Winemaker Kevin Judd makes one of Marlborough's best Chardonnays every year and this one is full bodied with intense ripe flavours of grapefruit, burnt orange and white nectarine, which mingle with savoury aromas of smoked almonds, hazelnut meringue and the heady fragrance of freshly cut hay. The mealy savouriness carries through onto a rich, textural palate, evidence of this wine?s low-intervention winemaking. An intricate bone-dry style that is highly concentrated with a distinct flintiness, tight structure and crisp citrussy finish.

Top drinking full bodied, dry, crisp and peachy Marlborough Chardonnay made from grapes grown on a blend of vineyards on the Wairau Valley and the Southern Valleys in Marlborough. Flavours of white peach, nectarines and ripe grapefruit intermingle in this complex white from New Zealand's biggest wine region.

The grapes were fermented in a combination of new and old oak barriques and given 10 months ageing in oak prior to bottling. 

Chablis is the northernmost wine region in Burgundy, which produces only Chardonnay. The cooler climate gives these wines crispness, acidity and a flinty minerality.

This wine is fresh and pure with an underlying minerality. The palate reveals notes of citrus combined with spicy aromas (fennel, lime blossom, cinnamon and hawthorn). Billaud-Simon wines offer exceptional ageing potential and will evolve well over time.

Full barrel fermentation with natural yeasts provides depth and layers of savoury, creamy, ripe peach flavour to this gorgeously richly textured dry white.  impressively complex aromas of rockmelon, lemon peel, nougat and cedar invite Chardonnay lovers into each sip of this Central Otago Chardonnay, which has excellent concentration, expansive mouthfeel and lingering flavours. 

This is an elegant Chardonnay with a medium-full body and characteristics of stone-fruit and malo-lactic fermentation. The nose offers rock-melon and peach notes with a touch of oaky vanilla. The palate is juicy and ripe, with a creamy texture and a good dose of acidity.

A blend of old & new world wine-making using exceptional fruit from Clearview?s oldest Mendoza Chardonnay vines. This is their ultra-premium Chardonnay. Endeavour is a lush, rich and opulent wine with great complexity and length.

Located in the Sonoma wine region of California, the name Chalk Hill comes from the unique volcanic soil of chalky white ash, which is a near perfect match for the planting of white wine varieties, like Chardonnay. The vineyards quest for quality has always been the basis for all their winemaking decisions.

This wine is balanced and bright with concentrated flavours of creamy lemon custard, poached pear, almond, and spice. Pair this Chardonnay with grilled salmon in a garlic butter sauce.

100% malolacitc fermentation - nine months on the lees in Hungarian oak 10% of which is new and 20% is one year old.

A small volume, high quality new Chardonnay from Marlborough, which is gaining huge traction with critics, both nationally and globally. 

What the critics say

BOB CAMPBELL MW

?Novum deserves to be on every wine lovers radar? 

JANCIS ROBINSON MW, UK

?Very smart nose fully vindicates my enthusiasm for NZ Chardonnay.

If only all white burgundy smelt this clean and compelling. Crystalline fruit. Good, medium weight of pure fruit that?s already intense but promises much more in the future. Long and complex. No playing around with reduction. A beautiful wine.?

95 Points, Cameron Douglas MS, NZ

"An intriguing almost sensual bouquet of Chardonnay. Aromas of red apple and sweet peach tea, lees spices and white flowers, flint and chalk-like minerality, and a light dusting of fragrant baking spices. Very sophisticated and quite pure on the palate - dry, complex, even and lengthy. A precise palate weight with a youthful acid line, extremely fine wood tannins and fine lees texture. Flavours of white and yellow orchard fruits, wood spices and fine stone-like minerality. A delicious example, modern, youthful, complex and intriguing. Lots to like. Drink now and through 2026." 

It's no secret that great Chardonnay is made in beautiful rolling Moutere Hills in Nelson, which is home to the clay based vineyard where this wine comes from. Hand picked grapes were pressed into French oak cuves, where they went through spontaneous fermentation with indigenous yeasts followed by malolactic fermentation and minimal filtration at bottling. This wine is fresh, dry, full bodied and creamy, balanced by nutty and citrus flavours.

A great wine made in tiny quantities from the cool North Otago Waitaki Valley where hot days, cool nights and a long growing season produce high quality grapes in small volumes. The Valli winemaking team of Grant Taylor, Jenn Parr and Karl Coombes hand harvest all their grapes, whole bunch pressing them to barrel, including 22% new oak. Full solids with lees stirring during maturation for 12 months gives this wine body to burn and a lingering flavoursome finish comes from the high acidity from this edgy cool climate, nicely balanced by all that lees aging. A beautiful complex Chardonnay to drink now or to cellar. 

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.

A refreshing dry white made from Chardonnay grown in the Maconnais region of southern Burgundy. The grapes come from the historic "Les Charmes" vineyard, known for producing wines of great elegance and finesse. Ripe stone fruit flavours are balanced by an elegant mineral finish. This is perfect as an aperitif and works well with lighter foods. 

The Vasse Felix Filius Chardonnay is pale straw with a green tinge in the glass. The nose is lifted, elegant and complex with honey nougat, pineapple and lemon notes. The palate is restrained and complex with some creaminess coupled with natural acidity. Notes of lemon pith with hints of lime and toasty vanilla carry on to a long, dry finish.

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.