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 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 “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!
Yealands 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 a blend of two different blocks on the property – one warmer, sheltered inland block and a coastal block. The wine brings together in harmony the diverse spectrums of the blocks; the warmer site contributing the expressive aromatics and the cooler site giving the mineral backbone and length.
Two parcels from the Seaview Vineyard were selected for this wine and harvested individually over two days. The fruit was de-stemmed then pressed gently prior to cold settling for 72 hours. The clear juice was then racked off and each parcel was fermented separately using two different yeasts. A long cool fermentation followed to capture and enhance the pure aromatics. The wine was blended, stabilised and filtered prior to bottling.
Classic New Zealand Sauvignon Blanc, crisp and refreshing, with tangy notes of passion fruit and blackcurrant leaf and fragrances of thyme and wet stone.
An amazing match with goats cheese salad, poultry dishes and seafood dishes such as freshly shucked oysters, prawns, green lip mussels and creamy scallops.