Featured Reviews




Palliser 2015 Sauvignon Blanc and Pencarrow 2014 Pinot Noir

12 November,2015
Every vignoble needs its stalwarts and consistent producers of top wine. Martinborough has Palliser Estate filling that role. Much of Palliser’s strength and stability came from the drive and vision of founding managing director Richard Riddiford, who retired earlier this year, handing over the CEO role to long-serving Pip Goodwin.

One of the first wave of Martinborough wine producers, Palliser Estate planted vines in the mid-1980s to release its first wine from the 1989 vintage. Palliser Estate has grown to be one of the district’s most significant players with over 73 ha of vineyards and drawing fruit from a number of contract growers to make the premium ‘Palliser Estate’ and more value focussed ‘Pencarrow’ wines. Both tiers have proven quality and track records on the show circuit. The star varieties are Sauvignon Blanc and Pinot Noir, these varieties making up the majority of the company’s production. Here, I review the 2015 Palliser Estate Sauvignon Blancs and the 2014 Pencarrow Pinot Noir. www.palliser.co.nz

FEATURED WINES IN THIS REVIEW



Palliser Estate Martinborough Sauvignon Blanc 2015

Sauvignon Blanc from New Zealand – Wairarapa & Wellington

18.5+/20
Bright, very pale straw-green colour, near colourless on the edge. The nose is very fresh with intense, vibrantly fragrant aromas of ripe passionfruit with bright lime and citrus notes, gooseberries, lifted florals and subtle minerally elements. This is delicately detailed and exudes vitality. Dry to taste and medium-bodied, bright and elegantly concentrated flavours of sweet tropical fruits and gooseberries are entwined with passionfruit and mineral notes. The mouthfeel is refreshing and refined, with very fine textures and a crisp, poised palate line. Aromatic herb and floral elements unfold and carry through to a lively, lifted, luscious and long lingering finish. This is a refined, aromatically rich Sauvignon Blanc with fine textures and vitality. Serve with seafood, salads and vegetables over the next 2 years. Fruit from the ‘Clouston’, ‘Palliser’’, ‘East Base’ and ‘Collins’ vineyards fermented, 12% by indigenous yeasts, in stainless-steel to 13.1% alc. and 4.0 g/L RS, the wine aged 3 months on lees with batonnage. 18.5+/20 Nov 2015 RRP $26.50

Pencarrow Martinborough Pinot Noir 2014

Pinot Noir from New Zealand – Wairarapa & Wellington

18/20
Dark ruby-red colour, a little lighter on the rim. This has a full, soft and up-front nose of ripe, dark-red berry and plum fruit with gentle nuances of liquorice and spice, along with violet florals. The aromatics are seamlessly interwoven, and exude richness. Medium-full bodied, soft, plush and ripe fruit flavours of dark red berry fruit and plums fill the palate, revealing liquorice, spices and oak toast notes. This is fleshy and rich, and the mouthfeel bright and lively with light, lacy acidity and moderate tannin extraction. The flavours of liquorice and toasty oak are carried to a soft, dry-textured, sustained finish. This is a rich and plush, juicy and ripe Pinot Noir with soft structure and spicy, toasty oak notes. Match with grilled and roasted duck and pork dishes over the next 4 years. Martinborough fruit from estate vineyards plus ‘Collins’, 90% indigenous yeast fermented with 20% whole clusters to 14.2% alc., the wine spending 18 days on skins and aged 11 months in 24% new oak. 18.0/20 Nov 2015 RRP $28.85
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