Aromas of dark berries, chocolate and perfumed violets lead to a full bodied palate which is round, seamless and full of delicious ripe raspberries, dark plum and coffee. The invitingly fine grained structure weaves into a long savoury finish.
Saint Clair is owned by viticulture pioneers Neal and Judy Ibbotson who planted their first vines in 1978. They originally supplied their grapes to local wineries, but established the Saint Clair Family Wine Estate in 1994 to produce their own wines. The Saint Clair name originated from the vineyard property – first settled by the Sinclair family. Sinclair is a derivation of the original French Saint-Clair. They own 160 hectares of vineyards in 10 different Marlborough locations.. read more
The fruit was cool macerated for four days in order to extract maximum flavour and enhance colour stability. 21% of whole cluster fruit was used during fermentation, which added a stem component to the wine, imparting structure. Fermentation took place with selected yeasts and the must was hand plunged – up to four times daily at the peak of fermentation. The wine was pressed and racked off its gross lees to a combination of 41% new French oak and older seasoned 225 litre barriques, where it completed malolactic fermentation. Maturation lasted for seven months.