Palliser Estate Sauvignon Blanc 2006
Vibrant, lifted aromas of passion fruit, elderflower, green herbs and a hint of stone fruits. The palate is explosive with rich and succulent fruit characters and excellent mid-palate texture and weight. The refreshing acidity gives clean mouthfeel, and the flavors last and last. It is a lovely, expressive Sauvignon with beautiful balance and harmony.
"Palliser's wines seem to be improving across the range over recent vintages, with this being their best Sauvignon Blanc yet. A smoky, slightly fumé character marks the nose, then ripe peaches and nectarines wash across the palate, with just enough grassiness to impart varietal character. Plump and round, it's soft and approachable without being sloppy, ending on a note of ripe tangerines."
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.
Part of the Wairarapa region in the southern end of the country’s North Island, Martinborough is a bucolic appellation full of artisan, lifestyle wine producers. Above all else, their goals are to tend vineyards for 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.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a 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 (herbaceous aromatic compounds) inherent to each member of the family.