If you like Chardonnay, you'll love this sparkling Hawke's Bay blancs de blancs made from  Alpha Domus winery. 

All of the grapes in this wine were hand picked, whole bunch pressed and fermented to bone dry (one gram of residual sugar). It was made from 26 year old Clone 6 Chardonnay vines grown at Bridge Pa in Hawke’s Bay and disgorged at Soljans in West Auckland, which has all the gear for making high end sparkling wine. 

This beautiful creamy, full bodied bubbly over delivers big time, showing yet again just how good New Zealand's best sparkling wines can be. 

Veuve Clicquot is one of the world's biggest selling champagnes and is produced by Louis Vuitton Moet Hennessey in a range of styles and packaging. 

Veuve is named after the late, great Widow Clicquot, who was left not only a widow aged 27 but also in charge of running a champagne house. Her legacy is to have left both the brand and the region in better condition than she found them, mostly famously by inventing riddling; the turning of the bottle to remove the yeast sediment into its neck, prior to disgorgement. This resulted in higher quality, cleaner, fresher bubbles in both look and taste. Her quest was quality and she is widely credited with having raised it significantly in the Champagne region and in the bottles it produces.

This magnum of yellow label non vintage (NV) champagne is typically made up of 55% Pinot Noir, 30% Chardonnay and 15% Pinot Meunier.

Veuve Clicquot is one of the world's biggest selling champagnes and is produced by Louis Vuitton Moet Hennessey in a range of styles and packaging. 

Veuve is named after the late, great Widow Clicquot, who was left not only a widow aged 27 but also in charge of running a champagne house. Her legacy is to have left both the brand and the region in better condition than she found them, mostly famously by inventing riddling; the turning of the bottle to remove the yeast sediment into its neck, prior to disgorgement. This resulted in higher quality, cleaner, fresher bubbles in both look and taste. Her quest was quality and she is widely credited with having raised it significantly in the Champagne region and in the bottles it produces.

The yellow label non vintage (NV) blend is typically made up of 55% Pinot Noir, 30% Chardonnay and 15% Pinot Meunier.

One of the great pink champagnes, combining toasted red fruit flavours and the freshness of a great, complex wine with long lees ageing. This outstanding rose champagne that is made intentionally as a pink hued wine that gains richness and flavour from being a 100% Pinot Noir sparkling wine made from 10 different crus located mainly in the South and North areas of the Montagne de Reims, which is home mostly to Pinot grapes.

The grapes from carefully selected plots are sorted and destemmed before vatting
and maceration lasts from 48 to 72 hours depending on the harvest, helping to reveal all the richness of Pinot Noir.

The result is an elegant salmon pink in the glass offering a precise nose of extraordinary freshness and a wide range of red fruits: raspberry, redcurrant, strawberry and black cherry. The palate is supple and rounded with flavours of freshly picked red berries.

Champagne Laurent-Perrier was founded in 1812 by Andre Michel Pierlot and took the name Vve Laurent-Perrier when Mathilde Emilie Perrier, the widow of Eugène Laurent, combined the two family names after she decided to expand the business.

Eugenie Hortense Laurent, her daughter, inherited the House in 1925 and sold it to Marie-Louise Lanson de Nonancourt in 1939.

Falmet Brut NV is a bright and lively Champagne from the Cotes des Bar. This is a Pinot dominant blend (80% Pinot Noir, 20% Chardonnay) with great floral characters on the nose. Juicy acidity and brioche notes on the palate are complemented by a fine, energetic bead.

One of the world's great value sparkling wines, made the same way as champagne, often from the same grape varietiess and in France, only it is not aged for as long in the bottle. That said, the complex yeasty rich flavours and dry taste of this lovely Alsatian bubbly definitely give more than a hint of the depth of taste in a good champagne. 

Rich, tasty and refined South Island bubbly, made as a tribute to Dawn Ibbotson, the matriarch of Saint Clair, who lived to be 104 and still resided in her own home. This sparkling wine was first made for her 100th birthday and it is a multi vintage blend made 100% from Marlborough grapes and using 63% Chardonnay with 37% Pinot Noir. The finished wine spent 30 months lees aging on tirage in bottle pre disgorgement.

The House of Ruinart makes one of the most delicious champagnes we stock here in store; this sensationally full bodied, creamy blanc de blancs. This champagne is made 100% from Chardonnay and is a multi vintage blend with notes of intense white floral and peach aromas intermingled with hints of golden ripe yellow fruit and a complexity of white nutty notes on the finish. Crisp refreshing acidity adds length and tension to every great sip, which finishes with a lingering flavour. 

Most of the grapes in this wine and those in all Ruinart champagnes are grown in the Côte des Blancs and Montagne de Reims terroirs in Champagne.

* The House of Ruinart was first established in the Champagne region in 1729 and was inspired by a monk. 

A lovely fruit forward and pure sparkling wine made in the same way as Champagne from 45% Chardonnay, 35% Pinot Noir and 20% Gamay. Nine months on the lees gives this real depth with subtle notes of brioche combining with its citrus and stone fruit flavours.

Blanc de Blancs champagnes are a Chardonnay lover's dream with nougat, vanilla, fresh cream and nutty flavours combining in a smooth textured dry, full bodied bubbly.

It's made from Grand Cru vineyards in the villages of Avize and Ogier in the Côte des Blanc; the Champagne region's epicentre of Chardonnay. 

This high quality sparkling wine is a dry style with 9 grams per litre of residual sugar and it is fresh, soft and rich in style. The wine was disgorged in July 2019. 

Dry champagne with crisp flavours of citrus and apple, complexed by toasty brioche notes. 

40% Meunier, 30% Chardonnay, 30% Pinot noir

This bubbles represents excellent value for money as well as being an intensely refreshing, full bodied, dry champagne with toasty flavours and a savoury character. Sensational wine for a special day, any day...

A great champagne made by father-son grower-winemaker team. The pair are based in Ay, also home to Champagne Bollinger, to which they sell approximately half of their grapes each year. The vineyards around Ay in the Champagne region are focussed strongly on Pinot Noir, which makes this wine taste toasty and rich. These alluring savoury qualities are softened, mellowed and added to in the autolytic process of ageing the bubbles in the bottle while the lees (decomposing yeast cells) break down, releasing deliciously rich flavours on the journey. 

A great champagne made in relatively small volumes, pushing boundaries of great flavour to new heights. 

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.