A pioneering Martinborough estate that harvested its first grapes in 1989, Palliser is one of the most respected elder statesmen of the New Zealand wine industry, thanks to their long (by New Zealand standards) history of sustainable production methods as well as the consistency and value of the wines they produce. An exciting new dawn rose, in 2015 when long term employee Pip Goodwin took over from legend Richard Riddiford. Pip, with the help of head winemaker, Guy McMaster immediately set about taking the estate on to another level. Organic conversion in the vineyard, parcel selections and smaller batch vinifications with wild yeasts, gentler extractions and whole bunch fermentations are all innovations Pip has overseen. The culmination of these changes are Palliser's first ever single vineyard wines, a thrilling pair that rank among New Zealand's finest and most elegant wines.
The Om Santi Chardonnay 2018 is a barrel selection from the Om Santi vineyard and its terraced, shallow gravelly soils. A cool site producing New Zealand Chardonnay with a minerally lilt. This boasts a great expression of fresh fruit and plush texture yet maintains a certain linearity and mineral quality. Beautifully clear and defined, the fruit is peachy and engaging but has a very fine seam of freshness giving it backbone and direction. A dry stone mineral quality adds interest whilst the gentle oak reveals itself in the background adding a complimentary nuttiness. This whole bunch pressed, wild yeast fermented Chardonnay is aged for 14 months in French oak barriques and is bottled without fining or filtration. It possesses great zip, texture and class.
Read MoreWharekauhau is one of Martinborough's finest Pinot Noir vineyards. Halfway along the terrace, the gravelly soils here are a little deeper than those of the Om Santi vineyard with more clay evident. This is prime Pinot country. The result of a blend of the five different Pinot clones, the Wharekauhau offers bright, dancing red cherry and sloe fruit. There is real verve and panache to this, a Pinot of elegance and energy with background tannins giving structure and just a hint of oak spice on the long and finely poised finish. Again, this is wild yeast fermented and aged for 12 months in French oak barrels.