After pressing the wine was part fermented in oak. Malolactic fermentation took place in barrel, which helps soften the acidity and gives the wine a greater richness on the palate. The wine was then aged in French and American oak. The final wine was blended and carefully prepared for bottling.
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 ten 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 viticultural with the talent of one of New Zealand's leading winemaking teams, led by Matt Thomson and Hamish Clark. From 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.
A full-bodied Chardonnay with luscious flavours of stone fruit and grapefruit and underlying nutty, spicy oak notes
Enjoy with dishes with cream based sauces, seafood and mild curries.
Bin No.: 1541
Country: New Zealand
Region: Marlborough South Island
Producer: Saint Clair Vineyards
Vintage: Non Vintage
Grape Varieties: 100% Chardonnay
Status: Still, Vegetarian, Milk
Dry/Sweet: 2 (1 is dry, 7 is very sweet)
abv: 13.5% Bottle size: 75cl
Saint Clair Family Estate Chardonnay Non Vintage Cellars: £19.50 Enjoy in the restaurant: £26.00