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She's such a special wine, that a distinctive hand blown bottle was designed just for her. Tempus Two is the definition of romance and desirability, elegance and finesse, all who have countenanced her endowments agree. Tempus Two» |
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A mostly Cabernet wine with a tenth of Merlot, a jot of Cabernet Franc and Petit Verdot, representing almost a third of Hollick's annual production. Previous vintages of Tannery Block have won numerous prestigious awards, including the pre-eminent Jimmy Watson, Robert Bryce and Arthur Kelman Trophies. Hollick» |
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Paringa Estate has established an unassailable repute over the last twenty years as one of the leading small winery vineyards in the country, named Australian Winery of the Year by James Halliday. Paringa Shiraz won a total of six trophies including Best of Show at the 2006 Royal Sydney, sweeping the field with five Gold Medals and five Trophies, including the prestigious Best of Show and Best Shiraz at the 2009 Royal Sydney, as well as Best Shiraz Trophy Royal Melbourne. Paringa Estate» |
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A highly prolific wine industry trophy winner, including best single vineyard and best Shiraz at the hotly contested McLaren Vale Wine Show. A magnificent collation of old vines fruit from several pickings on the illustrious Rayner property, including a judicious measure of grapes as whole bunches, are treated to a wild indigenous yeast ferment and course of age in barrels of well seasoned French oak. Bondar» |
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Yealands Seaview Vineyard is exposed to some of the toughest growing conditions in Marlborough, high sunshine and billowing winds wind, cool nights and low rainfalls for a smaller, thicker skinned Pinot Gris of exciting intensity. Fruit from the relatively flat, coastal L6M block, provides a pure mineral elegance to the structural backbone. Yealands Estate» |
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The highly opportune Pinot Noir vines at Bird In Hand are planted on the site of an ancient gold mine, a godsend of fortuitously fertile soils, magnificent growing conditions for stellar quality Adelaide Hill wines. Fermented in own bottle and aged five years on lees in true Méthode champenoise, the term of extended maturation imparts luxurious biscuit notes, chantilly crème and frais de bois. Bird In Hand» |
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Grove Estate became the go to vineyard for esteemed national brands on the hunt for stellar quality Hilltops Shiraz, some very choice parcels of Grove Estate found their way into the winner of the Finest Australian Shiraz Trophy. Immediately identified by early settlers who planted vineyards and made great wine, the Hilltops are renowned for a unique confluence of superior winegrowing aspects. Grove Estate» |
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From one of the oldest productive blocks of Marsanne in the world, an opulent white wine of remarkable complexity. The pick of fruit from this very special patch of ancient vines is crafted into a wine that's built to age beautifully in bottle, initially brooding and water white, evolving luxurious caramelled characters while unravelling layers of flavour. Tahbilk» |
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A stellar achiever around the national wine show circuit, Wicks have claimed significant trophy triumphs for the excellence of their Pinot Noir. After a long family history of orchard farming and viticulture in the Adelaide Hills, priority was given to the establishment of choice clones Pinot Noir along the scenic slopes at Woodside. Wicks» |
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Take a lesson from the well versed Rosé rectors on the Cotes du Rhône and you'll be adding a measure of the arcadian Cinsault grape into your Grenache ferments, conceiving an animate and engaging ochre pink wine. There's a real affinity between the balmy maritime climes of McLaren Vale and the swarthy, effusive varietals that hail from the French south. Bondar» |
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David O'Leary really knows about things Cabernet Sauvignon, having claimed a Jimmy Watson Trophy and twice International Red Wine Maker of the Year. From low yielding vines up to fifty years of age, grown to superior sites within the Armagh Valley and Polish Hill River districts, the O'Leary Walker team create a powerful and complex, exquisitely perfumed and seamlessly layered Cabernet Sauvignon, framed by judicious oak and supported by graceful tannins, reflecting the idyllic growing climes of Valley Clare. OLeary Walker» |
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Adam Jackson bought the first blocks of land at the heart of Marlborough and took up farming in 1855. His wife planted a gumtree along Jacksons Road, it remains a regional icon and can be seen on the Jackson estate label. Jackson Estate» |
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About Yealands Estate - the Winery
Yealands Estate
The Yealands Estate wineworks were created to operate sustainably at every level. Opened August 2008, the winery was built under the draft Green Building Code, the first in the world to be accredited CarboNZeroCERT™ from inception. Functionally it opera
Aesthetically, the building is designed to blend into the landscape with no disruptive contours. Rainfall from the roof of the winery is collected in swale drains on either side of the building, and either recycled or piped out to our wetlands. Throughout the building, motion sensors control lighting and air conditioning, ensuring neither is left on needlessly. Extensive insulation and heat recovery technologies reduce heat loss and recycle energy for re-use. Probes inside and outside the building maintain constant temperatures while solar panels, wind turbines and the burning of vine prunings generate supplementary power. The goal is to become self-sufficient in energy, supplying surplus power back to the national grid.
Yealands Estate is located in Awatere Valley, the southernmost, coolest and driest of Marlborough’s growing regions. Its proximity to the coastline and strong offshore winds impart a distinctive mineral and fresh herb character. Whilst geographically diverse, Marlborough's maritime climate, long cool growing season, and young fertile soils promote intense varietal characters, fresh natural acidity and succulent ripe fruit flavours that the world has quickly embraced. The unique combination of soil, climate and water, innovative pioneering spirit and commitment to quality, all come together to deliver pure, intense and diverse wines brimming with flavour. Such ideal conditions achieve consistent quality across all Yealands Estate wines, whether working with small batches of hand picked fruit or larger volumes of table wines.
Peter Yealands carries a trademark can-do attitude that's the stuff of legend. Happiest working the land at the controls of a bulldozer or digger, Yealands has a track record of making pioneering, innovative plans come to fruition. Peter, wife Vai and son Aaron now focus their energies on building Yealands Estate into a global brand.
Yealands has developed seven of his own vineyards in Marlborough, plus several others under contract for other companies. His entrepreneurial vision however extends well beyond grapes. He was issued with New Zealand’s first marine farming license in 1971 for the harvest of green lip mussels. 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.
Yealands Estate vineyards are all fully accredited through the Sustainable Winegrowers New Zealand programme. Other environmental auditing initiatives include carboNZero certification and ISO14001 environmental management systems accreditation, providing a measurable and accountable method for review and improvement of sustainability practices.
Wine production is an energy intensive business, the juices needing to be warmed, prior to fermentation and bottling, and cooled for storage and stabilisation, throughout the winemaking process. The application of cutting edge technology, insulation and general work practices, all combine to make Yealands winery three times more efficient in energy utilisation than the New Zealand wine industry standard. The winery's power and water heating is supplemented by wind turbines, solar panels and grape vine prunings. The addition of a third, larger turbine, will realize the goal of being completely energy self sufficient. The large winemaking area contains tanks of varying sizes. From their laboratory on the mezzanine floor overlooking this, the winemakers are able to control temperature of each tank separately and precisely. Besides aiding the sustainability drive, this permits monitoring each batch of wine with absolute precision.
Peter Yealands recently won the prestigious Lincoln University Foundation South Island Farmer of Year award for 2013. The Yealands entry stood out for its innovation, entrepreneurship and vision. Yealands also won the Silver Fern Farms Plate to Pasture award for consumer awareness, and the Lincoln University award for best use of technology and innovation. Peter's philosophy of thinking boldly and getting things done, also demonstrates innovation inside and outside of the winery. Sound business practices are integrated into every aspect of the operation, in complete concert with a holistic vine to bottle approach.
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