Chardonnay is king and queen at Bogle in California. It's the only varietal this winery makes so it invests enormously in ensuring the Chardonnays meet up with market demand for big, buttery, vanilla and cedar flavours in the wines. 

The Reserve Chardonnay from Bogle is the biggest, creamiest Chardonnay we have from this producer in store at Regional and it's made from ripe grapes, which have spent significant time in new American oak barrels to gain creamy richness as well as spicy, cedar notes to add depth.

If you're a big buttery Chardonnay fan, come and get it.

Graciano is one of Spain’s best kept wine secrets - a red grape with thick skins that is a tricky customer to grow, which means there’s precious little of it about, even in the vineyards of the Rioja, where it is one of the traditional ingredients in the wine of the same name.

This is a dark Spanish beauty with soft fruit flavours, medium body and fresh, long finish.

The primary grape is Cabernet Sauvignon, which is balanced by Merlot and Cab Franc. These varieties, along with the incredibly gravelly soils which gave the region it’s name, give you an extremely earthy wine with plenty of power and character.

The nose has notes of dark fruit, damp grass, mushroom and crushed stones. The palate continues the trend but adds mouth drying tannins; dark fruit character comes through. The finish is slightly herbaceous with notes of toasted cedar.
 A great glimpse of Graves at a great price.

A creamy, full bodied, deliciously complex bubbly made from a blend of two of the classic grapes used to make Champagne - Pinot Noir makes up 58% of this wine and the grapes were lightly pressed so that no colour is extracted from the Pinnacles Vineyard and 42% Chardonnay from the Om Santi Vineyard, fermented to 12.5% ABV. 

This big, creamy, full bodied sparkling wine made in the traditional method - the same way as champagne. The Chardonnay went through malolactic fermentation, which adds  the creamy notes. It was aged for two years on lees in bottle and given six grams of dosage at disgorgement, which makes this wine dry, fresh and long on taste thanks to the cool climate acidity which adds length and zesty drive. 

Iridium is a dark and juicy red with great structure for drinking now and it's a keeper. It is made from The Boneline vineyard's and some of New Zealand's oldest Cabernet vines, which grow at the winery's natural amphitheatre on the banks of the Waipara river, which is a heat trap during North Canterbury's dry summers. This site is well suited to ripening late growing grape varieties such as Cabernet Sauvignon, Cabernet Franc and Merlot. All grapes are hand picked, hand sorted and slow fermented before being matured for 18 months in French oak.

A complex aroma of black plum and cocoa, black olive, with fine cedary notes and hints of leather, star anise, clove and aromatic spices. The palate is plush and rich, with seamless tannins and concentrated black Doris plum flavours, complex spice notes and a long savoury finish. This wine will improve with cellaring.

Savoury and complex Chardonnay from one of Waiheke Island's best wineries. Powerful and rich, yet tempered by high acidity and aromatic notes. The focused palate is defined by ripe fruit flavours and integrated oaky tannin. This is a wine made to age gracefully but is still excellent in its youth. 

Jim Barry's Clare Valley Assyrtiko (pronounced 'As-err-teek-oh') comes from 15 kilometres south of Clare township in the village of Watervale on the Florita Vineyard, best known for fino sherry prior to 1962 and great Riesling ever since. A small block of this elevated vineyard is devoted to the Assyrtiko grape, which originally comes from the volcanic island of Santorini where hot days and cool nights allow it to retain freshness derived from the grape's naturally high acidity. The result is an outstandingly succulent, refreshing dry white. This wine will take you by surprise, in the best possible way. It was Australia's first Assyrtiko, made by Peter Barry, who fell for the grape and wine after a trip to Greece. 

Top value from North Canterbury, one of the great Pinot Noir regions of New Zealand thanks to its dry hot summers and long autumns, which allow the flavour development of ripe black cherry aromas and deep earthy notes, which make this incredibly affordable Pinot so inspiring. 

Extremely aromatic with pear, white flower and stone fruit characteristics. Barrel fermentation adds complexity. Zesty citrus fruit notes on the palate with soft, acid freshness. A light, well balanced wine. 

Our best value pink bubbly and made from Pinot Noir grapes grown in the Northern Wairarapa at Matahiwi Estate vineyards. Free run juice was used to make this dry, flavoursome sparkling wine; tank fermentation provides depth of bubbles and a yeasty freshness, which adds complex flavours. 

Here’s a deliciously different wine from South Australian brothers Peter and Duncan Lloyd, who were brought up with wine in McLaren Vale, South Australia, which is an experimental hotbed for interesting varieties. Flavours here are all about ripe licorice balanced by soft plummy fruit flavours balanced by firm acidity which adds structure and length to every interestingly quirky sip.

They used five grapes which originate in five different countries to make this interesting new take on Australian red wine. The grapes are Touriga (originally from Portugal), Grenache (French), Negroamaro (Italian), Mourvedre (French/Spanish) and Shiraz (Australia’s stock in trade).

The Cover Drive is named after the Penola cricket ground on the southern boundary of Coonawarra in South Australia. This famous cricket ground was retired in 1996 and Jim Barry bought the land to plant with grapes. This full bodied, dark and smooth red wine is the result. It's earthy, smooth and has complex flavours of black olives, dried herbs and bold blackcurrant notes. It drinks well when young and can also age for four to five years, evolving interesting savoury notes as it does. 

Vallformosa, is a family owned operation that has been around for 150 years. 

Appearance: Pale yellow with greenish reflections in the glass

On the Nose: Good aromatic intensity of fruity aromas, including green apple and fresh herbs like fennel welcome the nose. These fruiter elements also combine with notes of white flowers and citrus in the bouquet to offer complexity.

On the Palate: Vallformosa Cava is a bright sparkling wine with fine persistent bubbles. The palate is balanced and dry while soft, resulting in well balanced acidity and a fruity aftertaste.

About Cava...

Cava is one of the great sparkling wine secrets of the world and you could call it poor man's champagne because it's made the same way, only with slightly shorter aging time and therefore a little less complexity on the palate. Still, given that it costs a fraction of the price and has had its secondary fermentation in the same bottle that you buy it in, this really is superb value for money.

It can be made with grapes grown anywhere in Spain. These days, producers are allowed to use Chardonnay and Pinot Noir to make cava but this one is from the traditional Spanish grapes, namely, Macabeo, Xarel-lo and Parellada, each of which combines to create a fruity but dry and lightly yeasty fresh taste. A stunner at the price and an extremely fresh, refreshing dry bubbly. Awesome value for money.

This rosé will change your perceptions of what pink wine is all about. It's from Abruzzo, a region in Central Italy where Montepulciano is the most planted red grape and is responsible for high volumes of tasty, full bodied, smooth Italian red wines and also as a key ingredient from which to make rosé, such as this refreshing dry one.

This wine is 100% Montepulciano and the grapes were grown to comply with certified organic guidelines then hand picked and fermented at cool temperatures to preserve fruit purity and freshness. 

If you're looking for complexity and a deliciously refreshing rosé at the same time, here it is.