Yealands Wine Group

Yealands Estate Land Made Pinot Noir 2018

Winner Blue Gold Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Marlborough
Country of Origin
New Zealand
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $22.00

Lifted, fresh and cool climate in style. Vibrant. Very lifted and vibrant and the palate is light on its feet. Fresh and vibrant with the Duck confit. Long and lingering.

Very overt bouquet of stewed cherry with herbaceous overtones. Big, plush and generous with ample super-ripe cherry fruit, but only modest length and complexity. When paired with food, the wine really comes into it’s own balancing showing more freshness and complementing the dish very well.

Open and expressive with red fruit, nutty oak and mealy accents. An elegant, well-composed palate with reserved red fruit and nutty oak. The wine looks fabulous with the food - the freshness and intensity work well, and the palate expands and looks more supple. The nutty oak has been completely mopped up. A good match.

Red fruits and smoke notes. Palate is a little flat and simple and fruit is clipped by reduction. The food lessens the reduction a little but the smoky rubber note is left lingering on the palate

Outdoor nose of leaves and freshly cut wood. White pepper and red fruits on the nose with mouth watering acidity and structured tannins on the palate. For wine lovers that like acidity and crunchy red fruits.

A very perfumed nose, lots of red plums, spice, lavender and a touch of oak. A more assertive style, though lacks some fruit concentration and length and palate looks a little disjointed on finish (acid sits up). Seemed a bit overwhelmed by the food.

Hints of sweet gaminess on the nose following through to the palate. A lovely mid texture fruit weight allows the wine to finish with fine fruit tannins and balanced acid. Lovely lifted fruit comes through with this dish.

Mid ruby colour. Lifted, aromatic berry fruits. Sweet fruit palate, soft acidity, well-judged tannins. Stylish wine.

Pale red, ripe luscious fruit, soft and gentle tannins that fade, the lightness of the wine performs as highlight to the dish.

Light red, plummy, beetroot, cedar, spice, medium bodied, attractive length, lively acidity.

Lifted florals, savoury. Sappy and savoury, spice, slight donut, soft tannins. Food: enhances flavour.

Slight mushroom herbal undergrowth on the nose, forest floor, crunchy acidity, working much better with the protein.

The Pinot Noir Wines were judged with

Coq Au Vin

Presented by chef Michael Manners


  • No. 15-18 Chicken
  • 550mL Pinot Noir
  • 150g Speck
  • 250g Button Mushrooms
  • 8-10 eschallots
  • 30mL brandy
  • 1 Carrot
  • 1 Onion
  • 3 cloves of Garlic
  • 5 Black peppercorns
  • 2 Bay Leaves, Thyme, Tarragon, Parsley stalks, 1 Tbsp butter & 1 Tbsp plain flour – mixed


  1. Cut the chicken into eight pieces.
  2. Make up a stock with chicken backbone, onion, carrot, bay leaves, 5 black peppercorns, and thyme. Strain.In a large saucepan, place the Pinot, 2 bay leaves, thyme, parsley and crushed clove of garlic.
  3. Add stock. Reduce by half.
  4. Dice the speck and cook with some butter and a little oil. Allow the fat to run out of the speck and then add the peeled eschallots. Allow to colour.
  5. Add seasoned chicken pieces (salt and pepper) -try skin side down until coloured and turn, add brandy and flame. Pour in the wine stock, mix ??? a fresh bouquet garni and garlic.
  6. Cover and cook until tender. Meanwhile cook the mushrooms in butter with salt and pepper and one crushed garlic cover.
  7. When the chicken is cooked, strain off the sauce and thicken with the butter/flour mix. Add the chicken, eschallots, mushrooms and serve.