This gorgeous NEIPA is Eddyline's classic CrankYanker recipe but modified by boosting the tropical El Dorado Hops, and adding a touch of Citra hops along with the standard Centennial and Mosaic.

 It comes across as a dank juiciness bursting with tropical aromas.

6.5% ABV.

Ethereal aromas of exotic spice and sandalwood set the mood for this luscious aromatic wine. The flavours of rosewater, ginger and marzipan are opulent and rich. This unctuous, full bodied Gewürztraminer finishes with a powerful but elegant finish.

The Edradour 10 is bursting with aromas of fresh vanilla pod and a hint of sulphur, creme caramel, and the palate carries bitter almonds, pepperment chocolates and a dry vanilla'd finish. Unlike its bigger production neighbours, Edradour rely on word-of-mouth of whisky connoisseurs - and because of this they have become one of the most-visited distilleries in Scotland.Their whiskies are a great all-rounder - an ideal dram for a newcomer as well as the collecter that has 200 drams in their cabinet.

Great classic Marlborough Sauvignon Blanc with freshness and tropical fruit aromas tempered by a nervy backbone of bright acidity that runs through each vibrant, summery sip of this fruit forward wine. Complex notes come through in a creamy mid palate, which is an expression of lees contact post fermentation in stainless steel tanks. This adds richness and breadth to the wine as well as length of flavour.

Forrest Estate Sauvignon Blanc is made from a blend of grapes grown on four vineyards located around Renwick in the Wairau River Valley. Whilst all
have their own characteristics, they share in common the Wairau plains, gravel rich, free draining and devigourating soil profile. This classical Marlborough terroir is critical in achieving the smaller berries and lower cropping levels needed to produce premium Sauvignon Blanc.

This is our medal winning Roaring 40's Robust Porter.  We love a good porter for its richness but don't like a harsh roast bitterness; we avoid this by building the malt profile with nearly a dozen malts to create a rich roastiness with minimal bite.  Carbonated and Nitrogenated for a rich smoothness.

6.3% ABV.

Fermented on skins for 190 days this wine is Grown traditionally and fermented without intervention. A pure expression of The Opou Vineyard, home to Chardonnay for 50 years now telling us its stories with a new voice. Unfined and unfiltered, this uncompromised wine offers a perfect journey from our place to your glass. With love and gratitude.

Alc 13.5%

Vegan and Vegetarian Friendly

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.

Nautilus Albarino is a limited edition wine made by Clive Jones at Nautilus winery where the cool temperature fermentation preserves the briny, salinity of Albarino's refreshing dry flavours. A brief period of ageing on yeast lees following fermentation adds a creamy balancing textural note to the taste and mouth feel of this lovely wine. 

The Albarino grape is originally from north west Spain and north west Portugal, where it's known as Alvarinho; same grape, different name. In Portugal it is used to make refreshing light bodied whites such as Vinho Verde and an increasing number of great dry single varietal white wines. 

This refreshing rose was made using 100% Pinot Noir. The juice was fermented in stainless steel to retain the varietal and fruit characteristics. This wine shows aromas of strawberry, honeysuckle and orange blossom with notes of nectarine, rock melon and crème brulee on the palate.

Domaine des Pothiers makes wines from Gamay Noir, the Beaujolais grape, only this producer is in the Cote Roannaise, in the northern Loire Valley. Eclipse is a pale pink sparkling wine made solely with Gamay Noir, using the Methode Ancestral technique; the oldest winemaking method to create sparkling wines via a fermentation in the bottle. This style is now affectionately known in wine circles as Pet Nat; an abbreviation for petillant natural, due to being naturally sparkling following its second ferment in the bottle. Unlike champagne, which is made this way, pet nat is not disgorged, so this style retains lees and therefore a touch of cloudiness. 

This bubbly is medium dry with 9% ABV, and really well balanced by crisp zingy acidity and savoury flavours. A great aperitif style.

This Chateauneuf du Pape is a full-bodied and rich blend of Grenache, Syrah and Mourvedre. This is a concentrated, deep wine with dark fruit, cherry and spiced notes. Expect this wine to age gracefully over the next few years.

This cheeky little quaffer has a fresh and fragrant nose of red fruits and toasty elments. The palate is supple and balanced with silky tannins and further notes of red fruit.

An aperitif with a delicious freshness and great aromatic finesse.

Nose:  Light aromas of berries, orange blossom, and grapefruit
Mouth:  Fresh, lively and fruity. Balanced structure. Slightly acidic.

A beautiful Blanc de Noir made entirely from lightly pressed Pinot Noir grapes and made by Clos Henri in Marlborough. The light pressing provides no colour to the wine but retains all the savoury, earthy, toasty flavours you'd hope for and expect from this great red grape variety. 

All grapes are hand picked grapes and the wine is aged on fine lees for 10 months, partially in stainless steel and partially in old oak. The wine was stored in the winery's cellar to allow a slow bottle fermentation and secondary aging on yeast lees for a minimum of 18 months. A few hundred bottles are disgorged at a time to release onto the market, leaving the remainder aging on its lees (sur lattes). 

Clos Henri began 22 years ago in Marlborough when the French Bourgeois family expanded their winemaking from the heart of Sancerre in the tiny village of Chavignol to Blenheim, in 2001. Now that their vines are 22 years of age , the family feels that they are only now starting to reflect and express the taste of the land. This family retains their land and winemaking in Chavignol where they have made wine for 11 generations.

This deliciously innovative red wine works well when lightly chilled. It is made in the style of a chillable reds by Jenny Dobson, who says it's her experimental new take on Merlot, made to taste plummy and juicy with earthy notes and a freshness that makes it taste ideal when served lightly chilled. Pronounced dark fruity aromas leap out of this wine, which was given approximately 10% carbonic intracellular fermentation, which lifts its perfumed flavours. A lovely take on Merlot…
The Hawke’s Bay winemaker also produces an outstanding 100% dry Merlot made in a deeper, richer style, which is impressive now and also a keeper for cellaring.