Kumeu River Pinot Noir and Chardonnay blend together to create a deliciously dry and perfectly pink cr?mant. The aromas of summer sparkle from the glass, freshly picked strawberries and white stone fruit build the texture and mouth feel we really enjoy from our Kumeu Cr?mant.

The perfect aperitif for the festive season.

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.

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 best selling bubblies and for great reason' this is a stunner with creamy smooth flavours and gorgeous zesty bubbles. This sparkling wine is made 100% from Chardonnay grapes grown in Hawke's Bay, which were trucked down to the northern Wairarapa winery, Matahiwi Estate, where winemaker Miles Dineen worked his magic to produce this dreamy creamy bubbly. 

This wine is made in the mould of a blanc de blancs (white of whites) champagne, using Chardonnay grapes from the Dartmoor Valley in Hawke's Bay. The wine gains its richness from lees ageing, which enhances  creaminess and yeasty aromatics. It's a deliciously lemon citrusy wine with depth, complexity and character - outstanding value at the  price.

Our best value pink bubbly and made from Pinot Noir grapes grown in the Northern Wairarapa at Matahiwi Estate vineyards. Free run juice was used to make this dry, flavoursome sparkling wine; tank fermentation provides depth of bubbles and a yeasty freshness, which adds complex flavours. 

Gold Digger Frizzante comes from Central Otago which is home to many of New Zealand's best sparkling wines. 

This product comes in two styles; ros? (made entirely from Pinot Noir) and Pinot Gris. Both lightly bubbly and in 440ml cans - the ideal size for an apertif for two people or as a couple of drinks for one person. 

La Taille aux Loups from Montlouis-sur-Loire is a stunning bubbly from the Loire Valley in central France, which is home to the great Chenin Blanc grape ? an outstanding ingredient in wines such as this lovely, lively bubbly.

It is made the same way as Champagne and costs a lot less but retains a similar style in terms of taste. This sparkling wine is made from Chenin Blanc grown in the appellation of Montlouis-sur-Loire in the Loire Valley, where chalky clay and sandy clay soils share space on top of a bedrock of limestone. Only organic fertilisers are used here and all grapes are hand harvested with bunches picked into small plastic bins then fermented to 11.5 to 12% ABV in old oak barrels using only indigenous yeasts. The first fermentation leaves residual sugar of about seven to eight grams per litre and this is adjusted to 16 to 18 grams of residual sugar per litre for the second fermentation. The wine is aged for 20 months on lees in bottle and finishes with 4 to 6 grams of residual sugar, which makes it dry in style as well as taste. 

A winner in so many ways from its dry, full bodied, zing to its outstanding freshness - this wine is released regularly as a freshly disgorged bottle of bubbles that pays homage to both Maori language with its lovely name; MiruMiru is Maori for bubbles, and also to French winemaking tradition. This blend of Chardonnay, Pinot Noir and Pinot Meunier is made the same way as champagne. It spends 12 to 18 months on yeast lees and is freshly disgorged to retain its complexity and zing.  

Hunter's MiruMiru won top prize for New Zealand wines at the Champagne and Sparkling Wine World Championships for the third year in a row in 2023.

Reine Vautrelle Le Brun loved flowers, which is echoed on the label of this bottle, which is a delicate but full bodied blend of 50% Chardonnay, 43% Pinot Noir and 7% Pinot Meunier, given extended lees ageing of four years giving it the weight and balance to stand up to the low dosage of 2.8 grams per litre. This is bone dry sparkling wine with finesse and a long finish. It drinks beautifully now - fresh and zingy, paying homage to a woman who lived through World War II.

Gorgeous dry sparkling rose made the same way as champagne by French-bornw, Marlborough-based wine pioneer, Daniel le Brun, who marked 40 years of winemaking in New Zealand in 2000. 

Le Brun pioneered methode traditionelle sparkling wines in New Zealand in the early 1980s, releasing his first bubbly in 1985 and marketing it as made the same way as champagne, only at a fraction of the cost. 

This toasty rich, full bodied pink number is made 100% from Pinot Noir grapes which were fermented to 12.5% ABV with 7.5 grams of residual sugar per litre ? almost bone dry and it tastes like it too, with that smidgeon of grapeyness adding beautiful balance. It was aged for 18 months on lees prior to disgorgement. Ongoing disgorgement means fresh wines remain on the market. 

Domaine Rolet is considered one of the flagship wines of the Jura d?partement, a wine region located between Burgundy and Switzerland. This region's cool climate wine region expresses itself in a range of white and red grapes that typically enjoy cooler climates. The most planted grapes in the region are Chardonnay  and Savagnin; a specialty to this area, which has traditionally been vinified under a veil of yeast, not unlike the aging of sherry but with quite different results in terms of aromas and flavour, which can be complex, savoury and nutty. The main red grapes in Jura are Poulsard, Trousseau and Pinot Noir.

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.

Tohu Rewa Rose was made to celebrate 20 years of winemaking for the Maori owned Tohu Wines. Its pretty pink colour comes from light skin contact with the 100% Pinot Noir grapes used to make this wine, which was aged on lees for two years, giving it richly flavoursome fresh bakery aromas. 

Tohu Wines is a member of Methode Marlborough, a group of like minded sparkling wine producers whose rules stipulate that 100% of the grapes used in their wines must come from Marlborough and that their wines must spent at least 18 months on tirage (lees aging in bottle after the second fermentation). 

Daniel le Brun and his family celebrated 40 years of pioneering methode traditionelle in Marlborough in 2020. Le Brun comes from a long line French sparkling wine makers with family history in the Champagne region dating back to 1684. The Le Brun family has had a profound impact on the style and quality of New Zealand bubbles.

This wine is made from 100% Marlborough grown grapes, as are all wines made by No 1 Family Estates.