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Palliser Estate Sauvignon Blanc 2015

Sauvignon Blanc from Martinborough, New Zealand
  • WE90
13.1% ABV
  • RP91
  • W&S91
  • WW90
  • WS90
  • WE90
  • W&S89
  • WS88
  • W&S91
  • RP91
  • WE91
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13.1% ABV

Winemaker Notes

Bright, very pale straw-green color. The nose is very fresh with intense, vibrantly fragrant aromas of ripe passionfruit with bright lime and citrus notes, gooseberries, lifted florals and subtle minerally elements. On the palate, this wine is dry to taste and medium-bodied. Bright and elegantly concentrated flavors of sweet tropical fruits and gooseberries are entwined with passionfruit and mineral notes. The mouthfeel is refreshing and refined, with very fine textures and a crisp, poised palate line. Aromatic herb and floral elements unfold and carry through to a lively, lifted, luscious and long lingering finish. This is a refined, aromatically rich Sauvignon Blanc with fine textures and vitality.

Critical Acclaim

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WE 90
Wine Enthusiast
This is zippy and refreshing, offering aromas of struck flint, pea shoots and grapefruit. For its abv, it's light on the palate, dancing with vibrant grass and citrus flavors and crisp acids.
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Palliser Estate

Palliser Estate

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Palliser Estate, Martinborough, New Zealand
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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.

Martinborough

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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.

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. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or 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.

HNYPAESBC15C_2015 Item# 200174