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This is the beer that started it all for Mikkeller. Oatmeal Stout brewed with coffee and seven different kind of malt (Pils, Oat, Smoked, Caramunich, Brown, Pale Chocolate, Chocolate), roasted barley, oat flakes, hops (Centennial, Cascade), American ale yeast and gourmet coffee. Aroma is a combination of malts, caramel, chocolate and coffee. The body is medium with light coffee and chocolate flavors with a creamy texture, average carbonation and a bitter edge on the finish. A beer that goes extremely well with breakfast.

7.5% ABV

Best Before: 2024/03/31

Dark, spicy and smooth full bodied red made with grapes grown in Bridge Pa in Hawke's Bay; a hot dry area with free draining stony soils, which soak up warmth and help the ripening process.

Malbec is almost as rare as hen's teeth in New Zealand tends to be used sparingly in red blends alongside Cabernet Franc, Cabernet Sauvignon and Merlot. 

Susumaniello is an Italian red grape from Puglia in the south of Italy and is known for its enticing aromas of red berries, blueberries and a savoury finish. It is related to the Garganega grape from Veneto in the north. Expect a fresh, fruity, dry and highly drinkable wine in this one - and you won't be disappointed. 

Based on their blonde ale, this dark-red cherry beer has a pink, compact head, a soft aroma of almond and sour cherries, and tastes tangy and fruity. Sweet and sour are perfectly balanced in this beer.

8.5% ABV.

BB: 17/06/2023

Named after the southernmost beach and surf break in Carlsbad, Ponto truly embodies the spirit of the southern California lifestyle. Refreshingly light in body and low in ABV, there is certainly no sacrifice in hop character with this sessionable IPA. 

With a hefty dose of American and New Zealand hops, this beer is bright and filled with hints of citrus, pine, and tropical fruit. Rumored to be a favorite among the disc-golf community, this beer is the perfect accompaniment to any outdoor activity.

Hops: Crystal, Citra, Rakau, Motueka, Waimea, Southern Cross.

4.5% ABV

Canned on: 11/05/2022

Here's an affordable Super Tuscan made from 90% Syrah, 5% Cabernet Sauvignon and 5% Sangiovese; fermented in stainless steel to 27 degrees Celcious then matured in a combination of small oak barriques (225 litres) and larger oak (30 to 50 litre barrels), all older wood, nothing new here. The philosophy is to preserve and enhance the fruit flavours of these three great classic grapes in this structured, tasty red where the flavours of Syrah and Cabernet reveal themselves along with the bright cherry taste and fresh acidity that marks out Sangiovese's greatness. 

Valli Bannockburn Pinot Noir is made with grapes grown on the Hall Vineyard, which was planted in 2000 in Bannockburn at 350 metres above sea level. This area has a semi continental climate. It is planted with six different clones of Pinot Noir: 777, 115, 10/5, UCD5, 113 and 13. The soils here are wind blown loess over schist bedrock. They are deep, moderately sandy and free draining. The vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Valli Wines was founded by Central Otago winemaker Grant Taylor in 1998 and has since become one of the most collectible Pinot Noir brands in New Zealand with four distinctly different Pinot Noirs made every year from four key sub regions in Central Otago. Grant is the only winemaker producing a consistently diverse range of wines every vintage with each wine made the same way so that the wines each express the climate and soil variations in the areas from which they come from.

The four Valli Pinot Noirs

The four sub regions that winemaker Grant Taylor makes Pinot Noir from each year encompass widely varying landscapes, soil types and climates from the maritime influenced weather in the Waitaki Valley Vineyard on the ironically named Grant's Road; a site that Grant Taylor owns, through to the semi continental climates of Gibbston, Bannockburn and Bendigo. 

