On The Estate »The LandThe land is essential to everything we do at Palliser. From our vineyards to the cellar door it’s about a long term sustainable view. Good grapes don’t come if you don't care about what goes into the soil. |
What's in a name?Two men, who lived hundreds of years apart, connect Palliser |
Martinborough’s fertile and free-draining soil was created over the course of 20,000 years, as the Ruamahanga River and its contributing rivers exposed stony sub-soils, built up layers of alluvial river terraces and cast its silty river loam across the landscape.
The region’s proximity to the coast both to the east and south gives it a semi-maritime, moderate climate. It is one of the driest places in the North Island, with rain mostly limited to winter and spring. Long hot summers help the vines flourish. Autumn is reliably warm and lingering allowing the grapes to fully ripen.
“If people ask me why we put such an emphasis on sustainability, I say it’s simple. If we alter the soils that we’ve got, or contribute to climate change in any way, then none of us will have a job.”
Richard, Managing Director
All these conditions make the area perfect for producing a wide range of varietals. Martinborough is especially known for its Pinot Noir and Sauvignon Blanc. At Palliser Estate we also produce award-winning Chardonnay, Riesling, and Pinot Gris.
To continue to produce these great wines, we know we need to look after the excellent soil in a healthy, fertile environment. As a result we have developed a sustainable approach to our land. We closely monitor and minimise all the impacts our business has on the environment – from the sprays we apply in the vineyard to all the packaging materials we use.
Our ‘Journey to Sustainability’ is about ensuring this continues to be a special place to make wine.
The vast majority (around 94,000) of our vines are Pinot Noir. Sauvignon Blanc follows at 41,000. The rest are divided between Riesling, Chardonnay and Pinot Gris.
It’s the job of Derek, our vineyard manager, and assistant viticulturist Blair working with our winemaker / viticulturist Allan and environmental manager Pip, to ensure these vines produce great-tasting grapes.
On the ground this means constant soil and moisture monitoring. In the build-up to harvest, flavour development, sugar levels, pH and acidity are also monitored as well as following the skin, seeds and colour development of the pinot noir grapes.
Even before harvest is over, we are thinking about next year’s grapes and how we can keep our soil and plants in top condition.
Pip’s always on the lookout for new sustainability initiatives that might help the quality of the vines and reduce waste. For example, we now re-use winery waste as fertiliser and let sheep graze among the vines in winter. They make excellent leaf-pluckers.
