Spicy Syrah with complex notes of cloves, black pepper and a note of cedar. This is a lovely medium bodied red made with grapes grown on the Woodthorpe Terraces and Bridge Pa Triangle. Grapes were all destemmed for fermentation and given extended maceration on skins before pressing into a combination of new and seasoned French oak for five months’ maturation. The wine was fined with egg whites before bottling and is dry, spicy and medium bodied.

Te Mata Estate is one of the pioneers of Syrah in New Zealand and one of Hawke's Bay's longest continually running wineries.

Kumeu River Wines is New Zealand's top Chardonnay producer and best known globally. 

The winery is in the West Auckland village of Kumeu where it began life as San Marino Wines in 1944 when Croatian immigrant couple, Mick and Katé Brajkovich, bought a small property with a vineyard on it. Their descendents now own and run Kumeu River Wines, which produces 250,000 bottles of wine annually from its owns 30 hectares of vineyards in Kumeu and from another 10 hectares, owned by local grape growers. 

This wine, Kumeu River Estate Chardonnay is the flagship white from the winery. It is made from  grapes grown on six different vineyard sites in Kumeu and is consistently one of New Zealand's greatest dry, full bodied whites with outstanding freshness and complexity.

This great white drinks well now and can also age well for up to 10 years, potentially longer. 

Top value big buttery Chardonnay, full of appealing creamy malolactic flavours and buttery aromas adding softness, richness and depth to this intensely powerful Chardonnay, which represents fab value for money.

Clearview Estate founder and winemaker Tim Turvey has made some of Hawke's Bay best Chardonnays for decades and this big softie puts the big buttery foot forward for the world's most popular dry white wine. 

About Clearview Estate

Clearview Estate is one of oldest, most well established wineries in Hawke's Bay and is situated on the Te Awanga Coast, south of Napier. It's a great place to visit for tastings at the cellar door as well as lunch in the dappled shade of the established courtyard area. The winery was founded by Tim Turvey, winemaker and co-owner. The current winemaker is the multi talented Matt Kirby.

Celebre is a quirky Rhone-meets-Bordeaux blend of Merlot, Syrah, Cabernet Sauvignon, Malbec and Cabernet Franc. Exact proportions of each grape vary from one vintage to the next but the wine always has dark fruit aromas and spicy notes of cocoa, cardamom and nutmeg. It drinks well when young and also has the long term potential to age beautifully in a wine cellar. 

It is dry, full bodied and evolves nicely for up to a decade.

The name Ata Rangi is Maori for dawn sky and was chosen to portray the new beginning that the start of this winery represented for founder Clive Paton in the late 1970s.  

Roaring Meg is one of Central Otago's most popular wines and is named, cheekily, after a lady of the night during the infamous gold rush days in this southern region, in the 1800s. 

Pinot Gris is the most popular and widely planted white grape in this region, although it pales in comparison to Pinot Noir, which makes up over 80% of the area's vineyards. Gris is a soft, smooth and approachable white wines, such as this lightly spicy version with a good balance of fresh southern acidity, thanks to the cool climate here. 

Dry and deliciously good Kiwi roses don't get this good very often. If you notice Whitehaven Rose is paler pink than previously, it is and this wine also happens to be the driest style ever made, with under one gram of residual sugar per litre. It's made from earlier picked Pinot Noir grapes to retain fresh acidity. Minimum skin contact time provides a pale colour a lively red fruit flavours with a long finish.

The story of Whitehaven Wines

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.

This is a beautifully silky smooth Central Otago Pinot Noir made entirely from estate grown fruit at a small vineyard in Bendigo, one of the warmest corners (and often the first to harvest) in Central Otago. This wine comes from one of the driest, most settled vintages, weather-wise, in the past five years, and those qualities translate through to an intensely aromatic Pinot, driven by fresh floral notes and ripe dark cherry flavours in a silky textured wine. This wine is great value and super tasty.

The name Ballasalla comes from a village on the Isle of Man where one of the winery's founders, Tim Kerruish, was born. 

Moy Hall in Martinborough is an eight hectare vineyard with a restaurant and cellar door on site. It was purchased by Phil and Carolyn McArthur, who produce wine and employ a professional chef to produce some of the wine village's finest food for day time dining. 

Aromas of strawberry and red floral notes, such as old fashioned roses, combine in this wine which is made from 88% Pinot Noir (all handpicked, gently crushed, and cool pressed) blended with 12% Syrah (also handpicked and whole-bunch pressed).

This is dry and refreshing. 

Iconic Martinborough Sauvignon Blanc with vibrant fresh acidity, balanced by ripe notes of tropical and citrus zest. This wine contains 3.3 grams of residual sugar which adds textural appeal and retains a dry fresh taste. Dry wines contain less than 5 grams per litre.

Palliser Estate's Sauvignon Blanc has a long track record of being one of New Zealand's best. A wine that balances appealing ripe tropical fruit flavours with zesty notes of citrus, green herbs and ripeness that provides great structure to this wine.

Creamy, full bodied Chardonnay from winemaker Steve Voysey who is a dab hand at bringing out the best nuances of buttery aroma, textural softness and a smooth, full body in this fruit forward wine. 

Daniel le Brun is the first person to make traditional method sparkling wine (that's code for made the same way as champagne) in New Zealand. He has since sold his own brand name and created another sparkling wine company. 

This wine remains one of New Zealand's most loved and well known bubbles from Chardonnay and Pinot Noir grapes grown in Marlborough. It has extended lees aging time to gain its fresh bakery flavours and long finish. A well known wine that delivers on body, dryness, depth of flavour - and all at such a modest price. No wonder it's a fave for so many New Zealanders.

The Island Blend is typically 53% Cabernet Franc, 27% Merlot, 12% Petit Verdot and 8% Malbec sourced from both Waiheke and Ponui Island.

This is a rich, ripe wine with sweet red berry fruit framed by chocolate and spice. The palate is softly textured with fine ripe tannins making for a decadent expression of a Cabernet franc dominated Bordeaux blend. This wine is drinking beautifully on release and will be ideal with a summer barbeque or a winter roast.

Versatile, refreshing and incredibly age worthy. Chenin Blanc is one of the great grapes of the wine world for all these qualities and more and this one is made with grapes grown on Ian Quinn’s Two Terraces vineyard in Mangatahi, Hawke's Bay. Quinn, the grape grower, is an unapologetic devotee of Chenin Blanc, which he supplies to several passionate winemakers, including Gordon Russell of Esk Valley. 

Russell ferments this Chenin in stainless steel, maturing it in a concrete egg for six months on fine lees. It's dry in taste and literally just off dry in style with residual sugar of 5.8 grams per litre. 

New Zealand’s climate is exceptionally well suited to this stunning classic French white grape variety, as winemakers such as Gordon Russell of Esk Valley, has shown for decades through his passionate perseverance with this lively white grape. 

Chenin Blanc is one of the world's most versatile grape varieties because it can be used to make bone dry, full bodied whites, which both France and South Africa specialise in and it can also make super succulent sweeties. The grape's naturally high acidity adds balancing freshness to wines made from it, which retain a brightness and lively style. 

Elephant Hill Syrah is made from grapes grown on two vineyards, at the winery's home block at Te Awanga and on the Gimblett Gravels, inland from the coast. It is a co ferment of 99% Syrah with 1% Viognier; a classic northern Rhone winemaking method, which provides wines with pronounced dark fruit flavours, fleshy texture and spicy notes. 

Clearview Sea Red is a deliciously full bodied sweet wine made from a blend of red grapes and fortified to retain sweetness, raising its alcohol to 17% ABV, producing a big, loveable cuddly sweetie. Ideal for drinking with cheddar cheese on a cold night by a warm fire or anytime you're looking for a delicious sweetie. 

Clearview Estate sprang to life in 1986 when Tim Turvey and  business partner Helma van den Bergare purchased the neglected but historic Vidal's No.2 Vineyard at Te Awanga in coastal Hawke's Bay. This is their take on fortified dessert reds such as port, displaying a weighty, unctuous palate of dense berry fruits and plums, which finishes dry and long. The wine is blended across vintages and the base variety is Malbec. Drink now for a fruitier style or cellar carefully for several years.

About Clearview Estate

Clearview Estate is one of oldest, most well established wineries in Hawke's Bay and is situated on the Te Awanga Coast, south of Napier. It's a great place to visit for tastings at the cellar door as well as lunch in the dappled shade of the established courtyard area. The winery was founded by Tim Turvey, winemaker and co-owner. The current winemaker is the multi talented Matt Kirby.