Cuisines

Saint Clair Sauvignon Blanc

Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valley’s unique climate and soils in 1978 and then establishing the estate in 1994. They own and developed 100 acres of vineyards in four different Marlborough locations chosen specifically for the attributes of their individual locations and ability to produce top quality grapes.

Their wines received immediate success with three medals from three wines in their first competition.

Premium quality grapes harvested at optimum maturity, from some of the world’s finest vineyards, plus the passionate winemaking of Matt Thomson, allows them to bring you these elegant, world class wines from Marlborough. Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valley’s unique climate and soils in 1978 and then establishing the estate in 1994.

Saint Clair’s viticultural expertise plus the highest winemaking skills has led to a growing reputation which includes many international awards including the Trophy for Best Regional Sauvignon Blanc in the 2011 Decanter World Wine Awards for their Wairau Reserve Sauvignon Blanc. Consistent with this success, the 2007 vintage of this same wine was awarded TROPHY FOR BEST SAUVIGNON BLANC in the 2008 International Wine and Spirit Competition while being given the accolade of NEW ZEALAND WINEMAKER OF THE YEAR in the same competition in 2005. Not content with winning awards just for their Sauvignon Blanc, They also won REGIONAL TROPHY FOR BEST NEW ZEALAND RED in the 2005 Challenge for their 2003 Doctors Creek Pinot Noir.

SAINT CLAIR SAUVIGNON BLANC

Grapes: 100% Sauvignon Blanc grapes from their own vineyards in the Wairau and Awatere Valleys of Marlborough.

Winemaking: The grapes were harvested very early in the morning to minimize oxidation and extraction prior to immediate pressing with minimum skin contact. The clear juice was inoculated with selected yeasts and fermented dry in temperature controlled stainless steel tanks. It was chilled and racked off yeast lees before being stabilized and bottled. Alc 13%, R/S 3.5g/Litre

Taste: A full and crisp, powerful wine with intense aromas and flavours of passion fruit, blackcurrant, underlying gooseberry and herbal tones. Mouth-watering acidity is balanced by a full yet elegant palate that leads to a long lingering finish

Serve: Chilled as an aperitif or to accompany white meats, seafood and light pasta dishes. Also suited to vegetarian cuisine. This wine is also perfect with any Asian cuisine or food the contains chilli. The elegent zesty characteristics make an ideal partner to the heat contained within these dishes.

Related Articles

Back to top button