"Impressively concentrated, this version features tangy peach and melon flavors that mix with a citrusy core. Fresh acidity emerges on the polished finish" Wine Spectator, Apr 2019

"This light straw-colored beauty features a classic petrol-to-grapefruit nose with a hint of baby’s breath flowers and a kiss of wet stone. Grapefruit peel gives a pleasant texture to the mouthfeel while dill, tarragon, and chamomile add zest, zing, and tonality" The Tasting Panel, Nov 2018

The bouquet shows lifted notes of citrus blossom and passionfruit, underpinned with aromas of fresh herbs and lemon zest. The palate is full and lively with juicy tropical fruit that is balanced with a long, crisp mineral finish.

Thinking differently is what they do at Yealands. Crafting award-winning wines in harmony with nature has seen this winemaker 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 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.

Carefully selected parcels of Sauvignon Blanc from our Awatere 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.

Food Pairing: Enjoy with both fresh and cooked seafood dishes such as oysters, prawns, green lip mussels and fish.