An iconic Martinborough style of Sauvignon Blanc
"Crisp, salivating, fruity & dry" Cameron Douglas, MS
Perfect with green-lipped muscles in Thai coconut milk, pan fired Snapper or Sashimi
Palliser Estate Martinborough Sauvignon Blanc 2024
Palliser Estate Martinborough Sauvignon Blanc 2024
Accolades
Awarded 95/100 Points & 5 Stars
Sam Kim, Wine Orbit, Aug 2024
Awarded 94/100 Points
Cameron Douglas, Master Sommelier, Sep 2024
Description
"It's gorgeously fragrant on the nose, showing passionfruit, feijoa, green rockmelon and lime zest aromas. The palate is equally satisfying with excellent weight and persistency. Powerful and delectably expressed, making it hugely appealing" Sam Kim, Wine Orbit, Aug 2024
"A lovely nose and palate with a definitive bouquet of power and ripeness, variety and style. Aromas and flavours of fresh pears and citrus, a fine layer of tropical fruits and soft green herbs deliver an enticing aroma package. Crisp, salivating, fruity and dry on the palate with core flavours of white fleshed fruits then citrus, near high acidity with a soft satin edge. Balanced and well made with best drinking from late 2024 through 2028" Cameron Douglas, Master Sommelier, Sep 2024
An iconic Martinborough style of Sauvignon Blanc with vibrant tropical and citrus fruit characteristics. Pale lemon, bright and clear. Stylish and sophisticated aromatics, showing freshly cut grass, honeydew melon, passionfruit, gunflint, white peach and blossom. Dry, textured and intensely focused, the palate shows the harmony of Palliser’s organic vineyards. Effortlessly pure, perfectly balanced and pleasingly fresh, crisp and elegant. Enjoy while young between now and 2030.
The fruit is harvested and gently crushed to tank, cold settled over 2 days and racked to tank and fermented leaving 5g/litre of residual sugar giving added weight and texture to the wine. A 10% portion is fermented in old barrels. The wine then spends a further 2 months on lees before bottling.
Food Pairing: Ideal with all seafood, including freshly shucked oysters and green-lipped mussels in a Thai coconut sauce.
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