Palliser Estate Martinborough Chardonnay 2024

Description

Oak, Peach, Spice

"Clean and bright in the glass with fresh lifted aromatics. The palate is very well structured and precise with flavours that are both well concentrated yet subtle, with a nice flavour intensity without overwhelm which speaks to the wine’s excellent balance" Cuisine Magazine, Sep 2025

"An excellent bouquet and palate with core aromas of complexity and finesse, ripe white fleshed stone fruits and citrus then layers of lees and gently applied wood spices. There’s a sense of place with this wine suggestion fine friable clay soils and mineral. A lovely weight and texture on the palate, silky and vibrant with fine tannins and acid line. Fruit and soil flavours mirror the bouquet with a luscious lengthy finish" Cameron Douglas, Master Sommelier, Jul 2025

"Rich and layered, with aromas of poached peaches, pears and hints of fresh almonds, cream and pastry. Tense, mouthwatering and generous in flavor, it has a medium to full body with a core of delicious stone fruit and and a flavorful finish" James Suckling, Jamessuckling.com, Oct 2025

"Subtle minerality, ripe apple, roasted nuts, whiff of woodsmoke, wet stone. Compact and dense nose. Nutmeg and green olive complexity with green apple and fennel bulb. Light-weight palate with a silky texture. Drink young for freshness or allow nutty complexity to develop" Stephen Wong, The Real Review, Sep 2025

Medium lemon with gold flecks. A beautifully ripe and expressive nose of golden peach, nectarine and vanilla, mingling with Beurre Noisette and almond meal. Sumptuous and creamy in the mouth with luscious stone fruit and vanilla oak complexity, the wine is full-bodied and powerful, with notes of creme brûlée and apricot danish on the finish.  Best from now until 2032.

28% of the fruit from our organic vineyard Om Santi with the balance from the Woolshed vineyard. The clonal mix is 37% Clone 548, 49% Clone 95, 10% Clone 15 and 4% 2/23 .

Handpicked, whole bunch pressed and fermented in french oak barrels by the yeast from the vineyard. After fermenation is complete the barrels are kept topped and some lees stirring on selected barrels adds complexity and texture to the wine. After 10 months in barrel the wine is racked clear to tank and bottled in March 2025.