To coincide with reopening the restaurant after almost four months, we are very excited to bring you our latest producer showcase. Alpine Wine Co was born in 2018 out of a desire to push the boundaries in a typically conservative wine market.

Put simply, their goal is to:
be disruptive,
make delicious wine,
and have fun.

Ben is the Winemaker for Alpine Wine Co. His philosophy is centred around sourcing quality grapes, and where possible ensures they are grown using organic viticultural practices. His winemaking is based on minimal intervention. The resulting characterful, exciting young wines suit our food so well…and seem especially appropriate in this humid December heatwave — all of us coming out dull and weary from lockdown.

We’ve had Ben’s ‘Head in the Clouds’ chilled Pinot Noir listed almost since we first opened. But we first met Ben properly in 2019 when Emma was passing through Central Otago on an epic road-trip heading south to Dunedin, to deliver two newbies (young Beasty staff) to University. The three of us met Ben early one morning for some delicious ‘breakfast wine’ in the vines at Amisfield, surrounded by the mountains. Ben gifted us a bottle of wine and ordered us to crack it open on arrival in the Halls — which we did, to much joy…(it was the coolest, boujiest dorm-room christening).

Ben’s enthusiasm for wine and generosity is infectious. He’s down-to-earth, deeply connected to what he’s making, and ever keen to push the boundaries. This is a fresh and exciting trio of wines, and more….Check out those names….those labels ! Beautiful !

2021 Future Looks Bright Skin-Contact Riesling:
Certified organic grapes from Carrick Vineyard, Bannockburn, Central Otago.
Fermented with wild yeasts on skins for three weeks.
Pressed once dry and aged in old barrels to develop texture.

At first; floral and pretty, followed by a freight-train of citrus sorbet. So refreshing it's hard to put down.

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2021 Head Over Heels Field Blend Rose:
Certified organic grapes from Mount Edward's Morrison Vineyard, Pisa, Central Otago.
Pinot blanc (40%), Gruner veltliner (40%) and Pinot noir (20%) all picked on the same day, destemmed and fermented on skins for 7 days.
Pressed to old barrels to complete primary fermentation.

Aged on lees in barrel to develop texture and weight.

A cocktail of flavours from the three varieties that make up this field blend rosé. Peach, passionfruit and pomegranate. Basically rosé on 'roids. A flavour-bomb with a crunchy textural edge.

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2021 Head in the Clouds Nouveau Pinot Noir:
Certified organic grapes from Mount Edwards's Morrison Vineyard, Pisa, Central Otago.
Two separate small fermenters of pinot noir, one with 70% whole bunch the other 100% destemmed.
Minimal extraction with one short pump over per day.
Pressed together once primary fermentation had finished.
Aged in stainless steel tank to retain freshness and vibrancy.

A fresh, vibrant and energetic style of pinot noir. Loaded with raspberries and cherries and a little herbal crunchy kick for good measure. Chill it down to cool off on a hot summers evening.

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While the wine lasts….by the half or whole glass and bottle. X

PRODUCER SHOWCASE : ALPINE WINE CO