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Sauvignon Blanc Blush
Sauvignon Blanc Blush
Wine of New Zealand
This Product is Vegan
Our wine is inspired by the coast that surrounds us, so close to the ocean that our vines are often misted with sea spray. The beauty of our environment influences how we craft wine, respectful of nature and our land. Yealands believes in sustainable winemaking and creating thoughtfully crafted wines that work in harmony with our landscape.
Tasting Notes
This dry-style Sauvignon Blanc with a dash of Merlot has lively aromas with juicy, fresh fruit, berry flavours and a distinctive crisp minerality on the finish.
New Zealand Sustainable Winegrowing
Carbon Zero
PAS 2050 Product
Suitable for Vegans
Allergy Advice
Contains Sulphites
Produced by:
Yealands Wines,
534 Seaview Road,
Marlborough,
NZ.
Food Match
Enjoy with seafood, barbequed meats and salads.
Serving suggestion: Enjoy with seafood, barbequed meats and salads
Bottle
Alcohol by volume: 12.5%
Alcoholic content: 9.4 units
Region of origin: Marlborough
Agent: Enotria & Coe
Grape variety: WhiteGrapeBlend
Producer: Yealands Estate Wines
Winemaker: Natalie Christensen
Wine colour: Rosé
Type of closure: Screwcap
Storage instructions: This wine can be drunk now but will further improve if carefully stored for up to 2 years
History: Parcels of Sauvignon Blanc from Marlborough were selected to blend this wine. When the fruit was at optimal ripeness, the fruit was harvested, de-stemmed and gently pressed. The clear juice then underwent a long cool fermentation in stainless steel tanks, using a range of specially selected yeasts to enhance varietal characters and structure.
Regional information: A splash of Merlot was added from one of our Hawke's Bay vineyards to give the attractive pink hue. Once blended, the wine was stabilised and gently filtered prior to bottling.
Vinification: Vintage 2022 was an exciting classic Marlborough harvest. A warm Spring secured good fruit set throughout the region. Some challenging weather in February was rewarded with clear warm days throughout harvest. The cool crisp nights and warm days in March retained vibrant acidity while allowing flavours to develop fully. A slow and steady ripening resulted in beautifully intense and structured wines.
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