'Deep ruby hue with inviting savoury, fruit and floral aromas including Portobello mushroom, dark Ghana chocolate, cedar, blackberry, *Bing cherry and lilac flower. The palate is also complex with layers of dark fruit, spice, and umami that are woven together by a fresh vein of acidity. The texture is vibrant and delectable with fine, firm tannins that build in the mouth giving a long, memorable finish. Playful with understated power, this quintessential Bendigo Pinot has a tangy freshness that comes from grapes grown at elevation. Intriguing and approachable in its youth, this wine should develop beautifully for 15+ years. (*Bing cherry originated in the Pacific Northwest in Milwaukie, Oregon, the town where I was raised.  This wine evokes many happy memories for me and I wish the same for you). ' 

Jen Parr - September 2023

The four Valli Pinot Noirs

The four sub regions that winemaker Grant Taylor makes Pinot Noir from each year encompass widely varying landscapes, soil types and climates from the maritime influenced weather in the Waitaki Valley Vineyard on the ironically named Grant's Road; a site that Grant Taylor owns, through to the semi continental climates of Gibbston, Bannockburn and Bendigo. 

Bendigo

Valli Bendigo Pinot Noir is made from grapes grown on the Chinaman's Terrace Vineyard in Bendigo, Central Otago. This elevated vineyard was planted in 2005 between 314 metres and 374 metres above sea level with five different Pinot Noir clones; Abel, 115, UCD5, 667 and 777. The soils are shallow sandy loams with a high clay content and also include a small lower section with gravel soils.  Bendigo has a semi continental, arid climate. The vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Bannockburn

Valli Bannockburn Pinot Noir is made with grapes grown on the Hall Vineyard, which was planted in 2000 in Bannockburn at 350 metres above sea level. This area has a semi continental climate. It is planted with six different clones of Pinot Noir; namely, 777, 115, 10/5, UCD5, 113 and 13. The soils here are wind blown loess over schist bedrock. They are deep, moderately sandy and free draining. The vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Gibbston Valley

Valli Gibbston Pinot Noir is made with grapes grown on the Gibbston Highway, which were planted between 1999 and 2000 at between 343 and 351 metres above sea level. The Pinot Noir clones on this site are 777, 115, UCD5 and 114. Soils are alluvial loess which ranges from 0.5 to 1 metre deep over firm river gravels.

Rainfall is lower here than in Bannockburn and Bendigo. The climate is considered semi continental. The vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Waitaki Valley

Valli Waitaki Pinot Noir is made with grapes grown on Grant's Road in the Waitaki Valley, a maritime influenced climate planted between 2004 and 2005 at 200 metres above sea level on limestone based soils. River gravels also make up some of the soil type here and vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Vineyard
10-year-old vines, greywacke soil, cane pruned.

Winemaking
Machine picked, pressed off skins, cold settled, fermented cool for 15 days.

Aroma
Passionfruit, gooseberry, green capsicum.

Palate
Passionfruit, lemon, grapefruit, zingy acid.

Tapi Organic Marlborough Sauvignon Blanc is a small-batch, sustainably certified organic white wine from Marlborough, New Zealand, crafted by Altschwager + Kenneally. It features vibrant aromas of passionfruit, lime, and white peach, balanced by crisp textural acidity and a 13% alcohol volume

Winery notes: 

The Brothers: The Albariño Brothers are three friends from dierent backgrounds in wine. Ollie, Shaye and Ant are passionate about growing and making world class Albariño and are working together to take New Zealand’s stunning Albariño wines to the world. 

Viticulture: Perfectly ripe Albariño picked on the 12th of March from this award winning vineyard located in the Bridge Pa Triangle sub-region of Hawke’s Bay, hot days and cool nights contribute to create signature Albariño. 

Winemaking: The free run juice was split into 3 dierent vessels including seasoned Oak Puncheons and left to ferment naturally with wild yeasts, creating a Wonderfully complex wine with mandarin and stone fruit aromas combined with a nutty character. A lovely balanced and round mouthfeel with the hallmark Albariño line of fresh acidity and long concentrated nish. 

Tasting Note: Enticing aromas of perfectly ripe white peach, nectarine and citrus owers. A lovely nely textured palate with incredible purity and crisp dry nish.

The Quarter Acre Chardonnay is a wild fermented, elegant wine capable of ageing gracefully. The nose is toasty and mineral with notes of peach and lemon curd. These flavours continue through on the palate, which shows excellent terroir expression and complexity.

This Pinot Noir highlights the distinctive character of New Zealand’s southernmost wine-growing region. Produced in limited quantities, it captures the essence of Alexandra’s dramatic climate, with lifted aromatics, bright acidity, and an elegant, finely woven structure.

Tasting Note: This Pinot Noir displays notes of strawberries, blackberries, red flowers and cinnamon spice. On the palate, it is elegant with very fine tannins.

95 Points - Cameron Douglas, MS
"Excellent" - Mark Henderson, Otago Daily Times
94 Points - Stephen Wong, MW
94 Points - Candice Chow

The Equilibrium Pinot Noir is 100% grown Wairarapa Pinot Noir from Te Muna Valley in Martinborough

In classic Te Muna fashion, this is all about notes of dark cherry, plum, blackberry, violet and rose, followed by spices, chocolate and vanilla, with well-integrated young tannins and a long, persistent finish.

