged in Kentucky bourbon barrels and 250-liter Oloroso sherry casks from Spain. Made from American apple brandy with a minimum age of four years, a full-bodied spirit at 100 proof alcohol strength. Floodwall is non-chill filtered with no post-distillation addition of apple flavor or essences, no Bois? (oak flavor or infusion), sugar or caramel color for an authentic, uncorrupted natural flavor and natural color.
Aromas of honeyed apple bouquet (unusually fresh) with lovely complexity. Quite floral, honeysuckle and butterscotch mingling with hints of whiskey, oak, and vanilla. Flavors are quite crisp, frisky and slightly mid-palate. ?Scotchy? and a little nutty rancio with sherry butterscotch and red-apple skin. Finish is oily with lots of legs. Hangs in on the tongue for ages with a racy back end finish.
About this mezcal
Mezcal Marca Negra Espadin has a fresh and clean aroma of ripe fruit, followed by roasted fruits, then, rich sweet milky a citrus touch, clean and delicious finish. At 50% ABV this is stronger than most other Espadin Mezcal?s but the alcohol does not overpower the the taste. This Mezcal is moderately priced, and works well as a mixer or enjoyed neat.
Marca Negra Mezcal
Mezcal Marca Negra is made for all who wish to explore and embrace the ancient traditions of true mezcal. The handprint on the bottle represents the tireless work of the master distillers and the ancient knowledge that marks each and every batch. Marca Negra seeks the purest and most diverse expressions of this fantastic spirit, wherever they made be found. Due to limited batch production, the product line changes constantly. New mezcal varieties are created while others cease to exist. Mezcal Marca Negra is 48% ABV or higher because the mezcal is bottled at the alcohol level preferred by the maestro mezcaleros. Check your bottles for details about each specific batch.
Abel Methode Cider is made by us in small quantities, crafted from 100% apples and pears. We hand harvest tree-ripened fruit, crush it, then ferment until dry. This is quite different from your usual cider as we ferment the skins, stalks, pips and all, to maximize fruit aromatics and flavour. Abel cider is unfined and unfiltered. This basically means we allow our cider to naturally clarify via gravity to retain character. It's fermented in the bottle, like champagne. This natural carbonation gives a finer bubble which retains the aromas and flavours. Bottle fermentation adds complexity and texture, as well as giving cloudiness from the natural yeast sediment that remains.
Our cider is dry as this is the way we like to drink it - refreshing and full of flavour! ENJOY You have a couple of options when it comes to enjoying a bottle of Abel Methode Cider: EITHER...Place bottle upright in the fridge overnight, the colder the better. This will allow the natural sediment to settle to the bottom of the bottle. When you're ready to drink it, pour the clear cider (everything but the settled sediment) into a champagne flute or wine glass of your choice. OR...If you like cloudy cider, invert the bottle a couple of times then pour away!
ARRIBA ARRIBA! ANDALE ANDALE!
Fusing apples with habanero, ginger, honey, lemon and lime to create a refreshing Mexican mouthful? Sounds like a good time to us.
This spicy drop was crafted in the epic neighbourhood of Morningside, a land full of
locals including Otis & Sarah Frizzell who run The Lucky Taco. This kicker is a colab with these two Morningsiders who also like to live on the bright cider life.
Morningside is the proud home of Aotearoa’s first urban apple orchard, harvesting backyard apples to make a fun neighbourhood cider. The same gang is also behind Dorkland’s first cider bar - the Morningcidery - the very place that magics up the most bad-ass brews this cider the tracks. Lucky you.
Enjoy, with love from us x
6% ABV.
As the follow up of White Rhino, they created the ideal "vodka, lime and soda" for a Saturday afternoon in the sun. Again, only 3 natural ingredients; triple distilled vodka and real lime juice, topped off with pure sparkling water. Less than 1 gram of sugar too.
10% of profits from this beverage goes to the Big Life Foundation.
6.0% ABV.