PALLISER THE GRIFFIN METHODE MARTINBOROUGH 16/17
Palliser Estate's bubbly is a head turner, made from a blend of 58% Pinot Noir from the Pinnacles Vineyard and 42% Chardonnay from the Om Santi Vineyard, fermented to 12.5% ABV.
This is a big, creamy, full bodied sparkling wine made in the traditional method - the same way as champagne. The Chardonnay went through malolactic fermentation, which adds the creamy notes. It was aged for two years on lees in bottle and given six grams of dosage at disgorgement, which makes this wine dry, fresh and long on taste thanks to the cool climate acidity which adds length and zesty drive.