Impressive powerful Shiraz made from 150 year old vines in the Barossa Valley. This rich and elegant wine has  complex aromas of red fruit, chocolate and herbs, complemented by an underlying savoury note. The palate is juicy and fruity, with a good dose of sweet spice. The fruit character in this expressive wine is balanced by the fine grained tannins and a long finish.

Langmeil is owned by the Lindner family, which has been making wine for six generations in the Barossa Valley.

This powerful and warm wine comes from a selection of exceptional terroirs. The vineyards used in this Gigondas red are located on the arid hills of the Dentelles de Montmirail. The mistral blows regularly on these slopes, assisting even growth and excellent fruit quality. This terroir produces a wine capable of ageing for at least ten years.

The wine is an intense garnet colour. The nose offers notes of liquorice, red fruit with brandy, garrigue and pepper. The palate is rich and concentrated, with notes of red fruit and dried herbs.

The blending of Viognier with Shiraz (aka Syrah) is a traditional French winemaking method from the Northern Rhone Valley appellation of Cote Rotie and some other areas. South Australian winemaker Johnny Quarisa takes his cue from that great wine region and blends a dash of Viognier with this Shiraz to enhance its dark fruit flavours and robust tannic style. The softness and rich fruity flavours that a little Viognier brings adds approachable drinkability to this full bodied dry red. It drinks well now and can further age for three to four years, even at this modest price.

Dry red wine from the Graves AOC. This is a rich, ripe wine with dark plum, spice and woody notes on the nose. The palate is very concentrated and is defined by its ripe red fruits and smoky intensity.

This is one of Marchese Antinori's top Tuscan wines and is made from the Peppoli Vineyard in the Chianti Classico DOCG. This wine was first made in 1985 and is a full bodied Chianti Classico with firm smooth tannins and high acidity, which is balanced by the ripe dark fruit characters and silky finish. 

It was aged in large Slovenian oak barrels with a small portion aged in stainless steel to retain fresh fruit flavours and balance. 

THE CHIANTI CLASSICO APPELLATION

Chianti Classico is the heart of the wider Chianti production zone and its wines are distinguished by a trademarked black rooster on their labels. The wines of Chianti Classico are higher in quality and noticeably so in taste than wines labelled Chianti, which come from a broader area in Tuscany. The wines taste better because the vines are planted on hillsides with a higher degree of  iron rich soils and a greater diurnal temperature range, which provides more powerful, riper fruit flavours, which are balanced by higher acidity thanks to the cooler night time temperatures. 

The Sangiovese grape must make up 80% of all wines labelled Chianti Classico compared to 70% Sangiovese for wines labelled Chianti. 

Chianti was first defined as a wine producing sub region within Tuscany in 1716 by the Grand Duke of Tuscany Cosimo III, whose wanted to protect the integrity of the wines and prevent fraud. The Chianti Classico Wine Consortium was formed in 1924 with the distinctive Black Rooster trademark chosen to feature on the labels. 

"Les Baronnes" is a wine of exotic fruit and citrus aromas; subtle yet powerful. Its persistence and harmony find their origin in the exposition and quality of the terroir. Delicate nose with aromas of white flesh fruits and citrus, this Sancerre is highlighted by its typicity. - Henri Bourgeois. 

100% Syrah from the Northern Rhone's appellation of St. Joseph which is famous for its powerful wines. The palate offers Oodles of blackberry, black currant and plum fruit that meld with spicy savoury and herbal elements.  The finish is long with black tea and toasty notes.

Bodega Terras Gauda overlooks the gentle green countryside of Galicia in north west Spain where its vineyards are planted. Terras Gauda uses its own yeasts, selected from its vineyards. These yeasts are unique to the winery and have been patented. This is one of the reasons the TG wines are so consistent because they don’t need to rely on commercial yeasts.

Chill this wine to 12 degrees and break out your best seafood, recommends wine importer Sophie Cotter, who brings this wine into New Zealand. 

Albarino is on trend globally right now and originally comes from north west Spain and the north of Portugal, where makes its fresh, zesty, dry as a bone and super flavoursome taste go particularly well with seafood. This wine comes from Terras Gauda Winery on the Spanish side of the Minho River, which separates Portugal from Spain.This region and its Portuguese counterpart over the border is the original home for the Albarino grape, known in Portugal as Alvarinho.

Delicious complex champagne with great depth and super fresh flavours; amazing value for money. Andre Clouet Grand Reserve is aged on lees for four years before disgorgement. It's made from 100% Pinot Noir, which is where all its rich, deliciously toasty aromas come from and the style is a complex blend of wine from the 2015 vintage with depth of flavour coming from the 50% proportion of older reserve wines from 2014, 2013, 2012, 2008, 2005, 2004 and 2002. 

The dosage is 8 grams per litre, which makes it dry in taste and in style. 

This wine offers substantially more flavour than most champagnes at this price on the market today - and kicks many more expensive bubbles to touch too.

Champagne AndreClouet dates back to 1741. Today the family owns eight hectares of estate vines in the best middle slopes of Bouzy and Ambonnay in the Champagne region from which it makes (along with purchased grapes) great wines of richness and depth. André  Clouet Grand Reserve is one of our staff faves here at Regional and is made from 100% Pinot Noir grapes, all grown on grand cru vineyards and aged on lees for four years before disgorgement. That is significantly longer than the legal minimum of 18 months aging on lees, pre release, in the Champagne region. 

This long aging time provides great depth and complex flavours to this deliciously flavoursome non vintage champagne. It offers incredible taste and richness.

* The André Clouet Grande Reserve is also available in half bottles.

If you’re after a complex champagne made from the great Pinot Noir grape, try this.

This Grenache dominant blend comes from certified organic vineyards in the southern Rhone. This wine offers excellent ripe red fruit notes and great structure. The palate is spiced, complex and rich. Charbonniere Chateauneuf-du-Pape 2016 is fresh enough for drinking young, yet promises to age gracefully.

Grapes: 70% Garnacha, 20% Syrah 10% Cariñena

Winemaker Notes

Forest floor aromas, fruit and minerality are a welcome sign we are in the south of Priorat. Sensations which make us re-live a springtime stroll through Mediterranean woodland. Intense and fresh, balanced with some silkiness which is characteristic of Mas d’en Gil wines.

This wine works well with meat-based dishes: grilled lamb with Mediterranean herbs or grilled Iberian pork dishes, red meat such as Galician Rossa beef (Rossa Gallega). It also goes well with fatty fish such as grilled tuna or with rice and risotto dishes.

Dry, delicious dark black fruit flavours with a spicy twist in this modern Portuguese red blend of Castelão, Tinta Roriz and Pinot Noir. This is a stunning combo of two local red grapes with one of the world's most popular French red grapes (Pinot Noir). 

Great drinking now and over the next three to four years. Excellent value for money.

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Giacomo Fenocchio is regarded as one of the best Barolo producers today. Here's a piece that sums up why he is so highly respected and what makes his wines an authentic expression of Piemonte as a wine region.

What the critics say

"Woodland-berry, new leather, camphor and fragrant blue-flower aromas align in the glass. Showing youthful tension and depth, the palate is still immaturely austere but delivers juicy cherry, raspberry and licorice alongside firm, refined tannins. Fresh acidity keeps it well balanced. Drink 2024–2041." 

96 points
Wine Enthusiast

"The Villero cru is quickly gaining in prestige and celebrity. The 2016 Barolo Villero raises the bar on this group of new releases from Giacomo Fenocchio. If some of the other Baroli are slightly muddled in aromas, this wine shows a greater degree of focus and precision. You are aware of clear aromas of black fruit, plum, spice, leather and cured tobacco. The tannins are textured but integrated into the rich fiber of this vintage."  

92 points
Robert Parker Wine Advocate

Giacomo Fenocchio's winemaking philosophy

"Claudio Fenocchio took over from his father Giacomo in 1989 – probably the moment of greatest pressure to follow the ‘modern’ winemaking path of short fermentations and aging in new barriques. In fact, it’s difficult now to understand how much pressure was exerted – from peers and neighbors, old and young, from the press, importers, customers, and that mysterious thing called “the market”. It took a strong will to resist, and a strong devotion to tradition. Lucky for us that Claudio stuck with the best of tradition – organic farming, long fermentations, and aging in large Slavonian oak casks. Easy for us too, since we get to drink his wines. Here’s a rare group of Fenocchio bottles spanning the generations, and ending with the beautiful 2016s."

From Chambers Street Wines