Method Traditional

Pol Roger Champagne was established in 1849 by a young Frenchman called Pol Roger, who was just 19 years old at the time. The company is now run by the fifth generation and remains in family hands, one of the few big champagne houses to stake such a claim to fame. 

This wine, the Brut R?serve, is the flagship of the house and is a threeway blend of the three primary champagne grape varieties, Pinot Noir, Pinot Meunier and Chardonnay, grown on 30 different vineyard sites. It includes 25% reserve wines in the non vintage (NV) blend, which is a relatively high proportion and provides richness and savoury flavours to the bubbly, which retains freshness from the crisp acidity from early harvested grapes in the balancing 75% of the bubbly.

Pinot Noir brings structure, body and power while Pinot Meunier adds body and roundness with the Chardonnay adding aromatic complexity, finesse and freshness. Each of the different grape varieties comes from a different area in the Champagne region. The wine is aged for four years following its secondary fermentation and it is one of the best known and best quality champagnes, thanks to high quality grapes and a long legacy of qualitative production methods. 

Veuve Clicquot is one of the world's biggest selling champagnes and is produced by Louis Vuitton Moet Hennessey in a range of styles and packaging. 

Veuve is named after the late, great Widow Clicquot, who was left not only a widow aged 27 but also in charge of running a champagne house. Her legacy is to have left both the brand and the region in better condition than she found them, mostly famously by inventing riddling; the turning of the bottle to remove the yeast sediment into its neck, prior to disgorgement. This resulted in higher quality, cleaner, fresher bubbles in both look and taste. Her quest was quality and she is widely credited with having raised it significantly in the Champagne region and in the bottles it produces.

The yellow label non vintage (NV) blend is typically made up of 55% Pinot Noir, 30% Chardonnay and 15% Pinot Meunier.

Perrier Jouet Champagne is a smooth and creamy, full bodied champagne made from grapes grown in over 70 villages in the Cotes du Blancs in the Champagne region; a Chardonnay dominant part of the region, which comes through in the creamy rich taste. 

This Champagne house was established in 1811 by Pierre-Nicolas-Marie Perrier, who added the maiden name of his wife, Ad?le Jou?t, to the name. They settled in the town of ?pernay, where the company owns vineyards A?, Avize, Cramant and Mailly. Many of the holdings are planted with Chardonnay, which brings delicacy and freshness to this lovely sparkling style. 

Rich, tasty and refined South Island bubbly, made as a tribute to Dawn Ibbotson, the matriarch of Saint Clair, who lived to be 104 and still resided in her own home. This sparkling wine was first made for her 100th birthday and it is a multi vintage blend made 100% from Marlborough grapes and using 63% Chardonnay with 37% Pinot Noir. The finished wine spent 30 months lees aging on tirage in bottle pre disgorgement.

The House of Ruinart makes one of the most delicious champagnes we stock here in store; this sensationally full bodied, creamy blanc de blancs. This champagne is made 100% from Chardonnay and is a multi vintage blend with notes of intense white floral and peach aromas intermingled with hints of golden ripe yellow fruit and a complexity of white nutty notes on the finish. Crisp refreshing acidity adds length and tension to every great sip, which finishes with a lingering flavour. 

Most of the grapes in this wine and those in all Ruinart champagnes are grown in the C?te des Blancs and Montagne de Reims terroirs in Champagne.

* The House of Ruinart was first established in the Champagne region in 1729 and was inspired by a monk. 

Amisfield Brut is one of Central Otago's great Pinot Noirs, only in this case the grapes were gently crushed and the skins removed immediately in order to make a white wine with bubbles, modelled on champagne. 

All of the grapes were hand picked and the wine went through its second fermentation in bottle where it spent 18 months on yeast lees, retaining freshness, gaining full bodied, yeasty, toasty aromas. It's dry with five grams of residual sugar per litre and a long, refreshing finish thanks to crisp acidity which adds drive and length to every tasty sip. 

This wine represents outstanding value for money and shines another light on Pinot Noir from the deep south.

One of our absolute faves here at Regional Wines. Central Otago based, Austrian born and bred winemaker Rudi Bauer is the mastermind behind the stunning wines at Quartz Reef winery, which he founded and then furthered his own career by studying biodynamics and organics. All of his Quartz Reef wines are certified by both BioGro and Demeter for biodynamic production.

The grapes for this Blanc de Blanc were hand picked and had their second fermentation in bottle followed by 60 months aging on lees. It was riddled and disgorged by hand and has refreshing citrus notes and irresistible bakery aromas which highlight the great suitability of world's southernmost wine region for sparkling wine production.

This is a great example of world class m?thode traditionnelle.

