Wag & Co. Wine Distribution

Wag & Co. Wine Distribution Wag & Co. is a brand built on family values, by the families it represents

Best Behaviour Rum has officially joined Wag & Co 🍹Born in Mount Maunganui, Best Behaviour is Jake and Megs doing rum th...
04/09/2026

Best Behaviour Rum has officially joined Wag & Co 🍹

Born in Mount Maunganui, Best Behaviour is Jake and Megs doing rum their own way - small-batch, barrel-aged and built around the idea that great rum doesn’t need the pirates, sailing ships or old-world folklore 😂

The name says plenty. “Be on your best behaviour” - the polite warning to fit in and do what’s expected. Best Behaviour takes a slightly different approach.

Make good rum. Have some fun. Stay unapologetically yourself.

Independent, proudly made here and with absolutely no interest in making premium feel exclusive - it’s a brand and a crew that feels very at home at Wag & Co.

We’re bloody excited to be working with Jake and Megs and getting Best Behaviour into more glasses around our patch.

Welcome to the whānau ❤️

We’re very excited to welcome Coney Wines to the Wag & Co whānau! 🍾🥂Coney began more than 25 years ago, when Tim and Mar...
01/09/2026

We’re very excited to welcome Coney Wines to the Wag & Co whānau! 🍾🥂

Coney began more than 25 years ago, when Tim and Margaret transformed a bare 16-acre sheep paddock in Martinborough into a family vineyard and winery. Today, their daughter and long-time winemaker Lisa, alongside her husband Rusty, are carrying that legacy forward.

Much like Wag & Co, Coney believes small is beautiful. They’re independent, family-owned and hands-on, with a genuine attention to detail and plenty of personality. The wines are made for good food, family and friends, with a love of music and creativity running through everything they do.

We’re incredibly excited to work alongside Lisa and Rusty, introduce Coney to more great venues and retailers, and play a part in the next chapter of this brilliant Martinborough producer.

Welcome to the whānau, Coney Wines ❤️

A huge congratulations to our customers recognised in the 2026 cuisinegoodfood Awards! 🎩🏅We’re incredibly proud to work ...
28/08/2026

A huge congratulations to our customers recognised in the 2026 cuisinegoodfood Awards! 🎩🏅

We’re incredibly proud to work alongside so many brilliant restaurants and hospitality professionals across Aotearoa.

Special congratulations to:

🏆 Lisa Levy of Inati to share - Restaurant Personality of the Year

🏆 Taylor Cullen of Sugarloaf at Flockhill - Luxury Lodge Chef of the Year

🏆 ORTEGA - Long-Term Player

🏆 margot.newtown - Casual Restaurant of the Year

An outstanding result for restaurants that continue to raise the bar through great food, thoughtful hospitality and the people who make it all happen. Congratulations to every team recognised this year ❤️

Menu preview with Rosella for our Meet the Maker with Tony Bish Wines 🔥13 September - Book via Rosella 🫶🏽
25/08/2026

Menu preview with Rosella for our Meet the Maker with Tony Bish Wines 🔥

13 September - Book via Rosella 🫶🏽

Some sad news from the Wag & Co team 💔Last night I farewelled my partner in crime and my best friend - Boy 🐾Since starti...
24/08/2026

Some sad news from the Wag & Co team 💔

Last night I farewelled my partner in crime and my best friend - Boy 🐾

Since starting Wag & Co, Boy has been such an important part of what I’ve done. Whether it was hopping in the car for trade visits, trips away to keep me company, meeting customers, or just being there for me when I got home.

He was the most loyal and loving wee dog and I will miss him more than words could ever describe.

For those of you who are lucky enough to have a four legged friend, give them an extra cuddle, another walk, another treat and hold them close.

Dog’s only purpose on this earth is to make everyone around them happy. Boy did that for me.

Thank you for 15 years of love and loyalty my dearest wee man, I will miss you endlessly. Rest in love ❤️

- Sam Wags

Meet the Maker - Tony Bish Wines🍷On Sunday 13 September, Tony and Oscar Bish are joining us at Rosella for a long lunch ...
13/08/2026

Meet the Maker - Tony Bish Wines🍷

On Sunday 13 September, Tony and Oscar Bish are joining us at Rosella for a long lunch dedicated to one thing they know rather a lot about - Chardonnay!

