2007

The 2007 vintage was characterised by smaller than average yields due to sporadic cool periods during December 2006. This affected the important flowering period reducing the amount of fruit that set on the vine and the amount of grapes we were able to harvest.

The Awatere Valley also experienced a frost event in November 2006 that had an even greater impact on yields. So the overall effect was smaller crops across the varieties and on the Sauvignon Blanc in particular.

However, the rest of the growing season was blessed with the beautiful weather that Marlborough is so famous for!

This allowed us to produce what some are calling the best Pinot Noir ever and concentrated, richly flavoured Sauvignon Blancs (thanks to those smaller crops).  Chardonnay from our own vineyards has produced concentrated, elegant wines.  Riesling and Pinot Gris display lifted, perfumed aromatics and good weight.

Over all this was a wonderful year for wine quality, but the smaller crops will mean you will need to get in early to get the 2007 wines!

2006

The 2006 season was one of the earliest on record and provided almost perfect weather from flowering through to harvest.

The initial bud burst was several weeks earlier than “average”, and this caused each stage of the growth cycle to occur earlier than we would normally expect. 

The warmer than average weather we experienced during spring and early summer cooled down during February and March, flavour development and fruit intensity were aided especially by the cool nights during this crucial period leading up to harvest.

All varieties performed well with Sauvignon Blanc and Chardonnay the standout wines

2005

The 2005 grape harvest was preceded by variable summer weather. 

December, the month during which the vines flower, was unseasonably cool and wet.  This resulted in smaller than average yields.  January and February were hot and dry and allowed the ripening process to catch up.  March and April provided warm conditions allowing full flavour development and good concentration.

Sauvignon Blanc was harvested at a range of sugar levels from 22 to 24 Brix.  Flavours are intense and in the tropical spectrum. 

2005 could be one of the best vintages ever for Pinot Noir in Marlborough.  The wines show great depth of flavour and palate structure.  These wines will be worth watching out for.

Chardonnay, Riesling and Pinot Gris all benefited from the low yields and show great promise.

In summary, the cool December weather reduced yields by affecting the flowering period.  Set was poor, but the quality of the wines is very good as the smaller crops fully ripened.

2004

In the spring preceding the 2004 vintage, warm dry weather resulted in ideal conditions for flowering.  This produced an abundant crop on most varieties.

The 2004 vintage itself was characterised by an extended ripening period for the grapes, with much of the Sauvignon Blanc being harvested in May.  This slow ripening has produced excellent flavour concentration and intensity.

The 2004 Sauvignon Blancs have lifted passionfruit and floral notes with good palate weight.   The Pinot Noir has vibrant dark cherry flavours and long soft tannins on the palate.

In summary, vintage 2004 produced good quantities of very good wine.

2003

The 2003 Vintage was characterised by very cool and frosty conditions early in the spring.  This frost reduced the vine yield significantly, which resulted in very low crop levels.  This cool weather was followed by a warm and extended summer so the wines from this vintage show great concentration.  

All of our varieties benefited from the low yields, but in particular the Pinot Noir which will be remembered as one of our best yet. 

The Sauvignon Blanc’s have lively tropical and ripe guava flavours with great palate weight.  The Pinot Noir shows rich plum and long soft tannins on the palate.

In summary, vintage 2003 was yet another great harvest for Marlborough.

2002
Harvest 2002 was one of the more interesting years for the grape growers. This year was characterised by a cool spring and summer followed by warm autumn weather.

We had an excellent flowering in December where the weather was very warm and dry. This ensured an excellent fruit set.

Near the end of February until harvest was completed in May the weather was dry and the temperatures were above average. These warmer/ drier conditions combined with healthy grape canopies enabled the vines to ripen their crops fully.

Sauvignon Blanc has exceptional fruit lift on the nose, to the point of being perfumed.

Chardonnay crops were small and have produced concentrated, rich wines.

The Pinot Noir has produced a soft elegant wine showing cherry and mushroom notes.

