We describe Kōwhai as a herbal, bittersweet amber vermouth and it sits between herbal Spanish Vermut and a cinchona-heavy aperitif like Cocchi Americano in style while also being a quintessentially New Zealand Vermouth.

Made with biologically aged Hawkes Bay Chardonnay and Sauvignon Blanc from Hawkes Bay and fortified with a combination of grape and botanical spirits (distilled with kawakawa, manuka and chamomile). It is then infused with a range of botanicals: wormwood, lemon, kawakawa, chamomile, cinchona bark, elderflower, borrage, dill and fennel before being sweetened with honey and vintage sweet wines.

Serve over ice, or in a long drink with lemon and tonic.

“Complex and interesting bouquet and palate, a range of flavours unfold quickly as the wine touches the palate. Botanical then herbal, honeyed then tart, aged, then stone fruits. A wine that is ideal over ice or (for me) best in a cocktail… Best drinking - or indulgence - from day of purchase.” Cameron Douglas Master Sommelier

"Category Medal Winner" - NZ Spirits Awards 2025

Bloody Vermouth is a modern, new-world Red/Rosso (also known as Sweet Vermouth) made in Aotearoa, New Zealand. It has been crafted to be an amazing on its own or as a complement to small-batch spirits. It has intense blood orange flavours complemented by cardamom, saffron and fine grained bitterness from wormwood and cinchona bark. It is sweet but not too sweet (around 60/l) and is ideal served in a long drink with tonic or soda, in a classic Negroni or served in a cocktail with sugarcane (rum), agave (tequila or mezcal) or grape (brandy or pisco).

"Made in Taranaki with a base of organic Hawkes Bay Syrah, local and imported oranges, bitter herbs and spices with adjuncts of spirit and sugar - leads to a bouquet of promised sweetness and dried herbs, some bitter appeal and plenty of intensity - there’s no mistaking this is a vermouth. On the palate, there’s a distinctive and equal measure of fruit, sweetness and bitterness, flavours of orange and spice, dark berries and coffee-like after taste and plenty of spice qualities. Balanced and well made." 91 Points - Cameron Douglas Master Sommelier

“satisfyingly full-bodied, with very balanced bitterness,” - Yvonne Lorkin

Batch #4 released April 2026.

Inspired by the classic Vin Jaune of the Jura (Jaune means yellow) this wine has been over six years in the making and is an organically grown Hawkes’ Bay Sauvignon Blanc biologically aged under flor for six-and-a-half years, moving with us between three winery sites.

The name is a little sentimental, it is named Vin Jeanne (pronounced zhahn) after my Oma (grandmother) who was a consummate hospitality professional and entertainer. The wine FULL NOISE but is still incredibly fresh with super-ripe tropical (pineapple and mango) notes layered on creamy oak with notes of saffron, walnut, umami and a hint of wildness (this wine has been in barrel under flor for six years, it has a hint of pleasant volatility on the finish). The wine is best enjoyed cold at the start of a meal or with nutty, aged cheese.

93/100 - Stephen Wong MW, The Real Review

“Rather delicious on the nose with a mix of fresh and ripe golden yellow fruits, pineapple and mango included then a citrus peel and yellow apple suggestion. Some herbal moments with clove and spice. A gentle sweet fruit hit turns to dryness and a classic-like Vin Jaune flor quality. Balanced and ready to drink, persistent and enticing with best drinking from day of purchase..” 90 Points, Cameron Douglas Master Sommelier

“Expect aromas of picked walnuts, wild herbs, bruised apple, peach peelings and creamed clover honey. A hint of baking spice and smoke lead to a rich, caramelised, softly-drying finish.” ⭐⭐⭐⭐ - Yvonne Lorkin