"A truly Martinborough style" Bob Campbell, MW
"Varietally expressive with terrific intensity, finishing long & satisfying" Wine Orbit
Perfect with green-lipped muscles in Thai coconut milk, pan fired Snapper or Sashimi
Palliser Estate Martinborough Sauvignon Blanc 2023
Palliser Estate Martinborough Sauvignon Blanc 2023
Accolades
Awarded 94/100 Points & 5 Stars
Sam Kim, Wine Orbit, Aug 2023
Awarded 93/100 Points
Cameron Douglas, Master Sommelier, Aug 2023
Awarded 91/100 Points & 4 Stars
Bob Campbell, Master of Wine, Real Review, Aug 2023
Description
- Dry style
- Feijoa & stone fruit
- Juicy acidity
- Long finish
"It's fabulously aromatic on the nose, showing green rockmelon, feijoa, white flesh stone fruit and lemon zest aromas, followed by a wonderfully flavoursome palate offering excellent fruit purity with juicy acidity. Varietally expressive with terrific intensity, finishing long and satisfying. At its best: now to 2029" Sam Kim, Wine Orbit, Aug 2023
"Aromas of fresh white tropical fruits with a lick of cape gooseberry, fresh herbs and a core of crushed stone minerality. Crisp, saline refreshing and dry on the palate. Flavours of citrus then peach, mineral then tropical fruits, a fine leesy spice quality and youthful vibrant finish. Best drinking from late 2023 through 2029" Cameron Douglas, Master Sommelier, Aug 2023
"Bright, punchy sauvignon with tropical fruit/passionfruit, tangy lime, gooseberry flavours and a backbone of assertive, fruity acidity. Strongly varietal wine in a truly Martinborough style" Bob Campbell, Master of Wine, Real Review, Aug 2023
An iconic Martinborough style of Sauvignon Blanc that is serious, subtle and textural while still oozing with vibrant tropical and citrus fruit characteristics. Pale lemon. Welcome to the Hotel Tropicana; with a stunning array of passion fruit, guava, gooseberry and melon. Bone dry with a musky, spicy palate. Intensely concentrated and bursting with tropical fruit. A fine, lacy acidity drives the long, crisp finish.
67% of the fruit from our Palliser Vineyard and the balance from our Pencarrow Vineyard. The fruit is harvested and gently crushed to tank, cold settled over two days and racked to tank and fermented leaving 3.3g/litre of residual sugar giving added weight and texture to the wine.A 10% portion is fermented in old barrels. The wine then spends a further two months on lees before bottling.
Food Pairing: Perfect with green-lipped muscles in Thai coconut milk, pan fired Snapper or Sashimi.
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