Yealands' vineyards are located in the Awatere Valley, known for its cool coastal climate and wind-swept, low-yielding vines, which help concentrate flavors in the grapes. The stony, free-draining soils contribute to the wine’s crisp, mineral character. The grapes are harvested at night to preserve their fresh aromas, then fermented at low temperatures in stainless steel tanks to enhance the vibrant fruit profile. A short period of lees aging adds texture and depth while maintaining the wine’s lively acidity.

Grilled lemon-garlic shrimp – The wine’s citrusy brightness enhances the seafood’s delicate flavors.

Goat cheese salad with fresh herbs – The crisp acidity cuts through the richness of the cheese.

Thai green curry with chicken – The tropical fruit notes complement the dish’s spice and creaminess.

Oysters with mignonette sauce – The wine’s minerality and acidity make a perfect pairing for fresh oysters.

Asparagus and pea risotto – The green, herbaceous notes of the wine match beautifully with fresh spring vegetables.