Yealands Wine Group

Yealands Reserve Sauvignon Blanc 2019

Winner Top 100 Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Awatere Valley, Marlborough
Country of Origin
New Zealand
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $22.00

Intense bouquet of asparagus spears, fresh-cut grass and verbena. Lively palate with excellent intensity and crisp acidity driving through to the long persistent finish. The wine’s attractive vegetal notes were accentuated by the dish.

Fresh and bright with attractive grassy notes and subtle sulfides. The palate is zippy and powerful. The wine looks good alongside the food though the grassiness remains.

Nettles with some blackcurrant leaf on the nose. Bracing acidity and a savoury finish. A dry medium bodied Sauvignon Blanc to have on a terrace while looking at the sea.

A green grassy herbal nose with hints of tomato leaf that follows through to the palate. A firm gooseberry and asparagus flavour is balanced out with bright acidity. A good match with this dish as the wine elements are strong.

Pale straw, pot-puri, floral, lemongrass, juicy, passionfruit, medium bodied, lively zesty herbal palate, good length.

Some lovely notes of lees coming through, interwoven with passionfruit, citrus blossom and fresh cut grass, textured and long.

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.