Moscato d’Asti Gianni Doglia produced with 100% Moscato Bianco
Place of production: Fraz. Annunziata, Castagnole Lanze (Asti) Italy
Harvest: Beginning of September
Yield: 9000 kg per hectare/Ha

Vinification:
To preserve in the wine all of the fragrance of the fruit you need to adopt a particular technique of harvesting and vini cation. In fact, the grapes, from vineyards owned by the company, are harvested manually in the vineyard and lied with care in boxes for the transportation to the winery; here they are pressed gently and the must obtained is preserved in cooling vats (-1,5° C) until it is time to vinify it in the autoclave. The fermentation takes place at a controlled temperature and with the help of selected yeasts until it reaches 5% alcohol. Afterwards the wine will be altered and bottled. This is how you obtain a lively wine with strong and intense varietal characteristics.

5% ABV

Color: straw yellow with green hues.
Nose: intense and exciting. The varietal aromatic tones are articulated in delicate oral notes like jasmine, rose, sage, mint with fruity tones of peach, apricot, pineapple and banana.
Taste: A Natural slightly sparkling wine; the sweet and aromatic taste is accompanied from a fresh citrus finish with a long persistence.
Food coupling:
The Moscato d’Asti is an excellent wine for dessert that goes well with pastries and fruit cakes; moreover, thanks to the moderate alcohol content is a pleasant refreshing drink in the summer. More provocative is the coupling with cold cuts and cheeses; a provocation that will amaze you.

Te Mata Awatea is often described as a baby Coleraine and is one of Hawke's Bay's most iconic red wines. First made in 1982 as a classic blend of Bordeaux red grape varieties, Cabernet Sauvignon and Merlot. Proportions vary each year and the wine was declassified in 2012 due to a cool vintage and the need to separate the two wines, Coleraine and Awatea. Both are excellent and both deliver robust classic reds for drinking now or cellaring for the long term. Awatea delivers excellent value for money for its consistently outstanding quality, great balance of dry spicy flavours and dark fruit forward approachability. 

Te Mata Estate is Hawke's Bay's oldest winery building and one of its oldest wineries; a family owned company with an eye on producing great New Zealand wines modelled on and inspired by the world's classic great wines.

Valli Bannockburn Pinot Noir is made with grapes grown on the Hall Vineyard, which was planted in 2000 in Bannockburn at 350 metres above sea level. This area has a semi continental climate. It is planted with six different clones of Pinot Noir: 777, 115, 10/5, UCD5, 113 and 13. The soils here are wind blown loess over schist bedrock. They are deep, moderately sandy and free draining. The vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Valli Wines was founded by Central Otago winemaker Grant Taylor in 1998 and has since become one of the most collectible Pinot Noir brands in New Zealand with four distinctly different Pinot Noirs made every year from four key sub regions in Central Otago. Grant is the only winemaker producing a consistently diverse range of wines every vintage with each wine made the same way so that the wines each express the climate and soil variations in the areas from which they come from.

The four Valli Pinot Noirs

The four sub regions that winemaker Grant Taylor makes Pinot Noir from each year encompass widely varying landscapes, soil types and climates from the maritime influenced weather in the Waitaki Valley Vineyard on the ironically named Grant's Road; a site that Grant Taylor owns, through to the semi continental climates of Gibbston, Bannockburn and Bendigo. 

Bendigo

Valli Bendigo Pinot Noir is made from grapes grown on the Chinaman's Terrace Vineyard in Bendigo, Central Otago. This elevated vineyard was planted in 2005 between 314 metres and 374 metres above sea level with five different Pinot Noir clones; Abel, 115, UCD5, 667 and 777. The soils are shallow sandy loams with a high clay content and also include a small lower section with gravel soils.  Bendigo has a semi continental, arid climate. The vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Bannockburn

Valli Bannockburn Pinot Noir is made with grapes grown on the Hall Vineyard, which was planted in 2000 in Bannockburn at 350 metres above sea level. This area has a semi continental climate. It is planted with six different clones of Pinot Noir; namely, 777, 115, 10/5, UCD5, 113 and 13. The soils here are wind blown loess over schist bedrock. They are deep, moderately sandy and free draining. The vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Gibbston Valley

Valli Gibbston Pinot Noir is made with grapes grown on the Gibbston Highway, which were planted between 1999 and 2000 at between 343 and 351 metres above sea level. The Pinot Noir clones on this site are 777, 115, UCD5 and 114. Soils are alluvial loess which ranges from 0.5 to 1 metre deep over firm river gravels.

Rainfall is lower here than in Bannockburn and Bendigo. The climate is considered semi continental. The vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Waitaki Valley

Valli Waitaki Pinot Noir is made with grapes grown on Grant's Road in the Waitaki Valley, a maritime influenced climate planted between 2004 and 2005 at 200 metres above sea level on limestone based soils. River gravels also make up some of the soil type here and vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Lovely lighter Pinot Noir but with earthy depths of flavour that marry nicely with plum, cherry and spicy notes, made from northern Wairarapa winery Matahiwi Estate, which uses a blend of grapes from its vineyards to produce this medium bodied, beautifully red fruited wine. Notes of spice and fresh summer berries add layers of interesting flavour to this lively, beautifully balanced wine. It's great value for money. 

