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 winesThis wine is made from fruit harvested from a site that is planted with vineyard rows running in an unusual angle of 43 degrees North East to South West. This results in more shade to the southerly aspects of each row thereby producing a slightly more herbaceous Sauvignon Blanc than other sites in Marlborough.
Grapes: 100% Sauvignon Blanc
Winemaking: The grapes were transported with haste to the winery and pressed off immediately to minimise skin contact and juice deterioration. After settling, the juice was fermented using selected cultured yeasts in 100% stainless steel tanks at cool temperatures in order to retain fruit flavour and freshness. This batch was selected specifically as a Pioneer Block because of its unique grape growing area and the distinct flavours that this area brings to the wine. After ferment the wine was stabilised and carefully prepared for bottling. Alcohol 12.5%. R/S 4.2 g/l
Colour: Pale straw
Aroma: Powerful and intense aromas of crushed herb, blackcurrant bud, passionfruit and gooseberry.
Palate: This wine has a fresh vibrant palate of passionfruit, gooseberry and crushed herb with a rich full palate, striking minerality and a lingering finish. It is the crushed herb flavours that is a point of difference for this wine.
Serve with: Ideal with vegetarian cuisine or fresh seafood with summer salads.