Foley Wines

Vavasour Pinot Noir 2016

Winner Gold Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Awatere Valley, 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 $27.99
  • Foley Wines
    PO Box 67
    Renwick, Marlborough
    New Zealand 7243
  • Annie Greenheld, Sales and Marketing Co-ordinator
  • Phone (64) 21 638878

Slightly medicinal nose, quite a concentrated palate of sweet dates, sumac and spice. Powdery-fine finish with chalky tannins and subtle, persistent fruit character. A restrained wine, but not unfriendly - there is plenty of concentration and flavour here. The dish doesn?t really relate to the flavours here, reducing the fruit intensity. It is better on its own.

Fragrant bouquet of black cherry and spice. Big, ripe and plush with excellent intensity, just slightly short on the finish. When paired with the venison the wine appeared less fragrant and less complex with more drying tannins.

Very lifted and vibrant. Attractive. Rich and full palate with lots of complexity of flavours lingering on the palate. Some greener notes come through with the dish.

Brooding dark cherries, complex earth and bracken aromas. Red fruits, simple palate structure, lacks intensity and richness. The pairing doesn?t add much to the wine. The texture of the experience is enhanced, the Pinot tannin compliements the venison mouthfeel and silky texture.

Expressive sour cherry fruit, crunchy, juicy acidity and the palate, with a lovely elegant, dusty tannin profile to finish

Mid crimson red. Quite an intense nose of cranberry, pepper and toasty vanilla oak. Red fruits and slight menthol notes on the palate. A firm green plum skin tannin finish at the back of the throat. The dish renders this wine slightly tart.

Heavier looking with a Thiol dry red nose that doesn?t quite work. Blunt, sweet oak, no fruit. With Food ? green unripe looking

The Pinot Noir Wines were judged with

Venison loin with shallots and mushroom

Presented by chef Marcell Kustos


Shallot gravy

  • 60 g butter
  • 2 Tbsp oil
  • 1000 g shallots, sliced lengthwise
  • 4 pc carrots, grated
  • 4 Tbsp flour
  • 500 ml red wine
  • 500 ml vegetable stock
  • 3 Tbsp balsamic vinegar
  • 8 sprigs thyme
  • 1200 g Venison fillet
To serve
  • 150 g mushrooms, thinly sliced


  1. In a large frying pan, heat up butter and oil.
  2. Add shallots and 2 minutes later carrots.
  3. When both became soft, stir in flour, add red wine and wait until it reduces.
  4. Then add stock and half thyme and reduce until thickens.
  5. Add balsamic vinegar and thyme.
  6. Heat oven to 200 degrees.
  7. In a hot frying pan, add oil and fry each side of venison until golden brown.
  8. Bake in oven for 5 minutes.
  9. On a covered tray rest the venison for 5-10 minutes.
  10. Spoon shallot gravy on a serving plate, place venison on top and decorate with mushroom slices.