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 Gris
Winemaking: Fruit for this wine was primarily sourced from a single vineyard in the Waihopai Valley in Marlborough. The fruit was machine harvested in the cool of the night in order to retain fresh fruit flavours. The grapes spent just a few hours on skins to extract a delicate amount of colour, and then carefully pressed. After settling the juice was fermented in 100% stainless steel at cooler temperatures to retain fruit flavour and freshness. At the end of ferment, the wine was stabilized and carefully prepared for bottling.
Colour: Salmon Pink
Aroma: Aromas of red berries and cherry along with freshly cut strawberries leap from the glass.
Palate: A fresh and appealing wine with flavours of cherry and redcurrant, underlying strawberries and cream tones. Fresh acidity is balanced by a round yet elegant palate that leads to a lingering finish.
Ageing: Perfect for drinking immediately, this Rosé will be at its best over the next 1 to 2 years.
Wine Analysis: Alcohol 11.52% v/v, Titratable Acidity 5.9g/litre, Residual Sugar 9.2g/litre, pH 3.68.
