Drop of the Day - Vavasour Pinot Noir 2020
The rich fruit of the Awatere Valley is on full display in this incredible Pinot Noir that's perfect for the Easter table.
Abundant with rich spice, berry and cherry, this intriguing and silky Pinot Noir is a brilliant example of why the sloping foothills of the Awatere Valley are so sought-after.
Winemaker Stu Marfell was born and raised just down the road from the Vavasour winery, and his mastery of this cool, dry, windy sub-region of Marlborough is evident in this beautifully crafted wine.
As a child Stu witnessed the transformation of the Awatere Valley from quiet sheep farming to a celebrated wine appellation as Vavasour forged a new frontier in winemaking. In fact, he was at the winery for the very first vintage in 1989, and spent his school holidays as a teenager planting some of the vines he now makes award-winning wines from today.
“As the founding winery we are really lucky to have some of the best spots in the Valley. Our Pinot Noir is grown on the clay rich vineyards of our upper terraces. This soil lends the wine a generous, silky smooth texture which is the perfect backbone for its abundant dark cherry, plum and savoury complexity. It’s a very moreish wine,” says Stu.
A great partner for food, Vavasour Pinot Noir will be the perfect pairing to elevate your Easter lamb, duck or mushroom risotto.
Find a bottle in your local New World, wine store or on The Foley Wine Club.
Watch the full Vavasour story here.
Facebook: @VavasourWines
Instagram: @vavasourwines
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.