Peter Yealands' trademark “can do"� attitude is the stuff of legend. Happiest working the land at the controls of a bulldozer or digger, Peter has a track record of making pioneering, innovative plans come to fruition, and his successes have been chronicled in a book “A Bloke For All Seasons, the Peter Yealands story"�."¨"¨
He has developed seven of his own vineyard sites in Marlborough, plus several others under contract for other companies. However his entrepreneurial vision extends well beyond grapes. Early on, Peter recognised the potential to farm Greenshell mussels commercially and in 1971 was issued with New Zealand's first marine farming license. Thanks to his efforts in designing innovative technologies and helping establish aquaculture in the region, marine farming now contributes $160 million a year to New Zealand's export earnings. "¨"¨In the mid '80's Peter established one of New Zealand's most successful deer farms, specialising in stud animals and embryo transplants. This 2,000-hectare property in Kaiuma Bay in the MarlboroughSounds won a rural environment award in 2003. Peter, wife Vai and son Aaron now focus their energies on building Yealands Estate into a global brand.
Whilst spending much of his time travelling, Peter gets personally involved in every initiative, rolling up his sleeves and pitching in with the team to get the job done in the most Sustainable, practical manner.
Peter's “can do"� attitude and innovative thinking have led to a number of world firsts in Sustainable winegrowing and his goal of becoming the most Sustainable winegrower in the world ensures there are plenty of initiatives to come!
The Seaview Vineyard in the Awatere Valley is exposed to some of the toughest growing conditions in Marlborough; high sunshine and wind, cool nights and low rainfall which produces a smaller, thicker skinned berry with intense fruit flavours. To make this Pinot Noir they picked the fruit early to capture the fresh acidity and bright raspberry character.
The Pinot Noir was harvested, chilled and de-stemmed directly to the press where it briefly soaked on skins in a closed, inert environment. The juice was then pressed off gently and cold settled for 72 hours. The clear juice was racked into old French barriques and stainless steel tanks, then inoculated with selected yeast to enhance the varietal Pinot Noir characters of red fruit. Post fermentation, the wine in barrel was stirred twice weekly to build texture and weight. The bright, fruit forward wine fermented in tank was blended with the rich textural wine from oak to create an elegant and well-structured Rosé. The wine was stabilised and gently filtered prior to bottling.
This elegant, light salmon coloured Rosé has an enticing bouquet of strawberry shortcake and sun warmed raspberry. Luscious ripe strawberry and pomegranate flavours on the palate are complemented by a firm texture, full body and ripe acidity.
Beautiful as an aperitif or with both fresh and smoked salmon dishes. Also matches well with melon and prosciutto.