Peter Yealands Land Made Pinot Noir, 2020

Thinking differently is what we do at Yealands. Crafting award-winning wines in harmony with nature has seen us lead the world in sustainable winegrowing. But most importantly, it means great tasting wines which don’t cost the earth. The Yealands Estate Land Made range is sourced from New Zealand’s leading wine regions. The winemakers have chosen to allow the land to tell its own story, selecting parcels of grapes carefully nurtured from the vine to the bottle. These individual parcels are skillfully combined to produce intense and authentic wines, reflective of their distinctively unique origin.TASTING NOTEBouquet: Lifted notes of cassis and ripe dark berries with toasty, mocha aromas. Palate: The juicy, ripe, red fruit flavours lead into a supple palate, which is plush andfull with finely balanced tannin. Dietary Information: Suitable for vegetarians, vegans and gluten free diets.Cellaring Recommendation: Enjoy now, or cellar for up to 4 years.VINTAGE SUMMARYMarlborough experienced a mild-to-cool spring period, which ensured that the vines naturally produced lighter then average yields. These mild temperatures then extended into the summer months, coupled with an unseasonal period of rain, which ultimately alleviated the drought conditions we had experienced over the past two years. Our Pinot Noir was harvested in excellent condition and the resulting wine is showing the wonderful hallmarks that Marlborough is known for – lifted fruit flavours in the berry spectrum balanced with earthy savoury notes, vibrancy, purity and structure.WINEMAKINGWinemaker: Jeff FyfeHarvest Date: 2nd – 18th April 2017Winemaking Analysis: Alc 13.0% pH 3.64 TA 4.7 RS1.1g/lOur low yielding Pinot Noir blocks were harvested at optimum ripeness. The parcels were cold macerated at 8 – 10 degrees for around five days before being warmed and inoculated with selected yeasts. A fast, hot fermentation proceeded with regular plunging to craft a wine with elegance and balance. The parcels were gently pressed off after fermentation, with a short period of post ferment maceration to achieve the desired tannin balance. The wine was aged with French oak while undergoing malolactic fermentation. The wine was then blended, stabilised and filtered prior to bottling.Food Match: Beautifully matched with lamb and venison.