Man O War – Voted 5th best destination in the world to visit by Lonely Planet in 2016


Discovered in 1769, over two hundred years in the making, classic wine of the new world.
Since their first planting in 1993, Man O’War on Waiheke Island have taken great pride in matching specific grape varietals with the individual terroirs found across their 76 different hillside blocks. Fusing Old World techniques with New World ideas, each small parcel is carefully tended, harvested by hand and vinified separately to be blended into the unique expressions of Man O’ War wines
Man O’ War Paradise Pinot Gris 2016
Waiheke Island, New Zealand“The nose is fresh and full with well-concentrated aromas of mouthwatering, steely, white and yellow stonefruits along with nutty and flinty lees detail, unfolding suggestions of florals and honeysuckle. Medium to taste and light-bodied, the palate has luscious flavours white and yellow stonefruits entwined with flinty, nutty and mineral notes, lifted by white florals and enriched by honied notes. The palate follows a fine, grainy phenolic line with integrated, refreshing acidity, and carries with good energy and vitality to a long, rich and concentrated finish. This is a light-bodied, medium Pinot Gris with rich yellow stonefruit, floral and honied flavours complexed by nutty, flinty and mineral notes on a lively, textural palate. Match with Asian cuisine.” –Raymond Chan Review

Man O’ War Little Beast Chardonnay 2016
Waiheke Island, New Zealand

“The nose is tightly bound and elegantly concentrated with aromas of white stonefruits entwined with nutty notes and a layering of gunflint and mineral complexities, along with subtle oxidative detail. The nose has good depth and fine intensity. Medium-bodied, the palate is tightly bound with elegantly interwoven flavours of white stonefruits melded with layers of flint and mineral complexities, and nuances of nuts and oxidative hints. The palate is firm in expression with a fine, grainy phenolic line and fresh, balancing acidity lending drive. The wine has positive linearity and carries with good power to a long, tightly concentrated, lingering finish of white stonefruits, nuts and gunflint. This is a firm and tense Chardonnay with white stonefruit, gunflint and mineral flavours on a firm-textured, linear palate. Match with most white meat dishes.” – Raymond Chan 

Man O’ War Ironclad Bordeaux Blend 2012
Waiheke Island, New Zealand

The traditional 5 varieties of Merlot, Cabernet Franc, Malbec, Cabernet Sauvignon and Petit Verdot make up the 2012 Ironclad. Aromas of sweet ripe fruit with lifted aromas of crushed red berries and darker cassis with hints of floral perfume from the Malbec and Petit Verdot with a flourish of tobacco and cedar from the Cabernet Sauvignon. The palate is vibrant, exuding ripe fruit and a rich texture finishing with supple fine grained tannins. The 2011 Ironclad shows great fruit accessibility with a powerful structure coated in luxuriant fruit, supple yet powerful.

Discover Organic Wines

 *offer valid for the month of Jan 2018
Why Organic Wine
An organic wine is a wine made from grapes that have been grown without the use of artificial or synthetitic chemicals, such as herbicides and pesticides. To keep the weeds and bugs at bay, organic farmers work with nature, rather than against it, by boosting their vineyard’s biodiversity.
We have featured our favourite organic wineries that all make outstanding wines while practicing organic farming principles. Learn more about each of our featured wineries below and discover their individual approach to wine making.

Australia’s only working wine co-operative

Harvest Grower Co-operative

or put simply… Harvest Wines is an Australian grower cooperative from Northern Adelaide Hills. We work with the local agricultural experts to provide an opportunity to create wine in a profit share model that benefits the grassroots of our industry

Our winery and our region…

Unico Zelo is based in the Northern Adelaide Hills, where it’s approximated that 70% of all ‘Adelaide Hills’ branded wine is grown. In our alpine ‘subregion’ – there are 2 wineries. Only 2! We’re one of them. If you were to consider the amount of fruit grown here, and the average size of the typical South Australian winery, there should be close to 300 operating brands in this geographical location.

The growers in the Northern Adelaide Hills area are large – and they typically have some pretty large wineries as customers from satellite wine regions. These customers have a particular method of dealing with growers. They contract out the vineyards, own the fruit and can determine what happens with the crop each year. Whether that means they have the option to buy or reject the fruit each vintage. Farmers are left with an uncertainty as to whether they will be able to cover their costs each year. This also acts as a deterrent in farming which has an impact on South Australian fruit production.

All of this hasn’t served our local growers all too well; especially through a spate of tough ‘grower’ vintages:

•    2011 – Severe Rain – 80% downgrade in price.

•    2012 – Flow-On Effect of 2011 – 50% reduction in yield. 0% reduction in price.

•    2013 – Severe Frost – 30-60% reduction in yield. 15% reduction in price.

•    2014 – Erratic Weather for Stone-Fruit Harvest – No Pollinators – 40-70% reduction in yield. 15% reduction in price.

