Laithwaites NZ

Laithwaites NZ As a part of the Laithwaite’s Wine Group, which today serves over 1,000,000 customers internationally, we now serve wine lovers in New Zealand too!

The Laithwaites story started over 50 years ago with a man and a van. Today, we’re still a family-owned business, delivering an incredible range of quality wines to over a million customers worldwide. From Bordeaux to the Barossa, experience the Laithwaites difference today.

Like a sky full of gold, this beautiful blend of Australian stalwart Shiraz with Bordeaux gems Petit Verdot and Merlot i...
29/04/2026

Like a sky full of gold, this beautiful blend of Australian stalwart Shiraz with Bordeaux gems Petit Verdot and Merlot is both beautiful and dramatic.

It’s a masterclass in wine blending, taking a trio of grapes from different regions and producing one smooth ride, from aromatics up front to a rich and juicy mid palate, bringing it home strong with a lusciously smooth finish. Delicious!

27/04/2026

There’s something romantic about popping the cork on a bottle of wine.

Less romantic is the experience of fishing shards of cork out of an aged bottle, though.

By avoiding a plethora of issues like oxidation and leakage, the humble screw cap has made cracking open that special bottle a far less nerve-wracking experience, and for that we’re forever grateful. Plus, theoretically, you could always put the lid back on and save the rest for another time. So we hear…

22/04/2026

An easy cosy dinner that feels just a little bit special by talented homecook !

Paired with a beautiful glass of UMPF Shiraz from Laithwaites for the perfect cosy-night-in combo 🍷

Sticky Balsamic Beef Sausages with Roasted Capsicum, Caramelised Onion & Blistered Tomatoes, served over Creamy Sweet Potato Mash

Ingredients:
8 good quality beef sausages
2 red onion, cut into wedges
1 large red capsicum, sliced into thick strips
250g cherry tomatoes
4 cloves garlic, smashed
1.5 tbsp olive oil
1 tsp dried thyme
Salt + cracked black pepper

Sticky balsamic glaze:
2 tbsp balsamic glaze
1 tbsp honey
1 tbsp wholegrain mustard
1 tsp Dijon mustard
1 tbsp olive oil
1 small garlic clove, finely grated
Cracked black pepper

Sweet potato mash:
900g–1kg sweet potato, peeled and chopped
40g butter
2–3 tbsp cream or milk
Salt, to taste

Method:
Add the onion, capsicum, cherry tomatoes and smashed garlic to a baking tray. Drizzle with olive oil, season with thyme, salt and pepper, and toss to coat. Nestle in the beef sausages and roast at 200°C fan-forced for 20 minutes.

Mix together the balsamic glaze, honey, wholegrain mustard, Dijon, olive oil, garlic and black pepper. Spoon generously over the sausages and a little over the vegetables, then return to the oven for 15–20 minutes, until golden, sticky and caramelised.

Meanwhile, boil the sweet potato in salted water until fork tender. Drain well, then mash with butter, cream and salt until silky smooth.

Serve the sticky sausages and roasted vegetables over the sweet potato mash, spooning over all those glossy tray juices. Finish with fresh thyme if you like

Follow for more cosy, family-friendly dinners that feel a little bit special.

Save this one for your next cosy dinner

15/04/2026

A bold, rich wine like the Ulithorne Prospera McLaren Vale Shiraz needs an elegant food pairing to match. It’s hard to go past this brilliant slow cooked chuck steak with mouthwatering miso. Check out the recipe below:

Slow-Cooked Miso Chuck Steak
Prep: 15 mins
Cook: 3.5hrs+

Ingredients
1.5kg chuck steak
120ml orange juice
60ml soy
2 tbsp white miso
3 tbsp ginger paste/crushed ginger
4-6 cloves crushed garlic
3 tbsp honey
½ tsp chilli flakes
2 tbsp rice vinegar

Method:
1. Place chuck steak in a casserole dish and whisk remaining ingredients together.
2. Pour sauce over chuck steak and turn over to ensure the meat is covered.
3. Place lid on casserole dish and cook in oven at 160° for 3.5-4hrs, basting the meat every hour or so.
4. Once cooked, use forks to tear the meat apart and mix in with the cooking liquids.
5. Serve with mashed potatoes, cous cous or polenta, and roast veggies.

13/04/2026

Italian Sausage & Potato Gratin by

This is exactly the kind of rich, savoury dish that a bold Cabernet Sauvignon, like the award-winning 30 Mile from Laithwaites, loves!

