Get $25 off Register now!

Palliser Estate Martinborough Pinot Gris

Out of Stock

expert reviews about

Palliser Estate Martinborough Pinot Gris

Expert Reviews

Michael Cooper (2010 Vintage) says
The 2010 vintage is mouthfilling, with fresh acidity and pure pear, lychee and spice flavours. Slightly sweet, it shows good harmony and potential. Best drinking 2012+.
Buyer's Guide to New Zealand Wines
Michael Cooper (2007 Vintage) says
The 2007 vintage, 5 per cent oak-aged, is a delicious wine, fleshy, with excellent depth of ripe pear, lychee and spice flavours, dryish (7 grams/litre of residual sugar) and well-rounded.
Buyer's Guide to New Zealand Wines
Michael Cooper (2004 Vintage) says
The 2004 vintage was picked late in the season, with some botrytis. Whole-bunch pressed and fermented and lees-aged for four months in tanks, it was stop-fermented with 11 grams per litre of residual sugar. Lemony, appley, slightly honeyed and crisp, it's a medium-bodied wine (12.5 per cent alcohol) with a clear botrytis influence, and is probably a drink-young proposition.
Buyer's Guide to New Zealand Wines
Michael Cooper (2003 Vintage) says
The 2002 vintage was whole-bunch pressed, cool-fermented and lees-aged for four months in tanks, and stop-fermented with 7 grams per litre of residual sugar. Full-bodied, it has good mid-palate weight and richness, fresh pear and spice characters and a dryish, lingering finish. The 2003 is a floral, clearly varietal wine with pear, spice and slight honey flavours showing excellent depth and an off-dry finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
The 2001 was cool-fermented and lees-aged for four months in tanks, and stop-fermented with 7 grams/litre of residual sugar, weighty and rounded, it shows clearly defined varietal characters, with fresh, strong grapefruit, lychees and spice flavours and the combination of gentle acidity and slight sweetness giving a seductively smooth finish. The 2002 vintage is a full-bodied wine with good mid-palate weight and richness, fresh pear and spice characters and a dryish, lingering finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
The debut 2000 vintage offers deep apple, lychee and spice flavours in a finely balanced style with strong drink-young appeal, but also the power to age. The 2001 is very similar. Grown in Jim and Pam Thomson's vineyard, it was whole-bunch pressed, cool-fermented and lees-aged for four months in tanks, and stop-fermented with seven grams/litre of residual sugar. Weighty and rounded, it shows clearly defined varietal characters, with fresh, strong grapefruit, lychees and spice flavours and the combination of gentle acidity and slight sweetness giving a seductively smooth finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (2000 Vintage) says
The debut 2000 vintage offers deep apple, lychee and spice flavours in a finely balanced style with strong drink-young appeal, but also the power to age. The 2001 is very similar. Grown in Jim and Pam Thomson's vineyard, it was whole-bunch pressed, cool-fermented and lees-aged for four months in tanks, and stop-fermented with seven grams/litre of residual sugar. Weighty and rounded, it shows clearly defined varietal characters, with fresh, strong grapefruit, lychees and spice flavours and the combination of gentle acidity and slight sweetness giving a seductively smooth finish.
Buyer's Guide to New Zealand Wines

real reviews

real customers