Another brilliantly evocative Marlborough wine, full of the most beautiful, complex flavors. Apple, peach and citrus fruits roll down the palate in waves, made shining bright by high acids, and finish dryish and opulent. This is simply a joy to sip.
Palliser’s wines seem to be improving across the range over recent vintages, with this being their best Sauvignon Blanc yet. A smoky, slightly fumé character marks the nose, then ripe peaches and nectarines wash across the palate, with just enough grassiness to impart varietal character. Plump and round, it’s soft and approachable without being sloppy, ending on a…
Far and away the best Palliser Pinot Noir we’ve ever reviewed, the 2005 boasts complex, savory aromas and flavors that match ripe black cherry and plum fruit with peppery-herbal notes and hints of smoke, meat and brown sugar. The creamy, supple tannins are balanced by crisp acids and concentrated fruit on the long finish. Drink now–2015.
Palliser’s attempt at a luxury bottling of Pinot Noir features plenty of oak and some noticeably sturdy tannins. Put those things together and they suggest cellaring 2–3 years prior to consumption. For now, there’s cedar, brown sugar and soy notes, plus flavors of earth and mushroom to go along with black cherry fruit.
A chunky, muscular example of Pinot Noir, with dark fruit and lashings of oak. Coffee, vanilla and bacon notes blend with black cherries. It’s firmly tannic on the finish right now, so try it in 2013.
The 2008 Palliser Estate SB is an interesting blend of ripe fig and melon fruit with grassier notes that finish on capsicum (bell pepper) notes. It’s round and weighty enough to pair with some slightly richer dishes, like herbed chicken, not just seafood.