Palliser Estate Methode Traditionnelle 2009
One of the most technically difficult wine styles to produce is method traditionnelle. The creation of the base wine is crucial to the balance and quality, and the winemaker must have a clear vision of how the wine will evolve in the bottle to grow into itself. Then there’s the matter of lees autolysis and timing of disgorgement and release to the market that sets the scene for the character of the wine and how it is perceived by the consumer. Along the way, the processes and actions are intricate and sophisticated. The investment in time and money required to make these wines can be prohibitive and only the most passionate and driven, as well as proficient winemakers embark on the journey in making these sparkling wines.
Palliser Estate in Martinborough and Allan Johnson make excellent method traditionnelle wines. The wines are acknowledged as being the best of its style in the district, and if their track record in wine shows is anything to go by, the wines can sit tall among the best in the country. Here, I review the 2009 vintage, which is the fifteenth release of a sparkling release for Palliser Estate. www.palliser.co.nz
FEATURED WINES IN THIS REVIEW
Palliser Estate Martinborough Methode Traditionnelle 2009Sparkling Wine from New Zealand - Wairarapa & WellingtonReview Date : 22-Sep-2014Bright straw-yellow with golden hues at heart, lighter on rim. The bead is moderately fine and very persistent. This has a softly full nose with ethereal aromas of white and yellow florals and stonefruit infused with subtle bready-yeasty autolysis complexities and hints of nutty interest. The aromatics show intensity, finesse and a steely freshness. Dry to taste and medium-bodied, the refined, creamy textures are the feature on palate, with an underlying tight core of restrained stonefruits and harmoniously melded bready yeast notes. Delicate nuances of florals and nuts are present, adding detail. The mouthfeel is smooth-flowing with a fine-textured line and refreshing acidity balancing the fruit sweetness, and the wine carries to a soft, lingering bread-nuanced finish. This is a refined, elegant and subtly-flavoured, classical method traditionnelle. Serve as an aperitif and with canapés over the next 3+ years. A blend of 51% Pinot Noir and 49% Chardonnay fermented to 13.0% alc., with 4 g/L dosage, the wine on primary lees for one year and a further 4 years on lees in the bottle. Tiraged in March 2010 and disgorged in July 2014. Lot 154. 18.0+/20 Sep 2014 RRP $48.50