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 the fertile, deep, free-draining silt- loam soils of the lower Wairau Valley. Careful monitoring during ripening and harvesting in the cool of the evening ensured fruit of maximum flavour maturity and physiological ripeness.
The fruit was pressed off as quickly as possible to minimise skin contact and juice deterioration following harvesting. After settling the juice was fermented using selected yeast in 100% stainless steel at cool temperatures to retain fruit flavour and freshness. This batch was selected as a Pioneer Block wine due to its unique flavour, intensity and complexity.
This Sauvignon Blanc is distinctively Marlborough and has a fresh vibrant palate of passion fruit, gooseberry and crushed herbs. The wine has a wonderfully full and rich palate with striking minerality leading to a long, lasting finish. It is the crushed herb flavours that is a point of difference for this wine.
Ideal with vegetarian cuisine such as Goat's Cheese parcels or fresh seafood such as Fruits de Mer.
This wine is suitable for vegetarians and vegans.