Pioneers and part of New Zealand’s wine-growing heritage, Palliser Estate harvested their first grapes in 1989 and started exporting in 1991. Ever since they have won world-wide recognition for the consistency and outstanding quality of their wines, picking up a whole string of competition gold medals (eighty to date) along the way, not to mention the accolade of being voted Exporter of the Year by New Zealand Trade and Enterprise.

To capitalise on the fabulous terroir here, the sun-baked terrace, the old river plain and loamy free-draining soil, the estate has a highly-skilled winemaker/viticulturist in Allan Johnson who has been with Palliser since 1991. This dual role allows him to have complete control of the wine-producing process from grape to bottle. The philosophy here is to work towards high quality fruit and produce wines of elegance and a sense of place, in as environmentally friendly a way as possible. The success of their wine-producing policy gained recognition in 1998 when they one of the first three wineries in the world to be certified to International Environmental Standard ISO 14001.

Martinborough anchors the Wairarapa’s fine-wine triangle, sitting on ancient alluvial river terraces carved by the Ruamahanga beneath the shelter of the Tararua Range. Free-draining gravels with shallow silt-loams force vines to dig deep, while a cool, dry, semi-maritime climate brings brisk winds, frequent spring frosts and low rainfall (around 700 mm), preserving acidity and concentrating flavour. The result is naturally small berries, modest yields and long hang-time—ideal for site-transparent wines.

Pinot Noir is the calling card, planted widely on the Martinborough Terrace and neighbouring Te Muna Road, with Chardonnay and Sauvignon Blanc close behind; Pinot Gris, Riesling and a little Syrah round out the palette. The region is compact, community-driven and strongly quality-focused, with many vineyards farmed sustainably or organically.

Styles reflect the geology and climate: Pinot Noir tends to be deeply perfumed yet savoury—dark cherry, plum, subtle herb and spice—carried by fine tannins and a limestone-tinged line that rewards cellaring. Chardonnay spans taut, citrus-mineral cuvées to more textured, lees-shaped wines; Sauvignon Blanc is typically trim and stony rather than overtly tropical; aromatics are pure and incisive. At their best, Martinborough wines combine precision with quiet power, a balance that has long earned the region a seat at New Zealand’s top table for Pinot Noir

Chardonnay is one of the world’s most popular and versatile white grape varieties, originating from the Burgundy region of France. It is a relatively adaptable vine, thriving in a range of climates and soil types, making it widely planted across the globe. Chardonnay ripens early to mid-season and is known for its ability to express terroir, as well as respond well to a variety of winemaking techniques, including oak ageing and malolactic fermentation.

Today, Chardonnay is grown in nearly every major wine-producing country. In France, it shines in Burgundy’s Chablis (crisp, mineral-driven) and Côte de Beaune (rich, complex), and is also a key component of Champagne. In the New World, regions like California, Australia (Yarra Valley, Margaret River), New Zealand, and Chile produce diverse expressions, ranging from lean and citrusy to full-bodied and buttery.

Cool-climate Chardonnays tend to show green apple, lemon, and flinty notes, while warmer regions yield riper flavours like tropical fruit, peach, and melon. Oak-aged Chardonnays may exhibit vanilla, toast, and nutty characteristics, while unoaked versions highlight freshness and purity of fruit.

This remarkable flexibility makes Chardonnay a favourite among winemakers and wine lovers alike, offering a wide spectrum of styles and flavours.