As if Lake Wanaka isn't enough of an allure to drink this beautiful bubbly, made from grapes grown in the vicinity, the flavours of this crisp lemony sparkling wine are outstanding. 

Winemakers Sarah-Kate and Dan Dineen describe the flavours in this sparkling wine as "Lemon blossom, brioche and biscuit with hints of almond nuttiness."
They make the base wine from Chardonnay and Pinot Noir, blending the current season wine with a portion of the previous vintage’s bubbly base, matured for an extra 12 months in oak. They add 15% of reserve wine from back vintages, dating back to 2004 to produce complex assemblage, pure and persistent with hints of nuttiness and biscuit. After tirage and secondary fermentation in bottle, the wine is aged on yeast lees for a further 12 to 18 months prior to riddling and disgorging.

Abel Methode Cider is made by us in small quantities, crafted from 100% apples and pears. We hand harvest tree-ripened fruit, crush it, then ferment until dry. This is quite different from your usual cider as we ferment the skins, stalks, pips and all, to maximize fruit aromatics and flavour. Abel cider is unfined and unfiltered. This basically means we allow our cider to naturally clarify via gravity to retain character. It's fermented in the bottle, like champagne. This natural carbonation gives a finer bubble which retains the aromas and flavours. Bottle fermentation adds complexity and texture, as well as giving cloudiness from the natural yeast sediment that remains.

Our cider is dry as this is the way we like to drink it - refreshing and full of flavour! ENJOY You have a couple of options when it comes to enjoying a bottle of Abel Methode Cider: EITHER...Place bottle upright in the fridge overnight, the colder the better. This will allow the natural sediment to settle to the bottom of the bottle. When you're ready to drink it, pour the clear cider (everything but the settled sediment) into a champagne flute or wine glass of your choice. OR...If you like cloudy cider, invert the bottle a couple of times then pour away!

Meticulously crafted in exceptionally limited quantities, this is the second release of Whitehaven's 'Samantha' Cuvée, a wine which celebrates Greg and Sue’s daughter Samantha, as she continues the legacy that her parents created together.

This elegant Méthode Traditionnelle is sustainably produced, from 100% Marlborough Chardonnay and Pinot Noir fruit (Chardonnay dominant) and is produced in accordance with Méthode Traditionnelle practices. Enjoy crisp, dry, delicate flavours balanced with lees age derived complexity, finishing fine, clean and long.

Produced in very limited quantities, this is the perfect bubbles to share with friends or to celebrate a special occasion. 

A blend of 66% Pinot Noir and 34% Chardonnay this Methode Traditionnelle has had a minimum 3 years aging on lees to produce a finely structured wine rich in complex yeasty aromas and flavours.  Finished in a brut savage style, (4g/l residual sugar) it will enhance any celebration.

The perfect summer sparkling made from Hawke’s Bay Albariño. Bottle fermented using the méthode ancestrale, the oldest method of production.

Lovely gentle fizz with lashings of nectarine and peach in a refreshing style, very persistent bubbles & lovely mousse!

Superbly balanced Blanc de Blanc Champagne.

Serge Gallois is a small-scale grower-champagne (récoltant-coopérateur) situated in the famous "Côte des Blancs" area of Champagne, known for its chalky soils that bring finesse and elegance to the wines.  

This is a Premier Cru wine, meaning that the grapes are sourced from high quality cru-rated vineyards from the village of Vertue - one of the highest rated villages in the Côte des Blancs. This is made with 100% Chardonnay and matured for 3 years on lees before bottling.

Bright, fine bead, aromatic and delicate florals combine with autolytic notes of brioche, citrus and stonefruit on the nose and palate.  Lovely freshness and minerality."

Champagne Irroy was founded in 1820 and has been owned by Champagne Taittinger since 1955.

Aromatic, rich and fruity with a deliciously crisp palate. The Extra Brut NV, is an elegant yet characterful Champagne, with a lightness of touch that makes it a perfect aperitif or party tipple. It is a blend of 30% Chardonnay (finesse and elegance), 50% Pinot Noir and 20% Pinot Meunier (structure, richness, fruitiness and a smooth mouthfeel), and is aged for a minimum of two and a half years before release.

Champagne Deutz was founded in 1838 and is part of the Louis Roederer family of champagne houses today. This is its flagship wine from Deutz. Crisp purity comes from the Chardonnay in this refreshing, full bodied blend, which is supported by subtle savoury notes from Pinot Noir. It represents good value from the Champagne region and is a wine with depth and character. 

The innovative style of this cuvée remains loyal to the discreet and balanced charm of the three Champenois grape varieties. No sugar has been added to the dosage.

This is a champagne with complex and seductive aromas of dried fruits and brioche combined with floral notes. These are further enhanced by the subtle charm of lemon verbena.

On the palate It exhibits a charming biscuity flavour with notes of white flesh fruits and a full and harmonious minerality which results in a sensational balanced finish.

Enjoy with gambas, grilled scallops and ceviche.

Pink champagne is one of our favourite things here at Regional Wines and this special bottle comes from Ruinart, one of the oldest champagne houses still in existence today.  This gorgeous expression of pink champagne is made mostly from Pinot Noir, which makes up 55% of the blend, with the balance being 45% Chardonnay. Interestingly, nearly 20% of the Pinot Noir was vinified as red wine and blended into this complex, sensationally savoury style of wine. 

It is a multi vintage blend with between 20 to 25% overall from reserve wines made in the previous two vintages and blended with grapes from the current harvest. Complex flavours develop in these older wines while the retention of freshness is retained both by the high percentage of new wines and also the lees aging in bottle while the champagne is on tirage, following its second fermentation.  It's a complex process, which translates in the flavours of great champagnes, such as this one. 

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. 

This is one of New Zealand’s best bubbles and comes from Pinot Central; also known as Central Otago, a region that is characterised by having 80% of its vineyards planted in Pinot Noir. 

Quartz Reef Brut NV began life when winemaker Rudi Bauer teamed up with a visiting French winemaker Clothilde Chauvet (daughter of champagne maker Marc Chauvet). Together they pioneered this high quality, traditional method sparkling wine, using mostly Pinot Noir (now 72% of the blend) with the balance being Chardonnay. The wine is typically aged for two years on lees in bottle following its second fermentation - longer than most champagnes. No wonder it massively over delivers on both taste and price. This is a stunning sparkling wine. Ignore at your peril.

Louis Roederer Collection is the non-vintage of the 21st century.

Replacing Brut Premier in 2021, the latest release from the family-owned Champagne House takes the multi-vintage cuvée to higher grounds.

The innovative creation of the Perpetual Reserve (a blend of non-malolactic 50% chardonnay and 50% pinot noir set aside and blended in closed stainless-steel vats every year since 2012); coupled with the influence of Roederer's sustainable organic and biodynamic farming; and the use of an extensive palette of oak-aged Reserve wines in the cuvee; all combine to bring a never-seen before dimension in the multi-vintage champagne world.

Each Collection is numbered and represents the number of blends created by the House since its foundation in 1776.