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There’s just something about Bordeaux, isn’t there. The gravels, slowly deposited over time, that have soaked up centuries of human history to provide a bedrock for civilisation that now manifests itself through wine. The pomp and circumstance of wine’s only true class system, constructed in 1855 by Emperor Napoleon III, unashamedly commercial, elitist, exclusive and, yet, somehow sexy. The hierarchical complexity, the sheer number of châteaux, their appellations and place in the cru classé system - can one possibly learn it all? It’s a challenge for sure, and one that, for many of us, is often performed in the realms of the imagination. The Ausones, Pétrus and Cheval Blancs are the wines of dreams, intangible, untastable and generally out of reach.  Of course, we crave that which we can’t have, but the prohibitive price of Bordeaux means that it is a wine we often overlook, especially In NZ where we can go to the affordable riches of Hawke’s Bay or Central Otago for quality wine. These wines too are often driven by ripe fruit which has been given every chance to sing through a more minimalist approach to oak use. As such, the wines of Bordeaux, which are often marked by the heavy hand of the winemaker, have possibly become just a little bit unfashionable - in certain wine circles at any rate.  However, this is a monumentally important region, the spiritual home of Merlot and the Cabernets - responsible for a style imitated around the world and categorised under the slightly diminutive sounding title of the Bordeaux blend. So it was fabulous to revisit this region in the glass with a personal introduction to some of its eclectic characters by Jean-Christophe from Maison Vauron - the man who brings these wines into NZ and who knows them as well as anyone. It was a lineup of the major appellations (with the noticeable absence of Pessac-Leognan) but was more than just a simple preamble through the communes - this was the story of Merlot versus Cabernet and 2015 versus 2016... and it turned into quite the contest. The 2015 and 2016 vintages have been rated very highly by the experts, and it is clear that 2016 really is something special, just like it was in the Rhône. This was demonstrable in the first 5 wines of the tasting, all of which hailed from this vintage. These wines had something in common, with a clarity of fruit and precision that was impressive. They generally showed clever oak use too, almost as if better fruit from a better vintage had instilled a level of trust from the winemakers - allowing them to be more hands off.  This was exemplified in the Lagrange with its high percentage of Cabernet. This grape often has a lean taut profile - the flavours stretch over the palate in quite the opposite way to the roundness of Merlot. But the stony gravels of Saint-Julien and the benevolence of 2016 have obviously favoured Cabernet. This wine had all the gentleman-like qualities that Saint-Julien is famous for; the power of Pauillac married with the femininity of Margaux (its two main neighbouring appellations). It was the archetypal iron fist in a velvet glove - with real depth and concentration under its plush exterior. The 2016 Marquis de Calon-Ségur, the second wine of Calon-Ségur in Saint-Estèphe also showed the vintage in good light, this time via the benefits to the early ripening Merlot which forms 70% of its assemblage (much more than in the flagship wine). Saint-Estèphe is the northernmost of the six communal appellations of the Médoc and here the Gironde Estuary is wide and serves to heighten the cooling maritime climate. This results in the often rugged and slightly rougher nature of Saint-Estèphe, but also bodes well for the early ripening Merlot, especially in warm vintages such as 2016. The Marquis offered all the plush roundness and roasted notes that Merlot does so well; it’s a big wine and has correspondingly received more oak, but it wears it well and will fare well in the cellar. The Merlot also seemed to be a vintage bellwether with the two left bank wines, Ch. Fonbel and Ch. Taillefer from St Emilion and Pomerol respectively. The first, from the 2016 vintage, was all class and elegance but still showing the plushness expected from its Merlot component. The site is also a beautiful mix of limestone, clay and sand and the owners are those of Ch. Ausone, so maybe one would expect nothing less? The vineyards at Ch.Taillefer sit on iron-rich clay and the assemblage is 75% Merlot with the balance Cabernet Franc, so one would expect a bigger, gruntier wine with darker fruit flavours… and this is what we found. That said, the wine felt over-extracted and the big ripe fruit flavours and high alcohol had been over compensated for with masses of oak, as if the winemakers had fallen into a cascade of intervention faced with high sugar levels from an obviously hot year. 2015 is supposed to trump 2016 in the right bank and although it’s hard to draw too many conclusions from just two wines, this pair seemed to show the opposite.   The Grand Puy Lacoste was a fitting finale. A wine of clear pedigree; a thoroughbred stallion with its glistening skin stretched taught over a frame of rippling sinuous muscles. It fell into the contradictory realm that top flight wines often do - being unexpectedly approachable whilst showing great ageing potential. It was the taste equivalent of listening to a church bell ringing on a crisp Sunday morning, true and clear and then lingering in the cerebellum until you wonder whether it’s still truly audible or just the mind playing tricks. 75% Cabernet Sauvignon, 20% Merlot and seasoned perfectly with 5% Petit Verdot - very much a classical left bank wine, it had none of the over-ripeness that other 2015s had shown and left us wondering just how good it would be from the 2016 vintage. So nice to really get to taste this region again in a serious context. The wines were good, some of them great - showing a deftness of touch that I had not expected. When I first started my journey into wine - this was the region that romanced me the most and it’s lovely to fall in love all over again. Bordeaux can be an expensive wine partner to enter into a relationship with… but on balance, she’s probably worth it. Here’s the full lineup of wines that were tasted and some other vintages that we have available too with links to purchase...  Grand Verdus, Bordeaux Blanc '19  Ch. du Seuil, Graves, '16  Ch. Anthonic, Moulis-en-Médoc '16  Ch. Fonbel, St Emilion Grand Cru '16  Ch. La Tour Carnet, 5eme Cru Haut-Medoc '16   Le Marquis de Calon-Segur, St Estephe '16  Ch. Lagrange, St Julien '16 (out of stock)  Ch Taillefer, Pomerol '15  Ch. du Tertre, Margaux '15  Ch. Grand Puy Lacoste, 5eme Cru Pauillac  '15 Le Marquis de Calon Segur, St Estephe '15  Ch. Lagrange, St Julien '12 Ch. Lagrange, St Julien '15  - worth noting that this wine is a whopping 33% cheaper than its 2016 counterpart.

