This tasty pink sparkling Spanish wine comes from Bodegas Alta Alella, which uses the Mataró grape in this wine. This is grown organically, hand harvested and aged for 15 months on lees following the second fermentation. That's the same time frame as the majority of champagnes but this lovely dry sparkling wine comes to us all at a mere fraction of the price. It has zero dosage so it's bone dry in taste and is bursting with delicious flavours, a medium body, refreshing style and a long finish. 

Organic Cider and Fruit Pét Nat made in Aotearoa. We take natural wine making methods and apply them to locally grown, organic certified fruit. Wild ferments using indigenous yeast and no added sulphur. A hands off approach to cider making and a unique expression of the place we call home.

From the team at Fruit Cru: “The king is back and still reigning strong. Fruit combinations of Fuji, Gala, Feijoa, Pineapple Quince and Japanese Flowering Quince make this one equal parts fresh, floral and sour with a candy nose and tangy punch.” Fruit Cru is a project brought to you by former Everyday Wine co-owner, Cosmo Hawke, and Chef at Havana Bar, Jesse Jehmal. Together they are sourcing fruit from around New Zealand and producing ciders and pet nats (bottle fermented sparkling wines) in a warehouse in Newtown, Wellington. Seasonal releases. Certified organic.

Biodynamic Spanish white made from the characterful, spicy Xarello grape - a Spanish specialty, most often used to make sparkling wine but here used to create a tasty dry still white. 

WInemaker Ramon Jan? broke with his family tradition of 500 years - of selling off large volumes of grapes to large cava (sparkling wine) producers and used his Xarello grapes here to create a dry, medium bodied white, giving the grapes 24 hours of skin contact before fermentation, which adds tasty body to the wine, leading into flavoursome notes of tropical fruit, yellow apple, fennel and fresh length thanks to its zesty acidity. 

This certified organic French dry white is a field blend of Riesling, Sylvaner and Pinot Blanc, made from biodynamically grown grapes from the talented hand of Marcel Deiss. one of Alsace's most talented and ground breaking winemakers. 

Domaine Marcel Deiss is located in Bergheim, a small village nestling in the heart of the wine region of Alsace, equal distance from the northern and southern boundaries of the region. The current winemaker is Jean-Michel Deiss, who was born into a long-established family of wine growers, living at Bergheim since 1744.

Today he manages the domaine, which consists of 26 hectares (52 acres) of hillside vineyards spread over nine communes and approximately 20 kilometres.

The wines of Domaine Marcel Deiss have cult status with wine collectors and drinkers alike so we are thrilled to have a wide range of them back in store, only they are in limited supply, so if you're a fan or a curious newcomer, get in quick. 

Full bodied, full of flavour and full of integrity, Clayvin Pinot Noir is made from one of New Zealand's most outstanding vineyard sites, planted in 1993 by Mike Eaton and now owned by the Giesen Group. All grapes in this wine were hand picked, fermented with wild yeasts and the wine was aged in French oak. It is a complex dark Pinot Noir with weight and structure to improve for seven to eight years, potentially longer, evolving into a wine with even more depth of flavour. 

The Clayvin vineyard was planted in 1993 in Blenheim's highly regarded Southern Valleys, becoming the area's first hillside vineyard. It has since become fully certified organic and is being progressively farmed as a biodynamic site - next level to organic certification. It is now owned by Giesen Wines and is home to three grape varieties; predominantly Pinot Noir with smaller amounts of Chardonnay.

The Blanc is pale yellow in colour, with green highlights. The bouquet is strong and characterful, with aromas of broom flower, citrus fruit, peaches, and apricots. The wine is elegant, delicate and quite vivacious on the palate.

Grape 80% Semillon, 20% Sauvignon Blanc

Food match oysters, mussels, fish

Win-win dry Pinot Gris with a medium body and dialled up flavours of fresh white pear held in a smooth wine - and it's certified organic. Tastes good and is good. 

Organic certification

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.

80 % Grenache and 20% Syrah. Nice freshness in the nose with herbal and wild blackberry notes. The palate is fruity and spicy with wild raspberry, rosemary and thyme notes. This is a balanced, well-structured and mineral Rhone red.

From Quartz Reef’s Bendigo Estate vineyard which is BioGro certified organic and Demeter certified biodynamic. Deep ruby-red in colour exhibiting spiced wild berries. Opulent and rich on the palate with notes of dark cherry, blackberry and liquorice. Silky tannins with a muscular structure and impressive length.

Luscious, deep-fruit aromas of red cherries and raspberries rise from the glass. The palate is crisply layered and mouth filling with fine tannins. Ripe red fruit obtains complexity from hints of spicy characters, tea leaf and earth. The texture has sophistication and elegance, being sumptuous and refreshing at the same time.

Spain's great offering to the world of sparkling wine is called Cava and it is made in the same way as champagne and this exceptional bubbly spends the same amount of time ageing in the bottle on yeast lees as most champagne. That long ageing process is 15 months and it results in a wine with fresh baked bread and yeasty aromas, which are tempered by citrusy freshness and depth of flavour from the complex combination of both. This makes it stunningly good value for money. 

The producer is Gonzales Byass, the largest sherry producer and owners of the great classic, Tio Pepe Fino. 

This bubbly comes from grapes grown on a vineyard planted in 1991 in Espiells, the highest, windiest area of the municipality of Sant Sadurní d’Anoia. 250 metres above sea level. Bordered to the south by the Coastal Serralda and to the north by the Montserrat mountains, the vineyard benefits from an exceptional microclimate. The soil is alluvial and comprises three layers;; of clay and silt, pebbles and loose stones and fine sand that compacts down and is called “sauló”. Together, they produce a cava with very warm climate characters which are balanced by a touch of saltiness. The Parellada vineyard is located at 700 metres above sea level in the municipality of La Llacuna, considered to be one of the highest in Penedés.

Chene Bleu is a relatively new wine brand at Regional from an exciting, high altitude vineyard in Vaucluse, in the region of Provence-Alpes-Cotes-d'Azur. All of the wines are certified organic with the EU and made to exactly quality standards. Hand picked grapes, double sorted in the vineyard, tiny yields and obvious high quality flavours are just some of the reasons to drink these wines.

Sheer deliciousness is the main one. 

This dry white is made from a blend of Grenache Blanc, Rolle (also known, in Italy, as Vermentino), Clairette, Roussanne and Viognier. 

The balance is impeccable. Try it. 

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.