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Peter Yealands P.G.R. 2016

Peter Yealands P.G.R. 2016

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Thinking differently is what we do at Yealands. Crafting award winning wines in harmony with nature has seen us lead the world in sustainable winegrowing. 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 seeking new ways to work, he combines his love of the land with wines as bold as his ambition. These very approachable wines prove that sustainability always rewards with lasting quality.


An aromatic blend of Pinot Gris, Riesling and Gewürztraminer. Brimming with concentrated notes of lychee, mandarin and pear, with underlying ginger and spice. The palate shows good fruit concentration, and a wonderful balance between texture, fruit weight and acidity, with a bright citrus finish.


Tasting Notes

TASTING NOTE
Bouquet: Brimming with concentrated notes of lychee and pear, with underlying flavours of lime and mandarin and a touch of ginger spice.
Palate: The palate shows good fruit concentration, and a wonderful balance between texture, fruit weight and acidity, with a bright citrus finish.
Food Match: Beautifully matched with all Asian cuisine. Dietary Information: Suitable for vegetarians, vegans and gluten free diets.
Cellaring Recommendation: Enjoy now, or cellar for up to 5 years.

VINTAGE SUMMARY
The 2016 growing season started out incredibly dry, with some predicting a severe drought. Fortunately some unseasonal rains in February set the vines up for a great final ripening period. March and April were very consistent, with warm and dry weather experienced throughout Marlborough allowing a harvest that wasn’t dictated by the weather. Gewürztraminer and then the Pinot Gris were the first white varieties to ripen, showing wonderful fruit concentration and depth which can be achieved on the Seaview Vineyard. We harvested our Riesling two weeks later in order to achieve good acidity and ripeness.

WINEMAKING
Winemaker:
Natalie Christensen
Harvest Date: 6th - 21st April 2016
Winemaking Analysis: Alc 12.5% pH 3.29 TA 5.9 RS 5.3g/l
Varieties: Pinot Gris 47% Riesling 35% Gewürztraminer 18%
Three aromatic parcels were selected and harvested individually over a period of twelve days. All three parcels were crushed, de-stemmed then gently pressed prior to cold settling for 72 hours. The clear juice was then racked off and each parcel was fermented separately. A long cool fermentation followed to enhance the pure fruit flavours.The Pinot Gris and Gewurztraminer were kept on lees for two months to gain texture and structure. Upon achieving a finely balanced blend, the wine was stabilised and filtered prior to bottling.

Download Peter Yealands P.G.R(PDF 650k)

Food & Wine Matching

POULTRY

Chicken, Turkey, Duck

MOLLUSC

Oyster, Mussel, Clam

FISH

Tuna, Snapper, Cod, Trout

CRUSTACEANS

Prawn, Crab, Crayfish

Awards

SILVER
2015 International Wine Challenge
2015 Selections Mondiales des Vins 

PURE BRONZE
2014 Air New Zealand Wine Awards

BRONZE
2015 International Wine & Spirit Competition
2015 Spiegelau International Wine Competition
2015 Marlborough Wine Show
2015 New World Wine Awards
2015 Easter Show Wine Awards
2014 New Zealand International Wine Show
2014 International Aromatic Wine Competition
2014 Marlborough Wine Show

Product Reviews

Raymond Chan 30 October 2014
RAYMONDCHANWINEREVIEWS.CO.NZ

Bright, very pale straw colour with slight green hues, near colourless on rim. This has a soft and delicate nose with lifted florals, perfumed rose-petals and citrus fruit aromas harmoniously interwoven to form a light, fresh core. Off-dry to taste, elegant and delicately presented flavours of white florals, citrus fruits, honey and spices flow on a fine-textured palate enlivened by brisk, racy acidity. The phenolics balance the wine, providing linearity and the wine flows with good vitality and energy to a dry, fine-grained finish with floral, pear and honeysuckle nuances. This is a harmoniously aromatic, light-bodied blend with bright and lively acidity and a fine-textured line. Serve as an aperitif, with dim sum and Asian fare over the next 2+ years.

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