Three rows of vines in one of our best vineyards in the lower Wairau subregion of Marlborough were selected for this wine. The soils are nutrient rich and free draining. The maritime climate and close proximity to the sea create a high diurnal temperature resulting in a long ripening period. The fruit was left to hang a week longer than the fruit for Saint Clair’s traditional Sauvignon Blanc. The grapes were hand harvested, selecting only the highest quality bunches.
A hand crafted wine with greater winemaker influence than Saint Clair traditional terroir driven Sauvignon Blanc. The grapes were whole bunch pressed, briefly settled then racked into seasoned French oak barriques. The juice was inoculated with a selected yeast strain. Post fermentation the wine was aged on its lees for fifteen months, with twice weekly barrel stirring to facilitate yeast autolysis. During this time the wine underwent spontaneous malolactic fermentation. Each barrel was tasted regularly by the winemaking team and only the very best and most interesting barrels were selected for the final blend. The wine was lightly fined then filtered prior to bottling.
Alcohol 13% v/v, Residual sugar 1.3/litre, Acidity 5.7g/litre, pH 3.41
Crafted to beautifully complement food. The textural palate, clean luscious flavours and hint of spice in this wine will enhance any culinary experience.