The SOMM Journal

April / May 2016

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54 { THE SOMM JOURNAL } APRIL/MAY 2016 ishes of Mozart, Chopin and Strauss playing from speakers nestled among the undulat- ing hills (Yealands believes music soothes the vines and promotes well-being). Views of native fowl-festooned wetlands, a snow- capped peak whose name translates as "footprint of the rainbow" and the gravel- banked Awatere River as it twists a hesitant course towards the aquamarine Pacific Ocean frame a picture-perfect postcard of a terroir that Yealands believes is ideal for the production of eco-friendly, delicious world-class wine. "I've always believed [to be sustainable] you should put more back in than you took out," explains Yealands, adding, to be successful, one must get in sync with the land and environment to create positive energy and harmony. Referring to the music, he chuckles: "I love it. My staff loves it. Visitors love it. The chickens and vines love it. What the hell . . . There's no down - side—it's all good stuff." Indeed, his approach seems to be work- ing. Since the winery launched on 8/8/2008, Yealands has garnered more than 1,000 medals, including the award for World's Best Sauvignon Blanc (2012 International Wine Challenge, Yealands Single Block S1 Sauvignon Blanc 2011), as well as recog - nition as Green Company of the Year (2014 Drinks Business), Most Socially or Environmentally Responsible Company of the Year (International Best in Biz Awards 2014), and New Zealand Wine Producer of the Year (2014 International Wine & Spirit Competition). Practicing what he preaches, Yealands constructed the world's first winery to be certified carboNZero from inception by the internationally accredited greenhouse gas certification program. But he refused to stop there. Today the winery is on track to become fully energy self-sufficient and carbon-negative, providing power for production from specially-engineered vine pruning burners, a solar farm (one of New Zealand's largest) and multiple wind turbines. Green SMART technol - ogy systems (heat recovery units, variable speed drives, refrigeration economizers, evaporative condensers, lighting sensor monitors) boost efficiency, and bio-diesel fuel (derived from recycled cooking fat) and hydrogen generators power tractors. All winery waste is recycled, and 100% of carton inserts, 100% of PET bottles, 90% of cartons and 60% of glass used in packaging are recycled materials. To promote biodiversity in the vineyards, Yealands created 25 wetlands—strate - gically-placed pools that capture water run-off, slowly releasing it back into the soil. The wetlands serve as safe havens for a multitude of bird species—royal spoon- bills, black swans, teal ducks, white herons, paradise ducks, fantails, and endangered falcons—all of which contribute to pest control. More than 200,000 native shrubs and flax, as well as 75,000 native trees, were planted to control soil erosion and shelter native animals. "Peter's Special Brew Compost" is a particular source of pride. Created from diverted landfill waste, the compost is a recipe of tree bark, mussel shells, seaweed, lime, cattle paunch and grape marc collected from Yealands and other Marlborough wineries—as well as "a dash of sweat and love". Once cured, the compost is depos - ited under the vines by a custom-designed tractor. Yealands says the mixture reduces the need for chemical fertilizers and is high in selenium, an element deficient Seaview's soil. "It is a win-win situation for us," he observed. "We reduce the amount of waste sent to landfills, and in return we gain compost, which improves soil fertility and water retention." Occupying one of the windiest and driest sections of Marlborough, Seaview vineyard's salt, magnesium, quartz, volcanic matter and fossil-infused soil was previously regarded as unsuitable for grape growing. Undaunted, Yealands plowed forward, utilizing GPS align - ment technology to plant perfect rows of now thriving Sauvignon Blanc, Pinot Gris, and Pinot Noir, as well as varieties unusual to the region: Riesling, Gewürztraminer, Viognier, Grüner Veltliner and Tempranillo. Strong coastal winds, low rainfall, intense daytime sun and cool nights render low yields and produce small, thick-skinned berries with excellent sugar-to-acid balance and intense varietal character. All parcels are individually harvested and separately fermented. Guided by winemaker Tamra Kelly- Washington, Yealands currently produces seven levels of wines, three of which are available in the United States: Peter Yealands, Single Vineyard and Single Block. Yealands describes the defining character - istic of his wines as one of restraint. Unlike the often bombastic nature of many New Zealand Sauvignon Blancs, Yealands wines are markedly more subtle in character, distinctly elegant and focused, distinguished by a profound purity of texture, flavor and vein of minerality—imagine crystalized liquid subsequently melted back into wine. Yealands explains: "By working in har - mony with nature, we achieve great tasting wines—wines that express terroir but don't cost the earth. At Yealands we aim to leave the land better than we found it. Hence, our motto: Think Boldly, Tread Lightly—and never say it can't be done." Yealands is imported by Palm Bay International. "At Yealands we aim to leave the land better than we found it. Hence, our motto: Think Boldly, Tread Lightly— and never say it can't be done."

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