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.

Craggy Range chief winemaker Julian Grounds uses an old heritage clone of Syrah to make this full bodied, deeply coloured red with its spicy flavours and fresh fruit forward style. Syrah is the second most planted red grape in Hawke’s Bay after Merlot and 70% of the grapes in this wine were hand harvested, 18% whole bunch fermented with the remaining 82% destemmed. They were all fermented with indigenous yeasts and the wine was aged in French oak, 25% new, for 14 months. 

The result is one of our best value and best tasting local Syrahs under $30. An extraordinary wine for the price. 

We love it and think it represents outstanding value for money. 

Try it. 

Doctors Flat Pinot Noir is a full bodied, dark and age worthy take on Central Otago Pinot Noir by winemaker Steve Davies, who used 22% whole bunch fermentation in this wine, which is made entirely from his three hectare vineyard in Bannockburn, Central Otago, where schist sub soils, clay and fine silt all provide Pinot Noirs with depth and weight. This full bodied, dark Pinot Noir was made from three Dijon clones of Pinot; 115, 777 and 114 and aged for 12 months in French oak, 24% new.

Drinks well now and can definitely age for at least five to six years, and then some...

Flinty, dry and distinctively herbaceous with beautifully balanced tropical notes. This lovely lively wine puts Martinborough's best foot forward in this refreshingly succulent Sauvignon Blanc from Craggy Range, a family owned company based in Hawke's Bay which also now owns a significant proportion of vineyard land in Martinborough, all of it in the beautiful Te Muna Valley. 

This top notch Martinborough Sauvignon Blanc tastes of flinty freshness with notes of tropical fruit. It is named Te Muna on the label, in homage to its site, and is made from grapes grown on the lower terrace of the winery's substantial vineyard holdings at Te Muna Road. New vines are now in the ground further along the road on higher terraces and will come onstream for use in Sauvignon Blanc produced by this winery in future.

This is a wine that punches way above it'w weight. It's made by Hawke?s Bay Wine Co's Sophie Harris, with fruit from vineyards in Te Awanga and the Gimblett Gravels. These two sites complement each other beautifully with the cooler coastal Te Awanga offering keen acidity and floral to balance the riper flavours off the gravels.

Rich ripe and succulent, offering dark red and black fruits, superb acidity and real length.

Mills Reef Winery has a well deserved reputation for making some of New Zealand's creamiest, most approachable and delicious Chardonnays from Hawke's Bay grapes. This wine is a great example with its full body, dry flavours and creamy textures. 

Mills Reef winery is in Tauranga. Its owners source their grapes from Hawke's Bay and Marlborough.

Evocatively named after the two rivers running through Marlborough; the Wairau and the Awatere, whose banks are flanked with grapes, including those that made their way into this dry pinkie with its fresh summer berry flavours and lingering finish... Marlborough winemaker Dave Clouston spent three years making wine on the French island of Corsica, where dry light bodied, flavoursome rose is the order of the day in the Mediterranean heat.

This is his Marlborough take on the same theme, only it's made 100% from this country's most planted red grape, Pinot Noir. It's a dry light bodied, super fresh rose to drink year round. 

Fabulous Pinot Noir with amazing depth of flavour especially at this price; a wine that really puts Marlborough's best foot forward thanks to winemaker Rebecca Salmond, who sources grapes from the region's Southern Valleys. Flavours are of ripe cherry, blackberry and spice lead into a lovely, elegant yet weighty palate with superb fruit ripeness and intensity. This wine will continue to age for two years plus and pairs well with lighter red meat dishes.

If you're a fan of big buttery Chardonnays or like them tight and lean, this wine has a great balance of both to attract and deliver delicious flavours at both ends of the ever popular Chardonnay spectrum - and it offers great value for money too. 

Organically certified with BioGro NZ.

About Greystone

The Greystone wine story began in 2000 when the Thomas Family bought an old sheep farm on the Omihi hills in the Waipara Valley, North Canterbury. The rolling limestone hills lured this family in and their goal was a single minded one: to make great wines from the limestone rich soils here. Fast forward 20 years and Greystone is one of the great (and, some might say, yet to be fully discovered) wineries in this outstanding wine region. Not least due to the work of winemaker Dom Maxwell and general manager Nick Gill, who began working together in 2005 and has grown along with the brand and quality. 

This Blanc de Blancs is made from 100% Chardonnay grapes and is aged on lees for at least two years prior to disgorgement, which gives it a rich, full and creamy flavour combined with the freshness of aging wine on tirage (yeast lees following fermentation) in the bottle.

Number 1 Family Estate is owned by Daniel and Adele Le Brun who are the first to have made traditional method sparkling wine in New Zealand, bringing their experience in France to the early days of this country's modern wine industry. They celebrated 40 years of pioneering methode traditionelle in Marlborough in 2020. Le Brun comes from a long line French sparkling wine makers with family history in the Champagne region dating back to 1684. He has had a profound impact on the style and quality of New Zealand bubbles.

Big velvety Pinot Noir with depth of flavour - earthy notes, spice and dark red cherry fruit notes - in a full bodied style, made by Moy Hall winemaker Phil McArthur. 

This Martinborough producer is as well known for its superlative vineyard restaurant, which is arguably the best place to eat in the region... It's owned by Phil and Carolyn McArthur, who produce wine and great day time food. 

Phil is a professional winemaker in the region and brings a wealth of experience to bear on the wines, such as this Pinot Noir, which is dry, medium bodied and fresh with savoury notes and red cherry flavours. 

Ian and Linda Quinn are among the few growers of the Gamay grape in New Zealand at their Two Terraces Vineyard in Mangatahi, Hawke's Bay. This lovely wine made by Haydon Penny is the made from their vines and in relatively small volumes.

It's extremely aromatic with red fruit flavours and offers a beautiful mix of bright red fruit and earthy notes. Light and lively on the palate, with a crunchy texture and loads of cherry and strawberry, with just a hint of spice. Move over rose…… Gamay is here! Serve slightly chilled.

Certified Organic

Full bodied, dry, dark and delicious, this is one of the most structured Pinot Noirs we have in store here at Regional and if you like Pinots that can last the distance, get in quick because it has a big fan club.. The wine is made entirely from hand picked, estate grown grapes, many grown on their own roots (ungrafted) and all benefiting from a dry, windy region where soils are arid and the result is relatively thick skinned berries when it comes to Pinot Noir. The wine is made by a talented team, headed up by Mat Donaldson, whose family are among the earliest pioneers of modern winemaking in North Canterbury and they have deservedly built up a massive following for their outstanding wines, both red and white.

This Pinot is a keeper. Big, bold, dry and elegant right now, it will also age and evolve positively for up to and beyond a decade in a good wine cellar.