The Sauvignon Blanc at Vavasour was harvested from April 7th 2002 through to April 27th 2002.

2001
The 2001 vintage will be remembered in Marlborough as being one of the best on record. The long, warm and very dry summer was perfect for growing grapes. The fact that it was the driest four consecutive months on record meant that we were able to harvest each block of grapes at peak ripeness, without concern for the weather.

While the days were warm, it wasn't too hot which means that flavour development and retention was good, particularly for Sauvignon Blanc. The nights were generally cool which kept the acidity at the right levels

The vines delivered outstanding quality yet again.

Our white wines show lifted aromatics and good structure. The pick of the white wines would have to be Sauvignon Blanc, which has luscious tropical flavours, and excellent palate length.

Our red wines have ripe flavours and tannins. The Pinot Noir from 2001 stand out with rich black cherry notes, and persistent soft tannins.

Sauvignon Blanc at Vavasour was harvested from 25th March to the 10th April.

2000
The 2000 vintage has produced some very fine wine. After an early bud break, the Summer weather was cooler than usual for the months of December and January. However temperatures picked up in late February through to the start of harvest in late March. Some mid harvest rain freshened the vines and did not cause any problems.

The Chardonnay, Sauvignon Blanc, and Riesling all had fine flavour and concentration. The Sauvignon Blanc yields were well down on expectations, but produced some of the most intense passionfruit flavours we have seen.

The Pinot Noir from 2000 was possible our best fruit of this variety yet. (albeit from a relatively small number of vintages). They are characterised by rich cherry notes and a fine tannic structure.

So, the pick of the 2000 vintage would be Pinot Noir for reds, and Sauvignon Blanc for whites.
Sauvignon Blanc at Vavasour harvested from 1st April to 19th April.

1999
The vintage was another in the cycle of warm, early seasons that we have experienced in recent times. Some early rain freshened up the vines, and did not cause us any problems. The harvest was early and generally produced white wines with intense varietal flavours. Red wines have good colour and tannin. White wines benefited from cool nights which retained good acid levels in the berries.

Best whites include Sauvignon Blanc and Chardonnay. For reds, Pinot Noir was outstanding.

Sauvignon Blanc harvested at Vavasour from 28th March to 10th April.

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1998
The 1998 vintage was one of the hottest and earliest on record. High daytime and night time temperatures - the result of strong El Nino weather patterns. This produced full bodied white wines with very ripe flavours and low acidity. The Sauvignon Blancs showed very ripe pear notes and a little less flavour intensity. Pinot Noir produced more robust wines, not as fine as cooler years, but still with rich flavours. Cabernet Sauvignon was outstanding, producing wines of great colour and depth, which will age very well.

Best white wines include Chardonnay and Riesling (our very first), while Cabernet Sauvignon was the stand out red.

Sauvignon Blanc at Vavasour harvested from 25th March to 5th April.

1997
The 1997 vintage was close to an 'average' season climatically with a warm summer followed by a cool autumn. White wines showed great flavour intensity, and acid levels that result in the typically crisp Marlborough style. Sauvignon Blancs were of excellent quality with intense passionfruit flavours, and were the pick of the whites. Chardonnay's had rich flavours, acid levels were high so a greater percentage of malolactic fermentation was called for to achieve a desirable acid balance. Pinot Noir was the pick of the reds with great depth of flavour and complexity. Cabernet Sauvignon produced a lighter fruitier style ideal for our Dashwood wines.

Sauvignon Blanc at Vavasour harvested from 19th April to 1st May.

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1996
This vintage followed a warm to cool summer and autumn. Temperatures were average and there was no problem with rain. White wines showed typical Marlborough flavour intensity and a crisp acid balance was a result of the extended ripening period. The red wine quality was very good. The Cabernet Sauvignon Blanc block at Vavasour produced very small berries from an average yield. This ensured the wine had good colour and tannic structure.
  The best of the whites would be the Chardonnay which had a wonderful silky texture and ripe melon flavours. Overall a typically full flavoured Marlborough vintage, particularly for white wines.

