Yealands Wine Group

Yealands Estate Single Vineyard Pinot Gris 2018

Winner Gold Medium Bodied Dry White Wines
Grape Varieties
Pinot Gris (100%) Awatere Valley, 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 $25.00

Distinctive tropical fruit salad aromas of mango, guava and ripe peach. Fresh, clean and crisp with moderate intensity and modest length. The dish brings out the guava notes in the wine.

Gorgeous beeswax, baked apple and oatmeal aromas. Delicious sweet fruit and baked cream flavours. The wine matches very well with the food.

Fleshy wine with pronounced fruit concentration on the palate and a clean finish. Bitterness comes out on the finish with the rillette.

Pear drop notes on the nose through to the palate. Hints of white peach and floral notes make this a beautifully fruit dominant wine. Good acidity finishing fresh and bright. Dish works well as acidity and fruit balance out beautifully.

Pale straw with bronze, apricot, botrytis, honey, musk, medium bodied quite complex and interesting, good length.

Aromatic, juicy , bright and fresh, crisp acidity.

The Medium Bodied Dry White Wines were judged with

Chicken Rillette

Presented by chef Michael Manners


Poached Chicken:

  • No.15 Chicken
  • 2 Tbsp Oil
  • 2 Tbsp Thyme - fresh
  • 2 Tbsp Tarragon - fresh
  • 4 Bay Leaves
  • 2 carrots - chopped
  • 2 celery stalks – chopped
  • 2 onions – diced
  • 6 cloves garlic
  • 250mL White Wine
  • 1.5L Chicken Stock
Chicken Rillettes:
  • 250g Butter
  • 300g eschallots - chopped
  • 3 Tbsp Tarragon – fresh
  • 1 Tbsp Thyme – fresh
  • 2 Tbsp Chives - fresh
  • Parsley


  1. Combine the oil, thyme, tarragon, 2 of the bay leaves. Rub all over the chicken, well seasoned with salt and pepper. Cover and chill overnight.
  2. Preheat the oven to 150 deg C.
  3. In a large pot, add oil and brown chicken all over. Add vegetables and garlic, colour. Add herbs and wine, allow to reduce by at least 7/8’s. Add stock to at least half way up the chicken. Cover and bring to the boil, place in oven.
  4. Cook for about an hour, turning once.
  5. Remove the chicken from the stock and cool. Strain the stock and reduce to about 700mL.Remove skin and bones from the chicken flesh and cut into bite size pieces and reserve.
  6. Melt 100g butter, add eschallots and cook until tender
  7. Add chicken and remaining butter, tarragon, thyme and the reduced stock.
  8. Simmer until chicken is tender and stock is reduced but save the liquid remains. Check seasoning and cool. Add parsley and chives. Pack into pots or plastic containers. Cover well.
  9. Use within 5 days or freeze.
  10. Serve with French Baguettes and pickles.