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Queensberry Gardens 2018 Chenin Blanc, and The Lazy Dog ‘Sweet on Chenin’ and Gewurztraminer
Palliser Estate Martinborough Sauvignon Blanc 2018
Red Deer Marlborough Rosé 2018
Dry River Martinborough 2017 Chardonnay, ‘The Twelve Spies’, 2015 Syrah and 2018 Botrytis Gewurztraminer
X Wines ‘little x’ Hawke’s Bay Syrah 2014
Akaroa Winery Banks Peninsula 2016 and 2015 Pinot Noirs
Lamont Central Otago 2018 Pinot Rosé and Pinot Gris, and 2017 Chardonnay
Pegasus Bay 2016 Sauvignon Semillon and ‘Aria’ Late Picked Riesling
The Luminary 2018 Martinborough Sauvignon Blanc and Pinot Noir
Big Bunch Hawke’s Bay 2018 Pinot Gris and 2014 Merlot
Coto de Hayas ‘Roble’ Campo de Borja 2017
Misha’s Vineyard 2017 ‘Starlet’ Sauvignon Blanc, and 2016 ‘Gallery’ Gewurztraminer and ‘Cantata’ Pinot Noir
Brookfields ‘Ohiti Estate’ 2018 Pinot Gris and 2017 Cabernet Sauvignon
Maui Waipara and Tiki 'Estate' Marlborough 2018 Sauvignon Blanc
Taimana Waitaki Pinot Noir 2013
Daniel Le Brun Methodes and Morton Estate ‘Black Label’ Wines from LionCo
Rockburn Central Otago Pinot Noir 2017
A Selection of Italian, French and Australian Wines from Procure
Pierre Peters Champagne Blanc de Blancs ‘L’Esprit de 2013’
One Off 2018 ‘Cherry Bomb’, ‘Double Happy’ and 2016 ‘Red Planet’, and Te Awanga Estate Merlot Franc 2015
Mills Reef 2013 ‘Arthur Edmund’ Gimblett Gravels Cabernet Merlot and Syrah
SOHO 2018 ‘White Collection’, ‘Pink Sheep’ and ‘Westwood’ Rosés, and 2018 ‘Jagger’ Pinot Gris and 2017 ‘Maren’ Riesling
River-T Waitaki Valley 2018, 2017 and 2016 Releases
Champagne Marion-Bosser Premier Cru Rosé and Millesime 2008
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Featured Reviews

Peter Yealands Merlot 2016 and 2015

06 November,2017
Although we think of Peter Yealands as a Marlborough wine producer based in the Awatere Valley, the company’s reach is much farther than that. The company sources fruit from Hawke’s Bay and Central Otago, the resultant wines bottled as Peter Yealands and Yealands Estate, as well as any number of subsidiary brands. The company also sources wine from overseas, especially for the value end of the market. Here I review two Merlots from Hawke's Bay.


Peter Yealands Hawke’s Bay Merlot 2016

Merlot from New Zealand – Hawke’s Bay

Dark ruby-red colour with purple hues, lighter on the rim, and youthful in appearance. The nose is softly presented with a concentrated core of dark-red berry fruit and gentle dark plum notes, along with subtle nuances of dark herbs. The aromatics are harmonious and the nose possesses presence. Medium-full bodied, the palate has good depth and intensity, with moderately concentrated flavours of dark-red berry fruit, with plum suggestions and nuances of herbs. The fruit forms a rounded heart with light tannin structure, and balanced, fresh acidity providing some vibrancy. The wine carries to a lingering finish of dark-red fruits. This is a red berry fruit and herb nuanced Merlot with a rounded core and a supple, fresh mouthfeel. Serve with tapas and barbecued fare over the next 2-3 years. Hawke’s Bay fruit fermented to 13.5% alc., the wine aged with oak contact. 16.0+/20 Nov 2017 RRP $16.99

Peter Yealands Hawke’s Bay Merlot 2015

Merlot from New Zealand – Hawke’s Bay

Even, dark ruby-red colour, a little lighter on the edge. The nose is light with ethereal red berry fruits integrated with subtle notes of dark herbs and a hint of savoury earthiness, unfolding floral elements with aeration. Medium-full bodied, the palate has good weight and presence, showing herb-nuanced dark-red berry fruit flavours. The mouthfeel is soft, but bright with fine, grainy tannin textures and lacy acidity providing a vibrant palate with a good core. The palate has positive drive and carries to a lingering finish of berry fruit and herbs. This is a well-weighted Merlot with red berry and herbal flavours on a fine, grainy textured palate with acid vitality. Match with antipasto and herb-marinated red meat dishes over the next 2-3 years. Hawke’s Bay fruit fermented to 13.5% alc., the wine aged with oak contact. 16.0+/20 Nov 2017 RRP $16.99
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