Bouquet: Lifted notes of blackcurrant leaf and passionfruit, with underlying herbal and citrus aromas.
Palate: The palate is full with pure fruit flavours, yet balanced with a long crisp citrus finish.
Food Match: Enjoy with both fresh and cooked seafood such as oysters, prawns mussels or fish.
Dietary Information: Suitable for vegetarians, vegans and gluten free diets.
Cellaring Recommendation: Enjoy now, or cellar up to 2 years.
Vineyard: Awatere Valley 50%, Wairau Valley 50% Marlborough experienced a mild-to-cool spring period, which ensured that the vines naturally produced lighter than average yields. These mild temperatures then extended into the summer months, coupled with an unseasonal period of rain, which ultimately alleviated the drought conditions we had experienced over the past two years. Carrying lighter than usual crops along with the cooler weather meant vintage started only a week later than previous years. The Peter Yealands Reserve Sauvignon Blanc is a blend of fruit from the Awatere and the Wairau valleys. The Wairau fruit provides heady tropical notes which are nicely complimented by the classic herbal and mineral texture achieved with Awatere fruit.
Winemaker: Natalie Christensen
Harvest Date: 27th March - 5th April 2018
Winemaking Analysis: Alc 12.5% pH 3.32 TA 7.45 RS 3.9g/l
The fruit was harvested from the individual sites, de-stemmed and gently pressed. The juice was cold settled for 72 hours, after which the clear juice was racked off, followed by a long cool fermentation in stainless steel to capture and enhance pure fruit flavours. The individual parcels were fermented separately using selected yeasts before they were blended, stabilised, filtered and bottled.
Peter Yealands Reserve Sauvignon Blanc 2018 Tasting Note (PDF 650k)