Bold, bright, fruit salad in a glass; that's what sparkling Sauvignon Blanc is all about and it's a lively, lovely fresh new spring white. The bubbles in this wine come from tank fermentation to preserve the naturally fresh fruit flavours of this vibrant wine. 

An alluring bouquet of wild strawberries and cream with a touch of spice, followed by delicate cranberry, ruby grapefruit and and a hint of shortbread.  Vibrant, focused and beautifully balanced. 

Vineyard This wine is from our BioGro certified organic and Demeter certified biodynamic estate vineyard located in the Bendigo sub-region of Central Otago. The vineyard was planted in 1998 after careful site selection and is the pioneer vineyard in Bendigo New Zealand. The soils on the beautiful north facing slope are Waenga fine sandy loam and Molyneux shallow sandy loam soils. The Pinot Noir clones 10/5 and 5 have been used for the production of this Methode Traditionnelle sparkling wine. Planted with a vine density of 3,800 vines per hectare on 44.55° south. 

Cuvee 100% Pinot Noir, hand-picked on the 8th March 2022 in ideal condition. Bottle fermented and aged on lees for a minimum of 24 months. Riddled and disgorged by hand at Quartz Reef.

94/100: "Delicious, fresh, crisp and dry with a core bouquet of strawberry and fruit spice, fresh brioche and cherry, there’s a lees and miso moment, apple and floral complexity. Dry, salivating, crisp and dry with a firm mousse, finesse and charm and flavours that reflect the bouquet. A lovely example, well made, lengthy and fine. Great drinking from day of purchase through 2029." Cameron Douglas 2023 

5 Stars: “The distinctive, non-vintage wine (5*) I tasted in mid 2021 was estate-grown and hand-picked at Bendigo, in Central Otago. Made entirely from Pinot Noir, it is pink/red, with strong peach, strawberry and spice flavours, yeasty, dry (2 grams/litre of residual sugar) and lingering. A very harmonious wine, it shows excellent maturity.” By Michael Cooper, NZ Wines (Aug 21) 

Winery notes 
"This wine pays tribute to David Herd, who established Marlborough’s first commercial vineyard and winery at Auntsfield in the 1870s. Using David’s original vineyard site and specific Muscat Clone, this wine is made by applying the Methode Ancestrale technique, which can be traced to production of the first sparkling wine “Blanquette de Limoux” in 1531. As in the 153o’s, and 1870’s, fermentation with natural yeast is completed in bottle. The result is a wine that honours the foundational work of our ancestors and celebrates continued discovery and pleasure.

With each bottle being it’s own fermentation no two bottles are exactly the same. With little sulphur in bottle, this wine evolves in the glass. Initially this wine has fresh aromas of fresh apple, elderflower, nashi pear with hints of mint, and wild honey. In the glass, the brighter apple and pear notes dissipate and reveal more of the Muscat floral and exotic spice aromas. The palate has a fresh and crisp acidity, with tangy green apple. It is light and lively. With a slight brioche and almond complexity giving some generosity to the palate at this early stage of life.

The historic Petits Grains Muscat block is exactly where it all started at Auntsfield in 1873. These vines are trained along the old wire and Manuka posts as they historically were. This block has the potential for heavy crops, so we spend a lot of time carefully removing leaves very early in the season before flowering to reduce the bunch sizes and number of berries that set. Each bunch is carefully tended to during the growing season as this variety is fragile and requires optimum conditions to fully express the incredible aromatics of Muscat.

Limited Edition of just 820 bottles produced."

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.

MiruMiru translates to sparkling in Maori and has been trademarked as the name of Jane Hunter's bubblies. Hunter is a fan of pink bubbly and her winemaking team produce this one mostly from Pinot Noir as 55% of the blend with the balance being 42% Chardonnay with a 3% touch of Pinot Meunier. This trio is the classic combination used in the Champagne region where wines must be aged for at least 18 months prior to release on the market. That?s the exact timeframe that Hunter?s winemaking team decided to age this lively, dry pink bubbles for too. It contains 6.4 grams of residual sugar per litre and is a deliciously full bodied expression of sparkling Pinot with Chardonnay adding crispness and balance. 

Member of Methode Marlborough 

Our best value pink bubbly and made from Pinot Noir grapes grown in the Northern Wairarapa at Matahiwi Estate vineyards. Free run juice was used to make this dry, flavoursome sparkling wine; tank fermentation provides depth of bubbles and a yeasty freshness, which adds complex flavours. 

One of our absolute faves here at Regional Wines. Central Otago based, Austrian born and bred winemaker Rudi Bauer is the mastermind behind the stunning wines at Quartz Reef winery, which he founded and then furthered his own career by studying biodynamics and organics. All of his Quartz Reef wines are certified by both BioGro and Demeter for biodynamic production.

The grapes for this Blanc de Blanc were hand picked and had their second fermentation in bottle followed by 60 months aging on lees. It was riddled and disgorged by hand and has refreshing citrus notes and irresistible bakery aromas which highlight the great suitability of world's southernmost wine region for sparkling wine production.

This is a great example of world class méthode traditionnelle.

A creamy, full bodied, deliciously complex bubbly made from a blend of two of the classic grapes used to make Champagne - Pinot Noir makes up 58% of this wine and the grapes were lightly pressed so that no colour is extracted from the Pinnacles Vineyard and 42% Chardonnay from the Om Santi Vineyard, fermented to 12.5% ABV. 

This big, creamy, full bodied sparkling wine made in the traditional method - the same way as champagne. The Chardonnay went through malolactic fermentation, which adds  the creamy notes. It was aged for two years on lees in bottle and given six grams of dosage at disgorgement, which makes this wine dry, fresh and long on taste thanks to the cool climate acidity which adds length and zesty drive. 

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.

Amisfield Brut is one of Central Otago's great Pinot Noirs, only in this case the grapes were gently crushed and the skins removed immediately in order to make a white wine with bubbles, modelled on champagne. 

All of the grapes were hand picked and the wine went through its second fermentation in bottle where it spent 18 months on yeast lees, retaining freshness, gaining full bodied, yeasty, toasty aromas. It's dry with five grams of residual sugar per litre and a long, refreshing finish thanks to crisp acidity which adds drive and length to every tasty sip. 

This wine represents outstanding value for money and shines another light on Pinot Noir from the deep south.

Late Whitehaven co-founder Greg white was immensely proud of his three daughters, a legacy that Sue White has continued at the helm of Whitehaven Wines. And this new dry pink sparkling wine is made in honour of the daughters, as its name suggests. As is fitting of them, it is a beautiful expression of a sparkling wine made using the same winemaking methods as champagne - the second ferment is in the bottle; the blend is Chardonnay and Pinot Noir and the wine is incredibly elegant, crisp and bone dry in taste. Flavours of fresh summer berries lead into a gentle creaminess in a sparkling wine with a long, precise, cleansing finish.

Drink it with lightly grilled tuna or smoked salmon.

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. 

Bendigo Hills, Central Otago, New Zealand.

The clone 10-5 Pinot Noir from Trig Hill vineyard was hand harvested and whole bunched pressed. The free run juice was then settled for 24 hours before being racked into a mix of seasoned oak barrels and stainless-steel barrels for fermentation. After a short warm fermentation, the wine was left on full lees and underwent indigenous MLF in spring. The wine was then tirage bottled and matured for 3.5 years prior to disgorging.

Shows aromas of wild berry, smoke. biscuit, five spices, and cinnamon on the nose with a complex palate of red berry and toast flavours.  Excellent fruit weight and a long finish.