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Peter Yealands Pinot Noir 2018

Peter Yealands Pinot Noir 2018

Availability: In stock

$14.99
per bottle
$19.99 (RRP)
+ -
$95.95
per six-bottle case
$119.95 (RRP)
+ -

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.


The Peter Yealands Pinot Noir has lifted notes of cherries and ripe red berries with toasty aromas and savoury spice.

Tasting Notes

TASTING NOTE
Bouquet:
Lifted notes of cherries and ripe red berries with toasty aromas and savoury spice.
Palate: The juicy, red fruit flavours lead into a supple palate, with soft tannins.
Food Match: Beautifully matched with lamb and venison
Dietary Information: Suitable for vegetarians, vegans and gluten free diets.
Cellaring Recommendation: Enjoy now, or cellar for up to 4 years.

VINTAGE SUMMARY
The 2018 growing season started out warm and dry, resulting in even flowering and ultimately balanced vines with the right amount of crop to get them through to harvest. These conditions extended through into the summer months, with periodic rains which kept the vines hydrated throughout the growing season. These warmer conditions also meant harvest started around two weeks earlier than the previous year. Our Pinot Noir was harvested in excellent condition and the resulting wine shows wonderful lifted fruit flavours in the berry spectrum balanced with savoury notes, vibrancy, purity and structure.

WINEMAKING
Winemaker:
Natalie Christensen
Harvest Date:  19th March- 8th April 2018
Winemaking Analysis: Alc 13% pH 3.64 TA 4.7 RS <<1.1g/l
Our low yielding Pinot Noir blocks were harvested at optimum ripeness. The parcels were cold macerated before being warmed and inoculated with selected yeasts. A fast, hot fermentation proceeded with regular plunging to craft a wine with elegance and balance. The parcels were gently pressed off after fermentation, with a short period of post ferment maceration to achieve the desired tannin balance. The wine was aged with French oak while undergoing malolactic fermentation. It was then blended, stabilised and filtered prior to bottling.

Download Peter Yealands Pinot Noir Tasting Note 

Food & Wine Matching

RED MEAT

Beef, Lamb, Venison

PORK

POULTRY

Chicken, Turkey, Duck

SOFT CHEESE

Brie, Mascarpone, Crème Fraiche

Awards

BLUE-GOLD
2018 Sydney International Wine Competition

DOUBLE GOLD
2015 China Wine & Spirits Awards 

GOLD
2015 International Wine Challenge
2014 Spiegelau International Wine Competition
2012 Royal Easter Show Wine Awards
2012 Marlborough Wine Show

PURE SILVER
2014 Romeo Bragato Wine Awards

SILVER
2018 Decanter Asia Wine Awards
2015 Japan Wine Challenge
2014 New Zealand International Wine Show
2014 International Wine & Spirit Competition
2014 Melbourne International Wine Competition
2014 Royal Easter Show Wine Awards
2013 Cool Climate Wine Show
2013 International Wine and Spirit Competition
2013 Berliner Wein Trophy
2013 Hong Kong International Wine & Spirit Competition
2013 New Zealands International Wine Show
2013 China Wine and Spirits Awards
2012 Spiegelau International Wine Competition
2011 New World Wine Awards
2011 New Zealand International Wine Show

Product Reviews

Wine Enthusiast - 88 Points
“There’s a pronounced herbal, resiny note alongside lovely floral aromatics and bright red-fruit flavors of strawberries and raspberries. It’s light in body, yet lingers crisply on the finish, echoing berry herbal tea.”  

WINE NZ
Colin Ford 1 July 2014
WELL PERFORMING WINES

Simple, honest blackberry and dark fruits; fleshy and tannic.

Dan Murphy's online reviewers December 2014
Peter Yealands Pinot Noir is a rich, silky wine with juicy ripe cherries and a lingering savoury finish. An ideal partner with lighter meat dishes like lamb fillet and fresh rosemary or tomato based pasta recipes.

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