YEALANDS.CO.NZ

VINEYARD » 100% Holtzmans Vineyard, Gibbston, Central Otago » The block is 320 metres above sea level grown over undulating land on

loess over granitite schist soil.

WINEMAKING » Harvest Date: 5th May 2013 » Winemaking Analysis: Alc 13.5%, pH 3.7, TA 6.0, RS <1.0g/l

25% of the parcel was aged for 10 – 11 months in new French oak barriques, 40% into second year and 35% into third year French oak. The blend was unfiltered prior to bottling.

WINEMAKER NOTES“I have always had a soft spot for the wines coming out of the Gibbston sub-region in Central Otago. I was super excited when we were able to get our hands on some stunning Gibbston fruit in 2011 and were able to secure the vineyard going forward.

The fruit is always the last into the winery, and comes up in small bins in a refrigerated truck. It always gets a good start on the cold soaking process during the 11 hour journey up to Marlborough!

This wine has this beautiful, seamless texture and bright red fruit and acid core that I associate with Gibbston wines. The focus is to enhance this with our winemaking but not to overpower it with too much new French oak.

Aromas of cherry, plum, and spice are complemented by silky tannins and a savoury, textured mid palate. Cellar up to 9 years.”

YEALANDS ESTATE WINEMAKER’S RESERVE GIBBSTON PINOT NOIR 2013

CHIEF WINEMAKER

TAMRA KELLY-WASHINGTON

YEALANDS.CO.NZ

VINEYARD » 100% Willowflat Vineyard, Awatere Valley » The block comprises of a North facing slope that has an altitude of 180

metres above sea level. The soils are free draining river gravels with a top loess layer. The vines yielded 4.5 Tonne / HA.

WINEMAKING » Harvest Date: 16th April 2013 » Winemaking Analysis: Alc 13.5%, pH 3.71, TA 6.2, RS <1.0g/l

Regular hand plunging has helped to craft a wine with elegance and balance. 30% of the wine was aged for 11 months in new French oak barriques, 40% into second year and 30% into third year French oak. The blend was very lightly filtered prior to bottling.

WINEMAKER NOTES“This parcel of fruit has been selected from one of our Awatere Valley river terrace blocks that are so well suited to high quality Pinot Noir production. We work very hard in the vineyard to minimise crop levels and this fruit does get quite a bit of sun exposure to ripen sufficiently the tannins and all aspects of the wine.

What intrigues me about this wine is the beautiful floral notes and elegance. Like with the Gibbston Pinot Noir, we aim to enhance these attributes of the wine with French oak barrels but are always very careful not to include too much new oak. It is always a bit shy right after bottling but I believe the wine will continue to evolve in the bottle positively for years to come.

An elegant Pinot Noir showing ripe red fruit and floral characters enhanced by well integrated oak and a velvety texture. Cellar up to 9 years.”

YEALANDS ESTATE WINEMAKER’S RESERVE AWATERE VALLEY PINOT NOIR 2013

CHIEF WINEMAKER

TAMRA KELLY-WASHINGTON

YEALANDS.CO.NZ

VINEYARD » 100% Seaview Vineyard, Awatere Valley » G2 – Single Block situated on a gentle north facing, sheltered terrace,

80 metres above sea level. Soil profile is wind-blown loess with high mineral content.

WINEMAKING » Harvest Date: 21st April 2013 » Winemaking Analysis: Alc 13.5%, pH 3.21, TA 7.3, RS 1.5g/l

70% of the wine was filtered and aged on its lees for 8 months, subjected to regular stirring every two weeks. The remainder was aged in French oak, of which 5% was new. The blend was not fined, but was lightly filtered prior to bottling.

WINEMAKER NOTES“The unique coastal Sauvignon Blanc blocks on our Seaview vineyard have provided inspiration to make an oak influenced Sauvignon Blanc. Fruit in the riper spectrum was carefully selected for this wine and made a portion in predominantly older French oak puncheons with a small percentage of new.

The focus with this wine is to make a Sauvignon Blanc that is rich, savoury, textured and with layers of complexity bought in by the oak – but the oak must be subtle. It is important that the fruit and acidity is still present and the wine is recognisably a Sauvignon Blanc! It is really fun to make as there is a lot of inputs as a winemaker that you contribute – the proportion of barrels to stainless steel aged, what type of barrel and the age, lees work, proportion of malolactic fermentation.

Aromas of dried thyme and white flowers dominate the nose. The palate is rich and textured with a full spectrum of ripe herbal and savoury notes, and fresh acidity that all come together in perfect harmony. The mid-palate is structured and rich, yet elegant. Cellar up to 6 years.”

YEALANDS ESTATE WINEMAKER’S RESERVE AWATERE VALLEY SAUVIGNON BLANC 2013

CHIEF WINEMAKER

TAMRA KELLY-WASHINGTON