Vavasour Pinot Gris

Wine Description & Tasting Notes

When Vavasour came to plant vines in 1986, Marlborough’s cool Awatere Valley was just a remote landscape dotted with sheep – it was thought far too extreme for viticulture. But today Vavasour are considered trailblazers for uncovering the hidden potential of the area.

Richly structured with layered flavours of fruit, ginger and mineral, this wine is proof that Marlborough can do more than world-class Sauvignon Blanc. The choice of the grape’s Gallic name, Pinot Gris – rather than the Italian Pinot Grigio – reflects the way some grapes are fermented in French oak barriques and aged with lees to add richness and texture.

To ensure concentration and weight on the palate, the yields, at the Home vineyard from where the fruit is sourced, are kept quite low. Part of the juice is fermented in three-year old French oak barriques and undergoes five months of lees-stirring, adding richness and texture to the finished blend without sacrificing the delicate aromatics.

Nose: Spiced pear, ginger and Jasmine

Palate: Rich and fruit forward with fleshy juicy orchard fruit notes leading to a ginger and jasmine finish.

Food: Delicious on its own but great paired with roasted poultry or richer flavoured seafood.