In 1984, when Palliser planted its first vines, we had little inkling of where the future would take us. We knew we wanted to make good wine – what vineyard doesn’t? But did we know that one day we would walk into Daniel in New York and find them serving our wine there? Did we know that the insignificant-dot-on-a-map of Martinborough would become known throughout the wine world or that Pinot Noir would find such a unique expression here? We didn’t know any of those things would happen but they have happened and it gives us a certain pleasure. But it also makes us dissatisfied and restless. If we think that we’ve arrived then we have nowhere left to go. We can make good wine and when the season, the Gods and the skill of our winemakers combine, we can produce exceptional wine. But it is making the great wine – the wine that stops people at that first sip, that transports them to a different sensory realm – that is the challenge, that is the desire. That is what gets us up in the morning. Where does it all start? Our environment – that allows us to grow such outstanding grapes for our wine – is what enables us to create these magical wines. And it will not serve our wine well or us if we do not look after it. We take care of our vineyard soils by encouraging diversity of plant life. We minimise spraying and use only ‘friendly’ sprays where possible. Caring for the environment started as a notion – now it is an ethos. If we produce a unique wine that somebody can taste and say ‘that’s a Palliser wine’, it’s because of the environment of Palliser, of Martinborough, even of New Zealand. And that’s something that we have to cherish and not forget. Palliser produces two labels that are recognised around the world for quality: Palliser Estate and Pencarrow. Our Winemaker Locals will tell you that Martinborough is the best place in the country to make wine. Winemaker Allan Johnson is first to agree and reels off the reasons: soil, water, and air, the three natural elements essential to making quality wine. Our Wine The quality of the Palliser grapes are acknowledged as among the best in New Zealand. Reliable dry autumns increase the intense flavours, and low cropping levels are produced by cool windy spring weather. Low cropping levels and undiluted flavours tend to create the essential ingredients of power and concentration from which fine, and even great wines are produced. Martinborough is one of the few areas where this situation is naturally imposed by the weather. The Palliser Estate wines are a strong and distinct portfolio: Chardonnay, Methode Champenoise, Noble Chardonnay, Pinot Noir, Riesling, Sauvignon Blanc, Pinot Gris. The Pencarrow wines are in a different style, and offer very approachable wines of excellent quality: Chardonnay, Pinot Noir, Sauvignon Blanc.

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