Palliser Estate Pinot Noir, Martinborough

£18.95 / bottle
£216.03 / case (12+ bottles, 5% off)

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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 12 months in 25% new 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.

Tasting Notes

From Palliser:

COLOUR – Pours a rich, vibrant shade of ruby; limpid and pure.

AROMA – Smoky oak and wildflower top notes give way to a core of juicy
red and black cherries, thyme, leather and plums. Meaty, herbal complexity calls to mind a deglazed skillet of lamb rack and rosemary, bouncing beautifully off the abundance of primary cherry fruit.

PALATE – Tightly wound and linear in its youth, the palate grows with air
time, showing an attractive sappy, dried herb complexity laid out on a bed of finely grained, fairly firm tannins. The serious structure is offset by a delicate thread of black and red cherry; medium bodied yet generous, silky, smoky and spicy in the mid-palate. For such an elegant wine, the
length is impressive, carrying off the trick of so many fine pinot noirs — power and presence, without heaviness. This Palliser Estate Pinot
Noir is a serious, food-friendly style of pinot noir, structured and complex, with lovely layers and depth.

Food Pairing

Perfect with duck, pork, beef and lamb dishes.


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