An opulent Pinot Noir made from select parcels of fruit showcasing its Marlborough origin gloriously. An aromatic wine with black fruit and spice on the nose. The palate is rich, also with black fruit, but a hint of red fruit to add unexpected freshness.Textural and deep, this will age for up to ten years with grace (although it’s ready to enjoy now). The fruit is 100% destemmed then aged in 30% new oak.
Novum use small parcels of fruit from specially selected sites on established Marlborough vineyards to craft the best wines and expressions of terroir possible. Their first vintage arrived in 2016. Novum’s primary focus is on Syrah, Pinot Noir and Chardonnay.
Pinot is 100% destemmed, wild ferment, aged in 30% new oak. Beautifully expressive and refined with sleek black cherry and blackberry fruit. It’s rich and seductive but also has freshness and detail. Great structure and harmony too. There’s some black fruit richness but also lovely red fruit crunch. Such a textural wine with real interest and detail, with opulence but also some seriousness. Beautiful stuff.
95 points, Wine Anorak ( January 2018)
First release of a brand new wine brand. Quite a rich, flavoursome and oaky red with cigar box, plum, dark berry, anise, spice and liquorice flavours. A weighty, textural wine with appealing spicy complexity. Accessible now but should age well.
94 points, The Real Review (November 2017)
Dark, moderately deep, ruby-red colour with slight purple hues, a little lighter on the rim. The nose is softly full and gently voluminous with aromas of dark-red berry fruit along with a complex amalgam of red florals, dried herbs and subtle complexing earthy nuances. The aromatics form a fine, tight core that grows in intensity with aeration. Medium-bodied, the palate is elegant in presentation with a soft, refined core of ripe dark-red and black berried fruits unfolding nuances of dark-red florals and suggestions of herbs that fill the mouth. The flavours are rich, soft but vibrant, possessing energy and vitality. The fruit is supported by fine-grained flowery tannin extraction that provides considerable structure. The acidity is balanced and the wine carries to a soft, lingering, nuanced finish. This is a gently mouthfilling and layered Pinot Noir with dark-red berry fruit, florals and herbs, on a fine core with plenty of structure. Match with duck and pork, and roasted beef, lamb and venison over the next 6-8 years. Pinot Noir fruit from the ‘Yarrum’ and a lower Brancott vineyard along with Omaka fruit and a small portion of fruit from the ‘Churton’ site, Waihopai, fully destemmed and indigenous yeast fermented to 13.0% alc., the wine spending 35 days on skins and aged 12-14 months in 30% new oak.
19- points, raymondchanwinereviews.co.nz (May 2018)
MarlboroughArguably New Zealand’s most famous wine region owing to international demand for Sauvignon Blanc, Marlborough is also the largest wine producing region in the country, comprising 79% of New Zealand’s total wine production. Modern winemaking commenced in Marlborough in the 1970s and from tiny beginnings, the vineyard area has rapidly expanded now encompassing 23,600 hectares. Marlborough is located on the east coast of the South Island, with mountains to the west creating a rain shadow, making it one of the driest and sunniest regions in New Zealand. There are three sub regions in Marlborough, the largest being the Wairau Valley, where most plantings are concentrated on free draining alluvial soils. Viticulture has also spread to the cooler Awatere Valley, also on free draining stony loams and vineyards are also situated in the cooler southern valleys with its silt, gravel and clay soils. The soils across all three regions all have relatively low fertility to help curb the vigour of Sauvignon Blanc vines that dominate Marlborough. Although the region built its reputation on crisp, distinctively pungent unoaked Sauvignon Blanc, there is an increasing trend towards more complex barrel-ferment styles. Light-bodied, fruit driven Pinot Noir is also successful.