Bouquet: Shows lifted notes of citrus blossom and passionfruit, underpinned with aromas of fresh herbs and lemon zest.
Palate: The palate is brimming with juicy tropical fruit that is balanced with a long, crisp mineral finish.
Food Match: Enjoy with both fresh and cooked seafood dishes such as oysters, prawns, green lip mussels and fish.
Dietary Information: Suitable for vegetarians, vegans and gluten free diets.
Cellaring Recommendation: Enjoy now, or cellar up to 2 years.
Vineyard: The growing season in Marlborough started out warm and dry, resulting in very even flowering and ultimately balanced vines with the right amount of crop to get them through to harvest. The warm weather continued through Spring and Summer, with periodic rains which kept the vines hydrated through the warm growing season. The warmer conditions meant that harvest started around two weeks earlier than the previous year and the fruit harvested was full of flavour, with naturally balanced acidity and lovely weight. The resulting wine is showing the wonderful hallmarks that our Awatere and Wairau vineyards are known for – highly aromatic fruit flavours of passionfruit and fresh herbs, with underlying purity and minerality.
Winemaker: Natalie Christensen
Harvest Date: 22nd March - 9th April 2018
Winemaking Analysis: Alc 12.5% pH 3.32 TA 7.2 RS 3.8g/l
Carefully selected parcels of Sauvignon Blanc from our Seaview 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 off, 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.
Download Peter Yealands Sauvignon Blanc Tasting Notes (PDF)