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Cuisine Tasting Discovers Saint Clair Wairau Reserve Sauvignon Blanc 2006 as Top Wine

12 December 2006

Cuisine Magazine Number One Sauvignon Blanc, Saint Clair Wairau Reserve Sauvignon Blanc 2006 Cuisine magazine has just announced the results of its annual NZ Sauvignon Blanc tasting. Sauvignon Blanc is hot. By far the country’s most widely planted variety, it is trendy in restaurants, has grabbed nearly half of the bottled white-wine market in supermarkets (well ahead of Chardonnay), and accounts for more than 70 percent of our wine exports. If there’s one grape with which New Zealand can fairly claim to lead the world, it’s Sauvignon Blanc.

Marlborough, home to 85 percent of the country’s Sauvignon Blanc vines, dominated the tasting, making a clean sweep of the Cuisine Top Ten. Two wineries deserve special mention, Saint Clair Estate Wines and Kim Crawford, which together accounted for half of the Top Ten.

The top wine of the tasting for a second year running was Saint Clair Wairau Reserve Sauvignon Blanc 2006 (RRP $29.95.) The Vavasour Redwood Pass 2006 (RRP $13.95 to $16.95) was the best buy of the tasting.

Neal Ibbotson, Managing Director of Saint Clair Estate Wines, says ‘Our Saint Clair Wairau Reserve Sauvignon Blanc 2006 was made from the top one percent of the Sauvignon Blanc grapes that Saint Clair harvested. No oak, no lees, just the best fruit.”

On sale from Monday 18 December, the summer issue of Cuisine retails at $8.90 inc. GST and is available from all supermarkets and good bookstores throughout New Zealand.

Press Release: Cuisine