You could say that Durvillea Sauvignon Blanc has a lot to live up - it's Astrolabe Sauvignon Blanc's baby brother after all. And like its older sibling, this wine offers consistently outstanding quality, especially when the price is taken into consideration.

Fresh, refreshing, succulent and crisp. Everything you want in a Sauvignon Blanc, and more.

The story of Astrolabe

Diversity, history and family ownership are among the reasons to try the outstanding range of wines from Astrolabe, which was founded in 1996 in Marlborough by winemaker Simon Waghorn and his partner in life and wine, Jane. 

Simon has forged a reputation for being one of New Zealand's most respected producers of aromatic white wines after winning an almost embarrassingly long string of awards for his Sauvignon Blancs. He has also forged a name for adventurously diverse winemaking - he produces dry flinty whites from the most southern vineyard in Marlborough at Kekerengu on the coast about an hour's drive south of Blenheim. He is the only winemaker to produce wines from here. 

He is also one of the few in this country to make Albarino, Chenin Blanc and a consistently outstanding range of wines from the organically certified hillside sloping site that is the Wrekin Vineyard in Marlborough. 

The winery remains family owned and is now run by two generations, including Simon and Jane as well as their adult daughters. 

Aromas of rich Black Doris plum, fresh blackberry and Xmas spices, with a hint of sweet French oak. Powerful yet elegant and precise in the mouth showing perfume, spice and dark ripe fruit. The tannins are ripe and chalky and balance beautifully with the intense fruit and spicy seam that runs through the wine. It is vibrant and youthful with an elegant acid backbone that lends itself to wonderful aging potential.

Our grapes were grown on a hillside vineyard with views over the Tukituki river, and old riverbed vineyards, inland of Has-tings. In 2020, we had a very warm, dry and settled season. A warm summer and a dry Autumn produced some stunning Hawke’s Bay wines. The yields were kept low to maximise colour and intensity and come from MS, 470 and Limmer clones of Syrah that each offer a unique expression.

Most of the fruit was completely destemmed into open top tanks and left to sit for up to seven days until it began to fer-ment. We have included a small portion of whole bunch to offer greater structure and increased floral aromatics. We initially pumped over or plunged gently and then with gusto as it fermented. Primary ferment lasted for around eleven days, then the wine was held on skins for up to a total of 25 days. It was pressed and run to the cellar to be aged in French oak barriques through winter before it went through malolactic fermentation in spring. The wine was then rested until blending on the 3rd June 2022, before bottling unfined.

Savoury and complex Chardonnay from one of Waiheke Island's best wineries. Powerful and rich, yet tempered by high acidity and aromatic notes. The focused palate is defined by ripe fruit flavours and integrated oaky tannin. This is a wine made to age gracefully but is still excellent in its youth. 

The 2025 release clocks over a decade of crafting this irresistible, sun-soaked Albariño - still utterly moreish, still mouthwatering, still our unofficial taste of summer.

Think warm evenings, bare feet, and salt on your skin.
A lifted nose of lime zest, sea spray and that first breath when you step onto the beach. The palate echoes the aromatics, woven together with bright, crystalline acidity that gives the wine its signature savoury edge.

Hints of oyster shell, fresh fennel and a cool, saline minerality glide through the glass, all wrapped in a dreamy, sun-drenched haze. There’s beautiful form here - poised, graceful, quietly luxurious.

Vineyard:

Site: Rosie’s Block - Upper Moutere, Nelson

Aspect: 90m Elevation, North Facing

Soil Type: Moutere Clay Gravels

Soil Composition: Deep sandy loam with clay content (19%). Little stone content.

Vineyard Established: 1999

Farming: Dry Farmed

Variety: 100% Albariño

Clonal Selection: 635, 636, 637

Hand Harvested: 100%

Seasonal Detail: The season began dry before shifting to a wetter-than-usual October, with an exceptionally warm December bringing ideal flowering conditions. While the Christmas and early January period posed some challenges, a return to warm, settled weather through February and March improving ripening. Occasional rain showers kept canopies refreshed, leading to a smooth, trouble-free harvest. The season produced wines of both volume and generosity.

Winemaking:

Harvest: 29th - 31st March 2025

Processing: 70% whole bunch press, 30% crushed fruit. Cool settled for 48 hours and racked

Fermentation: 100% Wild Yeast

Fermentation Vessel: 70% Stainless Steel, 30% Neutral Puncheon

Malolactic: None

Fining: None Filtration: Sterile Vegan: Yes

Bottling Analysis: 13.5% Alc, 3.29 pH, 6.7 g/L TA, 3 g/L RS

Full Bottle Weight: 1,265 g

A skin fermented field blend using the classic combination of Viognier, Marsanne and Muscat. Picked by hand, fermented and aged on skins for 200 days, aged in the Millton cellars and bottled on the property.

This wine is rich and sensual with an adoring complexity. It is cloudy from natural sediments and soft yet drying to the taste. It smells very clearly of its origins in terms of place and fruit. An exciting, lifted nose with cardamom spice, white stonefruit and tropical muscat floral notes. Complex in structure, with a gentle phenolic tension and underlying salinity. Once opened, this wine will last, even improve, for a number of days afterwards, so take your time, savour and drink in moderation, with love and gratitude, but always remember to keep another bottle handy!

