Palliser Estate Riesling

Ripe apple meets jasmine and fresh lime juice. Just a smidge of residual sugar helps to balance the natural acidity of a lot of New Zealand's white wines, while abundant sunlight guarantees expressive fruit flavour. Subtly off dry and lip-smacking tarty acidity on the entry, the clarity of ripe citrus fruit is breathtaking. Flooded with acid, fruit and minerality, the wine has a pleasingly astringent finish that goes on for days. With a bit more body than other Rieslings, this wakes up your taste buds as the perfect aperitif.

The grapes are gently pressed and cold settled over night then racked to stainless tank for fermentation with cultured yeast. The fermentation was stopped with 5.2g/L of residual sugar to balance out the natural acidity. The wine is aged for a further 2 months on lees gaining complexity before bottling.

Palliser has been sustainably producing wine since the beginning because it was the right thing to do, for their land, their people, their community and their business. Kaitiakitanga - the māori concept of guardianship and protection of earth, water and sky - was the catalyst for Palliser becoming one of the first wineries in New Zealand to adopt sustainable vineyard and winemaking practices in the early 1990’s. Their focus on organics builds on this guardianship of the environment for future generations.