Across the afternoon, we’ll taste through five expressions of Tony Bish Wines Chardonnay, each matched with a dish from the Rosella kitchen 🫶🏽

Tony and Oscar will be there to take us through the wines, the vineyards, the winemaking and probably a few stories along the way.

Sunday 13 September | 12-3pm
5 wines + 5 matching dishes | $145pp
📍 Rosella, Wellington

Places are limited, so get amongst it. Bookings via Rosella.

It’s Burger Wellington, which means the Wellington public have once again become a city of food critics 🙄😂Everyone’s sud...
09/08/2026

It’s Burger Wellington, which means the Wellington public have once again become a city of food critics 🙄😂

Everyone’s suddenly a Michelin inspector… news flash, you’re not.

The bun-to-patty ratio is wrong.
The sauce lacked acidity.
$32?! Absolutely not worth it.
6.7/10.

Having an opinion is half the fun. Talk about the burgers. Rank them with your mates. Decide what you loved and what you’d never order again.

But maybe have a little humility while you’re doing it.

There’s a chef on the other side of that burger who actually does this for a living. They’ve created something specifically for the event, tested it, sourced ingredients, figured out how to serve hundreds of them and somehow tried to make the numbers stack up.

And, for the record, the margins on burgers are really s**t.

WOAP gets people into Wellington restaurants and bars at a traditionally tough time of year. That support matters.

But supporting hospo isn’t only about spending money. It’s remembering that your personal taste isn’t objective fact.

You can dislike a burger without the chef being s**t.
You can think it’s expensive without the venue ripping you off.
You can be disappointed without publicly tearing a business apart.

And this goes beyond Burger Wellington. It applies whenever you eat or drink at a hospo venue.

There are actual people on the other side of your ‘review’ who have put time, money and a lot of themselves into what they’re serving you.

Your personal preference doesn’t automatically make them bad at their job.

Eat the burgers. Debate them. Give your mates your scores.

Just remember you’re eating a burger, not judging Michelin-starred restaurants.

A little humility goes a long way. Chill out lol 😂

- Sam Wags

Who actually gets your $30? A few weeks ago I was standing in a bottle shop when I overheard someone say, “Thirty dollar...
29/07/2026

Who actually gets your $30?

A few weeks ago I was standing in a bottle shop when I overheard someone say, “Thirty dollars for a bottle of wine? That’s expensive.”

It got me thinking.

Have you ever stopped to wonder where that $30 actually goes?

Before the winery sees a dollar, the government has already taken its share.

About $3.91 is GST. Then there’s alcohol excise - now almost $3 per bottle for a standard New Zealand wine after increasing by around 22% over the past three years.

Next comes the retailer. Their margin doesn’t simply become profit. It pays for rent, staff, electricity, insurance, stock holding and everything else that keeps the doors open.

If there’s a distributor or sales agency involved, they also need to be paid for getting that wine onto the shelf in the first place.

Only then does the winery begin recovering the cost of making the wine.

Think about what’s already gone into that bottle.

A year of work in the vineyard. Grapes. Bottles. Closures. Labels. Cartons. Winemaking. Laboratory testing. Bottling. Freight. Marketing. Compliance. Equipment. Barrels. Storage.

Most wineries have spent that money 12 to 24 months before the bottle is ever sold.

And unlike many businesses, they can’t simply make more product next week if something goes wrong. Frost, hail, disease or poor weather can wipe out an entire vintage in a matter of hours.

So who gets your $30?

The government.

The retailer.

The people who made the bottle, labels and cartons.

The freight companies.

The vineyard workers.

The winemakers.

The sales teams.

The list goes on.

By the time everyone has been paid, what’s left for the winery is often far less than people imagine - and that still has to fund next year’s vintage.

The next time you buy a bottle of New Zealand wine, remember you’re not just buying what’s in the glass.

You’re supporting an entire industry built by growers, makers, retailers and family businesses who have invested years of work before that bottle ever reaches your table.

Nobody is taking home the full $30.

But a lot of New Zealand families depend on it.

- Sam Wags

Address

43C Austin Street, Mount Victoria
Wellington
6011

Opening Hours

Monday 9am - 4pm
Tuesday 9am - 4pm
Wednesday 9am - 4pm
Thursday 9am - 4pm
Friday 9am - 4pm

Telephone

+6421516540

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