Foley Wines

Dashwood by Vavasour Pinot Noir 2018

Winner Top 100 Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $21.99
  • Foley Wines
    PO Box 67
    Renwick, Marlborough
    New Zealand 7243
  • Annie Greenheld, Sales and Marketing Co-ordinator
  • Phone (64) 21 638878

Complex and attractive. Excellent fruit and definition. Rich and full. Excellent complexity. A good match with the duck confit. Lingering and long.

Very forward bouquet of wild black cherry and a hint of spice. Fresh and fruit-pure displaying ample mid-palate intensity, a vibrant core of black cherry and a supple generous mouthfeel. The wine appears both more fruity and also more drying when paired with the dish.

A complete and harmonious aroma with a mix of sweet and savoury accents. The flavours are moderately intense, and the acidity has a faint sour edge. The wine looks about the same with the food. The acidity is prominent.

Slightly green fruit and spice nose. Crunchy red fruits on the palate. A bright youthful style, with jubey red berry fruit but lacking some depth, length and complexity. Simple but juicy fruits to come to the core and good acidity cleans up the palate.

Bright and lively cherry and strawberry fruit on the nose, immediately appealing with smooth tannins and racy acidity. Smooth on the finish. Serve slightly chilled on a picnic with good food and company.

Perfumed and expressive, with red cherry, plum and raspberry, baking spice and dried herbs, the palate is quite tightly wound, needs time; has nice delicacy and freshness with silky tannins and a long finish. Was fine with the food but no apparent enhancing synergy.

A ripe savoury nose with hints of dark chocolate and cloves. A lovely well-balanced fruit driven palate with well-rounded ripe tannins and sweet fruit. Wine is lifted by this dish. A great match.

Bright mid-ruby. Savoury, spicy fruit aromas, cherry & plum. Crunchy berry fruit flavours, medium acidity and fine structural tannins.

Mid red with bright hue, red cherries, game and fresh earth, intense cherry fruit palate with soft silky tannins, the fragrance of the wine beautiful combines with the coq au vin

Light red, dark cherry, confection, rhubarb, raspberry, medium bodied.

Nutty oak, toast, dried herbs. Bigger style with structure, but lacking fruit generosity. Food: filled out the back palate.

Lovely forward red berry fruit, full of ripe strawberries and raspberries. Juicy crunchy acidity, cleansing for the palate.

The Pinot Noir Wines were judged with

Coq Au Vin

Presented by chef Michael Manners


  • No. 15-18 Chicken
  • 550mL Pinot Noir
  • 150g Speck
  • 250g Button Mushrooms
  • 8-10 eschallots
  • 30mL brandy
  • 1 Carrot
  • 1 Onion
  • 3 cloves of Garlic
  • 5 Black peppercorns
  • 2 Bay Leaves, Thyme, Tarragon, Parsley stalks, 1 Tbsp butter & 1 Tbsp plain flour – mixed


  1. Cut the chicken into eight pieces.
  2. Make up a stock with chicken backbone, onion, carrot, bay leaves, 5 black peppercorns, and thyme. Strain.In a large saucepan, place the Pinot, 2 bay leaves, thyme, parsley and crushed clove of garlic.
  3. Add stock. Reduce by half.
  4. Dice the speck and cook with some butter and a little oil. Allow the fat to run out of the speck and then add the peeled eschallots. Allow to colour.
  5. Add seasoned chicken pieces (salt and pepper) -try skin side down until coloured and turn, add brandy and flame. Pour in the wine stock, mix ??? a fresh bouquet garni and garlic.
  6. Cover and cook until tender. Meanwhile cook the mushrooms in butter with salt and pepper and one crushed garlic cover.
  7. When the chicken is cooked, strain off the sauce and thicken with the butter/flour mix. Add the chicken, eschallots, mushrooms and serve.