Riesling is one of the world’s most versatile white grapes and is used to make a hugely diverse range of wine styles from dry as a bone (a growing trend where Riesling is concerned) to deliciously decadent drops, mostly still but also sparkling. Its high acidity is its stock in trade. This gives even very old Rieslings a semblance of freshness, even when decades old. Acidity enables Riesling to age for the long haul, retaining bright, fruit forward flavours in the process. Oak is no friend of Riesling which means the wines made from this great white grape can stand on their own two feet and tend to be lower in cost to produce. Late last month, we held a Riesling tasting, looking at two regions which are renowned for making great wines from this grape. Namely, the Mosel River Valley in Germany and North Canterbury in the South Island of New Zealand. Here's a snapshot of the two region's stats, facts and grape info...The Mosel, Germany data Planted vineyard area: 8078 hectares Grape varieties: 55% Riesling, 16% Muller-Thurgau, 7% Elbling, 5% Kerner and minor quantities of other grapes. Soils: shell limestone, marl, dark Devonian slate in the Middle Mosel (which has the highest concentration of great vineyards and wines) and calcareous sandstone on the terraced Mosel. Average rainfall: 706mm, average annual temperature 10.1 degrees C, average sunshine 1,358. (Climate data from 1961-1990, German Weather Service).   North Canterbury, New Zealand data Planted vineyard area: 1383 hectares. Grape varieties: Riesling has traditionally been the most planted grape followed by Pinot Noir but this is changing as Sauvignon Blanc grows in importance. Soils: Glasnevin Gravels, limestone, windblown loess. Average rainfall: 200mm in the Waipara Valley, the heart of North Canterbury, but grapes are planted elsewhere and rainfall increases inland.  Minimum average annual temperature 9-12 degrees C; maximum 19-21 degrees C.(Climate data from Climate Characteristics of the Waipara Valley wine district, using bioclimatic indices.) Here are the wines we tried - many of which sold out on the night  Dry Rieslings Less than 5 grams residual sugar per litre / less than 8/9 in Germany 2015 The Boneline Dry Riesling – library wine unavailable for purchase RS 4 g/l, 12% ABV, brix 20.5, yield per hectare 2.2 tonnes, soils Glasnevin Gravels The 2015 vintage  will be remembered for low crops, a frosty start and full bodied wines from hot dry weather late in the season. Grapes hand picked, whole bunch pressed to stainless steel and fermented with a neutral yeast strain (DV10) then on lees until bottled late summer. 2014 Weingut Wittman Kirchspiel Riesling GG     This iconic German wine was the outlier of the tasting and comes from a revered vineyard in Germany’s largest wine region, the Rheinhessen, home to 26,281 hectares (approximately the same size as Marlborough, New Zealand, which currently has 26,850 hectares). Residual sugar data was unavailable on this wine which is labelled trocken, which suggests it contains up to 8 grams per litre. 13% ABV. The Wosthofen Kirchspiel Vineyard is 44.2 hectares and its grapes are used by several different producers, the most respected are Wittman, Groebe, Keller and Seehof-Ernst Fauth.  2017 Pegasus Bay Bel Canto RS 5.2 g/l, 14.5% ABV, brix 25, yield 4.5 tonnes to the hectare This wine is the product of extended hang time and a portion of noble rot. Free run juice was fermented slowly at cool temperatures to  retain fruit characters and varietal purity. Alcoholic fermentation was left to continue until residual sugar of 5 g/l was achieved. Retention of a little of natural carbon dioxide gives spritz character to add liveliness and accentuate freshness. Off dry Rieslings 5-10 grams residual sugar / litre 2019 The Boneline Dry Riesling RS 6.8 g/l, 12% ABV, brix 22, soils Glasnevin gravel with varying silt loam (off dry style) Medium sweet Rieslings 20-40 grams residual sugar / litre 2018 Greystone Riesling RS 23 g/l, 13% ABV, 24 brix, 5 tonnes/hectare, 8% botrytis A cool vintage with better quality fruit than the 2017 season. Grapes grown on relatively heavy clays at the base of a hillside. Certified organic wine. 2016 Clemens Busch Marienburg Riesling GG 12% ABV Importer Andrew Hedley specialises in importing Riesling (which he describes as the greatest wine in the world) from top producers, mostly in Germany but also in Austria and northern Italy. Clemens Busch is named after Clemens and Rita Busch, biodynamic wine producers who own the Marienburg vineyards of Punderich on the Mosel River. This vineyard is grey slate, typical of the Middle Mosel, which has the highest concentration of vineyards in this region. 2019 Terrace Edge Liquid Geography Riesling RS 28 grams, 12.5% ABV, brix 22.5, yield 5 tonnes A family owned winery in North Canterbury, which makes two Rieslings each year, both with varying degrees of residual sugar, due to the growing conditions each year and the balance of acidity. This wine is fermented in stainless at cool temperatures to preserve fruit flavours, gently handled to retain some natural spritz. This wine contains 5% botrytis and is certified organic. 2013 Crater Rim Riesling RS 33.1g/l, 9% ABV, brix 21, yield 8-10 tonnes/ hectare Grapes grown on Glasnevin Gravels soils, vine age about 6 years old at the time of harvest. Winemaker Haydon Good worked for Clemens Busch in the Mosel, from which he says one of his take home pieces of information for making Riesling was to make picking decision on acidity then balance the wine with residual sugar, depending on the season and the acidity. Sweet Rieslings Over 40 grams residual sugar per litre – the sky is the limit 2018 Fritz Haag Brauneberg Juffer Sonnunuhr Spatlese 7.5% ABV, grown on south to south west slopes at elevations of 110 metres to 185 metres with steepness up to 85 %. Soils grey and blue devonian slate, high percentage of slate and rocks. Age of vines 30 to 70 years old. Wilhem Haag was born in 1937 and focussed on quality from the start, becoming a member of the VDP. He has handed the running of this winery over to his son, Oliver Haag in 2005.Wilhem’s other son, Thomas Haag, owns Schloss Lieser and runs it with his family. The cooler, higher altitudes of the Brauneberger Juffer Vineyard, provide consistently high acidity, which gives the wines great longevity. The grapes in this wine were gently pressed and fermented with wild yeasts to preserve fruit purity and freshness. 2016 Schloss Leiser Neiderberg Helden Auslese RS 95 g/l, 7% ABV, grown on south to south west slopes with elevations of 110 to 190 metres and steepness of up to 80%. Schloss Leiser is a family owned winery in the village of Leiser on the Mosel River in Germany. This region is famous for its great whites made from Riesling, which is the most planted grape variety in this area and in Germany. The best wines are part of the German Pradikat wine system, a ranking of wine styles with defined criteria of grape ripeness at harvest.  This wine is made from hand harvested grapes grown on the great Niederberg Vineyard, planted on south to south west facing slopes at elevations of 110 to 190 metres and steepness of up to 80%. Soils are blue Devonian slate and a plateau on the top of the hill of Neiderberg provides good water supply. Average vine age is 80 to 100 years old and some vines are ungrafted. The residual sugar in this wine is 95 g/l and, with 7% ABV, this wine is balanced by high acidity, which contributes to its complexity, structure and depth.  Niederberg is one of the Grand Cru vineyards of the Mosel and of Weingut Schloss Lieser. This is a great Riesling made in small quantities and with meticulous hand work from harvesting the grapes to bottling this delicious wine. All up, Riesling devotees loved these wines and those who used the tasting as a chance to check out the style, quality and taste of some of the world's greatest white wines, both enjoyed this event. We look forward to bringing you more great tastings of Riesling as well as other great whites and red wines.  * Ask our staff to recommend Rieslings in a wide range of styles to you - we have organised our shelves along the same lines as this tasting; from dry to luscious, so that you can pick from our delicious mix of wines made from this outstanding grape variety. 

This year’s global pandemic may have had many people running for the hills but our team took to the hills in a more positive way last month when we visited one of the country’s smallest wineries in one of the prettiest spots possible. Clevedon Hills, south Auckland. It's home to Puriri Hills Wines, rated top wine producer in this country by wine writer and Master of Wine Bob Campbell. Good timing for a visit, then.  Many Aucklanders have heard of Clevedon, due to its gorgeous weekly market and marvellous local mozzarella styled cheeses. We were there for a more liquid affair at Puriri Hills. The winery is the brainchild of Judy Fowler, who started out in 1996 and was later joined by her partner in life and in wine, Phil Nunweek. Puriri Hills in Clevedon, South Auckland Is owned by Judy Fowler and Phil Nunweek Vines cover 2.5 hectares of their 40 hectare property The focus is on reds made from Bordeaux grape varieties Judy and Phil are chemists by training. Phil and their vineyard worker Mandy are mainly focussed on viticulture Judy's goal has always been to go back to Bordeaux styles and make the best version from this climate and land. She moved here in 1996 from the States with her ex-husband She describes their grape growing as between organic, biodynamic and regenerative agriculture. The two most challenging grapes to grow here are Malbec and Carmenere, both late ripening, thick skinned varieties, which can be negatively impacted by humidity and moisture, of which this region can have plenty. To work with this challenge in the vineyard, the couple and their workers aim to keep the vine canopy open with good air movement. The goal in establishing Puriri Hills was to establish a world class winery that was a reflection of its place and could stand as world class in making Bordeaux styled wines, says Judy Fowler. “Our job as winemakers is really to be the servants of the vines.”   2017 Puriri Hills Clevedon Mokoroa $29.99 Mid ruby colour with great depth of aroma, pronounced flavours of dark berries reveal the Cabernet Franc and Malbec in this interesting blend, which is 84 Merlot and has a smidgeon of the very late ripening red grape, Carmenere. Dry and medium bodied with savoury complexity. 2014 Puriri Hills Clevedon Estate $45.99 A gamey dry red blend of mostly Merlot and Cabernet Sauvignon with smaller amounts of Cabernet Franc and Carmenere. This medium bodied dry red spends two years in barrel and typically four years in bottle, prior to release. It's a big red with great balance of acidity and dark smooth tannins.   2012 Puriri Hills Clevedon Harmonie du Sour $93.99 This  is typically is the top wine each vintage and is dry, medium bodied and youthful, even at eight years old. It has big grainy dark tannins, a long finish and, in good cellaring conditions, a long life ahead.    

  Kate Radburnd is a highly experienced winemaker, not to put too fine a point on it, with 38 years of winemaking under her belt, 26 of them at CJ Pask Wines and now she has launched her own brand, Radburnd Cellars. The brand was established at the end of 2017. The first wines were made in 2019 from the 2018 vintage and we now stock Radburnd Chardonnay and Radburnd Syrah in store, both of which we have available to try under Coravin so you can make an informed decision before spending on these two exceptional drops, which we are extremely impressed by. They are made in small quantities with long term aging in mind and a Merlot Cabernet blend to join the duo. Kate is making her wines in the old Wishart building in Bay View, Napier, a facility she is currently leasing for her wine production. Here are our thoughts on the wines we have tasted... 2018 Radburnd Hawke’s Bay Syrah Released June 2020 and made from the MS Syrah clone grown in Bridge Pa Triangle's red earth and the Dartmoor Valley on stony river soils.  Peppery, spicy, cloves and cardamon aromas all give this wine complexity and massively spicy notes. It's bone dry to taste with a medium body and an impressively toned back style. Matured for 18 months in new and seasoned French oak barriques. A beautifully expressive and spicy Syrah with elegance.  2018 Radburnd Hawke’s Bay Chardonnay Chardonnay grapes from Mangatahi and Bridge Pa go into this cool climate expression of Hawke's Bay's most planted white grape variety. Mangatahi is inland and elevated so brings in citrus notes which are nicely balanced by this wine's full body, powerful lemon brulee flavours and rich, barrel derived creamy notes. It was  100% barrel fermented, approximately 50/50 new and one to two year barrels with a mix of wild and cultivated yeasts. A great white now and for future cellaring.

John Shearlock reports back from the two recent “Picks of Dramfest” tastings at Regional Wines where the themes were light and dark. It is said that we buy with our eyes but it could also be said that we taste with them too. Our evolution over thousands of years means that we are hardwired to look for ripeness - something that is visually represented by deeper, warmer, richer colours. As such, we see certain colours and are immediately attracted and enticed - and we’re right to be. Sweetness correlates to energy and energy means survival - and although you might think you don’t have a sweet tooth, this is something your ancestors have cunningly lodged deep in your subconscious. A craving deep down for sugar, and the goodness it provides, exists in us all - a hangover from our cave-person days.  It’s a well known fact too that where a whisky is placed in the tasting order seemingly affects how well that whisky performs (at least where scoring is involved). Results from hundreds of tastings at Regional have shown that we typically score higher as we move through the lineup. This correlates well with the fact that bigger, fuller whiskies and higher ABVs need to be placed higher up the order - so as not to overpower the other whiskies, and generally speaking, we like bigger flavours and we like higher alcohol. Dark whiskies tend to be fuller in flavour and thus find themselves later in a lineup, ipso facto, these whiskies are typically better received. The promise of the dark whisky starts to look like a self fulfilling prophecy - doesn't it? So it’s no surprise then that when we lined up 16 whiskies over 2 tastings which essentially went from light to dark - the whiskies seemingly got better and better. So what does this mean for lighter styled whiskies? Well, essentially, if you’re a light whisky and not packing a high ABV or enough peat to up your flavour profile - you’re facing quite an uphill struggle. The poor old 26yo Tullibardine from Cadenhead was a great case in point. A delicate old dram with oodles of savoury wood, this was a green granny smith amongst a bunch of ripe mangos and it didn’t stand a chance. It scored a measly 6.67 and came last out of 16 whiskies. That said - it’s a cracking little whisky with intriguing layers of subtlety. The light whiskies that were higher in ABV and peated did fare better, but not by much. The stunning Springbank Local Barley 10yo and the Port Askaig 10th Anniversary both scored in the 8s but deserved higher in my opinion. The Amrut Greedy Angels was actually the highest scoring whisky over the two tastings, and rightly so, with its delicate blend of subtle peat and super extractive Indian malt (8 years is a longtime in the sub-continent). However, the Amrut was the darkest of the light whiskies and actually dark enough that, on another occasion, it could easily have been served amongst the darker lineup. How would it have fared in the dark lineup? Did it stand out from the light whiskies by virtue of its darkness, therefore scoring higher than it typically would have? Possibly. We will be able to put this theory to the test at this year’s Best of the Best, as the Amrut Portonova also won the dark tasting and, as such, these two over achieving Indians will both be making an appearance at the end of the year. Exciting! It’s hard to fight that which is ingrained within us, and with whisky’s current trend for big sherry, there really is no surprise regarding the scoring over the two tastings. But, maybe it’s time we all looked at things differently. As the superlative top carnivore, living in a man made environment, it really is about time we moved beyond evolutionary necessity.  So next time you taste a whisky, silence that inner caveman. Close your eyes, engage your taste buds and think objectively. You may just find yourself emerging from the darkness of the cave into a world of fantastic light... Here’s how the whiskies scored over the two tastings. The Light Fantastic Cadenhead's Tullibardine 1993 26YO 43.9% - 6.67 Mystery Whisky – Wolfburn Northland 46% - 6.93 Gordon & Macphail Miltonduff 'Discovery' 10YO 43% - 7.52 Gordon & MacPhail Mortlach 15YO 43% - 7.54 Benriach Dark Rum Barrel Finish 22YO 46% - 7.92 Springbank 10YO Local Barley 56.2% - 8.28 Port Askaig 10th Anniversary 10YO 55.85% - 8.45 Amrut Greedy Angel 8YO 50%  -  8.97 Dark and Dirty Adelphi 'Breath Of The Highlands' 2007 / 12 YO 52.7% - 7.39 Gordon & Macphail Mannochmore 2003 / 2019 56.8% - 7.89 Ardnamurchan Malt Spirit 2019 AD 57.4% - 7.91 Dramfest's 'Dirty Little Secret' 11 YO 56.9% - 8.04 Adelphi Bunnahabhain 2009 / 10 Years Old #900022 58.9% - 8.48 Gordon & Macphail Glenturret 2005 / 14 YO 53.5% - 8.58 Ballechin 'STFC' Bordeaux 2007 / 11 YO 60.2% - 8.68 Amrut Portonova Batch 22 62.1% - 8.82    

Waiheke Island is the best known and most inhabited island of the Hauraki Gulf, which is a mostly serene stretch of water surrounding Auckland, so imagine our surprise when our store staff ventured north to one of the bumpiest boat rides we could remember. The 40 minute catamaran trip was not smooth sailing, so to speak, when 12 of us from Regional Wines & Spirits and our big sibling, the Hamilton Beer & Wine Company, went to Waiheke. Luckily, upon landing on terra firma, the winery visits were amazing. Our Waiheke Island visit included Passage Rock, Man O’ War and Sam Harrop wines, all vastly different and each one fascinating in its own way with wine styles highlighting the warm climate and individualistic winemaking methods on this interesting slice of sub tropical paradise.  Man O’ War  Biggest winery on the island  Names of all wine are after historic boats that have harboured there 350 tonne winery 100% estate grown fruit Coastal breezes, elevated sites enable the wines to retain acidity Man O’ War farm has been owned by the Berridge family for many generations  The wine brand was begun by John Berridge and his son Spencer 2019 Man O’ War Waiheke Sauvignon BlancOne of the only producers to grow Sauvignon grapes on Waiheke. This white label is their entry level white; all stainless fermented and inoculated; a light, tropical style with soft acidity adding some liveliness and length.   2017 Man O’ War Waiheke GravestoneA blend of Sauvignon Blanc with Semillon (15% approximately), fermented in old oak with a wild ferment. Medium body and length. Funky aromas and flavours. Reductive, tight with fresh flavours.   2018 Man O’ War Waiheke White label ChardonnayFresh, bright, medium body, creamy and soft. A good quality entry level dry white. 2018 Man O’ War Waiheke Valhalla ChardonnayVery creamy and rich No malo style policy, all puncheon ferment, mostly old with some new. Some interesting puncheons, including acacia. High glycerol style from hot climate. Long, full and dry. 2019 Man O’ War White Label Pinot GrisOff dry style picked earlier to retain acidity yet also retains high glycerol with high phenolics. This is a sweet style with 20-30 grams residual sugar. Spicy, tropical fruit flavours, smooth and fresh with low acidity. 2019 Man O’ War Waiheke Exiled Pinot GrisThis richer wine is made mostly from grapes grown on Ponui Island with a small percentage of grapes from Waiheke. Spicy and fresh, 100% stainless ferment, inoculated, minimal fining and fresh. Botrytis adds complexity and is a natural feature of grapes grown on both islands.  2019 Man O’ War Waiheke PinquePale pink rosé blend of Syrah with a little Malbec and Merlot. Bottled with a small amount of dissolved carbon dioxide to help with the aging and freshness of the wine. 2017 Man O’ War Waiheke White Label SyrahA harder than usual vintage on the island, as for many regions in New Zealand that year. A selection of vineyards that wouldn’t go into Dreadnaught; the winery’s top Syrah. Good quality, medium bodied with light chocolatey notes – tasty with light intensity of flavour. 2017 Man O’ War Waiheke Dreadnaught SyrahVery big smooth soft chocolate notes and richness. Spicy and full bodied. Whole bunch ferments add tannin and breadth to the mouthfeel and retain freshness. 2017 Man O’ War Waiheke IroncladThis is the winery’s nod to Bordeaux and is a blend of Cabernet Franc, Malbec, Petit Verdot, Merlot and Cabernet Sauvignon. Cabernet Franc grows well on Waiheke and is all about hillside vines in this wine, which is my pick of the Man O’ War Waiheke reds. It's easy to admire its structure, depth and length.   Passage Rock Wines, Waiheke Island Waiheke vineyards are typically low yielding with a lower average tonnage yield of grapes per hectare compared to other regions in the country. Passage Rock Wines has two tiers of wines – white label and reserve The winery was started in 1993 with a long drop and a caravan as a husband-wife partnership Began small with 3 acres of vines and took on more vineyards over time They now own land around the winery and around the island as well as leasing vineyards on land that was formerly Peninsula Estate. 2019 Passage Rock Waiheke Sauvignon BlancGuava and tropical fruit flavours; fresh, medium bodied, varietal but far riper in style than Sauvignons from further south. This wine is smooth, soft and fresh. 2019 Passage Rock Waiheke ViognierAromatic white with peach skin and creamy flavours, 700 bottles produced a year. Barrel ferment in barriques. 2018 Passage Rock Waiheke Reserve ChardonnayHave made Chardonnay for 12-15 years and now have some old vines in Oneroa with low yields of about 2 tonnes a hectare. This wine is made with a partial wild ferment and full solids. Partial malolactic fermentation provides some softness but acidity is retained to add refreshing qualities. Aged in a combo of new and older French oak, 30% new approximately.  2018 Passage Rock Wild and Free Reserve Waiheke ChardonnayThis wine is 100% free run juice with a wild yeast ferment in 500 litre puncheons and zero malolactic fermentation. It has pronounced acidity and butterscotch flavours with a long, zesty citrus finish. Flavours of lemon crème brulee. Delicious full bodied dry white. 2018 Passage Rock SistersThis is a dry red blend of Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc and Syrah, which is dry, smooth and spicy with classic notes of Cabernet coming through along with juicy bright intense fruit notes.  2014 Passage Rock Reserve SyrahPassage Rock wines has produced Syrah since 1999 and has won many trophies, including at International Wine Competition (IWC), the world's biggest annual wine competition. In 2014, the yield was lower than usual with very dry conditions. About 100 barrels of Syrah a year are made, the top 20 going into the reserve wine, which is only produced in good years. This wine is dry, full bodied and has noticeable acidity with firm smooth tannins and pronounced flavours of licorice, dark rich black plum. 2019 Passage Rock Reserve Cabernet Sauvignon Merlot This is a very youthful, very intense and flavoursome blend of 85% Cabernet Sauvignon, 10% Merlot and about 5% Malbec. A real keeper with it dense purple colour and big firm smooth tannins. Beautiful  dark and impressive.     Sam Harrop Wines, tasted at The Batch winery Sam Harrop is a New Zealand Master of Wine who lived in the United Kingdom for 15 years after studying winemaking at Lincoln in 2002, working at Villa Maria, Esk Valley and then Litorai in the United States. His winemaking carer began at Stonyridge on Waiheke, so h has come full circle. He also consults to international wineries and has winemaking interests overseas.     2013 Cedalion Sam Harrop Single Vineyard Chardonnay WaihekeMade from grapes cropped at extremely low levels of one tonne a hectare, no barrel stirring - “I wanted to make a linear reserved style of Chardonnay.” Fermentation and maturation in 300 litre barrels, 25% new, aged for 12 months, sulphur added.   2017 The Grand Amateur Chardonnay Hawke’s Bay Very good Chardonnay but a one off since grapes were not available from the Howell Vineyard in 2017, which is his long standing Chardonnay source in the Bay. This wine is made exactly the same way as Cedalion above, only the grapes come from a different region, in this case from a higher altitude vineyard on a cool, inland Hawke’s Bay site at Bridge Pa at 150 metres above sea level. Fermented over 90 days at 9 degrees. Flinty character. 10% malolactic fermentation. 2018 Sam Harrop Chardonnay Bridge Pa  This wine is made with grapes from the Howell Vineyard in Hawk's Bay and is made in tiny volumes; only 800 bottles of this wine were produced. It was fermented and aged in 228 litre barrels with a medium toast, given 66% malolactic fermentation and barrel aged for 20 months.   2014 Cedalion Single vineyard Waiheke Syrah Two different Syrah clones were hand sorted as individual berries then cold soaked for three days with very low sulphur with two different types of yeasts. They were fermented and aged in 28% new oak. This is an impressive, individualistic, smooth and powerful style of Syrah. A note that applies to all of Sam's wines, which push boundaries of style while retaining high quality across the board.

Auckland is one of New Zealand's smallest wine regions today (the 8th out of the country's 10 wine producing areas), so it's easy to forget that the seeds of modern Kiwi wine were planted here by Dalmatians. And many of their descendents are still heavily involved in wine production, management, marketing and exports today. On our latest staff education trip, retail staff from both Regional Wines & Spirits and the Hamilton Beer & Wine Company were able to learn first hand about the history and modern winemaking at Babich Wines and Kumeu River Wines. West Auckland is home to both of these iconic wineries. Regional has a range of Babich and Kumeu River wines in store.  First stop... Kumeu River Wines, Kumeu Begun in 1944 by Maté Brajkovich and his father Mick, who had emigrated from Croatia. The family had experience tending vines and making their own wine at home in Croatia and after working in the Kauri gumfields in Northland, they moved to West Auckland where they worked in local vineyards and orchards, purchasing their own land in Kumeu in 1944. In 1957, Maté met Melba, they got married and not only ran their winery, called San Marino in its early days, but they also had four children, all of whom now run Kumeu River Wines today. Their eldest son Michael studied winemaking at Roseworthy in South Australia where he was Dux of his year and in 1989 he became New Zealand’s first Master of Wine. The family have spear headed high quality Chardonnay from Kumeu River since the mid 1980s and always made from West Auckland grown grapes, the vast majority of which are company owned and tended. In 2018 they bought a vineyard off Trinity Hill in Hawke’s Bay, which is extending their range of Chardonnays and also a Pinot Noir.  The other family members running the winery today are Michael's siblings; Milan an engineer who looks after the vineyards; Paul who studied commerce at the University of Auckland and looks after marketing and their sister, Marijana, who works at the winery and manages much of the business.  They now export about 50% of production. The tasting • 100% hand harvested fruit• All Chardonnays have time in lees• All wild yeast fermented 2019 Kumeu Village ChardonnayBest vintage of the past 30 years. This wine is a blend of Kumeu grown fruit and Hawke’s Bay fruit which comes from the Dartmoor Valley from a grower they’ve been buying from. They made this change in 2015 due to a heavy frost which decimated most of their fruit that vintage. The wine is 80% tank fermented, 20% older barrels, but not about oak. It’s all about liveliness crisp refreshing wine to drink. 2019 Kumeu Roy’s Road Hawke’s Bay ChardonnayFrom a 30 hectare vineyard in Hawke’s Bay which KRW has now purchased. It is 180 metres above sea level on limestone. A property they are excited about. Fermented with some oak and a portion of tank ferment. Crisp, Chablis like wine with richness and freshness. 2019 Kumeu Estate ChardonnayThis wine was the first Chardonnay the family ever made and it was later supplemented with the single vineyard wines. Made from about six different sites  around Kumeu. All French oak, hand harvested, whole bunch fermentedIn 2006, the Coddington and Hunting Hill single vineyard Chardonnays were launched as separate wines instead of having the fruit blended into the Estate Chardonnay.2019 Kumeu Coddington ChardonnayNorth facing vineyard on heavy clay, leased by the Brajkovich family for another three years. Produces a riper style of Chardonnay with rich flavours and a full body. Bigger than the Kumeu Estate Chardonnay in style and with a flinty undertone. 2019 Kumeu Hunting Hill ChardonnayFlinty, lime and lemon flavours with zesty fresh style made from a site the family owns. This wine impressed the author of this story the most with its high acidity beautifully balanced by a full body and lingering finish. A great wine now and to age. 2019 Kumeu Mate’s Vineyard ChardonnayMade from grapes grown on the original site that Maté bought in Kumeu and was completely uprooted in the 1970s. Maté passed away in 1992 and the plan was originally to vinify the grapes in this wine as part of the Estate Chardonnay but the first harvest showed significantly different flavours so they decided to make a separate wine in honour of Maté.2014 Kumeu Mate’s Vineyard ChardonnayDeliciously refreshing and crisp with great acidity and brightness. 2013 Kumeu River Hunting Hill ChardonnayPale lemon, fresh, brilliant wine – star of the entire line up.2006 Kumeu River Mate’s Vineyard ChardonnayFading slightly, showing age in colour, aroma and taste but retains clean fresh qualities.2018 Kumeu River Pinot Noir Hawke’s BayFrom Roy’s Vineyard, the first vintage and will soon by followed up by the 2019 Pinot Noir. Light colour and flavour has a vibrant freshness. Good quality. All Hawke’s Bay grapes are trucked up for complete vinification at Kumeu River Wines. Babich WinesNext stop was Babich Wines on Babich Road in the Waitakere Ranges. We were given a great history of this fascinating winery by David Babich, general manager and third generation family member. David shared the incredibly interesting history of his grandfather, Josip Babich, who left Dalmatia (now Croatia) in 1910, never to see his parents again. Their sacrifice in sending all their sons to New Zealand meant that their children had a better life than the poverty stricken one they grew up with.  Josip landed in New Zealand as a 16 year old with nothing but the rucksack on his back. His brothers later joined him and together they planted the vines that grew to become Babich Wines today; one of the country's oldest continuous wine brands, which began in the Waitakere Ranges and now produces the bulk of its production from grapes grown in Marlborough and Hawke's Bay. The story of this family and their tenacious grandfather was inspiring and humbling to our team, who treasured the time and the history we all learnt from David Babich.  Babich Wines is...• Based in the Waitakere Ranges• Replanting the home vineyard with Albarino which suits rainy conditions• Seeing growth in vegan and organic wines in their international markets• Export 93% of production• Have been making some certified organic wine for 10 years now• Currently converting two more vineyards to organic certification• No longer make any wines from Auckland grapes but may produce an Albarino• All the vinification for the Marlborough wines takes place at the family’s winery there but maturation happens in Auckland, where there is a larger barrel facility.2019 Babich Marlborough Albarino – certified organicThis is an incredibly characterful wine with fresh acidity, 100% stainless ferment with indigenous yeast and no oak in the production. Succulent and dry style with fresh acidity. A great white with dryness and fleshy flavours. 2017 Babich Marlborough Chardonnay – certified organicVery citrusy, dry, full bodied Chardonnay fermented with indigenous yeast. Lees stirring adds fullness to the palate and malolactic fermentation softens the wine. 2018 Babich Irongate Chardonnay Gimblett Gravels One of the pioneer wineries to make wine from the Gimblett Gravels, known as Gimblett Road when they planted grapes there in 1982 and made their first wines in 1984, then in 1985 made the first Irongate Chardonnay. Full barrel ferment. Ages well thanks to its firm acidity. This wine has been a trend setter from its inception; both for its vineyard source from stony soils and for its barrel ferment characters. It triggered a groundswell of full bells and whistles oaky barrel fermented Chardonnays, due to its early success as a winner at the country’s National Wine Awards. The winemaker was Joe Babich.2019 Babich Winemaker’s Reserve Cowslip Valley Pinot Noir Made from a relatively high altitude vineyard with fewer growing degree days than most of Marlborough. Crop manage to intensify flavours. Hand harvest, open top fermentation and oak matured for 10 months. The Cowslip Valley is part of the Waihopai Valley. Great commanding wine 2015 Babich PatriarchCabernet 51% Merlot 27% Malbec 22%Low crops, open top fermenters, pressed into oak for between 12-18 months, depending on the vintage, 40% new oak. Tends to be Cabernet dominant. Beautiful wine but so youthful - a keeper.

Steve Davies is a rare type of winemaker. You know the kind I'm talking about.  He grows all his own grapes, makes all his own wine, matures it in barrel on site (next door to the front door of his house) and markets it all himself. That's no mean feat in a crowded market of high volume, high marketing budget wines which dominate over 80% of wine sales today. Fortunately (in a planned kind of way) Steve has a card up his sleeve, which is pretty hard to compete with. He owns the three hectare vineyard from which  Doctors Flat Bannockburn Pinot Noir takes its name. He lives on the land and he planned to do exactly what he's doing - produce a high quality single vineyard wine every year from one great grape variety. Pinot Noir. The first vintage I tasted of his wine was 2008. He has since fine tuned his wines and in my notes they have gone from 17.5 (silver medal winners) to 18.5 (gold medal winners) over the past 12 years. He is one of Central Otago's few owner-operated wine producers and the fact that his Doctors Flat Pinot Noir  retails for under $50 is even more reason to make a beeline for it. The schist soil on his vineyard site is a result of glacial ice deposited 480,000 years ago. It provides heat retention for the grapes to aid ripening and it also helps with drainage. All grapes in Doctors Flat Pinot Noir are hand harvested, every year. He has experimented with whole bunch fermentation and for the current 2016 vintage, 27% of the wine goes through whole bunch fermentation in small tanks with indigenous yeast (nothing added) then drained to French oak barrels (23% new) for 12 months prior to bottling without fining or filtration. This is one of our staff favourite Central Otago Pinot Noirs every year and this vintage is one of the best yet. Just 970 dozen bottles are made. It’s a pleasure right now and can age well for another seven to eight years, potentially longer. Find out more at www.doctorsflat.co.nz PS... This wine is a great cellar investment Steve Davies has huge winemaking experience under his belt, including in the United States as well as in Central Otago where he worked as winemaker for Carrick from its inception in 2002 until 2006.  The 2016 Doctors Flat Bannockburn Pinot Noir is a great investment in your wine cellar. We have 6 packs on special this week only for $251.94. Buy your 6 pack here: https://www.regionalwines.co.nz/products/doctors-flat-pinot-noir-14-15?_pos=1&_sid=f279df115&_ss=r

Samantha White talks about the challenges and changes of running a cellar door tasting room post Covid-19, while retaining Alert level 2 protocols - and her journey from toddler to wine cellar door manager. The story of Whitehaven Samantha White was a tender young two year old when her parents Greg and Sue White established Whitehaven Winery, named in homage to the calm haven they found whensheltering in the Marlborough Sounds on their family yacht, and for the importance of family.  Fast forward 26 years and Samantha is now the new customer experience manager at Whitehaven’s newly re-opened cellar door post lockdown. The 28 year old spent the first few months of her life at sea with parents, Greg and Sue; keen sailors in the 1990s whwo had decided to shed their corporate business suits and explore the Pacific on their 48 foot yacht, Chanticleer.  The trip was momentous for many reasons, not least for Samantha who spent the first six months of her life on board. The family sailed into the beautiful Marlborough Sounds to shelter from Pacific storms and fell for the peaceful charm of the region. And they were inspired to drop anchor and set a new direction for themselves and Samantha - and set up a new winery, which they named Whitehaven. The company has since grown to become a recognised producer of premium quality wines and a generous supporter of the local community. This year, Whitehaven Wines purchased $10,000 of vouchers from local hospitality and donated them to essential workers during lockdown. Samantha's new role is full time role and will see her continue the legacy her parents established 26 years ago, while she covers maternity leave for the incumbent cellar door manager. Post Covid-19, the cellar door role is a challenging one. The ever evolving Covid-19 situation has required Samantha to quickly reposition the cellar door as a destination for a New Zealand audience, whereas prior to lockdown, it regularly hosted large numbers of international visitors and cruise ship customers, who together made up 80% of visitors. To some degree this is still the case with vintage workers and tourists who remain in the region as a result of being stranded when New Zealand’s borders were closed, but Samantha expects international visitor numbers to slowly diminish as stranded internationals return home.  Targeting local tourists Samantha is now investigating ways to target local visitors and domestic tourists to generate foot traffic to the cellar door. She sees the situation as an opportunity to develop unique and personal offerings that deliver memorable tasting experiences. Food in the pipeline for visitors There are also plans to offer food platters at the Whitehaven Cellar Door with light lunches for visitors or cyclists. Tastings are currently by appointment only and can be booked online, so that the company can manage Level 2 restrictions.

Rediscovering great reds from far flung places... Argentina’s signature grape was introduced to the country’s biggest wine region, Mendoza, by Frenchman Michel Pouget in the mid 1850s, but has since been discovered to have enormous diversity, something the Catena family is spear heading research into. This is resulting in a wider range of Malbec styles for wine lovers to enjoy. The Catena family has arguably done more for the quality and reputation of both Malbec and the Argentinian wine industry than any other company. Its headquarters is in Mendoza at the foot of the majestic Andes Mountains and this is one of their accessibly priced, extremely high quality expressions of Malbec. The Catena family, in conjunction with researchers form IBAM (Mendozan Agricultural Biology Institute) and UC Davis, have characterized – genetically and phenotypically - more than 130 individual variations of Malbec. The project is allowing the researchers to find certain Malbec clones that adapt better to certain regions, enabling them to offer the consumer different flavour profiles, while respecting the classic character of the Malbec variety. These variations are further accentuated by the country's enormous diversity of vineyards high up in the foothills of the Andes where hot days and high sunshine hours accentuate ripening and cool nights slow it down. This inimitable combination of growing conditions provides exceptionally high quality, distinctive tasting grapes which retain elegance and refreshing qualities thanks to the cool evening temperatures, which prevent the grapes from baking in the heat.  If you're a fan of big bold full bodied dry red wine, search through our range of Malbec here. These wines are ideal for the chilly winter nights we are now in the midst of and the provide refreshing, complex drinking for wine lovers year round.  We hope you enjoy them during the winter season as much as we have enjoyed rediscovering and learning more about them during lockdown. But these wines here.  

Something is afoot. Ex-red wine cask aged whiskies used to get a lot of flack but suddenly they’re all the rage. Not only that, NZ Pinot Noir seems to have become the wine of choice. Just what is going on? It actually started with a release of Longrow Red back in 2015. This is a limited release whisky that has been made over many years now - and often using an ex-red wine cask of some description to age or finish the whisky. Malbec, Chilean Cabernet Sauvignon, Australian Shiraz and Cabernet Franc have all made an appearance, but in 2015, it was casks that had previously held Pinot Noir from Valli winery in Central Otago that made the cut. This was followed in 2019 when Pinot casks from the same winery were used once again. Ardbeg have followed suit this year with their latest limited release Ardbeg Blaaack. This whisky has been aged in casks that previously held NZ Pinot Noir too (and which may or may not have come from Cloudy Bay winery in Marlborough). So just why has NZ Pinot Noir become so fashionable in whisky circles? Both these whiskies are peaty and there’s something to be said for the body of a peaty whisky and its ability to take well to the stronger fruitier flavours associated with red wine casks. The fullness of a peaty whisky is also a good balance for the extra tannins that may come from any residual wine in the cask, in addition to the oak tannins of the cask itself. I’d imagine that both these wine casks were European oak (regardless of the wine that aged inside them) and this is another bonus in many people's opinions when it comes to ageing whisky. European oak is generally bigger and spicier with more wood tannin compared to its US counterpart and, once again, peaty whiskies have the oomph to balance this. But Pinot Noir is one of the least tannic varieties - so the tannin theory falls a bit flat as an answer to why NZ Pinot is suddenly all the rage? Could it simply be a reflection of the popularity of NZ Pinot Noir around the world, and for that matter, brand NZ itself?  NZ Pinot has gone from strength to strength over the last twenty years and sits right up there in terms of quality. Even so, it still commands a price point which is lower than the likes of Burgundy which means it’s a brand with broad general awareness, being accessible to a larger market. Brand NZ is also on the up in my opinion, with a prime minister who constantly turns heads abroad and garners the interest of the world media - and in a positive way too which is rare in politics. NZ also came out of the 2008 world recession very positively and tourism, until Covid-19 hit, was booming. These are all big positives on a branding level when you’re promoting your special edition release and the marketing dollar needs to stretch as far as possible. The popularity of NZ Pinot and its new association with whisky could also be linked to the stellar efforts of Michael Fraser-Milne and his team at Whisky Galore, especially in relation to Dramfest, their bi-yearly whisky festival that has become the destination whisky festival for the rest of the world.  The 2015 release of Longrow Red coincides nicely with David Allen (Director of Sales and Marketing at Springbank Distillers ltd) making his first visit to Dramfest in 2014. Follow this with his attendance in 2018 where he was also joined by colleagues Cameron McGeachy (Sales Manager at Cadenhead’s) and Ranald Watson (Director of Sales and Marketing at J&A Mitchell & Co Ltd) and it starts to look very much like these guys have been wooed by the charms of NZ Pinot on their trips to our shores. The same association can also be made with Ardbeg Blaaack, with Dr. Bill Lumsden from Glenmorangie/Ardbeg attending Dramfest in 2018. Did an encounter then with NZ Pinot spur its use in the latest limited release? Or maybe two whiskies is not enough to call this current thing a trend - maybe it’s just coincidence? The Dramfest special release from Glenallachie this year was aged in ex-Rioja casks, so maybe what we’re really looking at is a general resurgence in the use of ex-red wine casks. This could be down to the relative difficulty in sourcing sherry casks these days. Sherry casks are highly sought after for ageing by the whisky industry, but the ageing process for sherry is not conducive to these casks being readily available (especially since the ban on shipping sherry in casks in the 80s). As such, there is a supply and demand impairment meaning the cost of these casks, which are now made specifically for the whisky industry, is relatively high when compared to bourbon and wine casks. So perhaps we are witnessing a shift to wine casks purely as an affordable and available alternative source of oak (and often European oak too). When you factor in that an ex-wine cask may have aged wine for as little as 1 or 2 years, and the extraction by the relatively low alcohol contents will be less - one realises that these casks offer great flavour potential. Red wine finished whisky may not be your cup of tea but, if like me, you like a bit of variety in your life, then the use of these casks is certainly a positive. Here are a few to try if you’re feeling adventurous… Ardbeg Blaaack Limited Edition - available in store and online Saturday 30 May  Ballechin 'straight From The Cask' Bordeaux 2007 /11 Years Old 60.2% 500 ml - $149.99 Arran Cote-rotie Cask 50% 700 ml - 109.99 The Oamaruvian NZWC 55.888% Deanston 2008 Bordeaux Red Wine Cask Matured 58.7%

Queen’s Birthday Weekend marks our first exclusive launch of new vintage Pinot Noirs and Chardonnay from the iconic Te Kairanga Wines in Martinborough - one of New Zealand's smallest and highest quality wine regions. Join Regional Wines enthusiasm for these outstanding wines, from the 2018 vintage, exclusively available in store and online from Friday 29 May... * We have further events and tastings planned too and will be regularly updating customers on these, along with Covid-19 restrictions.  Pictured above: Te Kairanga Frater's Vineyard This month we are privileged to announce the formation of a new annual collaboration with Te Kairanga Wines, one of Martinborough's most historically important wineries, formed in 1984. Today the winery is owned by Foley Wines, whose major investor is Bill Foley. Foley Wines also owns Martinborough Vineyard and Lighthouse Gin, among other wine brands. Bill privately owns Wharekauhau Country Estate. The beautiful, windswept southern Wairarapa coast is home to the Wharekauhau Country Estate, which was the setting for the relaunch of Te Kairanga wines and the first fresh new vintages back in 2014 (of the 2013 wines) made by winemaker John Kavanagh. He took over the winemaking when Foley purchased Te Kairanga. Wharekauhau means place of learning, which makes its name rather apt for a winery that was amongst the first in a new wine region.  Te Kairanga was established in Martinborough in 1984, making it one of the very first in Martinborough. Their vines are planted on land that was originally owned by the founding father of Martinborough, John Martin. It began well but had a slightly chequered career for a few years, prior to Foley's purchase. Foley and Kavanagh have since given this great winery a new lease of life.The quality has caught the attention of international judges. At the Decanter World Wine Awards last year, Te Kairanga’s top Pinot Noir, the 2017 Te Kairanga John Martin Pinot Noir, won the best trophy and the 2017 Te Kairanga Runholder was awarded a gold with 95 points. We are thrilled to be on board to launch these exceptional wines every year going forward from 2020.   Pinot Noir grapes at Te Kairanga Wines, Martinborough Today we associate New Zealand Pinot Noir with wineries in the deep south, especially Central Otago, which has become a hugely powerful brand as a region for its role in marketing Pinot Noir. But Martinborough is where Pinot Noir first had its biggest modern success in New Zealand. Pre-order and buy new Te Kairanga Pinot Noirs and Chardonnay here. 2018 Te Kairanga John Martin Pinot Noir Special $45.99 (RRP $49.99) 2018 Te Kairanga John Martin Chardonnay Special $38.99 (RRP $42.99) Very limited quantities. 2018 Te Kairanga Runholder Pinot Noir Special $35.99 (RRP $38.99) * All Te Kairanga wines will be on special for the month of June. 

It’s hard to know where to start when confronted with a long list of fine wines. One tends to feel a bit like a kid in a candy store, albeit very expensive candy. It can also be rather daunting too, akin to somehow becoming a bull in a china shop - you’d better tread carefully otherwise you’ll bring these precious items crashing to the ground around you, or worse still, end up with a load of expensive wine that you shouldn’t have bought. But fear not, buying these wines (if you’re not already a collector) need not be a concern if you follow a few simple rules. And it doesn’t have to break the bank either. For my advice, buy the wines that speak to you, from the wineries you know a bit about and from the better vintages whenever possible. Easier said than done I hear you cry and, of course, if you're just getting into wine then this can pose a bit of a chicken and egg scenario - “How do I know which are the better vintages without having bought and tried them in the first place?”. Well, in this day and age there really is a raft of information just a few clicks away online. Wine Spectator has world vintage charts readily available and these really do provide a quick way to get a feel for the vintages to avoid and the ones to take a punt on. And don’t be too worried - wine making standards really have improved massively over the last twenty years or so, and the better winemakers (the ones that tend to pop up in fine wine lists luckily) make decent wine in the poorer vintages. So based on this advice, here are a few wines in our fine wine sale which piqued my interest… 2014 Elephant Hill, Hieronymus $116.99 $104.99  I was lucky enough to try this wine with the winemaker Steve Skinner when he presented a tasting last year at Regional Wines, and I loved it. It was the most approachable in a vertical of the 13,14 and 15 Hieronymous - but it’s got oodles of fruit and plenty of tannin, so it’s one for the cellar too. Principally composed of Malbec and Merlot with a dash of Cabernet Sauvignon to lift the acidity, this is round and voluptuous, big and broody. Grab a six pack and watch it evolve over the next ten years (if you can wait that long). Great producer, great vintage - you really can't go wrong. 2016 Jean Marc Pavelot, Savigny-lès-Beaune, Aux Guettes 1er Cru $89.99 $81.99 I’ve drunk my fair share of Savigny-lès-Beaune over the years and have always found this a gentle and underrated Burgundy commune that gets overshadowed by many of the bigger gruntier appellations. This is a premier crus, which is a stamp of quality (of sorts) and the producer has been making wine for yonks but isn’t one of the big Burgundy names, so the price is reasonable compared to many of its peers. 2016 is a good vintage too which Wine Spectator describes as “elegant and expressive, vibrant and juicy.” The Côtes de Beaune appellations tend to take less time to start hitting their straps than the Côtes de Nuits - so, if like me, your cellar is more of a temporary storage space prior to consumption, then you won’t need to hold onto this one for eternity. 2016 Domaine du Vieux Télégraphe, Châteauneuf du Pape, La Crau - $153.99 $135.99 A big name from the stunning 2016 vintage in Southern Rhône - which many are heralding as the vintage of the century, possibly last century too. Ok, this one isn’t cheap but it's at least cheaper in the sale - and having tried it at Geoff Kelly’s tasting last year at Regional Wines - it’s worth every cent. I found it reminiscent of Pinot Noir in many ways despite being mainly Grenache - with gentle red fruits and racy acidity. It certainly needs time, so this is really one for the longer term cellar, but you won’t regret the investment.  2016 Te Awanga Trademark Syrah $75.99 $64.99  A wine only made in the better vintages and this one from 2016 which was a cracker. Combine this fact with the wine making skills of one of NZ’s true masters of the Syrah variety Rod McDonald and you have a real winner. Glistening with plums, dark cherries and Syrah’s trademark pepper and floral notes, this one will happily sit in the cellar for another 5 years plus. 2016 Latour-Giraud, Meursault (there is one 2015 at the time of writing) $99.99 89.99 Meursault is one of those names that typically doesn’t disappoint - especially from good vintages such as 2015 and 2016; oak driven Chardonnay from its spiritual home in Burgundy with mineral nuances and massive fruit concentration thanks to low yields. Latour-Giraud have a history going back over 300 years so in some ways bunging a few of these in the cellar is like investing in a trusted bank - you're almost guaranteed a return on your investment. 2003 Taylor’s Vintage Port  $292.99 $266.99 Vintages are only declared in Porto in the best years but, that said, some are still better than others; 2003 was an absolute blockbuster. Sure, this is extraordinarily expensive, but chuck it in the cellar for another five years and then serve it at the end of a blow out meal at home with friends and you’re looking at an experience you’ll likely never forget. Click here to see the fine wine sale.

We’re big fans of Whitehaven Wines here at Regional because the wines are as compelling as the romantic love story behind them. We heard about the story and the winery’s humble beginnings in 1994 at a virtual tasting on this month’s International Sauvignon Blanc Day, hosted by our resident wine adviser and wine writer Joelle Thomson… You can watch it here for FREE: https://www.facebook.com/WhitehavenWines/videos/276836143341436 The story of Whitehaven Wines When Sue and Greg White decided to settle in Marlborough, they were drawn by the beauty and shelter of the Marlborough Sounds when they were living on their yacht; a refuge and a break from corporate life. They took shelter in the Sounds from Pacific storms, with their six month old baby daughter, Sam, in tow.  The safety that the Sounds provided was one thing, its alluring beauty was next level and they soon found it so restful, they decided to take a break from the sea and recreate their lives on dry land, only this time they would do something different than work in the corporate world. They had decided to plant grapes, make wine and build a winery. Greg passed away a few years ago, leaving Sue at the helm, if you’ll excuse the pun, and along with her winemaker, she and the team produce an exceptional range of wines. They are 100% Marlborough grown (Whitehaven is a member of Appellation Marlborough Wine; AMW) and while Sauvignon Blanc rules the roost - as it does for most wineries in Marlborough - the rest of the range inspiringly over delivers on flavour. Riesling, Pinot Gris, Rosé and an outstanding range of Pinot Noirs from the everyday tasty Mansion House Bay Pinot Noir to complex Whitehaven Pinot Noir to classically styled, elegant, spicy, long lived Greg Pinot Noir – named after Greg. PS: Whitehaven Wines are EXCLUSIVELY AVAILABLE ONLY at Regional Wines & Spirits in the greater Wellington region. Buy the wines here... Browse and buy the full range here 2017 Mansion House Bay Pinot Noir $21.99  beautiful taste, great value Buy Mansion House Pinot Noir here 2016 Whitehaven Pinot Noir $29.99  brilliant, spicy, savoury wine Buy Whitehaven Pinot Noir here 2016 Whitehaven Greg Pinot Noir $59.99  complex, ageworthy Buy Greg here.

Asili, Montefico, Montestefano, Muncagota, Ovello, Pajè, Pora, Rabajà and Rio Sordo are giants among red wines and they need little introduction to lovers of Barbaresco but if you haven't heard of (or tried) these exceptional dry, full bodied, long lived reds, now's the time. This week we landed the much anticipated new 2015 Produttori del Barbaresco cru wines in store at Regional Wines. It's no mean feat to see their arrival after all that has happened in the world this year. These outstanding northern Italian reds are made in very good vintages only from 100% Nebbiolo grapes from the 50 quality minded growers at the Produttori. It's been said that tasting the nine single vineyard wines from Produttori del Barbaresco is like walking the hills on which the grapes grow. It's an apt idea, especially right now because armchair travel is not only the safest way to see the world, it's the only way.  This particular corner of Italy is one of our favourite wine regions because it's home to the Nebbiolo grape (pictured below), described as "Italy's greatest native grape and, by most expert accounts, one of the world's five or six great cultivars," writes award winning author Ian d'Agata in Italy's Native and Traditional Grapes.  The nine single vineyard Produttori del Barbarescos are produced in good vintages only, which means there is higher production of the regional Produttori del Barbaresco made in other years. It, too, is a very good to outstanding wine and it offers exceptionally good value for money. Barbaresco is a red wine only appellation of just 700 hectares and wine from here doesn't come cheap, so we appreciate the relative affordability (especially when coupled with the high quality) from Produttori del Barbaresco. The 50 growers all own land on these highly revered vineyards; Asili, Montefico, Montestefano, Muncagota, Ovello, Pajè, Pora, Rabajà and Rio Sordo. The growers' names are on the labels each vintage the wines are made, as is the number of bottles produced from each single vineyard cru. It's this transparency, the consistent high quality and the outrageously seductive style of Barbaresco that all spin our wheels and once bitten, you'll be on a quest to possess these wines too.  Be in quick... and look here online to explore the range... You will also see we have a smattering of bottles from a couple of back vintages, often only one or to left. The company that is Produttori del Barbaresco is something of a rarity among wine cooperatives because it employs one winemaker to produce all the wines along the same exacting guidelines, using identical winemaking methods, maturation vessels and duration of aging in its strictly defined riserva wine programme. This gives these wines the chance not only to shine but to accurately and faithfully reflect the sites from which they come. A tasting of all is to see their terroir in its purest form. They are released after four years of aging in the riserva programme and were first produced in 1967.   * Produttori del Barbaresco can trace its history back to 1894 when it was founded as the Cantine Sociali dei Barbaresco by Domizio Cavazza, headmaster of the Royal Enological School of Alba and a Barbaresco resident. He brought nine Barbaresco vineyard owners together to make wine in the local castle he bought when he was on a mission to raise the quality bar of Barbaresco's wines. The Cantine Sociali closed in the 1930s due to fascist economic rules and it was reopened in 1958 when the priest of the village of Barbaresco saw it was the only way small properties could survive - by joining forces. This winery may be a cooperative but its production standards are exceptionally high. 

