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.

Maxim Wines is a small wine producer in Hawke?s Bay, owned by winemaker Darragh Hughes, who produces small batches of beautiful, handcrafted wines, specialising in Chenin Blanc and Syrah. 

This Chenin is a fresh, pure and expressive with white florals and stonefruit aromas, apple and citrus notes. This lovely medium-bodied wine has an elegantly concentrated core of white florals, apple, stonefruit and citrus notes. The palate possesses a fine structure and balance, the textures and acidity flow through to the taut finish.

Maxim Wines' aim is to make wines that are an honest expression of where they?re from and how they?re made, speaking the truth of the soil beneath the vines, the sun that ripened the fruit and the light touch that shaped the finished drop.

The new Dicey Wine brand is the brainchild of the well experienced Dicey brothers, Matt and James, whose parents were among the pioneers of viticulture and winemaking in Bannockburn, Central Otago, when they co-founded Mt Difficulty Wines.

Dry, flinty, full bodied and creamy with flavoursome ripe apple and honey notes. This Hawke's Bay Chenin Blanc is sure to please both Chardonnay lovers and those who like crisp dry whites without all the bells and whistles too; it successfully straddles a diverse array of wine style thanks to clever winemaking from Rod Easthope, sources grapes from the Two Terraces Vineyard, inland in the Bay and owned by Chenin devotee Ian Quin..

Chenin BLanc is one of the least planted but most promising white grapes in New Zealand and is also one of the world's most versatile, thanks to the wide range of wines that can be made from it - from light to full bodied, still to sparkling and dry to lusciously sweet.

This Chenin Blanc comes from Hawke's Bay winemaker Rod Easthope, who used old barrels to ferment this Chenin, which adds body, weight and savouryness. It drinks well now and can definitely age further too, thanks to the grape's naturally high acidity, which acts as a preservative.

Winemakers James and Annie Millton were the first in the country to produce a certified organic wine in 1984 and have since pioneered biodynamic grape growing and winemaking practices, along with retaining a strong loyalty to lesser known great grape varieties, such as Chenin Blanc.

Te Arai Vineyard Chenin Blanc is one of their finest wines and best known for its consistently high quality and ability to age. The Chenin Blanc grape is known and loved for its vibrant high acidity which provides a freshness to the wine and the ability to age for the long term. 

If you haven't tried this great white, it's time to get in touch with one of the country's most iconic wines. 

Fromm winemaker Hatsch Kalberer makes this wine from hand harvested grapes which are pressed into 228L and 600L Burgundy oak barrels for wild yeast fermentation and then matured in barrel on fine lees for 12 months. The result is a super fresh, vibrant and full bodied dry white which expresses the great refreshing acidity of the Chenin Blanc grape - and his thoughtful winemaking. 

An outstanding wine and one of our staff favourites. Great as an aperitif because it's so refreshing and also excellent with seafood.

The Wrekin Vineyard lies within its own small valley located on the north facing slopes of the Fairhall Valley. It is part of a sub-region of Marlborough known as the Southern Valleys.

This wine is made by Jeremy Hyland (vigneron) and winemaker Hätsch Kalberer offering and offers intense orange blossom and stone fruit on the nose. All the classic aromatics of a Chenin Blanc. The palate is dry and broad with focused crisp acidity balanced with rich lime and pear.

We're big fans of dry Chenin Blanc and this is one of the best made in New Zealand with its ripe flavours of green apples, clover honey and notes of dried grass and hay  aromas. This is a great wine to drink with fish 'n chips by the river, on the beach or in the backyard. It's also a delicately refreshing drink on its own as an aperitif or late nightcap. John and Beth Forrest are Chenin Blanc devotees and it shows. 

Machine harvested grapes were fermented in large oak barrels (1000 litres) and extended lees ageing brings depth and layers of flavour to this wine.

Chenin Blanc is one of the great white wines of the world, traditionally from the Loire Valley in central France, and also a grape that has found its home happily in many cool climates of the wine world, such as parts of New Zealand.

Versatile, refreshing and incredibly age worthy. Chenin Blanc is one of the great grapes of the wine world for all these qualities and more and this one is made with grapes grown on Ian Quinn’s Two Terraces vineyard in Mangatahi, Hawke's Bay. Quinn, the grape grower, is an unapologetic devotee of Chenin Blanc, which he supplies to several passionate winemakers, including Gordon Russell of Esk Valley. 

Russell ferments this Chenin in stainless steel, maturing it in a concrete egg for six months on fine lees. It's dry in taste and literally just off dry in style with residual sugar of 5.8 grams per litre. 

New Zealand’s climate is exceptionally well suited to this stunning classic French white grape variety, as winemakers such as Gordon Russell of Esk Valley, has shown for decades through his passionate perseverance with this lively white grape. 

Chenin Blanc is one of the world's most versatile grape varieties because it can be used to make bone dry, full bodied whites, which both France and South Africa specialise in and it can also make super succulent sweeties. The grape's naturally high acidity adds balancing freshness to wines made from it, which retain a brightness and lively style.