Palliser Estate Pinot Noir is made from 100% Pinot Noir 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. They 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.
The grapes for the Palliser Estate Pinot Noir are sourced from the estate’s various vineyards – Clones 667, 777, Abel, 114, 115 and MV6, from the ‘East Base’, ‘Clouston’, ‘Wharekauhau’ and ‘Winery’ sites, vines 5-18 y.o., indigenous yeast ferment with 3% whole bunches. The wine is aged 14 months in 30% new French oak casks.
Palliser Estate is very serious about sustainability and was first winery in the world to be awarded ISO 14001-2004 Certification, which is effectively means they adhere to a sustainable environmental management system.
Read more about Palliser Estate and Martinborough wines.