Save this one, you won’t regret it! 🍷

Ingredients
3 Italian sausages (mild or sweet)
300 grams pork mince
1 kg potatoes, thinly sliced (Yukon gold or chat potatoes work well)
1 large brown onion, thinly sliced
2 cloves garlic, minced
1 tsp paprika
1 ½ cups cream (or milk + cream mix)
1 cup grated Gruyère or cheddar (plus extra for topping)
1 tsp dried thyme
Salt & pepper
1 tbsp olive oil or butter for greasing

Method
Preheat oven to 180°C.
Sauté onions in a pan until slightly translucent. Add garlic and sauté for a further minute. Slice sausages and remove casings. Add sausage mince and pork mince and brown slightly. Use the end of a spatula to break up the sausage mince. Add paprika, stir and set aside.
Grease a baking dish with olive oil. Layer the sliced potatoes, sprinkle with salt, pepper, thyme, and a little cheese. Scatter the sausage mince and onions. Repeat layers with remaining potatoes, sausages, onions, and thyme.
Pour cream evenly over the top. Sprinkle remaining cheese . Bake for about 45 - 60 minutes. Slice and serve hot.

The cheese board has been obliterated, but there’s still a bit of Prospera in our glasses. This elegant, balanced and ri...
08/04/2026

The cheese board has been obliterated, but there’s still a bit of Prospera in our glasses.

This elegant, balanced and rich 95pt Shiraz from McLaren Vale’s Ulithorne is at home alongside your afternoon nibbles and your dinnertime feast. But with layers upon layers of plum, raspberry and cherry flavours, with notes of licorice and vanilla, you’ll want to spend some time just sipping it and taking it all in.

06/04/2026

They’re two of Australia’s best-loved grapes, but how do you choose between a Shiraz and a Cabernet Sauvignon?

Althea from our wine team is here to talk you through the basics for these essential reds.

Level up your wine knowledge and start pairing your meals with the perfect drop!

01/04/2026

Australian wine may be more than 150 years old, but compared to the centuries of winemaking tradition in Europe it’s still brand new.

The establishment of European or ‘Old World’ wine set the norms of so much of the wine world. For decades, winemakers in the ‘New World’ have measured themselves against that old tradition, proving themselves worthy.

But as wine in countries like Australia, New Zealand and Argentina makes a name for itself more and more, maybe it’s time that the old guard starts looking to the new kids on the block for inspiration…

Let us know, are you picking Old World classics or New World innovation?

Let’s hear it for the star of every show: The Black Pig! Ever since it burst onto the scene, this beautiful showcase of ...
30/03/2026

Let’s hear it for the star of every show: The Black Pig!

Ever since it burst onto the scene, this beautiful showcase of McLaren Vale Shiraz has punched well above its weight, offering sensational flavour and value for money.

Alongside its treasure trove of awards, it has amassed a legion of dedicated fans who regularly rate it our #1 red. It’s a star for a reason – have you tried it?

25/03/2026

Wine reviewer Sally Duncan is back with another exclusive recommendation: it’s the new superstar red from John Quarisa!

The recipient of two of Australia’s most prestigious wine awards – the Stodart and the Jimmy Watson – John Quarisa’s is a giant of the wine world, and his wines continue to pick up awards across the world.

His latest offering, the UMPF Shiraz, is made for lovers of bold, punchy Shiraz. With powerful red and black fruit flavours, it’s got plenty of umpf – so we can attest, it really does what it says on the label!

23/03/2026

Meet the family behind the family business.

Since he first started uncovering top quality Bordeaux drops from small estates and bringing them to the UK, Tony Laithwaite has always had a passion for finding wines worth savouring.

That commitment has seen him travel the world in search of the best flavours, and instilled a passion for wine that has carried through the next generation. As a family, the Laithwaites have spent decades uncovering great wines and bringing them to the world, never leaving behind the personal touch that they started with all those years ago.

This week’s a special Wine of the Week for us: Christophe Reboul Salze has sent us a new shipment of his spectacular 202...
18/03/2026

This week’s a special Wine of the Week for us: Christophe Reboul Salze has sent us a new shipment of his spectacular 2022 vintage Bordeaux, and we can’t wait to share it with you.

A renowned name in Bordeaux’s fine wine world, Christophe went from trading wine to growing his own, purchasing three estates in the Right Bank’s Premières Côtes de Blaye.

This gorgeous Gold medal claret blends wine from each of these chateaux, producing a rich and velvety Bordeaux red full of lush black fruit and spice. The best part? He makes it exclusively for us!

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Auckland

Opening Hours

Monday 10am - 7pm
Wednesday 10am - 7pm
Thursday 10am - 7pm

Telephone

0800 004 612

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