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Steve Smith MW and Brian Sheth are the brains behind Smith & Sheth. They like to think of themselves as modern negociants, seeking out the exceptional, hand selecting the best grapes from the finest vineyards and establishing steadfast relationships with the land, growers and makers.

This Pinot Noir is handpicked from 25 year old parcels at high elevation in the Gibbston Valley area of Central Otago.

Deep ruby red with red hues. Bright red cherry, blackberry and dark plum with dark chocolate, dried thyme and violets. Mouth filling and concentrated with sweet red fruit and lovely minerality. Silky texture with fine grained tannins and a persistent red berry finish.

Elegant and silky pinot noir - classy and delicious!

Smith & Sheth Cabernet Franc is made from the Howell Vineyard in Bridge Pa, Hawke’s Bay, and tastes of soft, smooth vanilla, impressive rich dark blueberries and blackberries. It’s one of those wines with great concentration and fantastic length, a full body that suggests fabulous potential to age, but who knows? How often do we get to taste aged Cabernet Franc, after all? Here’s a good reason to stash some under the bed for 10 years to find out. 

This wine is made from hand picked grapes grown in the Bridge Pa region of Hawke's Bay on silty clay soils that lie over free draining red gravel. The wine was aged in French oak for 12 months, 50% of which was new oak. It has great structure as a result and represents an outstanding expression of one of New Zealand's lesser known grape varieties, Cabernet Franc, which makes up just 93 hectares of the country's total vineyard area today - a drop of nearly 50% from 2000 when there were 161 hectares. A sad decline, despite the growing quality of wines made from this outstanding grape variety.

Sangiovese is Italy?s most planted grape variety with at least 55,000 hectares of vineyards from tip to toe of the Italian boot, including in the northern region of Romagna, where this tasty little number is made by winemaker Scipione Giuliani, who uses the appassimento (dried grape winemaking) method to produce a modestly priced wine with great concentration and dry flavours. It offers exceptionally good value for money with its dry, concentrated red fruit flavours and characteristically refreshing acidity adding length, zest and power to this wine. 

Maui's Coconut Porter is a classic robust porter spiced with all natural toasted coconut. It is black in color and crowned with a creamy, dark tan head. 

It begins with a malty-toasted-coconut aroma followed by a rich, silky mouthfeel with tastes of dark malt, chocolate, and hints of coffee. 

It then finishes with flavors of toasted coconut and hoppy spice to balance the finish.

6.0% ABV

3 Fonteinen Hommage is the result of macerating hand-picked whole sour cherries and raspberries on young lambic for at least four months, in a proportion of 760 to 800 grams of raspberries and 200 to 240 grams of sour cherries per litre of lambic.

 This fruit lambic is then blended again with more lambic to obtain a minimum intensity of 35% fruit. Hommage is a bodied raspberry lambic beer, with an intense deep red forest fruit bouquet. This unfiltered and unpasteurised lambic is all-natural with no artificial juices, syrups, or sugars added.

6% ABV

Inspired by the cloudy IPAs of the USA.

The light haze provides a tingling mouthfeel and more intense hop pleasure..

7.1% ABV

Ground Control boldly combines local and out-of-this-world ingredients. This rich, complex Imperial Stout is brewed with Oregon hazelnuts, star anise and cocoa nibs, and is fermented with an Ale yeast that survived a trip to space and back. This second-edition brew has been aged in Old Forester Bourbon barrels for four months.

10% ABV

Special new edition Bollinger blanc de noir, made 100% from Pinot Noir. This is a  toasty, dry, concentrated champagne with layers of complexity and freshness. 

Pinot Noir is the pillar of the Champagne Bollinger style, and the house is exploring what's possible when honing in on specific village sites, using purely the Pinot Noir grape, by making limited volumes of this outstanding wine. 

Each year will see a new addition to the PN collection, exploring vineyards in villages in the Champagne region. 

This bubbly was aged for more than twice the time required legally by the French appellation system, which means it had over five years in bottle and it's fully dry with four grams of residual grape sugar per litre. 

This great Australian white is worth getting well acquainted with, no matter where your taste preferences sit on the Chardonnay spectrum.

Chardonnay is Australia's most planted and most popular white and grapes from five single vineyard sites in Healesville were whole bunch pressed to 675 litre open top clay egg fermentation vessels to make this wine. Indigenous yeasts were used and the lids were sealed with clay at the completion of fermentation. Each egg was then decanted to chill before being racked once more and bottled by gravity. No fining and no filtration add to the great purity of fruit in this dry, full bodied, exceptionally elegant Australian Chardonnay, which deserves to become known as one of the great whites from our nearest neighbour, across The Tasman.

Syrah is widely grown in Sicily and enjoys the warm southern Meditteranean climate there, producing full bodied, dark and juicy wines with great structure, such as this 100% Syrah made from grapes grown in western Sicily. It tastes deliciously dark with impressive structure and a super juicy finish, sporting flavours of blueberries, licorice and spice.

We love the labels and the wine inside is even better in this new, organically certified wine brand - Valdibella from Sicily.

A small batch rye whiskey from the famous wheated straight bourbon brand Rebel Yell. Made with rye, corn and malted barley (rye whiskies must contain at least 51% rye in the mashbill) it's a much spicier yell altogether!

Nose: There's that spicy rye in place of the wheat off the bat with sweet vanilla and hints of chocolate.

Palate: Woody sultanas, rich warming spice and vanilla.

Finish: Sweet and spicy.

An Italian Old Tom gin here from Kapriol! Foresty juniper is at the core here, supported by Italian chamomile, lavender, hops, mint and rose, among other botanicals. There's not a whole load of sugar in this one so it's not overly sweet, with some hoppy bitterness in there.

Tasting Notes: 

Piney juniper and fresh herbs, with rosemary leading into a balsamic note supported by floral sweetness on a hoppy, bitter finish.

A balanced cognac, marked by an oaky taste. Its time spent ageing in a barrel infuses it with complex aromas along with notes of caramelised dried fruits and prunes. This tone adds a number of rich qualities to a cocktail.

A smooth and mellow cognac that is a true cocktail of aromas, at once fresh, rounded and woody.