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Cellar for up to 3 years. Serve well chilled. Palliser Estate owns around 85 hectares of prime vineyards in Martinborough which they use to make some of the region’s finest Sauvignon Blancs. Although the first grapes were only harvested in 1989, chief winemaker Allan Johnson has won over 80 gold medals for his wines since joining Palliser in 1991. Today the estate is in the process of converting all of its vineyards to organic management and instituting pioneering sustainable practices to ensure Palliser continues making award-winning wines for generations to come. To express the pure varietal character of Martinborough Sauvignon Blanc, Allan Johnson ferments the wine in stainless steel tanks and then matures it on the lees for six months. This creates a lively, fruit-forward Sauvignon Blanc which exudes lime zest, passion fruit and white peaches on the nose. These intense aromas carry through onto the palate along with hints of dried herbs and a flinty mineral character. From the first sip there’s also a tingly acidity which helps to quench your thirst on even the hottest of days and the layers of concentrated flavours linger long on the tongue. The bright freshness makes this Sauvignon Blanc an excellent match for dishes that can be challenging to pair with wine like Thai red curry, ceviche, or Vietnamese pho.