Join us for a fabulous virtual tasting this Friday 1 May - for World Sauvignon Blanc Day. Celebrate all things Sauvignon, glass in hand, with Whitehaven Wines from Marlborough for a 15 minute tasting hosted by wine writer, author and Regional Wines adviser Joelle Thomson, who will  guide us through a fun tasting of two Sauvignons from Whitehaven in Marlborough. She tells the romantic tale of how Sue and Greg White's sailing adventures landed them in the Marlborough Sounds where they were sheltering from a Pacific storm after a long term sailing trip. The beauty of the place inspired their desire to make wine in this stunningly picturesque region's early days of modern winemaking.  Whitehaven has a brand new winemaker this year too, namely Peter Jackson, who shares information about vintage 2020 - and what we can look forward to. Learn why Sauvignon Blanc makes up 85.6% of New Zealand wine exports and, more importantly, why wine drinkers love it so much. We'll discuss... Winemaking and growing  Sub regions in Marlborough  How to taste Serving temperature  Food matches  And lots more, including awards aplenty for this great brand   Join us at 5pm this Friday 1 May - 15 minutes of white wine bliss. Bring a Sauvignon Blanc of your choice - or even better, buy one or both of these: 2019 Whitehaven Greg Sauvignon Blanc Special $22.40 (RRP $34.99) - buy here 2019 Whitehaven Sauvignon Blanc Special $17.60 (RRP $21.99) - buy here Join our tasting on the Whitehaven Facebook page here: https://www.facebook.com/WhitehavenWines    

The picture in this blog shows the Dog Point Vineyards harvest team for 2020 hand picking grapes into small bins, then loading them onto tractors.  Difficult year's silver lining for wine lovers  Some say it's a year to remember, others say it's one to forget but 2020 is likely to go in the history books as one of the best vintages on record in Marlborough, says one of the region's first people ever to plant grapes in the region's modern wine history. Ivan Sutherland, founder and co-owner of Dog Point Vineyards, says workers adopted new work protocols for vintage 2020 and were still able to hand harvest all of the grapes from Dog Point Vineyards' extensive land holdings, all of which are certified organic. Hand harvesting is key to quality for Sutherland and co-owner James Healy.  "All grapes were hand picked using a team of RSE workers from the Pacific islands. Physical distancing became integral to all operations, as did cleaning of equipment and vehicles once per day, with only one person allowed per vehicle. Hygiene practices with frequent hand and equipment sanitising became integral to everyday health and safety," says Sutherland, who adds all grapes are now safely in the winery going through fermentation in barrel and stainless steel tanks. “The sun continued to shine, despite the unusual circumstances and for overall fruit quality, this is one of the best vintages I have experienced." The harvesting of grapes for vintage 2020 at Dog Point Vineyards began on 10 March at DP Vineyard’s west ridge with Pinot Noir, continuing under full lockdown at Alert level 4 for Sauvignon Blanc, Chardonnay and more Pinot Noir. The government considered primary production as an essential service, which allowed wineries the length and breadth of New Zealand to continue with harvest 2020. Many, such as Dog Point, reduced their workforce to a skeleton team who were isolated on the property: eating, sleeping, and picking on the vineyard. The industry's governing body is the Ministry of Primary Industries. Buy the latest (and we think greatest) 2017 Dog Point Chardonnay here.

It’s fair to say that we have a bit of a soft spot for GlenDronach here at Regional Wines, and when these hallowed whiskies arrive on our shores, we feel obliged to get them into a tasting as soon as is humanly possible. And rightly so, as with the current price of the latest brown and gold boxed batch release, this is literally the only way that many of us will ever get to taste them. Ok, that’s enough on price, heaven knows I banged on about it enough after the last GD tasting. Instead we’ll focus on just what a fine tasting these whiskies provided. Not just thanks to their breathtaking depth and complexity, but also through the rare chance that they provided to examine different casks of similarly aged whiskies and once again to put to the test, the theory that whisky is all about the cask. As ever, we discovered it isn’t always quite that simple. This is the order in which the whiskies were tasted over two nights. They were served blind and the mystery whisky was completely unknown... Mystery Whisky - GlenAllachie PX Sherry Wood Finish Finish 12yo 48% GlenDronach 28yo 1990 #2623 Oloroso Butt 50.1% GlenDronach 26yo 1992 #113 Oloroso Butt 50.1% GlenDronach 26yo 1992 #8596 Port Pipe 49.3% GlenDronach 23yo 1995 #3040 PX Puncheon 52.5% GlenDronach 13yo 2006 #3359 Oloroso Puncheon 56.7% GlenDronach 13yo 2006 #3343 PX Puncheon 56.3% A fine looking lineup indeed with some interest to boot. Two 26 year olds and two 13 year olds but both of these couples from different cask types. An old age crony in the shape of the 28 year old, a cheeky port pipe and a much lower price tier whisky, but made by the man who until recently was steering the ship at GlenDronach... one Mr. Billy Walker. Many layers of intrigue with which to play with and surely a simple enough task of spotting oloroso, PX and port casks... after all there’s many obvious clues to look for; the sulphur and rubber of the PX cask; the rusty hint of the port pipe and the Xmas cake and custard from our dear friend the oloroso cask. Surely this would be easy enough for a gaggle of well seasoned (ahem) experts? Daniel, our long standing presenter of some 25 years, kicked things off by disclosing which two whiskies were the 13 year olds. This seemed like a strangely benevolent act from the master of mystery, but cannily served to complicate things, as in truth, the two 13 year olds didn’t taste markedly different and did not seem to overtly express their cask provenance - oloroso and PX. Being given such a large nugget of information, and it ultimately proving less useful than expected, sowed doubt into the minds of the attendees, who were soon deep in the game of figuring out which whisky was which. Once the seeds of doubt had been planted… the confusion grew and bloomed. The start of the lineup was obviously populated with the old whiskies, plus a mystery... but where was that port pipe and why wasn’t the PX proving easy to spot? The first whisky showed a melange of flavours befitting a finish. There was melon, spearmint and tobacco from some time in US oak casks and a smattering of raisins thanks to its final stretch in a PX cask - and which left it feeling a touch disjointed and out of sorts. Next was our old timer which screamed classic GlenDronach but was layered with unconventional, funky oddities and aged notes that a wine critic might call “tertiary”. This slightly peculiar, but, at the same time spectacular whisky had a mixed response over the two nights scoring poorly on the first but much better on the second. The sense of malt, or fruit if you like, was all but gone, and what was left was a glass of tannic woodiness with layers of sweet confection and sulphurous burnt rubber. Everything and more to those with a jaded palate, whilst over the hill or passée to the purists amongst us. Then came the two 26 year olds. First was the oloroso cask - a bright brass tack of a whisky gleaming in the dark and offering butterscotch, oranges and humbugs, but which was out gunned by the port pipe. This had all the raisins, Xmas cake and salted caramel we’ve come to expect from an oloroso cask plus layers of chocolate orange - but there were certainly no red hues in the glass that can sometimes betray a port pipe, and certainly no obvious red fruits on the palate. Number 5 in the lineup was the hands down winner over the two nights and rightly so. This had grunt but sweetness to balance and a real liveliness in the mouth, a certain energy that forced it over the palate. There was animal, mineral, vegetable and fruit in fine oily brush strokes - akin to a still life by one of the old masters. Which brought us to the two 13 year olds. The PX cask (number 7) was sweeter and deeper but didn’t have the complexity nor subtlety of the oloroso cask which mixed apricot jam with caramel confectionery and finished like a bakewell tart.When it came to the guesswork the results were telling. The majority of people guessed only three or less correctly, despite having been given a massive heads up as to the location of the two youngest whiskies. People had struggled to spot the cask types - but is this really surprising? I was lucky enough to attend the GlenDronach masterclass with Stewart Buchannan at Dramfest this year, where the GlenDronach brand ambassador spoke of how GlenDronach typically now only uses Spanish oak. With four whiskies at our tasting aged 23 years old or over - had the Spanish oak they shared in common served as a great leveler of flavour? 23 years, let alone 28, is a long time to spend in contact with oak (I’d imagine, having never tried it myself). Is it possible that after this time, any traits of the previous contents of the cask had become assimilated into the whisky and had been overpowered by the rich and spicy flavours of the oak itself? Another factor at play with tighter grain European oak is that, unlike the charred US oak used in bourbon barrels, it does less to filter out impurities such as sulphur. Therefore, when people talk of PX casks showing sulphurous notes, this is likely more a factor of European oak, and in this respect, just as likely to occur in any kind of wine cask that is made from European oak. So, once again we find that these whiskies have a lot in common. Without knowing just how long the PX, oloroso or port spent ageing in the casks prior to the introduction of whisky - it’s really impossible to gauge the magnitude of flavour these cask types will impart on the whisky. In my opinion - using only 100% Spanish oak is something to shout about. Wouldn’t it be great to have all this information somewhere on the bottle? I wrote to GlenDronach a few weeks back asking for information on all the casks featured at this tasting - but am waiting to hear back. I’ll keep you posted, just don’t hold your breath… Here’s some scores for those who are keen. Mystery Whisky - GlenAllachie PX Sherry Wood Finish Finish 12yo 48% - 7.65GlenDronach 28yo 1990 #2623 Oloroso Butt 50.1% - 7.81GlenDronach 26yo 1992 #113 Oloroso Butt 50.1% - 8.45GlenDronach 26yo 1992 #8596 Port Pipe 49.3% - 9.35GlenDronach 23yo 1995 #3040 PX Puncheon 52.5% - 9.55GlenDronach 13yo 2006 #3359 Oloroso Puncheon 56.7% - 8.69GlenDronach 13yo 2006 #3343 PX Puncheon 56.3% - 8.54 Please contact John at online@regionalwines.co.nz if you would like to purchase any of the above - some of these whiskies are available by order.