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Palliser Estate
Palliser Estate's award wining wines are available in 18 different countries through our worldwide distribution. New Zealanders can purchase online.
Our Wine »Palliser EstatePalliser Estate's award wining wines are available in 18 different countries through our worldwide distribution. New Zealanders can purchase online. |
“There are so many things that go into making Palliser the wine it is. It’s the terroir, soil and climate, and human factors combined.” Allan Johnson , Chief Winemaker » Allan's Bio» Allan's Blog posts |
Palliser Estate » Pinot Noir Vintages » 1998 / 1999 / 2000 / 2001 / 2002 / 2003 / 2004 / 2005 / 2006 / 2007 / 2008 / 2009 / 2009
Winemaker Allan Johnson aims for a "ripe, full and rich" Pinot Noir. In recent years the wines have won many accolades. Most recently the 2000 vintage won the Winestate Pinot Noir of the year in 2002 and the 2001 vintage was awarded the only New Zealand gold medal at the 2003 London International Wine Challenge.
Winemaker Allan Johnson aims for a “ripe, full and rich” Pinot Noir. In recent years the wines have won many accolades. Most recently the 2000 vintage won the Winestate Pinot Noir of the year in 2002 and the 2001 vintage was awarded the only New Zealand gold medal at the 2003 London International Wine Challenge.
Deep ruby red colour with purple hues
On bouquet, fresh, vibrant aromas of dark cherry fruit abound, displaying excellent ripeness and primary purity
Well-weighted with excellent richness and sweetness of fruit, the balance of extraction and suppleness of the tannins is nigh on ideal. The dark cherry-berry flavours can be appreciated now, but more savoury, mushroomy flavours will develop over the next 4-6 years.. A wine that will match poultry, pork and all but the most highly seasoned red meat dishes well.
Winemaking:
This wine is made from a blend of our old own rooted 10/5 Pinot noir vines and newer plantings of the Dijon clones 115, 777 and 667. The growing season delivered a well ripened balanced crop that delivered good ripe phenolics and ripe generous fruit aromas and flavours. The grapes were fermented in traditionally styled open fermentation tanks. The wine was then aged in French oak casks for 12 months.
Drink or hold:
Past its best: