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Featured Reviews

Palliser Estate 2017 Sauvignon Blanc and 2016 Pinot Noir

20 December,2017

Palliser Estate is one of the largest and senior wine producers in Martinborough. The consistent and high quality of the wines has brought an important stability and credibility to the region. The work of winemaker Allan Johnson in ensuring that Sauvignon Blanc and Pinot Noir, the region’s most important varieties are handled as best as can be done. The Palliser Estate bottlings figure at the top level for Martinborough, and are the flagship varieties for the company. Here, I review the latest releases, the 2017 Sauvignon Blanc and the 2016 Pinot Noir. Both wines are lighter and more elegant than their respective previous vintages, but there is no shortcoming in any aspect of quality. The Sauvignon Blanc sees a return to greater thiol expression, and the Pinot Noir grows in intensity and detail in the glass. The evolution in style continues its upward journey.


Palliser Estate Martinborough Sauvignon Blanc 2017

Sauvignon Blanc from New Zealand – Wairarapa & Wellington


Bright, pale straw colour, very light on the rim. The nose is very fresh with bright and vibrant aromas of pungent passionfruit, with tropical fruit notes and fresh herbs. The aromatics are full and voluminous unfolding white florals and an array of green stonefruits and suggestions of minerals. Dry to taste and medium-bodied, the palate is elegant and finely proportioned with good depth and intensity of pungent passionfruit flavours with tropical fruits and fresh herbs, snow peas and subtle nettle nuances. The mouthfeel is fresh, crisp and zesty with fine lacy and brisk acidity. The wine flows along a very fine-textured line with excellent energy, vibrancy and poise, leading to a long lingering finely textured finish. This is an elegant, but concentrated Sauvignon Blanc with intense passionfruit, tropical fruit, herb and snow pea flavours with subtle nettle notes on a brisk, racy palate. Serve with Pacific Rim fare over the next 2 years. Fruit 43% from the ‘Collins’ vineyard, 40% ‘Clouston’ and 17% ‘Palliser’ sites, cool-fermented in stainless-steel to 15.5% alc., the wine aged 4 months on less. 18.5+/20 Dec 2017 RRP $28.00

Palliser Estate Martinborough Pinot Noir 2016

Pinot Noir from New Zealand – Wairarapa & Wellington


Even, light ruby-red colour, a little paler on the edge, with slight purple tints. The nose is very elegant and fine in expression, with ethereal aromas of dark-red berry fruit at the core, with soft, dark herb notes and bright red floral fragrances, unfolding a little spice and nutty oak. This has finesse and grows in intensity with aeration. Medium-full bodied, the palate has a richly sweet and lusciously vibrant fruit flavours of dark-red cherry and berry fruit along with hints of dark herbs, spices and nutty oak, along with lifted dark-red florals. The mouthfeel is very well-balanced with very fine-grained flowery tannin extraction, and integrated lacy acidity, The palate is deceptively elegant in proportion, but grows in depth, texture and linearity, carrying with good energy along a velvety line, leading to a long, spicy finish. This is an elegantly concentrated, dark-red cherry and berry fruited Pinot Noir with beautifully vibrancy and vitality, with fine, flowing tannins and a fresh mouthfeel. Match with poultry, pork, lamb and beef dishes over the next 6+ years. 80% ‘Wharekauhau’ vineyard fruit, clones 115, 667, 777 and Abel, and 14% ‘East Base’ vineyard fruit, clones 667 and 777, and 6% ‘Clouston’ vineyard Abel clone fruit, vines up to 18 y.o., fermented with 3% whole bunches to 14.0% alc., the wine aged 14 months in 30% new French oak. 19.0-/20 Dec 2017 RRP $58.00

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