Saint Clair Origin Hawkes Bay Viognier 2019

Saint Clair Origin Hawkes Bay Viognier 2019

A freshly flavoured wine displaying prominent notes of
peach, apricot and apple underlined by aromas of
fragrant blossom flowers with spice.

Producer Note
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”.

Vintage
Short periods of rain during the harvest were followed by brilliant sunshine and mild
breezes which helped to dry the berries. Harvest started in earnest on 13th March
and continued at a steady and manageable pace with minimal pressure. The
vintage proceeded in near perfect conditions, with 2019 producing exceptional
quality fruit with very concentrated flavours with excellent acidity.

Vineyard
The grapes for this wine are grown in Saint Clair's vineyard in the Gimblett Gravels
region of Hawkes Bay. The 10 year old vines are planted on the stoniest part of the
vineyard. These stony soils are vigour moderating free-draining soils, ideal for growing
Viognier. The vines are trained using the VSP Guyot system there is reasonably high
exposure as a result, reflected in the ripeness of the wine. The grapes are harvested
in the cool of the night, preserving the varietal characteristics.

Winemaking
The grapes were harvested at optimal ripeness, pressed and the must settled.
Fermentation took place in stainless tanks with carefully selected yeast to enhance
the varietal characters. The wine was left on the yeast lees imparting texture and
complexity to the resulting wine.

Tasting Note
An elegant wine displaying prominent notes of white peach, nectarine and fragrant
almond blossom laced with impressions of clove and nutmeg spice. Rich and
creamy on the palate through to a fresh and spicy finish.

Grape
Viognier 96%, Sauvignon Blanc 3%, Pinot Gris 1%