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Small bottles to try first
Beer styles: lager, pale ale, IPA and hazy
Behemoth cans to try first
RTDs: what is in the can?
Best RTDs for summer
How long does an open bottle last?
Whisky gifts at every price
Pistachio cream liqueur, and how to serve it
Three easy picks: a beer, a red and a can
The perfect G&T, step by step
Whisky 101: Scotch, bourbon, Irish and Japanese
Tequila: blanco, reposado or añejo?
Scotch or bourbon?
Best New Zealand reds under $25
Best gins under $60
After-dinner drinks, explained
Find your gin style
Stocking up for a party
What to drink at a BBQ
Stock a home cocktail cabinet
Bubbles for every celebration
A beginner’s whisky flight
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Dark berries
Stone fruit
Warm spice
Oak$20.99each
Blackberry · plum · spice
Jip Jip Rock Shiraz offers a vibrant and fruit forward expression of this popular varietal. It balances richness with approachability, making it a versatile red wine for any occasion. Ripe blackberry and plum notes dominate, complemented by hints of pepper, spice and soft oak. The palate is smooth and medium to full bodied, finishing warm and rounded. Perfect alongside barbecued meats or savoury dishes.
Dark berriesStone fruitWarm spiceOakLocal outcrops of pink-red granite, some 350 million years old, give Jip Jip Rocks its name. The wine is made by the Bryson family of Morambro Creek, who have grown grapes in the Padthaway valley since the early 1990s.
Only the best parcels from low-yielding vines go into this label. The Shiraz ferments for ten to twelve days in a mix of open and static fermenters, with the temperature watched closely to keep the natural fruit. Selected parcels are then matured for eleven months in new and older French and American oak, which adds clove and a little tannin.
It is a 100% Shiraz at 14.5% alcohol. Lifted spice, ripe mulberry and blackberry come first, with chocolate, cedar and cinnamon behind. On the palate there is clove, rich plum, blackberry and mocha, then a supple texture and fine-grained tannin that carries a long finish.
Venison, a ribeye steak or a lamb rump is the sort of meal it suits, ideally with a pepper sauce.
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