Palliser Estate Martinborough Riesling 2019

Palliser Estate Martinborough Riesling 2019Off dry style Orange blossom & honeysuckle Lime sorbet Mouth watering acidity "Fabulously pristine and fragrant, the wine shows nectarine, mandarin, white floral and lime sorbet characters on the nose, leading to a brilliantly focused palate thats concentrated and delightfully flowing. Its wonderfully structured by juicy acidity, finishing long and mouth watering. At its best: now to 2027" Sam Kim, Wine Orbit, Nov 2019 "Ripe yet tangy riesling with

• Off-dry style
• Orange blossom & honeysuckle
• Lime sorbet
• Mouth-watering acidity

"Fabulously pristine and fragrant, the wine shows nectarine, mandarin, white floral and lime sorbet characters on the nose, leading to a brilliantly focused palate that’s concentrated and delightfully flowing. It’s wonderfully structured by juicy acidity, finishing long and mouth-watering. At its best: now to 2027" Sam Kim, Wine Orbit, Nov 2019

"Ripe yet tangy riesling with mango, apricot and struck flint-mineral characters. The wine has an attractive sweet-and-sour tension with an off-dry finish. Attractive now with the potential to develop greater complexity with bottle age" Bob Campbell, Master of Sommelier, Real Review, Dec 2019

Pours a bright, pale straw with green flecks around the rim. A youthful, complex nose showing hints of freshly squeezed lime juice, orange blossom, star jasmine, honeysuckle and orange peel over a core of ripe, crunchy apple. Lovely purity of fruit on the dry palate, with just a hint of apple sweetness adding flesh and volume to the bony structure. Concentrated, juicy and vibrant, yet retaining a delicacy and lightness of touch thanks to the mouth-watering acidity and floral lift, this is a classic example of Riesling from a classic Martinborough vintage.

Fruit from Pinnacles 3%, Clouston 12%, Nga Waka 30% and the organically farmed Om Santi Vineyard 55%. Cool fermented to 12% alcohol, pH 3.1, TA 7.2 and RS 10.8g/L giving added weight and texture to the wine.

Food Pairing: The essential match is Vietnamese or Thai flavours, with chilli, mint and lime. Roast pork is also superb, the wine acting like the apple sauce. This wine will improve for 5 to 8 years from vintage.