On the face of it, sparkling pink Pinot Noir in a can sounds... well, a little out of the blue, but this is the best wine in cans that we've tried yet. And we're sure you'll agree. Gold Digger is a long established sparkling wine from Central Otago's Maori Point Wines. This new pink fizz is an addition to this much loved bubbly brand. 

Try it yourself and be the judge... 

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; rose (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. 

The words blanc de blancs are French for white of white, which is code for bubbly made entirely from Chardonnay grapes. This high quality wine is a creamy, fresh and vibrantly balanced bubbly which is made using the same winemaking techniques as champagne, only this wine is produced in the Burgundy region - north of the Champagne region. 

Domaine Thomson is a New Zealand winery in Central Otago, the owners of which now also own a small amount of highly prized land in the Burgundy region in north east France. 

Can you imagine tasting history? Well, here is the perfect chance to do just that with This new museum release Nautilus Marlborough Cuv?e Brut, which was aged for 10 years on tirage; on its yeast lees in the bottle. Dry, richly flavoursome and full bodied with enormous toasty appeal adding depth of flavour and power. Grapes come from three vineyards in Marlborough, were all hand picked and fermented with a champagne yeast with full lees aging and malolactic fermentation. This wine typically contains between five and 15% of reserve wine, which is held back from previous vintages. This blend is 73% Pinot Noir and 27% Chardonnay.

A new take on Chardonnay with a light bubbly, a dry taste and a little sediment from the winemaking process. This is dry, medium bodied and savoury.

This wine was fermented in the bottle in a similar style to the way that Champagne is made, only this wine was not disgorged (to remove the yeast lees), which means it may contains some sediment from the winemaking process.

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Beautiful complex sparkling wine made in the same way as champagne, only in the heart of the Wairarapa. This is one of our staff faves and we eagerly await its return in store - with a new fresh vintage from Johner Estate in Gladstone.

Chardonnay with bubbles combines two of the wine world's most popular things and this wine comes from Limoux in the southern French region of Languedoc. This is a fresh, crisp wine made using the Champagne method. Extended ageing on the lees adds toasted notes and a rich texture. This wine is exceptionally good for the price.

Vibrant pink in colour. Lively strawberry notes combined with a creamy intensity on the palate, produces a wine of beautiful balance and length.
Food Pairing: Seafood, sashimi, salmon blini, oysters, fresh dumplings, seared tuna and more.

This Blanc de Blancs is made from 100% Chardonnay grapes and is aged on lees for at least two years prior to disgorgement, which gives it a rich, full and creamy flavour combined with the freshness of aging wine on tirage (yeast lees following fermentation) in the bottle.

Number 1 Family Estate is owned by Daniel and Adele Le Brun who are the first to have made traditional method sparkling wine in New Zealand, bringing their experience in France to the early days of this country's modern wine industry. They 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. He has had a profound impact on the style and quality of New Zealand bubbles.

Cloudy Bay Wines first made its name with inimitable Sauvignon Blanc and has since forged a reputation for top quality wines made in a range of styles, of which Pelorus bubbly punches significantly above its weight. It?s made using the same winemaking methods as champagne, which provides this wine with its creamy, rich, flavoursome style, full body and dry finish. It is typically aged on lees for two years before the bubbly is disgorged, corked and labelled. It contains 8 grams of dosage per litre, which makes it taste dry with the balance of fresh acidity in the wine.

It offers stunning value at this price.  

Gorgeous dry sparkling rose made the same way as champagne by French born, 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. 

Aged on lees in bottle following secondary fermentation for 18 months, riddled, disgorged, aged on cork for an additional minimum 3 mths before release. 

LIfted florals, citrus and stonefruit perfume, with freshly baked baguette. Palate is zesty and fresh, with complex autolytic toasted brioche notes and fine persistent bead. Lovely length and mouth filling richness balanced with bright acidity. The perfect aperitif.

A creamy, full bodied, deliciously complex bubbly made from a blend of two of the classic grapes used to make Champagne - Pinot Noir makes up 58% of this wine and the grapes were lightly pressed so that no colour is extracted from the Pinnacles Vineyard and 42% Chardonnay from the Om Santi Vineyard, fermented to 12.5% ABV. 

This big, creamy, full bodied sparkling wine made in the traditional method - the same way as champagne. The Chardonnay went through malolactic fermentation, which adds  the creamy notes. It was aged for two years on lees in bottle and given six grams of dosage at disgorgement, which makes this wine dry, fresh and long on taste thanks to the cool climate acidity which adds length and zesty drive.