Palliser Estate Pencarrow Sauvignon Blanc, Martinborough

£10.95 / bottle

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Palliser Estate Pencarrow Sauvignon Blanc is made from 100% Sauvignon Blanc sourced from the Martinborough wine-growing region at the very south of New Zealand’s North Island.

Palliser Estate itself is actually located in the small village of Martinborough and is named after the local geographical landmark of Cape Palliser which was, in turn, named after a British Naval Officer by Captain James Cook. The first grapes were planted at Palliser Estate in 1984 with the first commercial wines were released in 1989 and first exports in 1991. Today, the estate comprises some 92 hectares (around 228 acres) of vineyards planted with mainly Pinot Noir and Sauvignon Blanc along with some Riesling, Chardonnay and Pinot Gris.

Palliser Estate place a lot of importance (more than many) on good vineyard practices. The train their vines to achieve a low canopy density and well-exposed fruit. This combined with judicious leaf plucking produces the distinctive fruit flavours in the wine. When the grapes are judged to be at their optimum maturity they are harvested and processed to retain the inherent fruitiness of this varietal. This combined with Martinborough’s maritime climate helps to produce ripe intensely flavoured Sauvignon Blanc.

The fruit for Palliser Estate Pencarrow Sauvignon Blanc is 100% Martinborough fruit from the “East Base” vineyard. It is cool fermented in stainless-steel and the wine is aged 3 months on lees with stirring.

The new label features a depiction of Mary Jane Bennett who became the Pencarrow Lighthouse Keeper when her husband died in 1855. Not only did she battle the elements to run the lighthouse in all weathers, she also did this whilst raising 5 children!

Tasting Notes

From Palliser:

Colour: Pours a pale lemon with brilliant clarity.

Aroma : Vibrant and expressive, the nose is an explosion of tropical fruits, exotic florals and crisp stone fruit. The top notes lead with passionfruit, blackcurrant, apple and nectarine, with neroli orange blossom and a thiol muskiness that adds pleasing complexity.

Palate: Juicy, luscious and bracingly fresh, the wine is dry to taste with the precision and purity of the fruit flavours an absolute highlight and a marker of another excellent vintage. Fruit concentration and subtle dried herbal complexity lead on to a long, mouthwatering finish with immaculately balanced acidity.

Food Pairing

Great as an aperitif or equally at home with kaimoana, like pan-fried fish, green-lipped mussels or oysters. The coriander, Thai basil and mint notes found in Vietnamese cuisine are also an excellent match.


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