2023 Vavasour Pinot Noir, Marlborough

Vavasour Pinot Noir is a beautifully fragrant and finely structured expression of Marlborough’s Awatere Valley, showcasing the subregion’s cool-climate elegance and mineral precision. Vavasour was the first winery to plant vines in the Awatere Valley back in 1985, and today their Pinot Noir reflects decades of intimate knowledge of this windswept, coastal landscape. The valley’s cooler temperatures, extended growing season, and unique soils produce fruit with bright aromatics, vibrant acidity, and fine tannins, resulting in a Pinot Noir that is both refined and expressive.

The vineyards are planted on free-draining alluvial soils with a mix of gravel, silt, and loess over clay, which encourage deep rooting and naturally limit yields. The maritime influence and frequent cool breezes delay ripening, allowing the grapes to develop complex flavours while retaining freshness. Fruit is hand harvested and fermented in small open-top vessels, with gentle punchdowns to extract colour and fine tannins. A portion of whole bunches may be included to enhance perfume and structure. The wine is matured in French oak barriques, a proportion of which are new, for around 10 to 12 months to add subtle spice and texture while preserving the fruit’s vibrancy.

In the glass, Vavasour Pinot Noir shows a bright ruby colour. Aromas of red cherries, raspberries, violets, and wild herbs rise elegantly from the glass, layered with hints of spice and forest floor. The palate is medium bodied and silky, with juicy red fruit, fine-grained tannins, and a lively acid line that gives the wine precision and length. There’s a clear mineral thread running through the finish, a hallmark of the Awatere’s stony soils and cool climate.

This Pinot Noir is a natural partner for duck breast with cherry glaze, herb-crusted lamb, mushroom risotto, or charcuterie and soft cheeses. It’s also excellent with salmon or dishes featuring earthy beetroot. While approachable in its youth for its purity and brightness, it will cellar gracefully for 6 to 8 years, developing savoury, complex layers over time.