Neal and Judy Ibbotson were pioneers in the Marlborough wine industry in New Zealand,  first planting vineyards in the valleys unique climate and soils in 1978 and then establishing Saint Clair Estate in 1994 . 

They own and developed 100 hectares of vineyards in six different Marlborough locations chosen specifically for the attributes of their individual locations and ability to produce top quality grapes. Their wines received immediate success with three medals from three wines in their first competition.  

Region:        Marlborough, New Zealand

Grapes:       100% Sauvignon Blanc from the Awatere and Wairau valleys.

Winemaking:  This fruit was picked at optimum ripeness and transported to the winery for processing. The herbaceous and more mineral notes of the Awatere couple well with the riper more tropical fruits from the Wairau Valley. Careful handling ensures fruit retention and typical Marlborough style, acidity and balance.

Alcohol:       12.5%

pH:               3.36

RS:               5.1g/L

Serve:          Chilled as an aperitif or to accompany white meats, seafood and light pasta dishes. This wine is suitable for Vegetarian, but not vegan as a small amount of Casein was used to fine the wine.

Taste:           A full and crisp, powerful wine with intense aromas and flavours of passion fruit, blackcurrant, underlying gooseberry and herbal tones. Mouth-watering acidity is balanced by a full yet elegant palate that leads to a long lingering finish