Vavasour Awatere Valley Pinot Gris 2025

Vavasour Awatere Valley Pinot Gris 2025"Gorgeously composed and expressed, showing Nashi pear, rockmelon, golden peach, and floral aromas on the nose. The palate displays excellent weight and silky flow, splendidly supported by fine acidity, making it wonderfully harmonious and balanced with a lengthy, delectable finish. At its best: now to 2030" Sam Kim, Wine Orbit, Oct 2025 Fresh Nashi pear, crisp apple, and spiced ginger lead a vibrant, aromatic profile, accented by white blossom and

"Gorgeously composed and expressed, showing Nashi pear, rockmelon, golden peach, and floral aromas on the nose. The palate displays excellent weight and silky flow, splendidly supported by fine acidity, making it wonderfully harmonious and balanced with a lengthy, delectable finish. At its best: now to 2030" Sam Kim, Wine Orbit, Oct 2025

Fresh Nashi pear, crisp apple, and spiced ginger lead a vibrant, aromatic profile, accented by white blossom and peach. The palate is layered and textural, with refined acidity and Awatere Valley minerality. Creamy lees notes and gentle skin contact add depth to this rich, complex, and delicious wine.

This stonier, drier, cooler & windier pocket of Marlborough, the Awatere Valley, conspires to produce distinctive, complex & intriguing wines. Marquee sites in the lower Awatere Valley, are noteworthy for their wide diurnal temperature swings, contributing to strong personality and incredible balance in the wines. Soils are low in fertility with stones and pebbles mixed with clay and loam. The rainfall ranges from 279-406 millimeters (11-16 inches) a year, very arid by any measure.

Selectively harvested at peak ripeness and received immediately at the winery. Some parcels of fruit were left on skins for a short period to gently extract positive phenolic components enhancing the wines mouth-feel. The juice was then gently pressed to tank and cooled for gravitational settling. The juice was then racked (clean juice being taken off the top of the juice lees) and warmed for fermentation with a portion being run down to older French barrels for fermentation. Commercial yeast strains were chosen to enhance vineyard and varietal purity. Post fermentation the wines were left on light lees through autumn and much of winter to promote complexity and structure. The wine was blended and prepared for bottle in late Winter 2025.

Food Pairing: Asian cuisine, Summer BBQ with fresh garden salads. The clean profile of this wine can pair well with richer dishes.