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. The vines are sustainably cultivated and the estate holds the Sustainable Wines of New Zealand certification. 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:
A typical very warm October, November and December allowed for a good solid fruit set, however Mother Nature put a spin on things, when she provided a very wet and cold February (which is unusual). This put grape growers and wine makers ‘on edge’ as ongoing rain created a disease risk which was a real potential threat to the success of harvest. A very dry period from 20th February until the 20th March was exactly what was required. Outstanding Autumn conditions with warm days and cool nights, enabled the grapes to ripen to the desired levels ensuring good clean fruit arrived at the winery.

ABOUT THE VINEYARD:
Predominantly sourced from a single vineyard near the Waihopai Valley using clone 115 grapes, on an even flat site with a very slight northerly aspect. The clay based soil provides a vigour-moderating environment conducive to growing top quality Pinot Noir. Warm day time temperatures with cool nights.

THE WINEMAKING PROCESS:
The fruit was harvested when it had reached full physiological ripeness and maximum flavour maturity. At the winery the fruit was held cold for five days prior to fermentation to help extract maximum flavour and to enhance colour stability. Specially selected cultured yeasts were used to carry out the primary alcoholic fermentation during which the fermenting must was hand plunged up to six times daily at the peak of fermentation. When fermentation was completed, the wine was racked off gross lees to a combination of 25% new French oak and older seasoned 225 litre oak barriques. During maturation the barrels were regularly tasted until the right balance was achieved over a period of ten months. During this time in oak, the young wine completed malolactic fermentation. The wine was then carefully extracted from oak, blended and prepared for bottling.

OUR TASTING NOTES:
An elegant and perfumed wine with bright red cherry and red berry fruit flavours. The palate has a rich, round mouthfeel with silky tannins and a touch of charry oak on the finish.

GRAPE VARIETY:
Pinot Noir 100%.