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Yealands Estate Single Vineyard Sauvignon Blanc 2018

  • WE90
750ML / 13% ABV
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  • WS91
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750ML / 13% ABV

Winemaker Notes

Pale lemon in color, this wine offers lifted aromas of citrus blossom and passion fruit with notes of fresh herbs and lemon zest. The palate is brimming with zingy tropical fruit balanced with a long, crisp mineral finish.

Pair with seafood, poultry, salads and pasta.

Critical Acclaim

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WE 90
Wine Enthusiast
This single-vineyard wine shows all of the cool climate, maritime influence of the Awatere Valley, a subregion of Marlborough. It's an aromatic and balanced mix of green bell pepper, tomato leaf, grapefruit and lemon zest. The whole package is backed by crisp, crunchy acidity, a slippery texture and a long, lemony finish.
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Yealands

Yealands

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Yealands, New Zealand
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Stretching over 2,400 acres of prime viticultural land, the Yealands Estate is New Zealand's single largest vineyard under private ownership. Located in the Awatere Valley of Marlborough, the Seaview Vineyad is exposed to some of the toughest growing conditions in the country: low rainfall, high sunshine, cool nights and strong winds. The result is a smaller, thicker-skinned berry and lower yielding vines which create wines of intensity, purity and complexity.

The hallmark of the Yealands Estate is an absolute commitment to sustainable wine production, an undertaking we have made from the vine to the bottle. This commitment to premium sustainable wine production has resulted in a number of notable achievements.

The Yealands Estate Winery was created to operate sustainably at every level.

As a result we have already achieved a high industrial sustainability rating. We have also been awarded carboNZeroCert™ status, joining a select group of wineries around the world who have earned this recognition.

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Marlborough

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An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining, stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.

The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.

Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.

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Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.

Perfect Pairings

The freshness of Sauvignon blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it matches well with complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.

NDF54653_2018 Item# 520833