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.

Moy Hall in Martinborough is an eight hectare vineyard with a restaurant and cellar door on site. It was purchased by Phil and Carolyn McArthur, who produce wine and employ a professional chef to produce some of the wine village's finest food for day time dining. 

Aromas of strawberry and red floral notes, such as old fashioned roses, combine in this wine which is made from 88% Pinot Noir (all handpicked, gently crushed, and cool pressed) blended with 12% Syrah (also handpicked and whole-bunch pressed).

This is dry and refreshing. 

Top value big buttery Chardonnay, full of appealing creamy malolactic flavours and buttery aromas adding softness, richness and depth to this intensely powerful Chardonnay, which represents fab value for money.

Clearview Estate founder and winemaker Tim Turvey has made some of Hawke's Bay best Chardonnays for decades and this big softie puts the big buttery foot forward for the world's most popular dry white wine. 

About Clearview Estate

Clearview Estate is one of oldest, most well established wineries in Hawke's Bay and is situated on the Te Awanga Coast, south of Napier. It's a great place to visit for tastings at the cellar door as well as lunch in the dappled shade of the established courtyard area. The winery was founded by Tim Turvey, winemaker and co-owner. The current winemaker is the multi talented Matt Kirby.

Sensational certified organic Marlborough Pinot Noir with dark fruit flavours, elegant structure and a spicy style. All grapes in this wine were hand picked and 20% were whole bunch fermented in large French oak with no crushing. Light extraction is the aim, says winemaker Damien Yvon, who gave the wine less than three weeks of total post ferment maceration time. The finished wine was then aged for 12 months in French oak, 20% of which was new – a relatively modest amount, which allows the fruit to be hero in this wine. It is a beautifully refined, silky and elegant Pinot Noir.

Clos Henri began 22 years ago in Marlborough when the French Bourgeois family expanded their winemaking from the heart of Sancerre in the tiny village of Chavignol to Blenheim, in 2001. Now that their vines are 22 years of age , the family feels that they are only now starting to reflect and express the taste of the land. This family retains their land and winemaking in Chavignol where they have made wine for 11 generations.

Aromas of rich Black Doris plum, fresh blackberry and Xmas spices, with a hint of sweet French oak. Powerful yet elegant and precise in the mouth showing perfume, spice and dark ripe fruit. The tannins are ripe and chalky and balance beautifully with the intense fruit and spicy seam that runs through the wine. It is vibrant and youthful with an elegant acid backbone that lends itself to wonderful aging potential.

Our grapes were grown on a hillside vineyard with views over the Tukituki river, and old riverbed vineyards, inland of Has-tings. In 2020, we had a very warm, dry and settled season. A warm summer and a dry Autumn produced some stunning Hawke’s Bay wines. The yields were kept low to maximise colour and intensity and come from MS, 470 and Limmer clones of Syrah that each offer a unique expression.

Most of the fruit was completely destemmed into open top tanks and left to sit for up to seven days until it began to fer-ment. We have included a small portion of whole bunch to offer greater structure and increased floral aromatics. We initially pumped over or plunged gently and then with gusto as it fermented. Primary ferment lasted for around eleven days, then the wine was held on skins for up to a total of 25 days. It was pressed and run to the cellar to be aged in French oak barriques through winter before it went through malolactic fermentation in spring. The wine was then rested until blending on the 3rd June 2022, before bottling unfined.

Sourced from Pisa and Bannockburn, our Central Otago Rosé is dry, light-bodied and crisp, with fresh strawberry, raspberry and a hint of grapefruit.

Tasting Note: Dry, light and crisp, this rosé offers subtle notes of fresh strawberry, raspberry and grapefruit.

This Pinot Noir highlights the distinctive character of New Zealand’s southernmost wine-growing region. Produced in limited quantities, it captures the essence of Alexandra’s dramatic climate, with lifted aromatics, bright acidity, and an elegant, finely woven structure.

Tasting Note: This Pinot Noir displays notes of strawberries, blackberries, red flowers and cinnamon spice. On the palate, it is elegant with very fine tannins.

95 Points - Cameron Douglas, MS
"Excellent" - Mark Henderson, Otago Daily Times
94 Points - Stephen Wong, MW
94 Points - Candice Chow

Established in 1864 by Jean Désiré Féraud, Monte Christo is the birthplace of Central Otago wine. Our wines are made with 100% estate-grown fruit sourced from our vineyards across three distinct sub-regions, the Alexandra Basin, Bannockburn and Pisa. Utilising sustainable farming practices and minimal intervention methods in the winery, the outcome is elegant, refined, and impeccably balanced wines epitomising the terroir of Central Otago.

Tasting note Dry, medium-bodied and luscious, with pronounced notes of fresh yellow apple and pear, white peach, melon and honeysuckle.

VINEYARDS

Vineyard: Davishon (69%)

Subregion: Alexandra Basin 

Elevation: 160m 

Clone(s): 6, Mystery clone 

Soil: Blackmans alluvial sand, silt and gravels derived from schist and sandstone 

WINEMAKING

Brix: 22.3

Fermentation: 80% stainless steel and 20% neutral French oak

Aging: Four months in stainless steel Cases