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Tasting Notes
Saint Clair Viognier is an elegant wine displaying prominent notes of white peach, nectarine and fragrant almond blossom laced with impressions of clove and nutmeg spice. Rich and creamy on the palate through to a fresh and spicy finish.
About
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 10 different Marlborough locations chosen specifically for the attributes of their individual "terroir" and ability to produce top quality grapes.
Viticulture: The grapes for this wine are grown in Saint Clair's vineyard in the Gimblett Gravels region of Hawkes Bay.
The 10 year old vines are planted on the stoniest part of the vineyard. These stony soils are vigour moderating free-draining soils, ideal for growing Viognier. The vines are trained using the VSP Guyot system and there is reasonably high exposure as a result, reflected in the ripeness of the wine.
The grapes are harvested in the cool of the night, preserving the varietal characteristics.
Winemaking: The wine is made from Viognier 96%, Sauvignon Blanc 3%, Pinot Gris 1%.
The grapes were harvested at optimal ripeness, pressed and the must settled. Fermentation took place in stainless tanks with carefully selected yeast to enhance the varietal characters. The wine was left on the yeast lees imparting texture and complexity to the resulting wine.
Ideal with...
Spicy or curried food. Viognier is definitely the number #1 wine for this type of food. It also pairs well with protein rich foods, such as chicken breast, turkey and white fish, even Salmon.
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