•    2015 – the rains finally came and gave fruit to a bumper crop. Most growers were to see most of their loans paid off, when at the last minute – the Northern Adelaide Hills was hit with one of the worst South Australian bushfires in recent memory. If the fires didn’t singe the vines, the berries were affected by smoke taint – unfit for winemaking – many saw a 100% reduction in yield, and have since closed up shop under financial duress.

This doesn’t mean that the wines from these vintages are bad – 2012, 13 and 14 were some of our all-time best vintages! But only from the winemaker’s perspective…

Does That Mean This Is All 2nd-Grade Fruit?

Absolutely not! The wines have to stack up, they’ve got to be good…

We also run a distillery under Applewood Distillery – we can offer to growers a third pathway to market, purchasing fruit that isn’t suitable for Harvest (at a profit to the grower), and turning it into non-perishable, high-quality spirit that can be used for other beverages we craft, or even on-sold to cleaning, automotive or cosmetics industries… it’s all part of a larger system

How does our Harvest Wine Grower’s Co-op work?

We aim to change the hardships for growers in our region by creating Australia’s only wine production co-op. Any grower in our sub-region (5km radius around our winery) can be a part of the Harvest Grower’s Co-Op.

Instead of selling their grapes for bottom-dollar, they donate them to the Harvest label, and we donate in kind – winemaking, branding, bottling, distribution, sales and marketing. Then we deliver back 50% of the profit. The only bills that are split is the packaging – but only at the point of payment: so no cashflow detriment.

What do the farmers receive from the Co-op?  

Currently, growers in our area average between $900 to $1500 per tonne with an approximate cost of growing between $600 to $1000 per tonne depending on the vintage.

The Harvest Wine Grower’s Co-op project (and we’ve proven this over the last 12 months) – we’ve been returning to our growers between $4500 to $5500 per tonne for their grapes, of which between $3500 to $4500 is profit. 

Our growers are now incredibly sustainable and not at the whim of large single customers that dictate the rules to them. All they have to do – is what they do best – grow bloody good grapes. Except now they can invest in better equipment, staff and even expand their assets.

What do we do with our share?

To date we’ve issued $30,000 worth of grower-first investment initiatives – paying it forward for growers to re-plant to sustainable Italian varieties for our future of wine production in Australia.

Why Italian varieties? They are better for the Australian landscape and climate as they essentially can be rain fed. Because of this initiative, we have now established multiple hectares of Fiano and Nero d’Avola in the Adelaide Hills and Clare Valley.

And in as little as 12 months, we have managed to forge stronger bonds and relationships than other companies have done over the course of a decade or more… that in itself is worth the time and effort.

We’re proud to be offering an opportunity to support our community and produce amazing wines while we are at it

Brendan & Laura Carter




MOA - Year of Beer - Tent Card 125 x168 mm


Win Year of Beer is simple to enter.
1) Post a Photo here of you and your friends enjoying MOA Beer
2) Hash tag the venue and ‪#‎MOAYearOfBeer‬
3) Click on the Sign Up Link above and fill in your details.

Simple! You are in the draw!

Terms and conditions
You must be over 18 years of age to enter
Entries must be received before midnight on August 31.
Prize is 365 bottles of Beer Or Cider
Prize is delivered 24 bottles per month, 48 bottles in November and 78 bottles in December.
You may choose which beer or cider you want to receive or we can choose for you.
Draw will be held at the Northeast office on Thursday September 1st and the winner will be notified by email. Results will be published on this Facebook page on Friday September 2nd.
The prize can not be transferred or exchanged for cash.

Mulled Wine – smells like Christmas

MULLED WINE – smells like Christmas

A tradition or an alternative from our Crabbie’s Hot Toddy – this year we’re trying out a BBC recipe


What you need…

1 bottle red wine

60g/2oz demerara sugar

1 cinnamon stick

grated nutmeg

1 orange, halved

1 dried bay leaf

60ml/2fl oz sloe or damson gin (optional)

Build it…

Put the wine in a saucepan with the orange, sugar, bayleaf and the spices.

Heat gently until the sugar has dissolved. Taste to see if you want the wine sweeter, and add more sugar to taste.

Off the heat, stir in the sloe or damson gin if you are using it.

Strain into heatproof glasses and serve at once.

Below are our suggested red wines for this recipe:

Christmas in a glass – Crabbie’s Toddy


As the weather cools by a few degrees and Christmas is in reach, we revisit a  classic cocktail that you can whip up at home.

CRABBIE’S HOT TODDY was born one Friday afternoon at the office, this will keep your tummy warm.


What you need…

330ml Crabbie’s Original Alcoholic Ginger Beer

30ml or a ‘splash’ of Whisky you have at home

1-2 tsp of lemon juice

1 tsp of honey

slice of lemon to garnish

Build it…

Add honey, lemon juice & Whisky in a glass/mug

heat up your Crabbie’s in a saucepan or in the microwave

Pour warm Crabbies in with the rest, stir well, add a slice of lemon and presto!  Enjoy 🙂