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Established 1973, Woodlands of Wilyabrup were one of the first vineyards in Margaret River, planted with a view to emulating the great growths of Bordeaux. Recipients of the highly prestigious Jack Mann Memorial Medal and Wine Industry Lifetime Achievement Award for their tremendous vintages of all things Cabernet. Assembling the rich Medoc style blends are what Woodlands do best. Painstakingly crafted by hand, to challenge the primacy of the illustrious Chateaux de la rive gauche, very few vineyards yield the quality of fruit that merits vintaging into a statuesque wine dominated by the prettily fragrant Cabernet Franc. Woodlands were established from the ground up with a view to achieving limited harvests of the abstruse Bordeaux varietals, only a few hundred cases of good red wine per vintage. Two precious vineyards, located within the elite terroirs of Margaret River's Wilyabrup Valley, are dry grown and farmed through holistic regimens of old world viticulture. The most bountiful vintages can only produce a small amount, the sanctity of soil yields a vividly varietal Cabernet Franc of stature, elegance and the most finite.. The complex bordeaux blend by one of margaret river's founding wineries»

Palliser Estate Palliser Pencarrow Pinot Noir CONFIRM VINTAGE

Pinot Noir Wellington Martinborough New Zealand
Palliser Estate make some of the finest and most consistent New Zealand Pinot Noir, a perennial winner and always a favourite, representing peerless quality every year. The label depicts a conspicuous lighthouse at Pencarrow Heads, situated to the east of Palliser Bay at the entrance to Wellington harbour. Martinborough is well known for making the New Zealand's most elegant and compelling Pinot wines, Palliser's fruit is acknowledged by many of her local peers to be Martinborough's finest.
Available by the dozen
Case of 12
$263.00
Pencarrow is the second label from Palliser Estate, gaining recognition for their impressive quality of fruit, distinctive expression of Martinborough and affable approachability. Pencarrow is crafted to traditional Burgundian techniques, harvests of several clone Pinot Noir, including 114 and 115, 667 and 777, Abel and 10/5, a portion as whole bunches, are treated to a cold soak before a wild indigenous yeast vinification for a fortnight on skins. A post ferment maceration for optimal extraction encourages the complex tannin structure and infuses further complexity. The finished wine is pressed into a selection of French oak barrels for a year's maturation.
Dark, deep, black hues. Tightly wound, intense and penetrating nose of ripe black fruits with dark herb and spice notes as well as violet florals. Medium full bodied, the flavours unfold and reveal black fruits and floral, concentrated and densely packed, supported by fine grained yet firm tannins. The oaking is sensitive and the youthful acidity carries the flavours to a long, lingering finish featuring spicy black fruits with hints of liquorice.
Palliser Estate
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