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”.
Sourced from selected vineyards in the lower Brancott and Awatare regions of Marlborough.
Each batch was tank fermented separately at cool temperatures using yeast strains selected to retain freshness and intensity of fruit flavour. After fermentation each batch was assessed for quality and only premium batches were used for this blend. The resulting wine was balanced, stabilised and prepared for bottling under screw cap.
This light bodied easy drinking wine shows distinct Riesling characters of ripe lime and grapefruit. The wine has a distinct minerality and good fruit weight, which follows through with well balanced acidity and a round, smooth pleasing finish.
Enjoy on its own or match with seafood, roast pork with apple sauce or lightly spiced curries.