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Palliser Estate Sauvignon Blanc 2009

Sauvignon Blanc from Martinborough, New Zealand
  • W&S91
13.5% ABV
  • RP91
  • W&S91
  • WW90
  • WE90
  • WS90
  • WE90
  • W&S89
  • WS88
  • RP91
  • WE91
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13.5% ABV

Winemaker Notes

Bright color, clear, straw yellow in color. It's packed with gorgeous aromas of lime zest, passionfruit and currant. The palate is intensely flavoured showing a juicy mouthfeel and racy acidity leading to a beautifully lingering finish. Every year this label delivers most satisfying Sauvignon.

Critical Acclaim

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W&S 91
Wine & Spirits
Classic New Zealand sauvignon, this is packed with the flavor of passionfruit just coming into ripeness. The wine feels cool and generous in the middle, tightening to the floral precursors of a rose waiting to open. There’s a pithy twist to the finish, cedary and long. Serve with Nantucket Bay scallop sashimi.
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Palliser Estate

Palliser Estate

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Palliser Estate, Martinborough, New Zealand
2009 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.

NUIPALSB_2009 Item# 112344