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Palliser Estate - 'Pencarrow' Chardonnay 2020

$30.00
Sale price

Regular price $30.00

 

COLOUR

Brilliant straw-gold with lemon flecks.

AROMA

A balanced showcase of fruit, lees and oak interaction — almond meal and Anzac biscuit at first, followed by peach, nectarine and a whisper of flinty minerality to finish

AGEING POTENTIAL

A perfect match for Mango Chicken Curry or crispy pork belly over the next 3 to 5 years.

PALATE

Weighty and intense in the mouth, with a creamy, biscuity texture, a lively acid line drives a refined and complex finish. The stonefruits on the nose are joined by juicy tropical notes of fresh pineapple and mango, followed by lemon tart and vanilla.

WINEMAKING

Vineyard and Winemaking Info: Fruit from our Om Santi and Clouston vineyards, 70% wild fermented in barrel with occasional lees stirring for added weight and texture. Matured in 20% new French oak barrels for 10 months.

--------THE PRODUCER--------

Palliser Estate

Palliser has established an enviable reputation as one of Martinborough and New Zealand’s premier labels. The first vineyards were planted in 1984 and the vines display fruit of great intensity.

 

--------THE GRAPE--------

Chardonnay

Chardonnay is without a doubt the most known and most widely planted white grape variety around the world. It is historically home in Burgundy where it produces a more refined, mineral and poised wines all up and down the Cote de Beaune and in Chablis. Throughout the new world it gained fame in both California and Australia where it is known to produce big, rich, buttery and tropical fruit-laden white wines.

 

--------THE REGION--------

Martinborough

Martinborough is the region just north of the New Zealand capital city of Wellington at the base of the north island. It is Pinot Noir country down here without a doubt with a growing interest in aromatics and Bordeaux varietals. The stars are Ata Rangi, Dry River and Escarpment but there is a solid handful of excellent producers in this warm region.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir. 

 

COLOUR

Brilliant straw-gold with lemon flecks.

AROMA

A balanced showcase of fruit, lees and oak interaction — almond meal and Anzac biscuit at first, followed by peach, nectarine and a whisper of flinty minerality to finish

AGEING POTENTIAL

A perfect match for Mango Chicken Curry or crispy pork belly over the next 3 to 5 years.

PALATE

Weighty and intense in the mouth, with a creamy, biscuity texture, a lively acid line drives a refined and complex finish. The stonefruits on the nose are joined by juicy tropical notes of fresh pineapple and mango, followed by lemon tart and vanilla.

WINEMAKING

Vineyard and Winemaking Info: Fruit from our Om Santi and Clouston vineyards, 70% wild fermented in barrel with occasional lees stirring for added weight and texture. Matured in 20% new French oak barrels for 10 months.

--------THE PRODUCER--------

Palliser Estate

Palliser has established an enviable reputation as one of Martinborough and New Zealand’s premier labels. The first vineyards were planted in 1984 and the vines display fruit of great intensity.

 

--------THE GRAPE--------

Chardonnay

Chardonnay is without a doubt the most known and most widely planted white grape variety around the world. It is historically home in Burgundy where it produces a more refined, mineral and poised wines all up and down the Cote de Beaune and in Chablis. Throughout the new world it gained fame in both California and Australia where it is known to produce big, rich, buttery and tropical fruit-laden white wines.

 

--------THE REGION--------

Martinborough

Martinborough is the region just north of the New Zealand capital city of Wellington at the base of the north island. It is Pinot Noir country down here without a doubt with a growing interest in aromatics and Bordeaux varietals. The stars are Ata Rangi, Dry River and Escarpment but there is a solid handful of excellent producers in this warm region.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.