COLOUR
White
TYPE
Still
VINTAGE
2024
GRAPE
Sauvignon Blanc
PRODUCER
Yealands Family Wines
REGION
Marlborough
CHARACTERISTICS
Body
Medium - Light
Sweetness
Dry
Acidity
High
Finish
Medium - Long
Intensity
Mid - Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Clearwater Cove is produced by Yealands Family Wines, a pioneering estate founded in 2008 by Peter Yealands in Marlborough, New Zealand. Located close to the rugged eastern coastline of the South Island, the vineyards are exposed to harsh, wind-swept conditions and morning sea mists. These challenging conditions naturally limit yields, resulting in highly concentrated fruit. Yealands is globally recognized for its commitment to environmental sustainability, being the first winery in the world to achieve carboNZero certification from inception. The estate employs innovative biodiversity initiatives, including solar energy, native wetland preservation, and the use of miniature Babydoll sheep for natural weed control.
ALCOHOL
12.5%
AVG. PRICE
€10
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now
Ideal temperature
8-10°C
INTERESTING FACTS
Fact 01
Yealands was the first winery in the world to achieve carboNZero carbon-neutral certification from its very inception in 2008.
Fact 02
The winery uses miniature Babydoll sheep to graze between vineyard rows, naturally managing weed growth without damaging the vines.
Fact 03
Chief Winemaker Natalie Christensen was named the prestigious IWC White Winemaker of the Year in 2023.
FOOD PAIRING
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WINE MAKING PROCESS
Under the direction of Chief Winemaker Natalie Christensen, the grapes for this wine were harvested during the cool hours of the day between mid-March and early April to preserve freshness. Fruit from individual parcels in the Wairau and Awatere Valleys was kept separate throughout the process. After gentle destemming and pressing, the juice was cold-settled and inoculated with selected yeast strains. Fermentation took place at cool temperatures in 100% temperature-controlled stainless steel tanks over a four-week period to retain volatile aromatics. The wine was aged on light lees in stainless steel to build texture, without any oak contact, before being blended, cold-stabilized, filtered, and bottled under screwcap.
