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Vavasour Marlborough Pinot Noir

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Vavasour wines are the pinnacle of Marlborough, showing what’s possible in the region beyond the savvy stereotype. This is a Pinot that makes an impression thanks to the unique soils of the Awatere Valley. Think of pairing it with Chinese duck for a match made in heaven and breath in the intoxicating aromas of concentrated berries. Layered with soft and silky tannins and a hint of vanillin oak, you’ll be hard pressed to refuse a second glass.

Winemaker's Notes

It's not just the grinding winds from the west or the imposing presence of Tapuae-O-Uenuku, the towering peak that looms over Marlborough's Awatere Valley. It's not just the deep, rocky soils formed millions of years ago by relentless glaciers that moulded the landscape. It's not just the arid climate marked by sundrenched days and cold nights. It's the combination of all those things together that shape the inimitable character, flavours and textures of Vavasour wines.

All Vavasour wines are pure expressions of their varietal designation and the singular terroir of our estate vineyard. This 2012 Pinot is high toned, open and spicy with intense aromatics and layers of ripe juicy fruit flavours, strawberries and cherries. There is also an underlying stratum of vanilla from 11 months of ageing in French oak. The tannins are soft and silky and the finish is impressively long.

Alcohol: 13.5%

Winemaking: Our 2012 Pinot features a number of high-quality, low-yielding clones- 114, 115, 667 and 777—that have been carefully matched to individual micro-terroirs within our vineyard. To extract optimum colour, flavour and tannin we used traditional, Burgundian hand-plunging techniques during fermentation. Eleven months in French oak barriques (30% new) provided additional aromatics, flavours and structure to the wine.

expert reviews about

Vavasour Marlborough Pinot Noir

Expert Reviews

Nick Stock (2011 Vintage) says
A mix of ripe, dark cherry and plum with underbrush, bracken and earthy forest floor, sweet baking spices too. The palate s vibrant and fleshy, with fanning fleshy tannins and a smooth ride through the finish that draws impressive focus and shows handy length. Juicy.
Good Wine Guide
WINESTATE (2010 Vintage) says
Winestate Magazine, Mar/Apr
Michael Cooper (2010 Vintage) says
2011 - 2015
Buyer's Guide to New Zealand Wines
Michael Cooper (2009 Vintage) says
The 2009 vintage was hand-picked and matured for 11 months in French oak casks. A supple, savoury, moderately rich red, ruby-hued, with cherryish, plummy, slightly spicy flavours, showing good texture and depth, and some complexity, it tastes ready.
Buyer's Guide to New Zealand Wines
Michael Cooper (2008 Vintage) says
Buyer's Guide to New Zealand Wines
WINESTATE (2007 Vintage) says
Almost biscuity on the nose, with plum richness on the palate showing nuances of forest floor. Another great personality!
Winestate 20082009
Michael Cooper (2007 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
Already drinking well, the 2001 vintage is a blend of Wairau Valley (70 per cent) and Awatere Valley fruit, matured for 10 months in French oak casks (35 per cent new). Ruby-hued and fragrant, with ripe cherry, plum and spice flavours showing good depth, it has some savoury characters and a rounded finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (1999 Vintage) says
The 1999 vintage is a very stylish and graceful wine with good aging potential. Grown in the Wairau and Awatere valleys and matured for 10 months in French oak barriques (40 per cent new), it possesses a full, bright ruby hue and slightly peppery aromas. The palate is intense, finely balanced and long, with firm cherry/plum flavours and impressive concentration and complexity.
Buyer's Guide to New Zealand Wines
James Halliday (1997 Vintage) says
Strong purple-red; the bouquet shows excellent plum and cherry fruit, clean and firm; like the palate which follows, one can see the development potential immediately. The pristine fruit flavours come through on the palate, and the oak has been held in appropriate restraint. Good now but will be better.
Australian Wine Companion 2000 1999

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