FIVE STARS 93/100 | Sam Kim, Wine Orbit BUY OF THE WEEK 18/07/2019 | Bob Campbell, MW 91 POINTS | Bob Campbell, MW "A moderately intense, smooth-textured wine with appealing purity."
Palliser Estate will feature in any discussion of New Zealand's finest wine producers - and their wonderful drink now Pencarrow range has an enviable track record for finesse, elegance and all round over delivery. Ever popular, for good reason, Pencarrow Sauvignon remains a totally consistent Martinborough benchmark and the 2018 is an absolute cracker - loaded with plush layers of tropical fruits and tangy citrus characters.
The Pencarrow brand was introduced as a secondary label to preserve the integrity of the premium Palliser Estate Martinborough brand. However, as often happens with excellent labels, Pencarrow has taken a life of its own, mainly because the quality is very high. ‘The Luminary’ has become the brand to protect ‘Pencarrow’! Allan Johnson has now stepped down from the chief winemaking and viticultural role at Palliser Estate with Guy McMaster stepping into his position. Guy tells me that the Palliser team are in the middle of a programme to identify the superior vineyard parcels to enable even more precise blending, and this will benefit all the Palliser brands.
18/20 | Raymond Chan
'Brilliant pale straw-yellow colour, lighter on the rim. The nose has fresh, intensely bound and penetrating aromas of pungent passionfruit, tropical fruit, gooseberries and fresh herbs with a mineral edge. This has fragrance and purity. Dry to taste and medium-bodied, the palate is bright, lively and vibrant with a fine and intense core of fragrant passionfruit with tropical fruit, gooseberries, herbs and mineral notes. The mouthfeel is bright, lively and energetic and flows along a zesty line with fine textures and racy acidity leading to a lingering finish of aromatic passionfruit. This is a bright, vibrant, lusciously intense Sauvignon Blanc with fragrant passionfruit, tropical fruits, herbs and minerals on a taut, racy palate. Match with seafood over the next 2 years. Fruit from the ‘East Base’ and other company vineyards, cool-fermented in stainless-steel to 13.0 alc. and 4.0 g/L RS, the wine aged 3 months on gross lees undergoing batonnage. 18.0+/20 Jan 2019 RRP'
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