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.

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.

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.

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. 

Stony soils, hot days and cool nights make Craggy Range's Gimblett Chardonnay the dry, full bodied, fleshy white wine that it is. Grapes were 100% destemmed and fermented in French oak barriques with a combination of indigenous and innoculated yeasts followed by nine months aging in barriques, 23% new.
The result is a creamy, smooth, dry Chardonnay for drinking now and over the next four to five years. 

A stunner. Great value for money.

Earthy flavours and velvety texture make this impressive Pinot Noir one of the best from Martinborough and it comes from one of the region's first three wineries - Martinborough Vineyards.

Te Tera is made from Martinborough Vineyards’ more youthful vines, which range between nine and 24 years old from a vineyard south of Martinborough village but within the region's stony wine 'terrace' appellation. This vineyard, situated on Frater's Road, produces grapes that lend deep aromatic flavours of dark cherries,  dried herbs and spices, all of which instantly grab your attention on the nose of this elegant Pinot Noir. The palate shows soft, rich fruit flavours with a hint of spice. 

The grapes in this wine were 100% destemmed and fermented with wild yeasts in open top tanks for approximately three weeks. Hand plunging is followed by gentle pressing to barrels for 10 months aging on lees in French oak, 15% of it new. 

This is a lovely wine that consistently delivers rewarding rich flavours held in a smooth silky texture. 

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. 

Elegant and robust Syrah from the hand of Rod McDonald - one of New Zealand's masters with this varietal. Plush dark fruit forward flavours lead into a full bodied, dry and spicy Syrah with a long and savoury finish.

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.

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. 

Mt Difficulty Pinot Noir is regarded as an icon Pinot Noir from the world's southernmost wine region, the dramatically beautiful mountainous, Central Otago. This wine is made by the Dicey family, one of the first to plant grapes in Bannockburn, south of the Kawarau River. Their pioneering work in this region triggered rapid expansion in the area's modern wine history.

This wine is dry with powerful fruit driven flavours and a smooth, approchoable style, even when this wine is youthful. It drinks well now and can age for a further four to five years. 

It's easy to see why this wine has won gold medals in its long history; the intense aromatic appeal of Turkish Delight and old fashioned red roses is deliciously well balanced in this lovely white from Marlborough.

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.

A winner in so many ways from its dry, full bodied, zing to its outstanding freshness - this wine is released regularly as a freshly disgorged bottle of bubbles that pays homage to both Maori language with its lovely name; MiruMiru is Maori for bubbles, and also to French winemaking tradition. This blend of Chardonnay, Pinot Noir and Pinot Meunier is made the same way as champagne. It spends 12 to 18 months on yeast lees and is freshly disgorged to retain its complexity and zing.  

Hunter's MiruMiru won top prize for New Zealand wines at the Champagne and Sparkling Wine World Championships for the third year in a row in 2023.

This is an outstanding new addition to the much loved Esk Valley stable and it successfully straddles the big buttery Chardonnay style with all the subtleties that wine fans adore about the Chardonnay grape too - namely, its crisp, freshness. 

It is part of the new Esk Valley Artisanal Collection wines, which were launched this year and this one is made from clone 95 vines in Hawke’s Bay. The grapes were fermented in French oak with wild yeasts, which gives this wine its rich and nutty flavours, its seductive savoury notes and its full body.

The finished wine went through 50% malolactic fermentation with lees stirring to accentuate and lift the big flavours in this big wine.