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.
Their wines received immediate success with three medals from three wines in their first competition.
Premium quality grapes, produced from vines that are now fully mature, combined with the proven experience of winemaker Matt Thomson, produce elegant, world class wines
Grapes: 100% Pinot Noir grapes
Note: The Saint Clair vineyard in the Omaka Valley, Marlborough, is particularly suited to growing intensely flavoured Pinot Noir grapes.
Winemaking: This wine is made from grapes produced on Saint Clair’s own Awatere Valley vineyard which can be seen from the road driving through the township of Seddon in Marlborough. At the west of this vineyard there is an old flax mill and it is from grapes from the short rows surrounding that old building that this wine is made. The juice was 100% barrel fermented in seasoned American oak barriques, underwent 100% malolactic fermentation and then the wine was aged on yeast lees for 10 months before racking and careful preparation for bottling. Alc 13%.
Colour: Bright ruby-red
Serve: Room temperature
Tasting: A lush, full-bodied Pinot Noir with well integrated tannins and nice acidity. Ripe cherry and plum dominate the palate, supported by subtle hints of rich coffee. 100 per cent new and used French oak lends elegance, structural support and savoury smoky notes.