Produced with fruit harvested from a vineyard in the Omaka Valley. Careful crop manipulation to ensure vine balance is essential for this highly prolific and large bunch producing variety. This is the fourth cropping year for these vines.
The grapes were hand-picked and whole bunch pressed. The free run juice was fermented in stainless steel tanks with selected yeast. Pressing components were fermented in old oak and retained on lees post ferment to add complexity and roundness to the palate. A small percentage underwent malolactic fermentation.
Free run and selected pressing components were blended post ferment and the wine was carefully finished and prepared for bottle.
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.
Fresh apple cucumber, flower petals and shortcrust pastry laced with white pepper aroma. The palate is Weighty and oily in texture with juicy nashi pear, honeydew melon & a hint of cinnamon.
Homemade chicken pie served with grilled green vegetables
Bin No.: 1543
Country: New Zealand
Region: Marlborough South Island
Producer: Saint Clair Vineyards
Grape Varieties: 100% Grüner Veltliner
Status: Still, Vegetarian - Vegan
Allergens: contains sulphites
Dry/Sweet: 2 (1 is dry, 7 is very sweet)
abv: 13.5% Bottle size: 75cl
Saint Clair Family Estate Gruner Veltliner 2014 Vintage Cellars: £20.50 Enjoy in the restaurant: £27.00