Yealands Wine Group

Peter Yealands Sauvignon Blanc 2018

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 $17.99

Tropical, ripe capsicum, mineral-like. Similar to nose, moreish and zingy acidity, has flavour line. Food: works very well, enhancing the flavour and length.

Quite full bodied and a little softer than many sauvignons with grapefruit and lemon like fruit that seems richer and fresher with the food match.

Very pale lemon, green hints. Herbal, almost minty aromas. Good even palate, medium acidity, decent length. Food: Quite a good combination. Cool palate impression fits well with all the food flavours.

A subtle nose and palate. Clean green and bright on the palate. Hints of lemon and lime come through on palate with a slightly tangy finish. Wine needs a little more lift to match with the Asparagus and Mushroom Risotto.

Mineral, lightly biscuity nose. Grassy, herbal, floral gooseberry nose. Light, dry, fresh crisp, lightly mineral green melon and gooseberry palate. Dry, mineral finish.

Interesting dried herb and slate aromas complexed with restrained tropical fruits on the nose. The palate is beautifully savoury with minerality and enough tropical characters to give interest.

The Sauvignon Blanc Wines were judged with

Asparagus and Mushroom Risotto

Presented by chef Michael Manners


  • 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


  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!).