Bendigo

Valli Bendigo Pinot Noir is made from grapes grown on the Chinaman's Terrace Vineyard in Bendigo, Central Otago. This elevated vineyard was planted in 2005 between 314 metres and 374 metres above sea level with five different Pinot Noir clones; Abel, 115, UCD5, 667 and 777. The soils are shallow sandy loams with a high clay content and also include a small lower section with gravel soils.  Bendigo has a semi continental, arid climate. The vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Bannockburn

Valli Bannockburn Pinot Noir is made with grapes grown on the Hall Vineyard, which was planted in 2000 in Bannockburn at 350 metres above sea level. This area has a semi continental climate. It is planted with six different clones of Pinot Noir; namely, 777, 115, 10/5, UCD5, 113 and 13. The soils here are wind blown loess over schist bedrock. They are deep, moderately sandy and free draining. The vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Gibbston Valley

Valli Gibbston Pinot Noir is made with grapes grown on the Gibbston Highway, which were planted between 1999 and 2000 at between 343 and 351 metres above sea level. The Pinot Noir clones on this site are 777, 115, UCD5 and 114. Soils are alluvial loess which ranges from 0.5 to 1 metre deep over firm river gravels.

Rainfall is lower here than in Bannockburn and Bendigo. The climate is considered semi continental. The vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Waitaki Valley

Valli Waitaki Pinot Noir is made with grapes grown on Grant's Road in the Waitaki Valley, a maritime influenced climate planted between 2004 and 2005 at 200 metres above sea level on limestone based soils. River gravels also make up some of the soil type here and vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Find out more at www.valliwine.com 

Smooth, dry and complex fortified wine from the oldest winery in Montilla-Moriles, just outside the borders of Spain's sherry triangle. Bodega Alvear owns 300 hectares of vines and has earned a reputation for making many of Montilla's best wines, including this oloroso, which has is a blend that has been aged, on average for 10 years. The style is on the cusp of being sweet and dry, thanks to intense caramelisation and richness of flavour. 

A wine from Serran?a de Ronda near Gibraltar on Spain?s southernmost tip.

The word Pago is Spanish for vineyard and the vineyard that this wine comes from is planted in a diverse range of grapes, including Petit Verdot and Syrah, which are both French, and Tempranillo - Spain's most popular red. This dry, full bodied, flavoursome and fruity red reflects this quirky mixture of grapes. It was aged for 15 months in French oak barrels, which are another modern innovation in Spain's wine industry today.

"The 2016 Barolo Margheria shows the natural weight and gravitas of Serralunga in its dark flavor profile and textural resonance. Black cherry, plum, lavender, spice, mint, chalk and bright saline notes are all laced throughout. Deceptive inits mid-weight structure, the 2016 possesses tremendous persistence and class to burn. Wilder suggestions of sage and lavender add savoury top notes, while searing tannins punctuate the finish." 

95+ Points by Antonio Galloni -Vinous

A classically styled shiraz from the Barossa Valley - rich, smooth and powerful. The glass bursts with warming aromas and flavours of plums, boysenberries and dark chocolate. Taught acidity provides freshness and fine powdery tannins provide structure . American, French, Russian and Hungarian oak hogsheads were used for an eighteen month maturation, providing hints of cedar and spice. This wine really delivers for the price point!

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Mon Couer is French for my heart and is a great description of the love that the Chave family pour into their full bodied red wines in the Rhone Valley. This deep purple, dry and lusciously fruit red is a blend of Syrah, Grenache and often has a smidgeon of the late ripening grape, Mourvedre, which adds complexity and depth of flavour. Ripe blackberries, black plums and spicy pepper nuances run through every rich sip of this lovely wine made by the Chave family, which have been growing vines on the famous Hermitage Hill in the northern Rhone Valley since 1481. 

Ch?teau La Tour Carnet is found on the road to Saint-Julien-Beychevelle and its beautiful 12th century quadrangular tower provides an indication to the structured and elegant wine that is made here.  Made by Bernard Magrez this wine is 60% Merlot, 37% Cabernet Sauvignon and 3% Cabernet Franc and offers red fruits in abundance, balanced by subtle vanilla from time in oak. The palate is medium  bodied with ample silky tannins that help drive the wine to a long and powerful finish.