The McManis Family Vineyards Chardonnay is light golden straw in color. Bright fruit aromas of Pear, Melon and Peach are accompanied by a bouquet of Vanilla, Hazelnut, and a hint of buttered popcorn. As with previous vintages, the wine is rich, creamy and full of sweet Pear, Banana and toasty oak flavors

Here's a big, bold red number from Puglia in the south of Italy and it's made from a blend of the two most popular red grapes there, Negroamarro makes up 80% with Primitivo at 20%.

Powerful dark fruit flavours are held together in a smooth, full bodied red wine with soft tannins and a lingering depth of flavour on the finish, thanks to being made using the Italian appassimento winemaking technique, which sees a portion of dried grapes added to the ferment to create richness of flavour and concentration. 

Fromm Winery produces low alcohol wines similar to German Rieslings from the Mosel/Saar/Ruwer region. These sweet wines have an amazing balance between acid and sugar. While they have high residual sugar, they never seem cloyingly sweet, and have alcohols as low as 7-8%.

This German style Marlborough Riesling offers bright green apple, citrus and mineral notes. The texture is oily and rich, with juicy, bright acidity bringing balance.

Family owned Beach House Winery turns out some of our best sellers in store at Regional, including this creamy, full bodied, super duper good value Chardonnay from Hawke's Bay. It delivers exceptional drinking for the price thanks to winemaker Chris Harrison, who founded and owns the brand with his family. 

MIO entices you with its unique, sweet aroma and refreshing, fruity flavor.
Just pour into a glass and enjoy a sparkling new sake experience.
Crafted in the traditional brewing style, with rice, water and koji.

MIO appeals to a wide range of tastes - a new sake for a new age.

Lovely light bodied Sauvignon Blanc from Marlborough's Whitehaven winery, which produces the incredibly good value for money Mansion House Bay range of wines as a little sibling to its main brand. 

This is a light and dry Sauvignon Blanc from New Zealand's biggest wine region and its flavours are fresh, crisp and taste of green apple and pear with a lingering finish. This is very good value for money.

Chardonnay and Pinot Noir grapes are gently pressed into production to make this dry, medium bodied bubbly from Marlborough, which was fermented with wild yeasts and aged for 18 months in bottle on lees; the decomposing yeast cells following fermentation in the bottle. It contains 8.8 grams of residual sugar per litre and alcohol of 12.5% ABV, giving it a medium body and lovely balanced flavours. It’s made by Allan Scott and his winemaking team.

Member of Methode Marlborough.

Ironclad is a full bodied red blend made from traditional Bordeaux grape varieties which are grown on Waiheke Island. It's a blend of 45% Cabernet Franc, 25% Merlot, 11% Petit Verdot, 10% Cabernet Sauvignon and 9% Malbec, which make a complex, structured red for aging up to 10 years or drinking now, decanted and served in your largest red winwe glass.

Its name comes from 19th Century warships characterised by iron bolted onto wooden hulls, in a similar way to the way the warm clay weaves itself into Waiheke Island's hillside vineyards.

100% Malbec grown on shallow, alluvial, loam and clay-loam soils on sites that are over a 1000 metres above sea level in Lujan de Cuyo in Mendoza, Argentina. 

This is all about juicy Argentine Malbec fruit that we all love so much and seems a given from this part of the world. Handpicked grapes are macerated for 10-15 days and then fermented cool prior to ageing in stainless steel and 15% French oak barriques for eight months.

This compact and convenient little half bottle contains Astrolabe Marlborough Sauvignon Blanc, one of New Zealand's great classic dry whites. 

Winemaker Simon Waghorn brings grapes together from three sub regions of Marlborough to make this dry, full bodied style of Sauvignon Blanc. Vineyards in the Wairau Valley, Awatere Valley and Kekerengu Coast (the most southern of Marlborough's vineyards) all combine to make this succulent dry wine with its ripe flavours of tropical fruit balanced by green notes. 

All grapes are machine harvested at night or in the cool parts of the day to preserve the purity and intensity of flavours. WInemaker Simon Waghorn blends to suit what he thinks is Astrolabe?s style, which reflects what he has learnt as a winemaker and drinker over the years. This means he aims to create a Sauvignon that tastes dry, expressive and elegantly balanced with flavours of passionfruit, blackcurrant leaf and gooseberry. 

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. 

The Charles Wiffen Pinot Gris, is grown in the ?Home? Block, which surrounds the Homestead on the farm, which was built in 1882. The block is spur pruned, with a targeted yield of 9 tonnes to the hectare. The grapes are machine harvested in the cool of the morning, transported to the winery, where it is gently destemmed, pressed and clarified. The juice is then fermented with selected yeasts, with the fermentation stopped at the desired residual sugar content.

This estate grown Pinot Gris exhibits aromas of beurre bose pear, hazelnut and white lily with hints of meyer lemon and rosewater on the palate and is refreshingly textured.

RS 5.5 g/L

Mount Edward Winery is one of the few producers of great Chenin Blanc in New Zealand and this is a dry style with succulent flavours of white peach, a hint of honey and juicy acidity giving this wine its mouthwateringly long finish. 

Mount Edward Wines was founded by the godfather of modern Central Otago wine, Alan Brady, in 1997. Its name comes from Mount Edward and iti s situated at the foot of this mountain in the Gibbston Valley, which is the source of some of the grapes used in its wines. Most of the vineyard source for Mount Edward is further afield, notably in Pisa at the outstanding Morrison Vineyard and in Bannockburn at the Muirkirk Vineyard. 

A great white from the world's most southern wine region.

Winemaker David Clouston blended grapes from The Spring and Brookby Hill vineyards to make this full bodied, creamy, big Chardonnay, which was fermented using indigenous yeasts with lees stirring and full malolactic fermentation.

Maturation for 11 months aging in new and seasoned French oak barrels as well as a concrete egg adds smoothness and savoury flavours to this wine, which was bottled unfiltered. 

If you're a fan of big buttery styles of Chardonnay, try this taste sensation from Marlborough.

Complex, savoury Pinotage from South Africa (home to this quirky red grape variety). This wine has red fruit flavours, savoury earthy notes and a charred taste on the finish. 

Chateau Peymouton has a deep ruby colour with  delicious aromas of blackcurrant and plum. On the palate the attack is powerful, with fine, silky tannins followed by notes of ripe red fruits and a lingering, subtle freshness on the finish of this wine.