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Producer: Saint ClairGrape Varieties: 100% Sauvignon BlancOptimum Drinking: Within 2 yearsWine Style: Highly aromatic flavoursome dry whiteAlcohol by Volume: 13%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.
It is an incredibly pungent Sauvignon Blanc with powerful passionfruit, grapefruit and blackcurrant flavours. The palate is intensely concentrated and an underlying mineral note adds complexity and depth to the long, lingering finish. A WOW wine!
Winemaking:The juice was pressed off immediately to minimise skin contact and juice deterioration following harvesting. After settling, the juice was fermented using a variety of selected yeast in 100 per cent stainless steel at cool temperatures to retain fruit flavour and freshness. This batch was selected as the Wairau Reserve wine due to its power and intensity of flavour.
Viticulture:The fruit was sourced from a single vineyard on O’Dwyers Road in the Lower Rapaura area north of Blenheim. This site has fertile, deep silt soils. The fruit was carefully monitored during ripening and harvested at maximum flavour maturity and physiological ripeness.
Analysis: Alcohol: 13% v/v, Titratable Acidity: 7.8g/litre, Residual Sugar: 2.6g/litre, pH: 3.46.
Winemaker: Matt Thomson
Colour: Pale straw
Aroma: Intensely concentrated aromas of grapefruit, boxwood, blackcurrant and passionfruit.
Palate: This is an incredibly pungent Sauvignon Blanc with powerful passionfruit, grapefruit, blackcurrant and an underlying mineral note. The palate is intensely concentrated and full with a long, lingering finish.
Ageing potential:This wine is drinking beautifully now and may also be enjoyed over the next two years.
Food match: Ideally matched with oysters, scallops, salmon or pan-fried fish.
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