Yealands Wine Group

Yealands Estate Single Vineyard P.G.R. 2018

Winner Top 100 Lighter Bodied Dry White Wines
Grape Varieties
Pinot Gris (50%) Awatere Valley, Marlborough, New Zealand
Gewurztraminer (19%) Marlborough, New Caledonia
Riesling (31%) Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $24.99

Slight bronze/salmon tint. Lifted spice, pears and citrus, savoury, toast. Savoury, lemon citrus, slightly hollow, tangy & zingy, moreish. Food : works quite well, adding to palate length, whilst enhancing the moreishness.

A characterful Pinot Gris, which you can?t always say, packed with flavours or red apple orange and pear plus a mineral note and good zesty finish that works well with the food if not changing too much.

Pale lemon. Lemony, slightly herbal aromas. Lively fruit flavours, quite solid mid-palate, moderate acidity, slightly firm finish. Food: Ok combination, the dish brings out lemony/herbal wine flavours.

Lovely floral notes on the nose through to the palate. Great texture on the palate with lovely fresh stone fruit acidity on the finish. A well-matched wine with the snapper dish as the firmness of the snapper and fruit of the wine match well. The dill characters give another dimension to the wine.

Light straw grey. Herbal apple, slightly pearish, melon nose. Med-full, dry, ripe apple, melon, soft. Mineral. Dry ripe melon finish. Long. Improved depth and flavour of wine whilst bring out intensity of flavour of the fish.

Intensely aromatic nose with characters of gardenia and citrus fruits. The palate is similarly fruit driven but with a crisp clean finish that sits well with food.

The Lighter Bodied Dry White Wines were judged with

Snapper with zucchini and dill

Presented by chef Marcell Kustos


Zucchini puree

  • 700 g zucchini, peeled, grated
  • 1 pc onion, small, diced
  • 1 bunch dill, fresh
  • 140 ml milk
  • 140 ml sour cream
  • 2 Tbsp flour
  • 1 tsp lemon juice/vinegar
  • 8 pc fillets, steamed Snapper


  1. Peel and grate zucchinis.
  2. Add salt, set aside for 10 minutes and squiz water out.
  3. Add oil to the pan, fry onion until translucent, add half of the dill.
  4. Add zucchini and cook it for 10 minutes.
  5. Add milk.
  6. Mix sour cream and flour. Slowly add to the warm zucchini mix.
  7. Add lemon juice for desired acidity.
  8. Serve with fresh dill.
  9. In a medium pot, boil water and place a steaming basket with parchment paper.
  10. When the waiter is boiling steam the snapper fillets for 4 minutes.
  11. Serve the snapper on top of the zucchini puree.