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Old Richmond Gaol was one of Diemen Land's first prisons, built by the convicts themselves, of good old fashioned granite blocks, laboriously hauled in wooden hand carts and quarried from the ominously monikered Butchers Hill. Today, Butchers Hill is the site of the steepest sloping vineyard in Coal River Valley, invigorated by afternoon sea breezes and prevailing winds from the roaring forties, its highly auspicious, self mulching black Vertosols, yield extraordinary wines. Established by founding members of the Hobart Beefsteak & Burgundy Club, Butchers Hill represents three generations of passion amongst the nether vineyards of the Apple Isle. Not just a purveyor of pretty Pinot Noir, Pooley Estate have achieved status as Tasmania’s first and only, fully accredited Environmentally Certified Sustainable Vineyard, further claiming the prestigious Royal Agricultural Society.. Princely parcels of pooley»
Planted to a steep north facing slope, under the shades of an ancient sawmill, very near the estuaries Mersey and Don, the measured yields of an elite little vineyard are hand picked for vinification by the illustrious Josef Chromy wineworks at Relbia. Highly specialised with the effusive sparkling styles and aromatic whites, winners Winestate Alternative Varietal of Year, the barriques of Barringwood are percolating parcels of Pinot Noir, which are setting a benchmark for the artisanal boutique estates of Devonport and greater Launceston. Barringwood are grown within a unique mesoclime, the longest growing season in Tasmania, each bottle is remarkable for its expression and articulation of a truly opportune site. There are only a few productive hectares at Barringwood, highly prized & passionately husbanded, a closely cosseted nursery of superior vines, the voluble vintages.. Ardour of affection on the apple isle»

Vavasour Pinot Gris CONFIRM VINTAGE

Pinot Gris Grigio Marlborough Awatare New Zealand
Vavasour pioneered viticulture in the Awatere Valley, under the imposing presence of Tapuae-O-Uenuku. Vavasour’s vineyard is noteworthy for its wide diurnal temperature swings, it's the combination of soils and clime which shape the inimitable character of Vavasour wine. The refined elegance of their Pinot Gris shows why many others have followed the lead. Sweetly spiced on the nose and palate, yet pleasingly dry, soft savoury aromas are reflected by intensely concentrated flavours on the palate.
Available in cartons of six
Case of 6
$143.50
Pinot Gris is harvested off Vavasour's favourite blocks on the Home vineyard throughout the cool of autumn mornings. To ensure concentration and weight on the palate, yields are kept low. After whole bunch pressing, the juices are split and a component is vinified in seasoned old French oak barriques employing wild yeasts from the vineyard, the major portion of fruit is treated to vinification in temperature controlled fermenters. Five months of lees stirring adds richness and texture without sacrificing delicate aromatics. The wine is assembled to display a lovely mix of flavours within a rich palate exhibiting the essential Marlborough zing, followed by a brief spell of maturation.
Pale gold colour. Vavasour shows lifted tropical fruit, melons and citrus, subtle pear and jasmine notes. Made to a dry style, the richly structured palate exhibits luscious layers of fruit, with hints of pear and ginger, followed by a long mineral finish that's so distinctive of Awatere Valley. Pleasingly crisp and dry, very ready to drink now. Introduce Vavasour to a crisply roasted duck and you have a match made in heaven.
Vavasour
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Vavasour
Vavasour Wines are the pioneers of the Awatere Valley

Vavasour were the first to plant in what is now regarded as one of the premium grape growing regions of Marlborough, New Zealand. The soils here are free draining and the climate dry, warm and frost free. The area has a climate different to the rest of Marlborough so can produce wines with a unique and distinct flavour.

Vavasour

Each year outstanding parcels of grapes are earmarked for special attention. When the resulting wine is regarded as outstanding, it forms the small quantity of wine under the Vavasour banner. While the fruit is the driving force in Vavasour wines, there is more focus on the structure, subtleties and complexity. The Vavasour range is designed to improve with age.

The Vavasour family have a strong historical background. They can trace their ancestry back to the time of the Norman invasion of England. One of their ancestors is thought to have been a 'taster' for William the Conqueror. The rooster on the label is from the family crest, the emblem on the rooster is an indication of the family's lineage.The Vavasours arrived in New Zealand and established themselves in the Awatere Valley in 1890.

After some research it was found that the climate and soils of the Awatere region were quite similar to those of the Wairau. In fact, the soil in the Awatere Valley is less fertile (this is a good thing) than the Wairau. Low fertility naturally restricts vigour in the vine. The Awatere Valley is also drier, and with no underground water the vines are bound to struggle.

Vavasour

Although the conditions in the Wairau are similar, there are enough differences between the two valleys for to make unique and individual wines. In 1985, after the site was carefully assessed, the Vavasour family and friends decided to make a serious investment in viticulture - Vavasour Wines was established. The first vineyards (30 acres) planted in the region were on the Vavasour 'home' block. This vineyard was made up of two terraces. The top terrace was planted in Sauvignon Blanc and Chardonnay, while the lower terrace was planted in red varietals - Malbec, Merlot, Pinot Noir, Syrah and Cabernet.

The first vintage was 1989. Within three years Vavasour had won numerous gold medals in both New Zealand and the United Kingdom. Glenn Thomas, winemaker, won Winemaker of the Year in 1992. Those first years officially put the Awatere Valley on the map of great wine making regions.

Vavasour are dedicated to the Awatere region and the philosophy is to concentrate on fruit grown in the area. Selected grapes are handpicked; this ensures that only the best fruit makes it into the bottle. The Vavasour vineyards are trained on the vertical shoot positioning trellis. In all its viticultural techniques Vavasour have focussed on quality over quantity.

The intrinsic value characters of the Awatere valley are perfect for the production of Sauvignon Blanc, Chardonnay, Pinot Noir and Riesling. The emphasis remains on Sauvignon Blanc, however other varieties such as Pinot Noir, Chardonnay, Pinot Gris and Riesling will receive the golden 'Vavasour' touch..

Vavasour