Sauvignon Blanc at Vavasour Harvested from 18th April to 2nd May.

1995
The 1995 vintage started off well with a hot summer which set things up for a fine harvest. However, 1995 was blighted by persistent rain through March and April. No Vavasour wines were produced at all, with just two wines released under the Dashwood label, It was our most difficult vintage so far. The Dashwood Sauvignon Blanc and Chardonnay released from that year have good flavours (as we had experienced a hot summer) and were free from 'rot' character.

Sauvignon Blanc at Vavasour harvested from 22nd April to 25th April.

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1994
This year was characterised by a cool summer followed by warm Autumn weather. This coupled with small crops allowed us to achieve quite good ripening levels. The whites were led by Sauvignon Blanc which showed exceptional fruit lift on the nose, to the point of being perfumed. Chardonnay crops were small (particularly Mendoza clone) and produced concentrated, rich wines. The Cabernet Sauvignon crop was very small resulting in a fine wine with good depth and weight. The Pinot Noir was the best performing red, producing a soft elegant wine showing cherry and mushroom notes. Sauvignon Blanc at Vavasour harvested from 24th April to 30th April

1993
This vintage was the coldest we have experienced so far. Summer was almost non existent with cold Southerly weather patterns persisting. The Sauvignon Blancs were herbaceous and acidic, and lacking in the usual tropical/passionfruit flavours. Our best wine was the Vavasour Chardonnay which showed a fresh citrus fruits with underpinned by firm acidity. (This was softened by 100% malolactic fermentation). No reds of note were produced.

Sauvignon Blanc at Vavasour harvested from 9th May to 12th May.

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1992
Another cold vintage, although not as icy as 1993. Again we were hit by cool Summer and Autumn temperatures. The Chardonnay's were the stand out wines showing fine flavours and elegant style. The Sauvignon Blancs were crisp and appley, light in style. Pinot Noir was the best performer, with fruity wines, showing attractive cherry notes.

Sauvignon Blanc at Vavasour harvested from 20th April to 25th May.

1991
This vintage will be remembered as one of the best of the decade. A warm Marlborough Summer moved into an extended warm Autumn which allowed the grapes to ripen slowly to their full potential. As a result the white wines are richly perfumed with long palates and good concentration. Reds show richness on a palate and good tannins. The Sauvignon Blanc and Chardonnay were both exceptional in 1991 exhibiting fine flavour and balance. The 1991 Vavasour Chardonnay is one of our best, rich and tannic, and still drinking well in 1999.

Sauvignon Blanc harvested from 17th April to 25th April.

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1990
This vintage will be remembered in the Wairau Valley for a severe frost mid harvest. However the Awatere Valley was not affected and experienced a warm and early vintage. The white wines were not typically intense but showed good balance, and flavours towards the ripe end of the flavour spectrum. Sauvignon Blancs were vibrant . The Chardonnay was the pick of the vintage exhibiting luscious flavours and palate structure. The 1990 reds were a surprise, showing ripe plum flavours and firm tannic structure. The 1990 Vavasour Cabernet Sauvignon/Cabernet Franc is a finely structured wine still drinking well today.

Sauvignon Blanc harvested from 3rd April to 5th April.

1989
The 1989 vintage was Vavasour's first harvest, and we started with a good one. The season started with a long hot El Nino summer which turned into a long warm Autumn. There was no rain and all varieties performed well. White wines were well balanced and exhibited good varietal flavours. Sauvignon Blanc was the stand out white wine. They were rich and concentrated with intense tropical fruit/passionfruit notes. The 1989 Vavasour Fume Blanc is still drinking well after 10 years. The reds possessed ripe tannins and beautiful deep colour.

Cabernet Sauvignon exhibited rich plum notes and good concentrations and length.

Sauvignon Blanc at Vavasour harvested 16th March to 5th April.


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