Palliser Estate Sauvignon Blanc, Martinborough

Description

Palliser Estate Sauvignon Blanc is made from 100% estate-sourced fruit from the Martinborough wine-growing region at the very south of New Zealand’s North Island. It is considered to be one of the very best Sauvignon Blancs produced in the region.

Palliser Estate is a prominent winery located in Martinborough, Founded in the mid-1980s, Palliser Estate has become one of the leading producers in the Martinborough wine region, known for its focus on quality and sustainability. 

The first grapes at Palliser Estate were planted in 1984, with the first commercial wines released in 1989 and the first exports following in 1991. Today, the estate covers approximately 92 hectares (around 228 acres) of vineyards, primarily planted with Pinot Noir and Sauvignon Blanc, alongside some Riesling, Chardonnay, and Pinot Gris. The vineyards are located on the “Martinborough Terrace,” a small yet unique area of land at the southern end of the North Island. This terrace, framed by the Ruamahanga and Huangarua Rivers, was shaped centuries ago by the rivers. The soil is a stony silt loam overlaying varying depths of ancient, free-draining river gravels. There are seven vineyards in total, all within walking distance of each other: Clouston, Collins, Palliser, Om Sancti, Wharekauhau, East Base, and the Winery Vineyards.

Palliser Estate places great importance on good vineyard practices, more so than many others. They train their vines to achieve low canopy density and well-exposed fruit. This, combined with careful leaf plucking, produces the distinctive fruit flavours in their wines. The grapes are harvested at their optimum maturity and processed to preserve the inherent fruitiness of each varietal. Palliser Estate is deeply committed to sustainability and was the first winery in the world to be awarded ISO 14001-2004 Certification, signifying its adherence to a sustainable environmental management system.

The grapes for Palliser Estate Sauvignon Blanc are sourced from Palliser’s Clouston and East Base Vineyards. It is cool fermented, with some indigenous yeasts (12%) and it is then aged on the lees for 4 months with batonnage to add complexity and creaminess. 

Palliser Estate Sauvignon Blanc is suitable for vegetarians and vegans.