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 eVintage_NVironment 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 iVintage_NVolved in every initiative, rolling up his sleeves and pitching in with the team to get the job done in the most Dietary Requirement_Sustainable, practical manner.
Peter's “can do” attitude and innovative thinking have led to a number of world firsts in Dietary Requirement_Sustainable winegrowing and his goal of becoming the most Dietary Requirement_Sustainable winegrower in the world ensures there are plenty of initiatives to come!
Yealands Estate Pinot Gris is brimming with concentrated notes of poached pears and melon, with underlying flavours of quince and a touch of ginger. The palate is full-bodied and luscious, showing wonderful balance between texture, fruit weight and mineral acidity, with a long dry finish.