Even Palliser’s second label, Pencarrow, is very good in 2005, although it doesn’t show quite the intensity or complexity of its big brother. Black cherry fruit takes on a subtly herbal tang, with plenty of earthy, mushroomy notes as well. Finishes with silky, lingering hints of black tea and vibrant acidity. Drink now. 1 Note
A plump, ripe style of New Zealand Sauvignon Blanc, Stonecrop’s 2006 boasts peach, melon and citrus scents followed by gooseberry and stone fruit flavors. Rounder and fleshier than you might expect, but without being heavy or unbalanced. Drink now. 1 Note
Fresh, vibrant and tropical, this is a plump Sauvignon Blanc that replaces the green flavors of Marlborough Sauvignon with riper notes of cassis and pink grapefruit. Long on the finish. 1 Note
Ata Rangi isn’t known for its Sauvignon Blanc—the Pinot Noir is what everyone clamors for—but perhaps it should be. This is an excellent effort, balancing pineapple and citrus fruit with a hint of grassiness. Despite being well over a year old, it remains fresh, lively and crisp, with a long, mouthwatering finish. 1 Note
Pungent and nettle-y, but those elements are nicely counterbalanced by a medium-bodied core of pineapple and fig. Finishes pleasantly soft; easy to drink. 1 Note
Tart and dry with nice pear flavors. Thick mouth feel for white wine. Compared to the other sauvignon blancs at the restaurant, it seemed like a good value
This perennial favorite is a hit again. There’s all the ingredients you expect in Kiwi Sauvignon Blanc: intense green herbs, tropical fruit, and a long, crisp finish. 1 Note
The 2008 Palliser Estate SB is an interesting blend of ripe fig and melon fruit with grassier notes that finish on capsicum (bell pepper) notes. It’s round and weighty enough to pair with some slightly richer dishes, like herbed chicken, not just seafood. 1 Note
Palliser Estate Pinot Noir - 2005
