Aroma This Sauvignon Blanc shows notes of stone fruit and guava, underpinned with notes of fresh herbs.

Palate The palate is brimming with zingy fruit that is   balanced with a long, crisp mineral finish.

Food Match: Seafood, chicken, salads and pastas.        

Winemaker:         Tamra Washington

Region Marlborough 

Vintage Current Vintage (Enquiries Welcome)

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.

The Yealands Estate Land Made Series is sourced from New Zealand’s leading wine regions. The winemakers have chosen to allow the land to tell its own story, selecting parcels of grapes carefully nurtured from the vine to the bottle. These individual parcels are skillfully combined to produce intense and authentic wines, reflective of their distinctively unique origin.

Vineyard:    Seaview 75%     Wairau 25%
We had a sensational growing season for the 2013 vintage in Marlborough. It was just one beautifully clear day after the other, warm and sunny with little rainfall. However, we still experienced cool nights during the ripening period which helped to develop intense flavours in the grapes. These conditions ensured healthy, clean vine canopies and fruit packed with flavour and intensity across all varieties. With the warm weather, harvest started slightly early this year. The vintage was short and very intense, with several of our varieties ripening around the same time giving us a shorter than usual window for harvesting. We are thrilled with the overall quality of our 2013 vintage.

Harvest Date:         7th – 18th April 2013

Winemaking Analysis:           Alc 13.0%     pH 3.32     TA 7.4     RS 3.8g/l

Seven parcels of Sauvignon Blanc from the Seaview Vineyard and two from our Wairau Vineyard were selected to blend this wine. The parcels were harvested individually over a period of three weeks. The fruit was crushed, 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 tanks to capture and enhance the fruit flavours of blackcurrant, herb and guava. Each of the nine individual parcels were fermented separately using a range of selected yeasts, they were then blended, stabilised, filtered and bottled.

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