Complex, dry, savoury and sophisticated Pinot Noir; consistently one of the best from Central Otago. This wine is an outstanding expression of cool climate Pinot and is 100% certified organic made from two vineyards with approximately 75% of the grapes from Pisa with the balance coming from Muirkirk Vineyard on Felton Road in Bannockburn. A star. Drinks well now and is a keeper for at least four to five years, over which time it will evolve into an even more layered wine. 

A great lunch time wine from Mt Edward Wines in Central Otago, one of the region's most adventurous producers with its range of interesting, high quality, dry white wines. Pinot Blanc makes a fabulous alternative to Chardonnay and this dry wine has beautifully fresh white stone fruit aromas with a citrusy taste mid palate and layers of freshness. 

Amisfield Winery is based in Pisa while its beautiful cellar door shop and restaurant overlook Lake Hayes, just outside of Queenstown.

This winery makes a more diverse range of whites than most in Central Otago and the Pinot Gris is a light bodied, refreshing expression of this white grape from a cool climate. Spice, fresh fruit and a long finish all make this an extremely good quality Pinot Gris.

An absolute winner that shows a depth of delicious flavour development while retaining freshness in Gruner Veltliner, a grape that is planted in small quantities in New Zealand and originally comes from Austria. In this case, it's grown on the Morrison Vineyard at Pisa in Central Otago. 

The flavours here are all bright yellow fruit with stone fruit notes, a hint of spice and beautiful full body followed by a long finish. 

This wine drinks well now but can be cellared with confidence for a further two to four years.

Organically certified.

Ripe pear, poached quince and rose petal florals are abundant in our Pinot Gris. The palate is full flavoured & textural which can be attributed to the beautifully balanced fruit at harvest combined with our unique winemaking technique. - Maude.

This is Chard Farm's Cromwell 'village' pinot noir made from their Estate Vineyards in the Cromwell Basin; Lowburn, Gibbston and Parkburn.

WINEMAKERS COMMENTS
Expressive, complex bouquet with sweet floral notes, coupled with swirls of ripe cherry, plum fruits and aromatic spice. Ample freshness and velvety tannins lead to a palate that is elegant, satisfying and highly drinkable.

Sam Neill?s latest Pinot Noir is youthful, bright, boldly fruity with firm tannic structure and the ability to age, all of which makes it a good contender for decanting prior to enjoying right now. It?s a complex and interesting Pinot Noir as a blend of Neill?s four small certified organic Central Otago vineyards with 37% from The Fusilier Vineyard in Bannockburn, 7% from the elevated, cool climate of The Last Chance Vineyard in Earnscleugh, Alexandra, 40% from The Red Bank Farm & Vineyard and 22% from The First Paddock in Gibbston. All grapes were hand picked, 54% destemmed and all fermented with wild yeasts. The wine was given 10 months aging in French oak, 18 per cent new. It?s a very good wine and will reward further cellaring.

Vegan and Certified Organic

Certified Organic

Winemaker Paul Pujol is a dab hand at making this pale light bodied red from Pinot Noir. This refreshing lighter take on Pinot Noir has flavours of red berries, spice, excellent freshness and a long finish. 

Limited skin contact, wild yeast fermentation and no secondary fermentation has resulted in an intense, red cherry laced wine with fresh acidity and brightness. 

This is made to be served lightly chilled. 

Made by Mt Edward winery co-owner, winemaker and Riesling devotee Duncan Forsyth, whose focus is on dry Rieslings. This is a super tasty with with complex fresh aroma spectrum and flavours of lemons, limes, and grapefruit, underpinned by the freshness of sorbet and a lingering dry finish. 

Grapes were whole bunch pressed and fermented in stainless steel barrels and stainless tanks with wild yeasts, no temperature control and lees aging for three months.

Fruity, smooth, velvety and juicy. This seductive red charmer comes from Central Otago but is made with the great Gamay grape, famous for its starring role in Beaujolais. And, like good Beaujolais, this wine's soft tannins and smooth texture mean it can be enjoyed lightly chilled. 

Vibrant, juicy and fruity. This is a great summer red to serve slightly chilled or a year round smooth and versatile red.

A great expression of Gibbston Valley Pinot Noir with earthy aromas and notes of wild thyme, raspberries and red cherries from the dramatic cool climate region. Coal Pit is an elevated hillside vineyard and small production are key ingredients that go into making Coal Pit Tiwha Pinot Noir a wine that stands out from the crowd with its earthy robust style and delicacy; the classic iron fist in a velvet glove.

Coal Pit Pinot Noir is a small scale wine made entirely from estate grown grapes on a sloping hillside vineyard planted on 12 hectares in the Gibbston Valley in Central Otago. The soils here are schist on these warm north facing slopes and the Pinot Noir clones planted are a mix of 115, 10/5, 777 and 5. Some vines here date back to the original plantings in 1994 and remain on their own roots while others are now grafted. The Coal Pit Winery is owned by Rosie Dunphy, who bought the site in 2001 and built a winery onsite in 2007. She named the Tiwha Pinot Noir in tribute to her late father. The Coal Pit winery name pays homage to the early pioneers and gold miners in the region.  

The artwork on the Tiwha label is by Chris Heaphy and the original painting is on the wall inside the winery's tasting room.

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. 

Rippon Vineyard is one of the first in Central Otago and remains the most beautiful in this southernmost wine region on Earth. It was originally planted by Rolfe and Lois Mills at Roy's Bay on Lake Wanaka on a north facing slope with gravel and schist soils and with a wide range of experimental grape varieties. These included, most famously, Pinot Noir, which continues to grow on this site and goes into this smooth, dry, complex wine. 

The winemaker today is the son of the founders, Nick Mills, who continues to refine all aspects of winemaking here and has also spearheaded biodynamic farming of the land. This and all Rippon wines are biodynamically certified.