Hand harvested grapes were whole bunch pressed and treated to a long, slow fermentation followed by nine months of lees aging, which adds weight, texture and interesting savoury flavour notes to this medium bodied, dry Sauvignon Blanc. This wine ticks all the boxes; with its concentrated flavours, dry style, the integrity of 100% hand harvested grapes which are certified organic.

Churton founder and winemaker Sam Weaver cut his teeth on the classic wines of the world while working in fine wine retail in the United Kingdom. His background is in microbiology and he was raised on a farm, so when he and his wife Mandy founded Churton Estate, it combined all of his passions. The couple and their adult sons, have created one of this country's most high quality small wineries, which lives up to the dream of creating 100% estate grown grapes, 100% certified organic production and 100% bottled on site, nearly all of the wines without fining or filtration. All grapes are hand picked and natural yeasts ferment the majority of Churton wines. These incremental qualitative decisions impact at every step of their winemaking provides exceptional quality grapes which in turn express themselves in outstanding wines.

Dr John Forrest is a Riesling lover and that shines through in this deliciously honeyed lime zest and green apple tasting sweet wine. This luscious sweetie was made entirely from Riesling grapes which were late harvested and heavily botrytis effected. Botrytis is a form of rot, often known as 'noble rot' because it can make grapes and wines taste utterly succulent and delicious. It shrivels the grapes, concentrating the flavours of the juicy inside, creating less of it for winemaking but more intense flavours. Riesling works well as a grape for this purpose because it has naturally high acidity, which balances the flavours and sweetness of the wine. 

Lively new Sauvignon Blanc from Marlborough with smoothness and interesting textural mouthfeel from a portion (1%) of barrel fermentation and 8% wild yeast ferment both adding complexity to the vibrant fruity appeal. 

Tropical aromas and creamy notes add complexity to this wine, which drinks beautifully now with fresh fish and can age for three to five years. 

Fromm Vineyard Syrah is grown solely at Fromm’s Home Vineyard in the Wairau Valley, which is certified organic with BioGro NZ. 

This is an intensely flavoursome Syrah with dark, delicious black fruit flavours and complex earthy notes of cedar, toasted spice and notes of oak. Winemaker Hatsch Kalberer blends three per cent of the white grape, Viognier, into this full bodied wine, to add depth and fleshy appeal. He suggests this wine has at least five years’ of aging potential up its sleeve so it can be enjoyed now and cellared. Buy two bottles to do both. 

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.

Fantastic value for money, dry and flinty with brief lees maturation adding depth, which balances the fresh acidity in this zesty little wine. It was fined once and lightly filtered before bottling.  

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.

Winery notes 
"This wine pays tribute to David Herd, who established Marlborough’s first commercial vineyard and winery at Auntsfield in the 1870s. Using David’s original vineyard site and specific Muscat Clone, this wine is made by applying the Methode Ancestrale technique, which can be traced to production of the first sparkling wine “Blanquette de Limoux” in 1531. As in the 153o’s, and 1870’s, fermentation with natural yeast is completed in bottle. The result is a wine that honours the foundational work of our ancestors and celebrates continued discovery and pleasure.

With each bottle being it’s own fermentation no two bottles are exactly the same. With little sulphur in bottle, this wine evolves in the glass. Initially this wine has fresh aromas of fresh apple, elderflower, nashi pear with hints of mint, and wild honey. In the glass, the brighter apple and pear notes dissipate and reveal more of the Muscat floral and exotic spice aromas. The palate has a fresh and crisp acidity, with tangy green apple. It is light and lively. With a slight brioche and almond complexity giving some generosity to the palate at this early stage of life.

The historic Petits Grains Muscat block is exactly where it all started at Auntsfield in 1873. These vines are trained along the old wire and Manuka posts as they historically were. This block has the potential for heavy crops, so we spend a lot of time carefully removing leaves very early in the season before flowering to reduce the bunch sizes and number of berries that set. Each bunch is carefully tended to during the growing season as this variety is fragile and requires optimum conditions to fully express the incredible aromatics of Muscat.

