Saint Clair Family Estate was founded by Neal and Judy Ibbotson who are the directors of the winery with more than 30 years viticulture knowledge of the Marlborough region. The company is a family business with the next generation also involved. With quality as a company value it is essential that the very best fruit is sourced and utilised to make the best wine possible, and hence adhere to a core company value. From 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.
A wide choice in Marlborough Vineyard sites, including the Wairau, Awatere and Ure Valleys as well as a vineyard in the Gimblett Gravels wine growing district in Hawke’s Bay, allows Saint Clair to specialise its plantings by grape variety in the sub-regions that provide the most suitable terroir for each. In 2001 Saint Clair introduced a ‘grading system’ for all its vineyards different wine batches and marks them out of 10 for quality each year. This provides valuable information with records now over a period of time showing which vineyards provide the best fruit and which varieties produce the best quality in each of the vineyards.
A limited release Sauvignon Blanc fermented and aged in seasoned oak barriques. A bouquet of gooseberry and nashi pear characters seamlessly overlain with perfumed notes of sandalwood and gunflint. Luxurious, complex and textural with layers of roasted pear, nectarine and grapefruit with a hint of vanilla bean. Crafted to beautifully complement food. The textural palate, clean luscious flavours, and hint of spice in this wine will enhance many fish or poultry dishes.