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”.
Fruit was sourced from a selection of vineyards located predominantly in the lower Wairau sub-region. This is what Saint Clair regards as Marlborough’s best subregion for Sauvignon Blanc, producing wines with heightened expression. These vineyards sit on alluvial, silt soils. Each vineyard block was harvested when it reached maximum flavour maturity and physiological ripeness.
The grapes were pressed immediately after harvesting to minimise skin contact. After cold settling, the juice from each batch was fermented in 100% stainless steel tanks at cool temperatures, using selected yeasts. Each batch was assessed for quality and only the best components were selected for this blend.
Tropical aromas of passionfruit, guava and blackcurrant combine with nettle and subtle chalky mineral notes. The rich, full palate with grapefruit and blackcurrant leaf has herbaceous overtones and a delicate sea salt character, through to a long, mineral finish.
Sauvignon Blanc 100%.
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