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 10 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 viticulture with the talent of one of New Zealand's leading winemaking teams led by Hamish Clark. Since 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. This is a sentiment shared by Bob Campbell MW, who says “Saint Clair now makes the country’s and perhaps the world’s best Sauvignon Blanc”.
Fruit was carefully selected from several quality vineyards within Marlborough’s Wairau Valley. Each parcel was chosen to add complexity and fullness as well as impart balance and offer particular characteristics to the final wine. The soils in the area are free draining low fertility soils.
After pressing, the majority of the wine was fermented in new and seasoned French and American oak barrels. The wine in each barrel underwent malolactic fermentation to soften the acidity and gave the wine a greater richness on the palate. After six months barrel ageing the wine was blended and carefully prepared for bottling.
A creamy Chardonnay with luscious flavours of ripe stone fruit with underlying notes of cinnamon.
This wine is suitable for vegetarians.