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 have 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% Sauvignon Blanc grapes from Saint Clair’s vineyards in the Wairau and Awatere Valleys of Marlborough.
Winemaking: The grapes were harvested very early in the morning to minimise oxidation and extraction prior to immediate pressing with minimum skin contact. The clear juice was inoculated with selected yeasts and fermented dry in temperature controlled stainless steel tanks. It was chilled and racked off yeast lees before being stabilised and bottled.
Taste: A full and crisp, powerful wine with intense aromas and flavours of passion fruit, blackcurrant, underlying gooseberry and herbal tones. Mouth-watering acidity is balanced by a full yet elegant palate which leads to a long lingering finish
Serve: Chilled as an aperitif or to accompany white meats, seafood and light pasta dishes. Also suited to vegetarian cuisine.
The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage
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