Peter Yealands Reserve Pinot Noir 2016 and Yealands Single Vineyard Tempranillo 2016

14-Jul-2017

One of the largest wine industry businesses in Marlborough, Yealands Family Wines makes a large and diverse range of wines, primarily off its vast Awatere Valley vineyard resources. Reflecting the country’s total plantings, the company’s most important red variety is Pinot Noir, which is made and released under various tiers. Yealands manage this variety well, and I recently rated the 2016 Yealands Estate ‘Single Vineyard’ Awatere Pinot Noir 5-stars (click here to see my review).

Yealands also has 2 ha of the Spanish Tempranillo red variety, minuscule in terms of Yealands total acreage of vines, but significant for the plantings in this country. The Tempranillo is planted in three blocks in a favourable site, the first half planted in 2005, with the rest over 2008 and 2009. Vineyard manager Gareth Goodsir reports it is a robust variety, but needs attention right through the growing season, and that the best results are from low-cropped vines, at approx. 4 t/ha. Tempranillo is planted from Northland to Central Otago, and in assessing the wine, it is important to see it as a cooler-climate expression here, rather than as what might be made in its native Spain.

Here, I review the 2016 Peter Yealands ‘Reserve’ Pinot Noir, and 2016 Yealands Estate ‘Single Vineyard’ Tempranillo. www.yealands.co.nz

FEATURED WINES IN THIS REVIEW

Peter Yealands ‘Reserve’ Awatere Valley Marlborough Pinot Noir 2016
Pinot Noir from New Zealand - Marlborough
Review Date : 13-Jul-2017
☆☆☆☆☆
Dark ruby-red colour with some depth, lighter on the rim with garnet hues. This has a light, fresh nose with gentle aromas of dark-red cherry fruit entwined with fresh and dark herbs, unfolding notes of red florals and spice elements. Medium-full bodied, the palate has moderately deep fruit flavours of dark cherries melded with fresh and dark herbs, forming an elegant core. The fruit, though restrained in expression, is sweet, and enlivened by fresh acidity. The palate has good vinous presence, with light, supple tannin extraction in support. The wine flows easily and softly to a light, gentle finish. This is a light and restrained Pinot Noir with cherry and herb flavours on a palate with good presence, freshness and soft tannins. Serve with antipasto, poultry or pork ocer the next 3 years. Awatere Valley fruit fermented to 14.0% alc., a portion of the wine aged in new and seasoned oak barriques. 16.5/20 Jul 2017 RRP $21.95
Yealands Estate ‘Single Vineyard’ Awatere Valley Marlborough Tempranillo 2016
Tempranillo from New Zealand - Marlborough
Review Date : 13-Jul-2017
☆☆☆☆☆
Very dark, deep, black-hued ruby-red colour, a little lighter on the edge. The nose is fine in concentration with tight and firmly bound aromas of dark-red cherry fruit with nuances of raspberries, lifted by bright red florals and herbal elements, along with a suggestion of minerally reduction. This is vibrant and vivid in expression. Medium-full bodied, the palate is elegantly concentrated with flavours of dark-red cherries, subtle raspberry notes, with floral and herbal interest. A little minerally reduction adds detail. The mouthfeel is slippery with refreshing acidity, and fine-grained tannin extraction provides a near-velvety line, leading to a lingering finish of dark cherries and minerals. This is a fresh, fruit-focussed, cooler spectrum Tempranillo with cherry, raspberry, floral and herb flavours with a little minerally reduction on a smooth palate. Match with poultry and pork over the next 3+ years. Awatere Valley fruit fermented in stainless-steel and oak cuve to 13.5% alc., the wine going to 2 and 3 y.o. barrels, and tank for MLF, then blended and given 8 months aging with oak. 17.0+/20 Jul 2017 RRP $26.95

Peter Yealands Reserve Pinot Noir 2016 and Yealands Single Vineyard Tempranillo 2016

FEATURED WINES IN THIS REVIEW

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