Small-batch Chardonnay from Marlborough negociants Novum. Stonefruit, cream and mineral on the nose. Flintiness meets fruit on the palate, making for a distinctive medium-bodied wine. An appealingly long finish shows this to be a top tier Chardonnay.
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.
First release of a new Marlborough chardonnay. Full-flavoured, with salty, briny, citrus, toasty yeast lees and spicy oak flavours. Lively, tangy wine with a pleasing texture and lengthy finish. Intensity and power suggest good cellaring potential. Clearly one to watch.
95 points, The Real Review (May 2018)
Peachy, creamy, faintly flinty perfume, all come-hither but smells like high quality chardonnay from the get go. Medium weight, some glossiness to texture though it finishes with flint-grapefruity tang. It’s really quite lovely, and the texture is so appealing. Yes thanks.
93 points, The Wine Front (September 2018)
Bright straw-yellow colour with light golden hues. The nose is firm and finely concentrated with a tight core of white stonefruits and citrus fruits, along with fresh, steely minerals melded with hints of creamy barrel-ferment and nutty oak that emerge to provide complexing interest. Medium-full bodied, the palate is taut and elegantly concentrated with bright stonefruit and citrus fruit flavours at the heart, along with a layer of creamy, nutty oak, balanced by crisp, refreshing, cutting acidity. The wine has elegance and linearity, and flows along a very fine phenolic-threaded line, carrying to a long, sustained finish of citrus fruit and nuts. This is a taut, refreshing, finely concentrated Chardonnay with stonefruit and citrus fruit flavours along with subtle nutty oak detail, with crisp, minerally acidity and linearity. Match with grilled and roasted seafood over the next 4-5 years. Mendoza clone Chardonnay from a single site in the Wairau Valley, vines approx. 35 y.o., fully barrel-fermented to 14.0% alc., the wine aged 10 ½ months in 10% new oak with monthly batonnage (on a full moon), with 100% MLF.
18.5 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.