Pinot Gris, Viognier and Gewurztraminer join forces in this quirky white blend from a great Hawke’s Bay winery. These grapes are an aromatic bunch and when fermented dry offer a lush body and crisp long fresh finish.

Fiano's established home is Campania in Southwest Italy, where great examples
are revered for style somewhere between a stunning Chardonnay and a dry
Riesling. Compared to other grapes, it is low-yielding and thus often overlooked by
commercial wineries. However it is well worth the work, showing delicate floral and
spice aromas that mellow and honey over time, giving way to great texture and impressive acidity.

This noble variety seems to have found its home at the stunning Howell Family vineyard, off Maraekakaho Road in Bridge Pa – one of a handful of Fiano plantings in New Zealand.
White floral, stonefruit, lemon zest and hint of brioche on the nose. On the palate these flavours merge with a touch of marmalade and cedar. A rich, textured, ripe wine with a zesty fresh finish. 900 bottle made.

Super peachy, full bodied and dry voluptuous Viognier style - it's mouth filling and rich with great balance and a ligth touch of lively acidity to stretch out the wine to a long, peachy finish with flavour hints of apricot paste and skin. The grapes were whole bunch pressed with 60% barrel fermented to accentuate the body and texture to the wine. The remaining 40% was fermented in stainless steel tanks bringing freshness.

This wine displays classic stone fruit characteristics of apricot, white peach with floral details and subtle creaminess on the palate.

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. 

In Te Reo Māori, Waikoa translates to happy waters.

The 2023 Waikoa is a return to a blend of varietals. Riesling and Sauvignon Blanc from friends who own the Grava vineyard. This wine brings me joy for its salivating deliciousness and makes me think of spring and summer sunshine filled days.

Partial whole cluster inclusion and wild fermentation, time on skins give it beautiful aromatics & texture. Karla & Alistair who farm Grava are BioGro certified organic! So good!

A perfumed nose of florals, citrus, wild fennel and honeydew in a beech forest during summer. The palate is driven by refreshing citrus fruits, lime & pink grapefruit and a long pithy textured palate.

Serve lightly chilled on a warm day or served with fresh kaimoana.

Albarino is a grape from the Galicia region in Spain. It is known for making fairly pale, high acid wines with distinctive aromatic stone-fruit qualities. This is a new varietal for North Canterbury, which has shown promising results for this grape. The nose on this wine is rich with classic stone-fruit, spice and citrus notes. The palate is concentrated and juicy, with great acid brightness.

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

An absolute winner that shows a depth of delicious flavour development while retaining freshness in Gruner Veltliner, a grape that is planted in small quantities in New Zealand and originally comes from Austria. In this case, it's grown on the Morrison Vineyard at Pisa in Central Otago. 

The flavours here are all bright yellow fruit with stone fruit notes, a hint of spice and beautiful full body followed by a long finish. 

This wine drinks well now but can be cellared with confidence for a further two to four years.

Organically certified.

Whole bunch fermented blend of Riesling and Pinot Gris, which spent the first part of their wine journey in amphora with two months of skin contact, which results in the orange hue in this lovely refreshing dry wine. Softly white wine with grip and aromatic appeal, which ticks the vegan box. 

Certified organic  

The organic story at Seresin

One of the greatest things about Seresin Estate is the organic certification. This came relatively early on for Seresin, who was dismayed by the amount used and the impacts of man made chemicals, which were routinely and frequently sprayed on vines. His early adopting philosophy of organic certification paved a positive path for the integrity of the wines as well as leading others to follow suit.

Stone fruits and green fruits such as pear and apple combine beautifully with some phenolic texture in this luscious wine.

Tasting Notes Technical Data Muscat 2024 Nose – Apricot. Nectarine. Jasmine. Alc 14.5% Palate – Intense. Bright. Clean. TA 5.2g/L Drink – over the next 8 years RS 0.1g/L pH 3.73 Harvest date 29.4.24

A dry aromatic Muscat from a cool Gibbston vineyard managed by James. Left hanging late for ripeness and lifted aromatics, wholebunch pressed, wild fermented to dryness, and aged 10 months on gross lees. Hand-bottled unfined and unstabilised—may form natural crystals; best served at room temperature to show texture and aromatics.

This dry white is made from Pinot Noir grapes, grown on Te Kano's Eliza Vineyard and fermented to almost bone dry with 2.5 grams residual sugar adding balance to the linear acidity in this wine. The grapes were given minimal skin contact during fermentation so that the colour is pale and the wine looks white but has depth of flavour, thanks to the earthy notes of the Pinot Noir. 

Flavours here are fresh with notes of nashi pear, peach and citrus blossom leading to a rich and fruity palate with concentrated flavours of peach and pear leading to a dry finish.

Three clones of Pinot Noir were used in this wine with clones 115, Abel, 5 and 6, all hand picked and whole bunch pressed with a cool and long fermentation in stainless steel used to preserve the delicate aromatic fruit flavours, followed by a brief time on light lees to build mid palate texture and depth.