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 ten 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 viticultural with the talent of one of New Zealand's leading winemaking teams, led by Matt Thomson and Hamish Clark. From 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.
The fruit was machine harvested in the cool of the night in order to retain freshness and capture the fruit flavours. The grapes spend a few hours on their skins before gentle pressing to extract flavour, colour and aroma. After settling the juice was fermented in 100% stainless steel at a cool temperature. After fermentation the wine is stabilised and carefully prepared for bottling.
A fresh and luscious palate with bright sweet strawberries, watermelon and red cherry. Well balanced fresh acidity ensures a round elegant palate and a lingering finish.
Ideal with salmon, grilled fish or summer salads