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SEASONAL RELEASE
Extended barrel ageing, multilayered chocolate infusions before and after the barrel, with flavours and aromas of dried fruit, vanilla, and bourbon. This jet black pastry stout is a very special release and a labour of love. A love note to Evan, from George.
Packaged in a 750ml bottle so you can share with your mates, or cellar and age.
Contains: water malt, hops, yeast, lactose, cocoa husks & nibs, dextrose
12.5% ABV.
Hawkes Bay with it?s coastal location and proximity to mountains typically experiences a dry, maritime climate with an influential diurnal temperature range. Gimblett Gravels is located approx. 15km inland and experiences temperatures typically warmer than its neighbouring localities, promoting a consistent level of ripeness to be achieved by low yielding vines planted in free draining soils.
Ngakirikiri? in M?ori refers to the unique soils that define the Gimblett Gravels growing appellation, uniquely situated on the former Ngaruroro riverbed which was left exposed following a historically significant flood event which permanently changed the rivers course in 1867. The first vines were planted in these arid soils in the 1980?s and this small area of 800 hectares has since become New Zealand?s epicentre for premium full bodied red wine production with a reputation for beautifully balanced, thought-provoking wines. Ngakirikiri is only made when great vintages produce truly outstanding wines for consideration.
This hazy thirst quencher is dedicated to "Jonesie", one of our Mount Brewing co regulars. Our NEIPA is unfiltered and smashed with Jonesie's favourite - passionfruit, as well as a fair punch of pineapple. All American citra, zythos, simcoe, and mosiac hops makes this a delightfully citrusy, juicy, summer scorcher! Here's to all the Jonesies out there!
7.0% ABV.
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How better to celebrate 33 years of brewing Gisborne Gold than to create a new beer in honour of the classic! And of course, our Yank brewer said “Super-size it.” Double Gold is a strong lager, also known as Maibock or Helles Bock. More strength than a traditional German lager but not as dark as a bock. A touch of honey and spice balance the toast and bready characters of malt to provide a more in-depth lager experience, perfect springtime drop. Here’s to another 33 years, PROST! 6.6% ABV |
Because you need an IPA, don’t you? You do. I mean a brewery needs an IPA, sure, that’s just basic business sense. But you, the people, you need this too. This IPA is deep and golden, it has all kinds of pineapple and citrus in it, but also with a clean, balanced bitterness. It’s like a balm for your weary soul. I have seen people cheer up, very quickly, upon tasting this IPA (true story).
6.0% ABV
Presenting the debut of a new talent. Last week Michael was just an ordinary 12 year old boy with big dreams of someday becoming a craft brewer. But after dropping 25 cents in a Zoltar machine (not easy with NZ currency), and heaps of centennial, simcoe and sabro hops into a vat of boiling water, some weird magic has kicked in. So now we have this: a gorgeous, fully grown IPA which mixes pine resin, citrus, coconut and tropical flavours.
8.0% ABV
Great quality north west Spanish red with body, elegance and weight thanks to being made from a warm climate with the Mencia grape leading the way here, along with other classic grapes from the region. Env?nate translates to 'wine yourself' and is the brainchild of four winemaking friends, Roberto Santana, Alfonso Torrente, Laura Ramos and Jos? Mart?nez, who produce this gorgeous full bodied Mencia, which is blended with 15% of other red Spanish grapes, including Brancellao and other indigenous quirky, co planted grapes. Smoky, dark fruit flavours and notes of complex earthy depth combine in this dark, juicy red, which is made using 100% whole clusters in the ferment. It was aged in a combination of concrete and aged French oak barrels, both of which further enhance the complex savoury notes in this wine.
Envinate
Envinate was formed when the four winemaking friends, above, graduated in 2005 from studying enology at the University of Miguel Hernandez in Alicante, they formed a winemaking consultancy, which has grown into Env?nate, their project that focuses on exploring distinctive vineyard parcels in the Atlantic regions of Ribeira Sacra and the Canary Islands.
