The members of T-Bone are about as eclectic as the group's influences; a mandolin-playing ex-chef from the Far North, a fiddle-playing wine importer from New Jersey, a Dublin-born spearfishing songwriter, a guitar-slinging laboratory assistant from Taranaki, and a gardening double bassist from Karori.
Their debut album, Good 'n Greasy, is out now, before their North Island headline release tour, which includes a gig at The Urban Winery in Napier on July 30.
The new album captures the raw energy of their live shows, a feature the band have become known for, but the arrangements are also tight and thoughtful, with space carved out to feature the singing of these fine folk musicians.
T-Bone got together through a love of Americana music, good wine and great food. The group have been rehearsing almost every Monday night in a basement flat in Wellington for about seven years, working on songs, writing harmonies and telling jokes.
But just as often as they play music, they eat, cook and sample some of the fiddlers' latest wine imports from Italy. Guitarist and songwriter Gerry Paul describes the rehearsals as "a ritual that grounds us for the week".