This sensational champagne gets five stars from the Regional team. It's a beautiful rounded, dry, full bodied champagne with crisp greengage aromas and notes of tangy nectarines supported by the firm acidity and characteristic freshness of Chardonnay, which is the predominant grape variety in this blend. 

Most of the grapes in this wine and those in all Ruinart champagnes are grown in the C?te des Blancs and Montagne de Reims terroirs in Champagne.

* The House of Ruinart was first established in the Champagne region in 1729 and was inspired by a monk. 

Winery notes 
"This wine pays tribute to David Herd, who established Marlborough?s first commercial vineyard and winery at Auntsfield in the 1870s. Using David?s original vineyard site and specific Muscat Clone, this wine is made by applying the Methode Ancestrale technique, which can be traced to production of the first sparkling wine ?Blanquette de Limoux? in 1531. As in the 153o?s, and 1870?s, fermentation with natural yeast is completed in bottle. The result is a wine that honours the foundational work of our ancestors and celebrates continued discovery and pleasure.

With each bottle being it?s own fermentation no two bottles are exactly the same. With little sulphur in bottle, this wine evolves in the glass. Initially this wine has fresh aromas of fresh apple, elderflower, nashi pear with hints of mint, and wild honey. In the glass, the brighter apple and pear notes dissipate and reveal more of the Muscat floral and exotic spice aromas. The palate has a fresh and crisp acidity, with tangy green apple. It is light and lively. With a slight brioche and almond complexity giving some generosity to the palate at this early stage of life.

The historic Petits Grains Muscat block is exactly where it all started at Auntsfield in 1873. These vines are trained along the old wire and Manuka posts as they historically were. This block has the potential for heavy crops, so we spend a lot of time carefully removing leaves very early in the season before flowering to reduce the bunch sizes and number of berries that set. Each bunch is carefully tended to during the growing season as this variety is fragile and requires optimum conditions to fully express the incredible aromatics of Muscat.

Limited Edition of just 820 bottles produced."

Dom Perignon is one of the world's great prestige champagnes in name and in taste. Made only in single vintage years, this latest one is a blend of 50/50 Pinot Noir and Chardonnay, aged for eight years on lees, which retains freshness while allowing the yeast autolysis process to create complexity and power in this multi layered, intensely richly flavoursome sparkling wine. 

This tastes full bodied, dry, creamy with complex layers of flavour. Serve chilled in a large glass to it its complexity and freshness shine. 

Vintage rose champagne is one of our favourite things and this one comes from arguably the most popular producer, Veuve Clicquot, owned by Louis Vuitton Moet Hennessey.

Veuve is named after the late, great Widow Clicquot, who was left not only a widow aged 27 but also in charge of running a champagne house. Her legacy is to have left both the brand and the region in better condition than she found them, mostly famously by inventing riddling; the turning of the bottle to remove the yeast sediment into its neck, prior to disgorgement. This resulted in higher quality, cleaner, fresher bubbles in both look and taste. Her quest was quality and she is widely credited with having raised it significantly in the Champagne region and in the bottles it produces.
This rose is typically a blend of base wines with 12% of still red Pinot Noir and aged for three years prior to disgorgement. 

Abel Methode Cider is made by us in small quantities, crafted from 100% apples and pears. We hand harvest tree-ripened fruit, crush it, then ferment until dry. This is quite different from your usual cider as we ferment the skins, stalks, pips and all, to maximize fruit aromatics and flavour. Abel cider is unfined and unfiltered. This basically means we allow our cider to naturally clarify via gravity to retain character. It's fermented in the bottle, like champagne. This natural carbonation gives a finer bubble which retains the aromas and flavours. Bottle fermentation adds complexity and texture, as well as giving cloudiness from the natural yeast sediment that remains.

Our cider is dry as this is the way we like to drink it - refreshing and full of flavour! ENJOY You have a couple of options when it comes to enjoying a bottle of Abel Methode Cider: EITHER...Place bottle upright in the fridge overnight, the colder the better. This will allow the natural sediment to settle to the bottom of the bottle. When you're ready to drink it, pour the clear cider (everything but the settled sediment) into a champagne flute or wine glass of your choice. OR...If you like cloudy cider, invert the bottle a couple of times then pour away!

Mo?t Imp?rial is typically a blend of 30% Pinot Noir, 40% Pinot Meunier and 30% Chardonnay and is made from grapes grown in several different sub-regions within the wider Champagne region.

It tastes medium to full bodied and dry with crisp acidity and a long finish. Flavours are of fresh apples and citrus. 

It is part of the large Louis Vuitton Mo?t Hennessey (LVMH) group; the world's largest champagne producer.