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Featured Reviews




Palliser Estate Martinborough Pinot Gris 2018

13 August,2018

Pinot Gris has the fourth highest production of any grape variety in New Zealand with nearly 23,000 tonnes (5.6% of total), just behind Chardonnay, and behind our key varieties Sauvignon Blanc and Pinot Noir. However Pinot Gris is still growing, up 10% on last year. For a brand to be complete, it would seem that Pinot Gris is essential in the portfolio. Palliser Estate in Martinborough has made Pinot Gris since 1999, and the style is very much classical, fermented in tank to a dryish to off-dry style, with minimal lees inputs, and generally avoiding oak, letting the varietal aromas and flavours feature. This is the populist style for sure, but it is very successful, and Palliser Estate sells out quickly every year. Here, I review the new 2018 Palliser Estate Pinot Gris. www.palliser.co.nz

FEATURED WINES IN THIS REVIEW



Palliser Estate Martinborough Pinot Gris 2018

Pinot Gris from New Zealand – Wairarapa & Wellington

18+/20

Bright, light straw-yellow colour with slight pale-gold tints, lighter on the edge. The nose is softly full with layers of aromatics, showing white and yellow stonefruits along with subtle stonefruit kernel notes, along with an amalgam of florals and honeysuckle, and nutty, minerally lees detail. The aromatics grow in depth with aeration. Dryish to taste and medium-bodied, the palate has a rounded but deep core with good concentration of white and yellow stonefruits entwined with floral and honeysuckle notes, and nutty, minerally lees elements. The flavours and aromatics blossom as the wine flows along a fine-textured phenolic line with balanced acidity lending a gentle freshness. The wine carries to a lingering finish with exotic floral suggestions. This is a gently concentrated, dryish Pinot Gris with stonefruit, floral and honeysuckle notes and some lees detail on a blossoming palate. Match with Middle Eastern and Asian cuisine over the next 3+ years, Fruit from the ‘Om Santi’ and ‘East Base’ vineyards, fermented in stainless-steel to 13.1% alc. and 6.0 g/L RS, the wine aged 2 months on lees. 18.0+/20 Aug 2018 RRP $31.00

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