Te Mata Tasting Note

Bright crimson at the edge with a deep purple-black core, Bullnose ’24 is wonderfully expressive and fragrant. Aromas unfold in layers of violet, fresh raspberry, ripe plum and dark cherry, wrapped in black olive with subtle spice and pepper. The palate amplifies the depth of fruit and textural intensity, delivering concentrated richness, framed by a vibrant, precise acid line that imparts energy and a bracingly youthful edge. With underlying power and elegance, fine persistent tannins carry the wine through to a long, beautifully driven finish. Bullnose ’24 is a showstopper. This is a Bullnose for the ages. Enticing, long and beautifully composed.

Outstanding Hawke's Bay Syrah which was first made in the early 1990s from iron rich soils. This makes Bullnose one of the oldest Syrah brands in Hawke's Bay, named after one of the vineyards from which the wine is made (which, in turn, was named after the vineyard owners' love of old cars, particularly the pre 1928 Bullnose). The grapes come from two vineyards, Bullnose and Isosceles, both in the Bridge Pa Triangle; one of the warmer growing areas of Hawke's Bay, thanks to both soil and climate there. 

Aging for 15 months in French oak, which provides its spicy notes and depth.

A beautiful wine for drinking now or for cellaring. 

Beautiful big styled Chardonnay with all the bells of whistles. Flavours of ripe citrus, spicy oak and nutty aromas all add complexity to this full bodied Chardonnay, which was aged in French oak to add weight and soften the succulent citrusy acidity in this lingering, flavoursome wine. 

Hawke’s Bay winemakers Tim Turvey (founder of Clearview Estate) and Matt Kirby consistently make this reserve Chardonnay in a rich, full flavoured style with creamy, buttery flavours to the fore and a full body adding to its crowd pleasing appeal. If you’re among the majority of Chardonnistas who love big buttery styles, look no further than this tasty drop from the long established Clearview on the coast at Te Awanga.

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.

The Chatterer

66% Merlot 34% Cabernet Sauvignon. This wine is deep in colour with a layered fragrant nose of ripe plum and cassis with lifted vanilla, cedar and tobacco notes.

The palate has a rich velvet texture with excellent structure, ripe black fruits and cassis flavours with a long full finish.

Great cellaring wine for up to 10 years.

14% Alc

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.

From Marlboroughs' Ukrainian wine making duo Alina Tenetka & Masha, bringing their experience from Europe to make really elegant wines out of different sites in Marlborough, teasing the potential out of grapes in ways we don't often see in New Zealand wines. These wines are full of poise, elegance & are hot off the lips of many a wine critic. 

When Alina turned up with her wines at Regional's we were taken aback, why hadn't we heard of this any sooner? The wines all were a departure from the styles New Zealand had previously offered & placed themselves in some of the best examples of each variety they make that NZ has to offer!

Region: Lower Wairau Valley, Marlborough

The Story
Viognier is a winemaker’s gamble, a fussy grape that rewards patience with aromatic opulence. We aimed to capture its rich, silken texture, a contrast to the sharp-edged Marlborough whites. Our goal was to coax out its exotic perfume, creating a wine of texture and grace—like sunshine woven into a golden thread.

Tastes Like
Lush Apricot, ripe Peach skin, and fragrant Honeysuckle, with a rich, textural palate that finishes with a hint of toasty oak.

Pair With
Sublime with Moroccan chicken tagine, creamy lobster risotto, or a cheese board featuring soft, pungent cheeses like Epoisses or Taleggio.

For the Geeks

Bathed in sunlight, this ideal site allows our Viognier to ripen perfectly. We harvest in two distinct stages: an initial pick for crisp, natural acidity, followed by a later pass for the grape's full, aromatic bloom. Fermented and aged on fine lees in seasoned French barrels for 10 months. Complex, powerful, and elegantly refined.

Residual Sugar: 3.2 g/L (Dry)
Acidity (TA): 7.1 g/L
pH: 3.37
Alcohol: 14.2%

Accolades: Cam Douglas MS - 95 points Outstanding

Lorenzo the Magnificent is made from the incredible 2024 Hawke’s bay grape harvest. The wine takes inspiration from Italian adventures and stories of the Renaissance patron of the arts, Lorenzo de Medici. A blend bringing together the noble grape varieties of Bordeaux and Tuscany – 62% Cabernet Sauvignon and 38% Sangiovese.

In Ollie’s experience, he has never come across such a spellbinding wine. The blend speaks of the earth, with captivating aromas of the purest of dark fruits encased in bramble and wood smoke and a fine seam of graphite. Texturally the wine is rich and structured with plush tannins derived from perfectly ripe red grapes. 

The grapes are harvested meticulously by hand, then destemmed before being fermented and aged in Italian ceramic and clay vessels. The use of Clay Amphorae, handmade in Hungary, allows for longer skin contact with the wine after fermentation which helps to build rich, velvety tannins and texture. Ollie also had a chance introduction to a local potter John Gisborne who had made a beautiful 120 litre clay egg that came very close to floating away during the huge flood of 2023. It survived and became the perfect vessel to age the pressed Sangiovese wine. Gravity is used for wine movements within the cellar and natural settling without filtration. May contain traces of romance.

Each bottle has a unique wax seal to ensure authenticity and presented in a premium gift box.

 225 bottles produced. 

Arneis and Pinot Gris sourced from the Dolce Vista vineyard. Hand harvested Arneis barrel fermented and aged. Pinot Gris fermented on skins and then pressed to seasoned oak. Blended and bottled after 12 months in barrel. Delicate white flowers and peach, intense citrus with minerality and rich texture.