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Producer: Saint ClairGrape Varieties: 100% RieslingOptimum Drinking: Within 10 yearsWine Style: Luscious dessert wine with clean honeyed finishAlcohol by Volume: 12.5%Closure: ScrewcapCountry: New Zealand
Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valley's unique climate and soils in 1978 and then establishing Saint Clair Estate in 1994. They own and developed 100 hectares of vineyards in six different Marlborough locations chosen specifically for the attributes of their individual locations and ability to produce top quality grapes.
Winemaker: Matt Thomson
An enticing bouquet of soft dried apricot dipped in honey and underlying notes of orange blossom.
The palate shows luscious pear and stone fruit with a hint of beeswax and a long lingering honey and lemon zest finish.
This wine is drinking beautifully now but will age well and further develop complexity for 6-10 years.
The vineyard is on windblown alluvial soils with a clay base. Vines run North-South and are on vertical shoot positioning (VSP) trellising with two canes. In 2009 exceptional conditions provided extremely consistent botrytis infection leading to full concentration of sugars and flavours.
Hand harvested Noble Riesling grapes are whole bunch pressed and tank fermented with selected yeasts specifically designed to develop noble characters. Fermentation is ceased at ideal balance as determined by the palate of the winemaker. The resulting wine maintains a high residual sugar balanced by fresh acidity. The final wine is then stabilised and prepared for bottling.
Acidity 8.0g/litre, pH 3.5
Residual Sugar 130.5g/litre.
Serve chilled with ripened soft cheeses or dried fruits. It is also a beautiful match with fresh fruit salad or an apricot pie with whipped cream.
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