Syrah is one of the great reds of Hawke's Bay and this wine gains its full body, impressive structure and dry spicy flavours from the addition of whole clusters of grapes to the fermentation. 

It's a powerful big red with flavours of dark plum and spiced fruit.

The 2020 vintage was warm and dry, ideal for making wines to cellar. This wine can age for 10 years+. 

A light and fruity pinot noir showing red raspberry and fresh cherries, with a lifted floral perfume and a soft finish.

Vineyard
Hanson?s Block, Dijon pinot noir clone

Vinification
18 days on skins, aged 11 months in French oak barrels, 10% new oak.

Complex and enticing with ripe apricot, fig, vanilla, clove and hazelnut aromas on the nose, followed by a concentrated palate offering plush texture backed by beautifully pitched acidity, finishing wonderfully long and expansive.

Complex, dry, fleshy textured Sauvignon Blanc from Huia Wines in Marlborough; 50 to 60% of the grapes were fermented in older French oak with wild yeasts giving the wine a beautiful complex nose. Certified organic.

Central Otago has great potential with white wines as this dry Riesling from Amisfield Winery shows. It's one of three Rieslings produced by this well known winery and is a top seller for us here at Regional, not least because it's a totally dry style which appeals more to most wine lovers. 

Fortunately, none of the flavour is sacrificed because of its dry linear, fresh acidity and crisp style. 

This is a super refreshing dry wine made from one of the world's greatest, most under rated white grapes. Riesling. A must try for white wine lovers. 

Greystone is one of North Canterbury's wine stars situated on the slopes of limestone rich hills in Omihi. All of the grapes that go into Greystone wines are 100% certified organic with BioGro NZ and all are estate grown. No additional fruit is purchased to supplement production, which is one of many incremental steps that go into Greystone's high quality wines. 

This Sauvignon Blanc was 100% barrel fermented in old oak with wild yeasts and is made from fully certified organic grapes with BioGro NZ certification. Like all Greystone wines, it is made entirely from estate grown fruit with nothing bought in to supplement production. This is one of many incremental steps at Greystone that consistently ensures high quality. Partial malolactic fermentation provides creamy flavour notes to this wine, which are kept in check with the balance of bright acidity and a light spicy taste which further adds complexity.

Certified organic with BioGro NZ.

About Greystone

The Greystone wine story began in 2000 when the Thomas Family bought an old sheep farm on the Omihi hills in the Waipara Valley, North Canterbury. The rolling limestone hills lured this family in and their goal was a single minded one: to make great wines from the limestone rich soils here. Fast forward 20 years and Greystone is one of the great (and, some might say, yet to be fully discovered) wineries in this outstanding wine region. Not least due to the work of winemaker Dom Maxwell and general manager Nick Gill, who began working together in 2005 and has grown along with the brand and quality.

Charles Wiffen and his family are well known for producing well priced (affordable), well liked (very good quality) wines in a range of styles, all from Marlborough grapes.

While Merlot is the second most planted red in Marlborough, it lags a long way behind the popular Pinot Noir, but wines such as this show another, softer side to the red wine story in this country's biggest wine region. Good drinking now and very good value for money.

This is first Syrah from the Easthope home block where Rod and Emma Easthope live. It's a super tasty Syrah with flavours of roasted fresh espresso, floral notes and aniseed. It was made using 100% whole bunch fermentation and aged in puncheons, 20% new with 12 months on lees.

The grapes in this wine were grown on an inland elevated vineyard which is planted in a clone of Syrah known as the Bayley’s clone, selected from the Bayley’s Vineyard in Victoria and brought into New Zealand by Riversun in Gisborne.  

Made from a blend of 60% Waiheke and 40% Gisborne Chardonnay grapes, this wine is perfectly balanced with a delicious long finish highlighting the almost 12 months the wine has spent in barrel.

Rich and concentrated with nectarine, lime and passion-fruit with toasty vanilla slight, buttery element and butterscotch undertones.

Impressively juicy Cabernet Franc from Hawke's Bay winemaker Jenny Dobson, who has extensive experience making wine from this great grape in Bordeaux, France. She applies her knowledge and winemaking skills of wild yeast, whole bunches in the ferment and foot plunging (her own feet) to coax the best from this full bodied, deep purple Cabernet Franc.

It's named after her aunt Francie and made as a tribute to her. 

Dobson describes this wine has tasting of red roses, spicy raspberries and scented velvet. 

This deliciously innovative red wine works well when lightly chilled. It is made in the style of a chillable reds by Jenny Dobson, who says it's her experimental new take on Merlot, made to taste plummy and juicy with earthy notes and a freshness that makes it taste ideal when served lightly chilled. Pronounced dark fruity aromas leap out of this wine, which was given approximately 10% carbonic intracellular fermentation, which lifts its perfumed flavours. A lovely take on Merlot…
The Hawke’s Bay winemaker also produces an outstanding 100% dry Merlot made in a deeper, richer style, which is impressive now and also a keeper for cellaring.