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Wairau Valley is one of the most important and renowned subregions of Marlborough in New Zealand. This area is the birthplace of globally acclaimed, intensely crisp Sauvignon Blanc and elegant Pinot Noir wines. Looking for vibrant, tropical fruit-driven flavors with mouth-watering acidity? Discover our Wairau Valley wine collection and enjoy the mastery of New World winemaking.
Read moreThe Wairau Valley stretches along a river valley protected by mountains that shield the vineyards from harsh winds. The area enjoys plentiful sunshine during the day and cool temperatures at night—perfect conditions that allow grapes to ripen slowly while retaining their natural, vibrant acidity. Because of this unique microclimate and alluvial soils, Wairau Valley white wine, particularly Sauvignon Blanc, astounds with intense aromas of passionfruit, grapefruit, and freshly cut grass.
Wines from this region are a true explosion of freshness on the palate, naturally calling for light, vibrant dishes. Sauvignon Blanc is the ultimate wine for fish, oysters, and sushi. It also pairs exceptionally well with goat cheese and green salads. Meanwhile, a delicate Wairau Valley Pinot Noir, with its charming cherry notes, acts as a wonderful companion to duck or grilled salmon dishes.
How does Wairau Valley differ from the neighboring Awatere Valley?
Wairau Valley is generally warmer and more sheltered from the wind than Awatere Valley. As a result, Wairau wines typically showcase more pronounced tropical fruit aromas, whereas Awatere wines lean towards sharper herbal, tomato-leaf notes, and higher acidity.
Can these wines be cellared?
Most Wairau Valley Sauvignon Blanc wines are crafted to be consumed as fresh as possible (within the first 1 to 2 years). However, oak-aged versions of this grape, as well as high-quality regional Pinot Noir, can evolve beautifully in a cellar for 3 to 7 years.
What is the ideal serving temperature?
We recommend serving the white Sauvignon Blanc well chilled (8–10 °C) to highlight its crisp acidity and tropical fruits, while the red Pinot Noir is best enjoyed slightly chilled at around 14–16 °C.
