Description

ABOUT THE PRODUCER:
Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valley in 1978 and then establishing Saint Clair Family Estate in 1994. They own 160 hectares of vineyard in 10 different Marlborough locations chosen specifically for the attributes of their individual “terroir” and ability to produce top quality grapes. Neal Ibbotson combines his extensive expertise in viticulture with the talent of one of New Zealand’s leading winemaking teams. Since 1994, when wines from the first vintage all won medals including gold, the name Saint Clair has been synonymous with quality and its award-winning record continues today. This is a sentiment shared by Bob Campbell MW, who says “Saint Clair now makes the country’s and perhaps the world’s best Sauvignon Blanc”.

THE VINTAGE:
The 2022 growing season was marginally warmer and drier than typical seasons, and as a result of lower yielding vines, the 2022 wines show fantastic concentration. The grape harvest was earlier than an average season with ideal weather conditions resulting in excellent fruit condition.

ABOUT THE VINEYARD:
The outstanding fruit was sourced predominantly from a single vineyard within the Gimblett Gravels area of Hawkes Bay. The vigour moderating, free draining, gravel soil provides a superb base for the low yielding Merlot. These vineyard sites have ideal ripening conditions for achieving the ripe berry aromatics and balanced tannin structure that Saint Clair Merlot exhibits. The fruit was carefully monitored during ripening; and harvested in the cool evening at maximum flavour maturity and physiological ripeness.

THE WINEMAKING PROCESS:
The grapes were destemmed into small stainless steel fermenters for a five-day cold soak to help maximise flavour and colour extraction. During fermentation, the wine was hand plunged and occasionally pumped over to gently extract flavour, colour and tannin. Following primary fermentation, the young wine was kept in contact with skins and tasted daily until the desired levels of extraction and balance had been achieved. Once pressed and settled, the wine was then racked to seasoned French oak where it underwent malolactic conversion. The wine was aged on its light lees, lightly fined and carefully prepared for bottling.

OUR TASTING NOTES:
A luscious Merlot displaying savoury aromas of olive, cedar and spice. layered with flavours of dark berried fruits and black plum through to a lightly spiced and toasty finish.

GRAPE VARIETY:
Merlot 100%.