Vavasour Papa Chard

Vavasour Papa Chard offers a full-bodied palate of rich stonefruit and ripe citrus, supported by savory oak elements including vanilla and candied nuts. The Awatere Valley's signature briny, mineral character adds distinctive complexity, with aromas of lemon peel, grapefruit, and oyster shell. The finish is long and mineral-driven with persistent saline notes.

Vavasour Papa Chard is produced in the Awatere Valley, a distinctive sub-region of Marlborough, New Zealand. The valley's cool maritime climate and mineral-rich soils contribute to the wine's characteristic briny, savory qualities. At 13.5% ABV, this Chardonnay showcases the unique terroir of one of New Zealand's most expressive wine-growing areas.

This full-bodied Chardonnay pairs beautifully with roasted pork tenderloin, grilled salmon, and rich fish dishes like tuna. The wine's savory oak character and bright acidity also complement vegetarian dishes with creamy sauces, as well as poultry and root vegetable preparations. The mineral, briny notes make it particularly well-suited to seafood and dishes with buttery or brioche elements.

The wine's powerful stonefruit flavors and saline minerality make it an excellent match for pork dishes, especially those with five-spice or roasted preparations. It also works well with vegetarian fare featuring creamy elements, and its oak maturation allows it to stand up to richer poultry dishes. The bright acidity cuts through butter-based sauces while the briny character enhances seafood.

Serve Vavasour Papa Chard chilled at 10-12°C to preserve its aromatic complexity and maintain the wine's fresh, mineral character. Use a standard white wine glass to allow the elegant stonefruit and citrus aromas to develop. The wine's full-bodied structure means it can warm slightly in the glass, revealing additional layers of vanilla and candied nut notes from oak maturation.