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New Customers Save $30 off $100+* with code MARCHNEW30

New Customers Save $30* with code MARCHNEW30

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Palliser Estate Sauvignon Blanc 2005

Sauvignon Blanc from Martinborough, New Zealand
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    Winemaker Notes

    In Palliser Estate's Martinborough vineyards, they train the vines to achieve a low canopy density and well-exposed fruit. This combined with judicious leaf plucking produces the distinctive fruit flavors 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.

    Vibrant lifted aromas of passion fruit, elderflower, green herbs and a hint of stone fruits. The palate is explosive with succulent fruit characters and excellent mid-palate texture and weight. The refreshing acidity gives a clean mouthfeel, and the flavors last and last. It is a lovely, expressive Sauvignon with beautiful balance and harmony.

    Critical Acclaim

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    Palliser Estate

    Palliser Estate

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    Palliser Estate, Martinborough, New Zealand
    2005 Sauvignon Blanc
    The first Palliser Estate vines were planted more than 20 years ago, in 1984. Today, Palliser wines are served in some of the world's finest restaurants and enjoyed by thousands of people every day.

    Winemaker Allan Johnson produces consistently superb wines, which reflect Palliser's prime vineyard sites in Martinborough. Their two brands – Palliser Estate and Pencarrow – offer a comprehensive portfolio of wines, including Chardonnay, Methode Traditionelle, Noble Chardonnay, Pinot Noir, Riesling, Sauvignon Blanc and Pinot Gris.


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    Part of the Wairarapa region in the southern end of the country’s North Island, Martinborough is a bucolic region full of artisan, lifestyle wine producers. Above all else, their goals are to tend vineyards to have very low yields and create wines of supreme quality. Pinot noir is the main grape variety here, occupying over half of the land under vine.

    Comparing topography, climate and soils, the region is nearly identical to Marlborough except that it produces top quality reds on the regular.

    Sauvignon Blanc

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    A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

    In the Glass

    From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

    Sommelier Secret

    Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

    LAU287050705_2005 Item# 90006