Peter Yealands' trademark â€œcan 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 â€œA 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 Marlborough Sounds 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 â€œcan 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. This wine is sourced from two different locations in the Seaview Vineyard and both are a mixture of Dijon clones 777 and 667. One site, that was picked on the 1st of April is our flattest and one of the most sheltered parts of the vineyard. It is only 2m above sea level and is 1km away from the ocean. The other location was picked on the 14th of April and it is an exposed ridge, 150m above sea level that drops down a north facing slope to a sheltered gully. The unique micro climates within the block ensure low yields which consistently produces Pinot Noir with good structure and flavour.
The two parcels were picked two weeks apart, when the fruit was showing perfect ripeness and balanced fruit flavours. The parcels were cold macerated at 6â€“8 degrees for 5 days before being warmed and inoculated with selected yeast. A fast, hot fermentation proceeded with regular hand plunging to craft a wine with elegance and structure. Post primary fermentation the parcels were gently pressed off, settled for 24 hours then racked off heavy lees and aged in a mixture of large format French oak cuvees and barriques. The wine remained in oak for 9 months and was then stabilised and filtered prior to bottling.
Violet-perfumed Pinot Noir, full of savoury spice and black cherry, plus a juicy slice or two of black plum.
Great with lamb & duck, however this wine is also fine enough to pair with white meats and some fish.