Misty is here, ready for summer and better than ever with NEW 6 pack format!
Refreshed image, same flavour, same tastiness- get your hands on the hottest 6pack of 2022 HAZY IPA
Eastern philosophy meets East Coast U.S.A - Misty Miyagi Zen master and Summer Sensei. A strong gentle brew of tropical flavors, mango, passionfruit and citrus hiding in the haze.
6.5% ABV.
Hitch a ride to the coast with this perfect road-tripper,
a single-hopped beer stacked with NZ Cascade Whole Cone hops that give huge aromas of tropical papaya, white grapefruit
and apple blossom with a spritz of lime and pine.
We packed our hop cannon full of sticky hop cones and
dry-hopped this beer for 24 hours straight, creating a punchy IPA you welcome with every sip.
6% ABV
This product comes pre wrapped in a pretty bag with a bow.
Te Kairanga Runholder Pinot Noir Martinborough 21
Full bodied, earthy and superbly well structured Pinot Noir for now and the cellar. Runholder is one of our favourite full bodied Martinborough Pinot Noirs with spicy structured flavours of black plums, dark macerated cherries and smoky mushrooms with notes of cedar and pronounced oak. This wine begs to be decanted and savoured as it comes from a great warm and dry year, 2020, which produced outstanding Pinot Noirs.
Runholder is made with grapes grown on the Te Kairanga Home and McLeod vineyards, which were destemmed grapes then fermented in stainless and aged in French oak for 10 months for structured, smoothness and a velvety texture.
Winemaker John Kavanagh is one of the top Pinot Noir makers in Martinborough and has a long track record of outstanding Pinots from both this region and also in Nelson, in his former role at Neudorf Vineyards.
TK Runholder is dry as a bone with .29 grams of residual sugar per litre. It's made from seven clones of Pinot Noir: Abel, 777, 6, 5, 115, 667 and 828.
Brewed with over a tonne of malt, a mountain of American hops, weighing in at 11.2%,and bottle conditioned for 6 months!
This Leviathan of a beer can be enjoyed now or (if you've got the self control) put away for a year or two, or even longer.
Barley Wine - 11.2% ABV
When we think of who knows a lot about tasty beverages in Aotearoa, New Zealand, we think about our mates at Regional Wines and Hamilton Wine Co.
The conversation was pretty simple as Wit Beers are one of the most underappreciated styles in all the land, and we were thinking about what compliments the yeast esters from a wit. The solution was a $#!*-ton of real guava puree in on the cold side post-fermentation. The goal, a can to crack into that makes your mouth feel like it’s on a tropical holiday. Some would say flavour combos this good are as rare as a Yeti Riding a Velociraptor.
6.6% ABV.
One bottle each of Pencarrow Pinot Noir and Pencarrow Chardonnay in a handy carry box. The perfect gift for a friend or loved one.
2020 Pencarrow Pinot Noir
Light red colour with some depth and garnet hues on the rim.
The nose is soft, full and well-packed with aromatic and fragrant aromas of red berry fruits entwined with dark herb and red floral notes, unfolding a little savoury earthiness with aeration.
Medium-bodied, the palate is brisk and racy with lively flavours of savoury red berry fruits melded with fresh, dark herbs with some red floral detail. The fruit forms a moderately deep and dense core, with supple tannins in support. The wine flows with good energy to a lingering, savoury red-fruited finish with herbal nuances. This is a brisk and racy Pinot Noir with moderately concentrated savoury red berry fruit, herb and earthy detail with supple textures.
Serve with wild duck and pork, and casseroles over the next 3+ years.
2020 Pencarrow Chardonnay
Pencarrow Chardonnay is made by Palliser Estate, one of Martinborough's biggest wineries. The grapes in this dry, creamy wine come from the estate's Om Santi and Clouston vineyards, 70% of which were wild fermented in barrel with lees stirring for added weight. The finished wine was matured in 20% new French oak barrels for 10 months by winemaker Guy McMaster.