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Pinot Noir and Pinot Gris blended together to make a bright, light, crunchy and delicious red wine.
This wine is sourced from two vineyards in Central Otago, both organically grown and hand harvested. Components of this wine went through spontaneous carbonic maceration over seven to 14 days followed by foot stomping and fermentation on skins. It was aged in old oak for six months before bottling in September.
Serve slightly chilled in summer.
The Patriarch is Babich?s flagship red wine, grown on their Gimblett Gravels ?Irongate? vineyard in Hawke?s Bay. This blend contains Cabernet Sauvignon, Merlot and Malbec. The nose is darkly perfumed and warm with nutmeg and cedar notes. The palate is fleshy and full with dark plums and sweet tarry notes. Tannins bind red floral aromatics to the palate and stretch the flavours through onto the lingering finish.
Vibrant pink in colour. Lively strawberry notes combined with a creamy intensity on the palate, produces a wine of beautiful balance and length.
Food Pairing: Seafood, sashimi, salmon blini, oysters, fresh dumplings, seared tuna and more.
Aged on lees in bottle following secondary fermentation for 18 months, riddled, disgorged, aged on cork for an additional minimum 3 mths before release.
LIfted florals, citrus and stonefruit perfume, with freshly baked baguette. Palate is zesty and fresh, with complex autolytic toasted brioche notes and fine persistent bead. Lovely length and mouth filling richness balanced with bright acidity. The perfect aperitif.
This popular New Zealand sparkling wine is made from the three classic sparkling wine grapes, PInot Noir, Chardonnay and Pinot Meunier. There is a higher proportion of Pinot Noir in this Special Reserve. This adds weight, flavour and savoury appeal with biscuity, yeast and toasted nut characters.
Widely available and good value for money.
A soft kettle sour with over 200gm/L of dark + sour cherries added during fermentation. Turning the cherry factor up to 10, we then left this alone in the dark to quietly rest on skins for 2 weeks. Uniquely tart with a dark, decadent cherry character, and a soft fruity finish.
8.5% ABV
Below the Bassline is a captivating Triple Dry Hopped West Coast IPA that weaves together bold flavours and massive hop character. Its gold pour reveals braids of lemon, lime, pear, and pine on the nose while spruce, grass, bright citrus and dank hops entwine with big malty flavours to leave you with a refined hop-forward experience. Its clean bitterness and robust malt backbone offer a modern take on an old-school classic. Brewed with Centennial, Riwaka, and Simcoe hops, Northern Lights OG terpenes, and an almost exclusive spin with Yakima Chief?s new proprietary liquid-hop product YCH702.
7.1% ABV
Harnessing the tropical wonders that Australia has to offer, we combine again through the power of beer & friendship to brew with Duckpond from Gothenburg, Sweden. An amplified imperial quad-frutied gose with Australian Banana, Mango, Chardonnay Juice, Raspberry, and Bega Lactose. New South Walean Lemons super-charge the sourness while South Australian salt provides a balancing salinity and contrast to the stupid amounts of fruit added. Brewed with Duckpond and pals Beermash and C&V for Pint of Origin 2023.
8% ABV
Slicker than Average is a brand new caramelized Cr?me Brul?e Sour with Banana added right at the end. Upon a base of wheat, toffee, and roasted malts, we've dosed our house lacto blend alongside vanilla, brown sugar, and custard powder. While you may be expecting a mix of sweet and tart, a big dose of creamy banana thickens, softens, and rounds off this slicker than average drinking experience.
6.5% ABV
Bone Man is a brand-new New England IPA with a focus on experimentation. Dry hopped with 2 new-to-market hops and one classic - Ahhhroma? from Glacier Hops Ranch, Experimental YQH-1320 from Yakima Quality Hops, and Mid Harvest Motueka from Freestyle. We've used this triplet in an experimental Intra-Conical Dry-Hop regime courtesy of the folks at Tired Hands Brewing, Pennsylvania. The process refers to exclusively dry-hopping the beer in its conical fermenter, without adding any hops to the brew kettle or whirlpool, aiming to enhance the beer's floral and intense hop character while keeping bitterness at a minimum.
6.5% ABV