Sparkling Wine

Blanc de Blancs champagnes are a Chardonnay lover's dream with nougat, vanilla, fresh cream and nutty flavours combining in a smooth textured dry, full bodied bubbly.

It's made from Grand Cru vineyards in the villages of Avize and Ogier in the Côte des Blanc; the Champagne region's epicentre of Chardonnay. 

This high quality sparkling wine is a dry style with 9 grams per litre of residual sugar and it is fresh, soft and rich in style. The wine was disgorged in July 2019. 

Deep, dark, rich and spicy with multi layered textural refinement, a full body, dry flavours and full spectrum of dark ripe plums held together in a beautifully structured sparkling wine. This special wine represents the great heights of bottle fermented Shiraz - it is the only Australian sparking wine, red or white, that features in the Langton's Classification VII of Australian Wine.

Rockford Wines' legacy

Rockford Wines is an icon itself and a relatively new one, established in 1971 by Robert O'Callaghan, who has forged a reputation for preserving winemaking tradition and saving many of the world's oldest grape vines from being pulled up in the Australian Government's vine pull schemes of the 1970s and 1980s.

The Rockford vintage shed houses equipment from 50 to 100 years ago, which was discarded by other wineries as modernisation took over.

One of the world's great value sparkling wines, made the same way as champagne, often from the same grape varietiess and in France, only it is not aged for as long in the bottle. That said, the complex yeasty rich flavours and dry taste of this lovely Alsatian bubbly definitely give more than a hint of the depth of taste in a good champagne. 

Fresh, light bodied and convincingly Prosecco like, only this lively Australian bubbly contains no alcohol. This is one of out top picks of zero alcohol wines currently available and is proving highly popular with customers. 

The wines in the plus & minus range are firstly made as wine, which contains alcohol, aromas and flavours.
It then goes through a process to remove the alcohol. This process sees the wine go through a high vacuum, low pressure distillation machine which separates the alcohol from the wine by creating a vacuum (negative pressure) at a low temperature. The cool temperature allows the retention of aromas, which are removed along with the alcohol. The final step sees the aromas returned back into the wine and, finally, the winemaker bottles it and sends it out to the market.

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. 

A great champagne made by father-son grower-winemaker team. The pair are based in Ay, also home to Champagne Bollinger, to which they sell approximately half of their grapes each year. The vineyards around Ay in the Champagne region are focussed strongly on Pinot Noir, which makes this wine taste toasty and rich. These alluring savoury qualities are softened, mellowed and added to in the autolytic process of ageing the bubbles in the bottle while the lees (decomposing yeast cells) break down, releasing deliciously rich flavours on the journey. 

A great champagne made in relatively small volumes, pushing boundaries of great flavour to new heights. 

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 méthode traditionnelle.

Dry champagne with dialled up toasty flavours and a relatively rare little number too since it's made entirely from Pinot Noir, hence the name Blanc de Noirs which is French for white of black and refers to a white sparkling wine made. 

This bubbles represents excellent value for money as well as being an intensely refreshing, full bodied, dry champagne with toasty flavours and a savoury character. Sensational wine for a special day, any day...

Brilla Prosecco is new in store at Regional and is a light bodied, lightly sparkling prosecco, available in mini textural bottles with a screwcap. It's dry and has flavours of lemons, green apples and a hint of lime. This is a good quality prosecco with fresh clean flavours and a medium finish. The mini bottle makes it convenient to take to events and it serves two glasses of bubbles.

What is Prosecco?

Grapes are grown in the Veneto region in north east Italy and the wine is made by the Charmat method, which means secondary fermentation takes place in pressurised stainless steel tanks. Once the secondary fermentation is complete, the wine is filtered and bottled under pressure. The charmat method is also known as tank method, methode cuve close and methode charmat-Martinotti.

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."

A great champagne with tight structure and enormous weight, character, body and length. Chardonnay and Pinot Noir each make up 45% of the blend with 10% Pinot Meunier and a lack of obvious malolactic characters allowing the fresh acidity to shine in this wine, which gains its body from fruit weight and long lees ageing of four years. This is a dry style with 8 grams of residual sugar per litre; it has great balance of flavour and richness balanced by vibrant acidity. 

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.

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.