Yealands Wine Group

Yealands Estate Single Vineyard Sauvignon Blanc 2019

Winner Blue Gold Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Awatere Valley, Marlborough
Country of Origin
New Zealand
Alcohol Content
13.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $25.00

Opens with lifted grassy aromatics, and an array of tropical fruits, mango, passionfruit and guava. Excellent intensity, power and drive with racy acidity leading to a long persistent finish. The wine’s bright aromatics were slightly subdued when paired with the dish.

Subtle stone fruit with lemon and herb accents. The light-bodied palate is taut, assertive and lemony. However, I do not think the wine has enough fruit weight to go with the food as, with the dish, the wine looks a little shrill and skinny.

Pungent with grass and fresh squeezed citrus fruit flavours. Refreshing and zesty on the palate.

Bright green grassey fruit with layers of green apple and citrus flavours. A herbal caffer lime palate with sound acid structure and lovely, lively length on the palate. Brightness of the wine with its acid shines through with this dish.

Pale straw green, herb, bean, cut grass, hint of tropical, light weight, slightly lean.

Fresh cut grass, herbaceous characteristics leap from the glass, bright and fresh, gooseberry, tropical fruits, a savoury finish.

The Sauvignon Blanc Wines were judged with

Marinated Zucchini with Hazelnuts and Goat Ricotta

Presented by chef Marcell Kustos


  • 6 zucchini, thinly sliced (thinnest on the mandolin) and salted (½ zucchini/person)
  • 1 punnet cherry tomatoes, roasted at 180C with salt and olive oil for 20 min
  • ¼ cup blanched hazelnuts, roasted at 180C for 6 min, roughly chopped
  • 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
  • 1 small garlic clove, finely grated, fried
  • ¾ tsp. sugar
  • Freshly ground black pepper
  • ½ lemon
  • Salt if needed
Ricotta cream:
  • 250g fresh ricotta (in tube, not the crumbly one you bought for the trial)
  • 50g fresh goats cheese
  • 1 sprig dill, finely chopped
  • 2 Tbsp lemon juice
  • ½ tsp salt


  1. Mix the ricotta cream with stick mixer until smooth, set aside.
  2. Press the liquid out of the salted zucchini. Mix with dressing.
  3. Smear ricotta cream on plate, add roasted tomatoes and zucchini on top and finish with hazelnut and a drizzle of flesh olive oil. Note: The pairing is based on the sour-salty interplay of the dish and the crisp acidity in the SB wines. Make sure both salt and acidity of the dish are in check.