Compare Peter Yealands Reserve Sauvignon Blanc Prices

Yealands Estate Reserve Sauvignon Blanc 2013 - English asparagus is wonderful just grilled on a barbecue. This Kiwi Sauvignon Blanc, from a company recently honoured for its green credentials, is full of grassy gooseberry zestiness underpinned with tropical fruits. Also good with griddled fish.

(2011 vintage) Decanter Panel Outstanding – only 1 outstanding from 91 wines tasted, this wine. 95/100 points: “The concentrated grassy, tomato-leaf and mineral flavours of Awatere Valley are occasionally heroic wines which give a nod to Sancerre. At Peter Yealands’ 1,000 hectare vineyard and hi-tech winery, winemaker Tamra Washington retains integrity while enhancing texture and flavour with judicious fermentation and maturation in oak barrels.” | Melanie Brown: “Upfront and well balanced. Ripe, tropical fruit, such as pineapples, with a silky texture and a subtle oak integration. A fresh acidity and a flinty nuance make this wine complex and elegant.” | Roger Jones: “A lovely, creamy, white-peach nose, complex and multi-layered. It has a great balance of acidity. Delicate tropical fruits quitly coming through. Overall a lovely, fine wine with great oak integration.” | Peter McCombie: “Subtle and gently toasted, intertwined with fresh grass and ripe gooseberry. The palate is taut, but well balanced. There is good concentration with finesse and bite. Perfect to match with food.

(2011 vintage) Yealand's vineyards are in the Awatere Valley district of Marlborough. It's cooler and windier down there, and the grapes always retain a really snappy, tangy, green quality but they are not raw. This is an appetizingly ripe wine, but it's got green ripenmess, with green apples, green pepper, gooseberries and green-skinned pears, along with scrunched up blackcurrant leaves and a couple of fresh-roasted coffee beans.

Yealands Estate Reserve Sauvignon Blanc 2013 - English asparagus is wonderful just grilled on a barbecue. This Kiwi Sauvignon Blanc, from a company recently honoured for its green credentials, is full of grassy gooseberry zestiness underpinned with tropical fruits. Also good with griddled fish.

(2011 vintage) Decanter Panel Outstanding – only 1 outstanding from 91 wines tasted, this wine. 95/100 points: “The concentrated grassy, tomato-leaf and mineral flavours of Awatere Valley are occasionally heroic wines which give a nod to Sancerre. At Peter Yealands’ 1,000 hectare vineyard and hi-tech winery, winemaker Tamra Washington retains integrity while enhancing texture and flavour with judicious fermentation and maturation in oak barrels.” | Melanie Brown: “Upfront and well balanced. Ripe, tropical fruit, such as pineapples, with a silky texture and a subtle oak integration. A fresh acidity and a flinty nuance make this wine complex and elegant.” | Roger Jones: “A lovely, creamy, white-peach nose, complex and multi-layered. It has a great balance of acidity. Delicate tropical fruits quitly coming through. Overall a lovely, fine wine with great oak integration.” | Peter McCombie: “Subtle and gently toasted, intertwined with fresh grass and ripe gooseberry. The palate is taut, but well balanced. There is good concentration with finesse and bite. Perfect to match with food.

(2011 vintage) Yealand's vineyards are in the Awatere Valley district of Marlborough. It's cooler and windier down there, and the grapes always retain a really snappy, tangy, green quality but they are not raw. This is an appetizingly ripe wine, but it's got green ripenmess, with green apples, green pepper, gooseberries and green-skinned pears, along with scrunched up blackcurrant leaves and a couple of fresh-roasted coffee beans.