Palliser Riesling is one of Martinborough's best kept white wine secrets and has texture and depth from 10% of the grapes being fermented in oak, with the balance in stainless steel and a finished residual sugar of 13.5 grams, which means this wine is medium dry - but it tastes crisp, citrusy and has great length. The finish is fresh and dry. 

Grapes in this wine come from Om Santi Vineyard (51%), with the balance split between Pinnacles and Palliser Vineyards.  

In conversion to organic certification.

Impressive and iconic Pinot Noir from North Canterbury with commanding firm tannin structure and deep savoury flavours. Rich, ripe red and black plum aromas lead into a structured beautiful wine with spicy notes and earthy depth of flavour. This wine is unfined and unfiltered, which means it is ticks the vegan box and also may have some sediment. It also adds depth of flavour to this lovely Pinot Noir.

Pyramid Valley wines has a new lease of life following the untimely passing of its founder, Mike Weersing, whose insights and dedication to biodynamic winemaking providing an inspiration and impetus to the industry. The 2019 vintage provided ripe grapes which went into this full bodied, rich, ripe and savoury expression of Pinot Noir. It was bottled unfined and is vegan. 

Mon Cheval is a small family owned wine brand in the Waipara Valley, which is the heart of the North Canterbury wine scene - one of New Zealand's highest quality Pinot Noir regions.

Located on the north facing slopes of the Brancott Valley, Clayvin Vineyard takes its unique name from the clay based soil profile that lies beneath the vineyard. The complex clay profile varies across the vineyard, allowing a number of different varieties to be grown, including Pinot Noir and Chardonnay.

The clay soil gives our Clayvin Pinot Noirs richness and generosity and an immediately appealing soft texture.

High density planting allows for very low yields per vine. Low yielding vines tend to produce wines of great concentration and richness.

This vineyard consistently produces grapes of outstanding quality.

One of our absolute faves here at Regional Wines. Central Otago based, Austrian born and bred winemaker Rudi Bauer is the mastermind behind the stunning wines at Quartz Reef winery, which he founded and then furthered his own career by studying biodynamics and organics. All of his Quartz Reef wines are certified by both BioGro and Demeter for biodynamic production.

The grapes for this Blanc de Blanc were hand picked and had their second fermentation in bottle followed by 60 months aging on lees. It was riddled and disgorged by hand and has refreshing citrus notes and irresistible bakery aromas which highlight the great suitability of world's southernmost wine region for sparkling wine production.

This is a great example of world class méthode traditionnelle.

This is a very deeply coloured and flavoursome wine as you would expect from a Malbec based wine. It displays rich plummy, jammy Gimblett Gravels fruit notes on the nose with complementary notes of tobacco and dried herbs. On the palate it is a medley of compex fruit flavours supported by a generous mouthfeel and age worthy tannins. A full bodied and complex wine, and an ideal accompaniment to red meat dishes.

A great wine made in tiny quantities from the cool North Otago Waitaki Valley where hot days, cool nights and a long growing season produce high quality grapes in small volumes. The Valli winemaking team of Grant Taylor, Jenn Parr and Karl Coombes hand harvest all their grapes, whole bunch pressing them to barrel, including 22% new oak. Full solids with lees stirring during maturation for 12 months gives this wine body to burn and a lingering flavoursome finish comes from the high acidity from this edgy cool climate, nicely balanced by all that lees aging. A beautiful complex Chardonnay to drink now or to cellar. 

Winemaker Karl Johner has a foot in at least three wine camps; the lime-clay hillside slopes of Lime Hill Vineyard is the smallest of them and is situated on the road to Castlepoint in the northern Wairarapa.

An outstanding New Zealand Chardonnay made from that site; its production is tiny but its fleshy, full body and creamy style more than make up for that. 

He also makes wine every year at Gladstone in the Wairarapa and, since the seasons are reversed in each hemisphere, in Germany.

This flagship Chardonnay expresses a medley of peach and melon flavours, overlaid with toasty oak. A rich, ripe style with finely integrated oak and a taut but harmonious acidity on the finish. - Matawhero.

Dark, smooth, velvety and full bodied and made from hand picked Cabernet Franc grapes grown on some of the oldest vines in Hawke's Bay. The grapes in this wine were grown on the TK vineyard, beside Oak Estate in the Bridge Pa Triangle sub region of the Bay. Grapes were fermented with indigenous yeasts made specifically from the vineyard to ferment this wine, which expresses Cabernet Franc's juicy dark fruit flavours with refreshing nerve and acidity. It was aged in older oak barrels for seven months with no new oak and was bottled unfined and unfiltered.