- On sale!
- On sale!
One Case ( 6 Bottles ): £88.27
Country - New Zealand
Region - Marlborough
Grape Varieties - Pinot Noir 100%
Alcohol by volume - 13.5%
Bottle - 75cl
Producer - Saint Clair
Tasting notes - Aromas of sun-kissed dark berries, boysenberry and freshly picked blackberries, are interlaced with toasted wood notes and a hint of dark chocolate. The palate is full of sumptuous dark berries, layered with freshly ground coffee beans and dark chocolate. A hint of cinnamon spice leads into a savoury finish.
A medium bodied Pinot Noir with ripe and chunky plum
fruits, vanilla and spice notes all enhanced by a silky
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 is sourced from a number of specifically chosen low cropping vineyards from
the Southern Valleys region of the Wairau Plain. The vines are grown in very clay rich,
vigour moderating soils. Each vineyard is closely monitored and tasted to determine
when the flavours were at their optimum and harvested in the cool of the morning.
The grapes from each vineyard underwent a cold maceration for five days, to assist
colour and flavour extraction. The juice was then inoculated with yeast for the
primary alcoholic fermentation and hand plunged up to eight times daily, during the
height of fermentation. When dry, each batch was pressed to tank, settled and then
racked off the gross lees to either stainless steel tanks or a combination of new and
older, seasoned French oak. The wine underwent 100% malolactic fermentation,
before being blended, fined, lightly filtered and gently prepared for bottling.
Aromas of sun-kissed dark berries, boysenberry and freshly picked blackberries, are
interlaced with toasted wood notes and a hint of dark chocolate. The palate is full of
sumptuous dark berries, layered with freshly ground coffee beans and dark
chocolate. A hint of cinnamon spice leads into a savoury finish.
Beautifully matched with barbecued venison or seared lamb.
Pinot Noir 100%
No customer reviews for the moment.