Palliser Estate Martinborough Sauvignon Blanc 2021
- Dry style
- Passionfruit
- Eastern spices
- Crisp finish
"No mistaking the core of fruit, fresh herbs, savoury complexity and varietal signature of citrus, exotic tropical fruit, golden kiwi and cape gooseberry. Love the texture and mouthfeel of combinations of fruit and acidity, a fine salty mineral layer, a moderate measure of herbaceousness and lengthy presistent finish. Great for drinking from early 2022 through 2026" Cameron Douglas, Master Sommelier, Sep 2021
Pale lemon, perfect clarity. Musky and intense, the nose shows ripe passionfruit, citrus, mango and kiwifruit, a hint of eastern spice and thiol complexity. Weighty and textured, with an abundance of pure passionfruit flavour, an impressive acid line drives the wine to a crisp, dry finish. Long and complex with definite notes of garam masala peeking out from behind the juicy tropical fruit, this grows in the glass as it warms to become an excellent food wine.
64% of the fruit is from their Clouston Vineyard the balance from their Pencarrow Vineyard. The fruit is harvested and gently crushed to tank, cold settled over 2 days and racked to tank and fermented leaving 2.8g/litre of residual sugar giving added weight and texture to the wine. The wine then spends a further 2 months on lees before bottling.
Food Pairing: A match made in heaven for Kerala-style fish, a Southern Indian dish, or Thai coconut-style green-lipped mussels, this will work equally well with any kaimoana you’ve caught (or bought).
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Palliser Estate Martinborough Sauvignon Blanc 2021
Palliser Estate Martinborough Sauvignon Blanc 2021
- Dry style
- Passionfruit
- Eastern spices
- Crisp finish
"No mistaking the core of fruit, fresh herbs, savoury complexity and varietal signature of citrus, exotic tropical fruit, golden kiwi and cape gooseberry. Love the texture and mouthfeel of combinations of fruit and acidity, a fine salty mineral layer, a moderate measure of herbaceousness and lengthy presistent finish. Great for drinking from early 2022 through 2026" Cameron Douglas, Master Sommelier, Sep 2021
Pale lemon, perfect clarity. Musky and intense, the nose shows ripe passionfruit, citrus, mango and kiwifruit, a hint of eastern spice and thiol complexity. Weighty and textured, with an abundance of pure passionfruit flavour, an impressive acid line drives the wine to a crisp, dry finish. Long and complex with definite notes of garam masala peeking out from behind the juicy tropical fruit, this grows in the glass as it warms to become an excellent food wine.
64% of the fruit is from their Clouston Vineyard the balance from their Pencarrow Vineyard. The fruit is harvested and gently crushed to tank, cold settled over 2 days and racked to tank and fermented leaving 2.8g/litre of residual sugar giving added weight and texture to the wine. The wine then spends a further 2 months on lees before bottling.
Food Pairing: A match made in heaven for Kerala-style fish, a Southern Indian dish, or Thai coconut-style green-lipped mussels, this will work equally well with any kaimoana you’ve caught (or bought).
Original: $172.84
-65%$172.84
$60.49Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Dry style
- Passionfruit
- Eastern spices
- Crisp finish
"No mistaking the core of fruit, fresh herbs, savoury complexity and varietal signature of citrus, exotic tropical fruit, golden kiwi and cape gooseberry. Love the texture and mouthfeel of combinations of fruit and acidity, a fine salty mineral layer, a moderate measure of herbaceousness and lengthy presistent finish. Great for drinking from early 2022 through 2026" Cameron Douglas, Master Sommelier, Sep 2021
Pale lemon, perfect clarity. Musky and intense, the nose shows ripe passionfruit, citrus, mango and kiwifruit, a hint of eastern spice and thiol complexity. Weighty and textured, with an abundance of pure passionfruit flavour, an impressive acid line drives the wine to a crisp, dry finish. Long and complex with definite notes of garam masala peeking out from behind the juicy tropical fruit, this grows in the glass as it warms to become an excellent food wine.
64% of the fruit is from their Clouston Vineyard the balance from their Pencarrow Vineyard. The fruit is harvested and gently crushed to tank, cold settled over 2 days and racked to tank and fermented leaving 2.8g/litre of residual sugar giving added weight and texture to the wine. The wine then spends a further 2 months on lees before bottling.
Food Pairing: A match made in heaven for Kerala-style fish, a Southern Indian dish, or Thai coconut-style green-lipped mussels, this will work equally well with any kaimoana you’ve caught (or bought).
