Palliser Estate Chardonnay 2023
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Information
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Luxurious, oak-matured New Zealand Chardonnay |
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Rich and creamy, yet energetic and refined |
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Great with roasted chicken or pork belly |
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Delicious now, but also good for 5-8 years after harvest |
Description Palliser Chardonnay
What a beautiful Chardonnay from Martinborough legend Palliser! Rich and creamy, yet lively and fresh, flawlessly clean and with a lovely salty note. Further proof that Chardonnay in a cool climate (and with a skilled winemaker like Allan Johnson) can produce truly fantastic wine.
The promising Martinborough wine region is located on the southernmost tip of New Zealand's North Island, opposite the famous Marlborough Wine Region. Palliser Estate, situated near the eponymous Cape Palliser, is one of the region's pioneers and also one of its larger producers; the estate covers 85 hectares.
The vineyards are planted on the elevated Martinborough Terrace, considered the region's finest terroir. The Chardonnay grapes are harvested in the cool, stony Om Santi vineyard and the Palliser vineyard. The former imparts elegance and minerality à la Chablis, while the latter provides depth and body.
After the harvest, the wine ferments in oak barrels. Maturation takes place on the lees, also in French oak barrels, 20% of which are new. This produces a magnificent wine, delicious with, for example, roasted chicken or pork belly. Drink it now, or let it rest for another five to eight years.
The promising Martinborough wine region is located on the southernmost tip of New Zealand's North Island, opposite the famous Marlborough Wine Region. Palliser Estate, situated near the eponymous Cape Palliser, is one of the region's pioneers and also one of its larger producers; the estate covers 85 hectares.
The vineyards are planted on the elevated Martinborough Terrace, considered the region's finest terroir. The Chardonnay grapes are harvested in the cool, stony Om Santi vineyard and the Palliser vineyard. The former imparts elegance and minerality à la Chablis, while the latter provides depth and body.
After the harvest, the wine ferments in oak barrels. Maturation takes place on the lees, also in French oak barrels, 20% of which are new. This produces a magnificent wine, delicious with, for example, roasted chicken or pork belly. Drink it now, or let it rest for another five to eight years.
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