Beautiful dry, refreshing, concentrated French Chenin Blanc with intense flavours of green apples, apricots, honey and white floral aromas. This outstanding wine comes  from one of the smallest and highest quality wine regions on the northern side of the Loire, which is dedicated entirely to the great white Chenin Blanc. 

This wine is great drinking now and will age well for the next two decades. 

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.

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.

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.

Fab dry South African Chenin Blanc ? one of the best and one of our favourites in store here at Regional.

Quarts de Chaume is famous from its delicious wines made from the great Chenin Blanc grape in the Loire Valley in Central France. Domaine Baumard is one of, if not, the best producers. All of the wines are sealed with screwcaps to preserve the freshness of this outstanding grape variety, which is insanely beautifully balanced here by refreshing acidity which is naturally high in the Chenin Blanc grape - and carries residual sweetness in the wine superbly. 

If you're looking for a special wine, here it is- and it can age for 10+ years and then some. When it is stored well, old Chenin is like old Riesling; almost bulletproof and certainly likely to develop a depth and breadth of flavour that is almost unrivalled.

The name Quarts de Chaume comes from a tradition that dates back to the middle ages when farmers were required to pay one quarter of the proceeds from their harvests to the Seigneur, keeping the remaining three quarters for themselves, which accounts for the ?s? in Quarts de Chaume. 

The area?s geology is schist and pudding sandstone with a south facing location overlooking the Layon River where the morning mists are ideal for the development of noble rot.

Aging potential unrivalled

When stored well, wines such as this one can age for at least 10 years to an indefinite period from good vintages.

Special by name and by nature, Domaine Baumard's La Trie Spéciale is a serious expression of Chenin Blanc  grapes from the "tries" of the harvest and a selection of the different juices of pressing. This cuvée is only produced in vintages with great potential.

A beautiful wine to drink now and with long term aging potential. Yes, even though it is already eight years old.

Savennieres is grown on the North side of the Loire river and is 100% Chenin Blanc. This wine has high acidity with green apple, pear and green almond on the palate. Aromas of citrus with a mineral edge. Great now, but will age well for the next 10-20 years. 

This wine has refreshing qualities to burn and comes from the small but beautifully formed Clos de Ste Anne vineyard in Gisborne where some of the country's few Chenin Blanc vines grow. This is an excellent example of this great white French grape and has gorgeously balanced acidity adding freshness and length to every flavoursome sip. Flavours here span the gamut of honeysuckle, dried grass and fresh apples.

This wine is certified organic and biodynamic. 

The 2020 vintage was superlative and is the first year since 2014 in which all five wines made from the Clos de Ste Anne vineyard have been produced. 

A compelling dry Chenin Blanc that is delicious now and has such great fresh acidity that it will age superbly as well. The bold natural freshness of La Bas Chenin Blanc drives flavours of honey, white fleshed peach and green apples, a hint of beeswax here and a touch of dry grass there. This is a stunningly structured, full bodied white wine balanced by bright and bold zesty citrus flavours. It's gorgeous now and can up for up to a decade in good storage conditions; cool and dark.

This wine is certified organic and biodynamic. 

Textural and mouth filling wine made from hand picked Chenin Blanc grapes grown on the Two Terraces Vineyard in Mangatahi, Hawke's Bay; a site with warm days and cool nights which preserves Chenin's naturally refreshing acidity. Flavours in this wine span the range of tropical fruit aromas, crisp Granny Smith apple acidity and a tangy finish, making this wine a great match with food such as white fish, oysters, mussels and goat?s cheese.

The wine was whole bunch pressed and fermented in old barrels with a vineyard starter yeast created specifically for this wine from the same harvest. Most of the wine was aged in a small tinaja (clay amphora) and the balance in old barrels. There is no residual sugar in the wine and it was bottled unfined and unfiltered.