Limited Edition of just 820 bottles produced."

This is one of our staff favourites at Regional Wines; Marlborough Sauvignon Blanc which is dry, full of flavours of tropical fruit with notes of zingy citrus coupled with tropical fruit and a long finish. 

Whitehaven Wines began life in 1994 as a romantic business for a couple of corporate escapees, Sue and Greg White, who had given up life in the rat race of Auckland for another kind of life aboard their yacht. When sailing around the country, they took shelter in the Marlborough Sounds from Pacific storms and fell in love with the region. An easy thing to do when harbouring in the spectacularly pristine waters of the Sounds. They decided to settle there on terra firma once more and try their hands at wine production, hiring a winemaker and beginning a business which has now been around for 26 years. Greg has sadly passed away now, leaving a legacy as well as his wife and daughter, Sam, to run the winery. Their winemaker is Peter Jackson.

The first thing you will notice is the intense aroma of this wine with notes of citrus and tropical fruits. These flavours follow through on the palate, where the wild fermentation in barrel adds great weight and texture to the wine.

The grapes in this wine come from the Yarrum Vineyard on the Brancott/Ben Morven ridge, a hillside from which all grapes are hand harvested and fermented with wild yeasts and daily plunging. This rich, dark, full bodied and flavoursome Pinot Noir has huge structure and ability to age, with earthy notes and ripe dark fruit flavours. This is one of Marlborough’s top Pinot Noirs. Worthy of a decanter, a large glass and time to enjoy its complexity.

One of Marlborough's best bubblies, Nautilus is modelled on Bollinger Special Cuvee and aged for three years before release - a long ageing time that provides depth, complexity of yeasty flavours and it retains freshness... This dry, full bodied, deliciously yeasty sparkling wine is a blend of 71.4% Pinot Noir and 28.6% Chardonnay. All grapes are hand picked, fermented with a champagne yeast with only the first run of juice going to fermentation to retain a fineness in flavour and texture. The wine typically contains 5 to 15% of reserve wines, held back from previous vintages, to add complexity and consistency to the wine. 

It is aged on lees in bottle for three years prior to disgorgement, which takes place regularly to ensure every bottle on the market remains fresh in flavour. 

Winemaker Clive Jones creates a consistently vibrant sparkling wine here which has pronounced yeasty, fresh bread aromas and rich savoury flavours. 

Nautilus is a member of Methode Marlborough, a group of quality minded winemakers in the country's biggest wine region, who have dedicated themselves to producing sparkling wines with a minimum of 18 months aging in the bottle and made 100% from grapes grown in their region.

Outstanding dry, spicy and super concentrated flavoursome Gewurtztraminer from Zephyr Wines in Marlborough whose winemaker Ben Glover is a great champion of this intensely aromatic white grape and the wines it makes.

Balance is king in this great Gewurz' - a must try.  

Hans and Therese Herzog winery established their winery in Marlborough in 1994 and have since gone on to produce some of the region's most diverse, high quality, small volume wines, including this blend of 50% Viognier, 30% Marsanne and 20% Roussanne, which were fully fermented to dryness in this spicy, peachy, full bodied white. This wine is modelled on the great whites of the northern Rhone in France and the wine takes its name for that region's famous Mistral wind which blows through the valley. 

Extended skin contact and cold maceration provide the colour intensity and flavour in this wine. The Marsanne and Roussanne were fermented together with wild yeasts in 500 litre puncheons then blended with the Viognier and aged in 500 litre French oak puncheons for 18 months. 

The finished wine was bottled without fining or filtration, so is vegan friendly.

Complex, dry, fleshy textured Sauvignon Blanc from Huia Wines in Marlborough; 50 to 60% of the grapes were fermented in older French oak with wild yeasts giving the wine a beautiful complex nose. Certified organic.

Fromm -  "A bright and pure Pinot with good fruit weight and sweet spicy undertones. Layered and harmonious with a structural complexity yet offering lovely drink now approach-ability."