Vavasour Marlborough Chardonnay 2024

Rich Fruit, Deep Oak

I am sometimes asked, "What is New Zealand Chardonnay like?"

Of course, the style varies depending on the region. But you simply cannot overlook Marlborough, New Zealand’s largest wine region. And within Marlborough, the Chardonnay that I personally find to have "exceedingly high perfection" is the one from the Awatere Valley.

The charm of the Awatere lies in the fact that so many of its wines possess crisp acidity, rich fruitiness, and a firm sense of minerality. You can enjoy a flavor profile that blends the classic NZ "fruit & oak" style with the added allure of "minerality."

Among these, I highly recommend the Chardonnay from "Vavasour," a veteran winery that has been based in the Awatere for 40 years. It is the first bottle I would suggest to anyone who wants to get to know New Zealand Chardonnay.

I visited the Awatere Valley in the height of summer during my last trip. I had been told it was a slightly cooler area on the hills, but the reality exceeded my expectations. The wind from the Pacific Ocean was howling through—it was actually a bit cold even in summer! I was glad I brought a windbreaker... and the soil was bone-dry.

I realized that this microclimate, which sets the Awatere apart from Wairau, Marlborough's major production area, is unique.

Chardonnay grown in such a place is bound to be something special.

The aroma features white peach, apricot, butter, and toasted nuts. And on the finish, you find a mineral quality reminiscent of seashells or flint. On the palate, there is a substantial volume of fruit, but the use of oak is impressive in that it never overwhelms. The subtle, saline nuance on the finish evokes a cool sea breeze.

Above all, all the elements are in harmony, making every sip deeply satisfying.

Looking at the technical notes for this Vavasour Chardonnay... All grapes are estate-grown. Yields are restricted, and only the most concentrated fruit is selected. The grapes are gently whole-bunch pressed and barrel-fermented with wild and vineyard-derived yeasts. This is followed by malolactic fermentation and 10 months of aging in French oak (with a restrained use of new barrels). The lees are stirred once a week. And so on.

By managing everything from grape cultivation to winemaking in-house, they achieve this lush depth and delicate balance. And for this price—under 4,000 yen—it is truly a great value!

Recommended pairings include…

• Cream-stewed chicken breast and lentils
• Pan-seared scallops with butter and dill
• Meunière of white fish with lemon-butter sauce
• Salmon and mushroom cream pasta
• Gratin Dauphinois (potato and cheese gratin)

A single bottle that elevates your everyday dining table. It is, in every sense, a Chardonnay for high-quality daily living.

About the Winery: "Vavasour"

Vavasour is a pioneer in the Awatere Valley, one of the most unique sub-regions within Marlborough, New Zealand.

In the 1980s, this area was considered unsuitable for winemaking due to its cool, dry climate, high winds, and rocky soil. However, they were convinced that this "difficult land" held the potential for a special flavor that could be produced nowhere else, and they boldly took on the challenge. Their success has made the Awatere Valley world-renowned as a premier New Zealand wine region.

Flavors born from a unique terroir

What characterizes their wines is the Awatere land itself.

The cool climate with its dramatic day-to-night temperature fluctuations allows the grapes to ripen slowly, resulting in vivid acidity and deep flavor. The rocky, well-draining soil imparts a distinct minerality to the wine, bringing its flavors into sharp relief.

These harsh, site-specific conditions yield a delicate yet complex profile.

Commitment to detail and evolving winemaking

Commitment to detail and evolving winemaking

Their vineyards are divided into over 100 small parcels, each managed and harvested individually, and finished through a meticulous winemaking process.

By fusing traditional methods—such as natural fermentation with wild yeasts, whole-bunch fermentation, and high-solids fermentation—with modern techniques, they express the character of the land faithfully and to its fullest extent.

While they have achieved global acclaim for their exceptional quality, they refrain from overly highlighting awards or critical praise.

This is because they prioritize the essential quality of the wine and loyalty to the land above all else.

This stance resonates strongly with wine lovers who value integrity and authenticity.

Winemakers with a deep understanding of the land

Head winemaker Stu Marfell was born and raised in the Awatere Valley and understands the characteristics of this land better than anyone.

His approach to winemaking is rooted in staying close to the land and respecting its individuality; he meticulously studies the microbial environment and soil characteristics of the vineyards, constantly pursuing evolution and innovation.

His wines fuse a deep love for the land with masterful technique, radiating a one-of-a-kind charm.

Every bottle of Vavasour wine contains a condensation of respect for the earth, the passion of a challenger, and a craftsman's delicate attention to detail.

About the Marlborough Region

"Marlborough" is the heart of the New Zealand wine industry.

With abundant sunshine and significant day-to-night temperature swings, it possesses the ideal natural conditions for grape growing, and over 80% of New Zealand's wine is produced here.

Among these, Sauvignon Blanc, known for its crisp acidity and overflowing fruitiness, boasts an overwhelming production volume and is widely loved around the world for its unique character. For red wines, Pinot Noir is also popular, valued for its rich berry fruit flavors.

Vavasour Marlborough Chardonnay 2024