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”.
Selected yeasts were used for fermentation. The wine was hand plunged throughout fermentation. It was then gently pressed off its skins and underwent malolactic fermentation before being blended and prepared for bottling.
Juicy red fruits dominate the palate. Ripe red plums, raspberry and red cherry flavours are balanced with a good acidity and a subtle toasty finish.
Enjoy on its own or with charcuterie meats or pheasant stew.
This wine is suitable for vegetarians.