Yealands Wine Group

Peter Yealands Reserve Sauvignon Blanc 2018

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Winner Top 100 Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Marlborough
Country of Origin
New Zealand
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $21.99

Almost sherbet like, thiols, tropical, steely. Broad, has flavour, but finishes with phenolic hardness. Food: fills out palate, and adds to flavour length.

Plenty of pink grapefruit like fruit and freshness plus lime and really good length that is an absolute delight with the food pairing

Very pale lemon-straw. Clean snow-pea and lemon fruit aromas. Fresh, bright citrus flavours, hints of herbs. Creamy mid-palate, good length, clean acid finish. Food: Good with the food, though no great complexity.

Green, grassy fruit on the nose and palate. Lovely lifted herbal notes on the palate. Hints of cut grass and asparagus come through on the palate. Bright fresh and zingy! The creaminess and asparagus of the Asparagus and Mushroom Risotto work in well with this wine.

Light yellow. Fresh, herbal, gooseberry, celery nose.Med-bodied, dry, crisp, fresh gooseberry, grassy, celery mid-palate fruit and concentration. Balanced, fresh. Long finish.

Gunflint and mineral aromas on the nose with some supporting herbal aromas. The palate shows excellent complexity with herbal and savoury mineral flavours and a nice clean acid finish. This more savoury style pairs well with food.

The Sauvignon Blanc Wines were judged with

Asparagus and Mushroom Risotto

Presented by chef Michael Manners

Ingredients

  • 1.5L chicken stock infused with 50g dried porcini mushrooms
  • 150ml dry white wine
  • 120g butter
  • 1 small onion very finely diced
  • 200g mushrooms diced and sliced (buttons, cups and portobello)
  • 4 cloves garlic, finely chopped
  • 12 asparagus spears (lightly steamed)
  • 2 cups Arborio or Carnaroli rice
  • 90g grated Parmesan
  • ¼ cup finely chopped parsley

Method

  1. Heat stock, melt half the butter in a saucepan, add the onion and cook until soft.
  2. Add the rice and coat with the butter, add the white wine, stir well and add the stock about 1 cup at a time, stirring all the time.
  3. Meanwhile sauté the diced mushrooms in olive oil until cooked, season with salt and pepper, put aside.
  4. Continue to add the simmering stock, stirring until the rice is cooked (about 15-20 minutes).
  5. Just before the rice is cooked add the asparagus stems, mushrooms, parsley, cheese and remaining butter.
  6. Check seasoning for salt and pepper.
  7. Serve with the asparagus tips on top as garnish and pour over any remaining stock (just a little!).