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”.
The fruit was sourced from a selection of vineyards in Marlborough’s Wairau and Awatere Valleys which are located on free draining, rich alluvial soil. The older Awatere valley soils and richer Wairau Valley soils increasing the complexity of the wine. The grapes were harvested at optimum phenolic and sugar ripeness.
The free run juice was drained from the press and cold settled before a cool fermentation in stainless steel to retain the varietal aromas. A small portion was fermented in old oak and underwent malolactic fermentation in order to add complexity and texture. The parcels of wine were selected by the winemakers and blended then stabilised and carefully prepared for bottling.
Aromas of freshly baked bread crust, straight from the oven and fragrant ripe pear lead to fresh and juicy with flavours of baked pear crumble. The wine is finely structured, with a rich, silky mouthfeel and a dry finish.
This wine is suitable for vegetarians and vegans.