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Our coastal vineyard inspires us, so close to the ocean that our vines are often misted with sea spray. The beauty of our environment influences how we craft wine, respectful of nature and our land. Yealands are proud leaders in sustainable winemaking bringing you beautifully crafted wines.
Suitable for vegan, vegetarian and gluten free diets.
"Think boldly, tread lightly and never say it can't be done." Peter Yealands
Features
Wine of Marlborough, New Zealand
Further Description
Discover our beautifully biodiverse story at yealands.co.nz
Brand
Yealands
Preparation and Usage
Enjoy with seafood, chicken, salads and pastas.
Allergy Information
Contains Sulphites
ABV (%)
12.5
Grape Variety
Sauvignon Blanc
Tasting Notes
Bright and crisp with notes of stone fruit and guava, underpinned by tropical fruit. Balanced with a long, clean mineral finish.
Serving Suggestions
Enjoy with seafood, chicken, salads and pastas
Producer
Yealands Wines
Agent
Bibendum Off-Trade
Winemaker
Natalie Christensen
History
Thinking differently is what we do at Yealands. Crafting award-winning wines in harmony with nature has seen us lead the world in sustainable winemaking. But most importantly, it means great tasting wines which don't cost the earth. Founder Peter Yealands' vision is to create the world's most environmentally friendly wines. Constantly on the search for new ways to work, he combines his love of the land with wines as bold as his ambition.
Regional Information
It was a sensational growing season in Marlborough with little rainfall - mostly just beautifully clear, warm, sunny days. However, we still had cool nights which helped to intensify the flavour and retain fresh acidity in the fruit, particularly for Sauvignon Blanc and the aromatic varieties. The conditions ensured healthy, clean vine canopies and fruit packed with flavour and intensity across all varieties. With the warm weather conditions, harvest started slightly early this year.
Current Vintage
2018
Vinification Details
Carefully selected parcels of Sauvignon Blanc from our Awatere and Wairau Valley vineyards were used to craft this wine. The fruit was harvested over a period of eighteen days. At the winery, the fruit was destemmed and gently pressed. The juice was cold settled for 72 hours, after which the clear juice was racked o_ , followed by a long cool fermentation in stainless steel to capture and enhance the fruit flavours. Each of the individual parcels were fermented separately using a range of selected yeasts to enhance varietal characters. The wine was then blended, stabilised and filtered in preparation for bottling.
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