Saint Clair is named after James Sinclair, who was responsible for the first settlements in Blenheim, New Zealand, which is also the home of the winery on the South Island. The family business is among the pioneers of viticulture in Marlborough, and hence the connection with pioneer James Sinclair was quickly established. Saint Clair owns over 270 hectares of vineyards in Marlborough on the South Island and in Hawke's Bay on the North Island.
The grapes for this white wine come from vineyards in the lower Wairau Valley. The proximity to the ocean gives the vineyards a stronger maritime influence. Daytime temperatures are warm, which favors ripening, while nighttime temperatures are typically cooler than in the central and upper Wairau Valley. This promotes longer aging and flavor development. The soils are nutrient-rich and highly fertile, and the nutrient-hungry Sauvignon Blanc vines utilize this fertility to produce extremely concentrated flavors and aromas. The juice is pressed immediately to minimize skin contact and juice deterioration after harvesting. After settling, the juice is fermented in stainless steel with a select yeast strain. Fermentation was carried out at cool temperatures to preserve varietal character and freshness.
The aroma is powerful and intense, with hints of passion fruit, grapefruit, cassis, and an underlying mineral note. The palate is full and lush with rich flavors of passion fruit, blackcurrant, and fresh grapefruit. Highly concentrated and full-bodied, with a long, lingering finish. It's an exceptional food wine that pairs beautifully with freshly shucked oysters or mussels.
