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Saint Clair Merlot
Kevin's comments: Grown on the Saint Clair vineyard at Rapaura, one of the warmest in the district. Flavours of plums, blackberries and delicate spicy oak.
Chateau Tasting Notes
SAINT CLAIR MERLOT
SAINT CLAIR ESTATE, MARLBOROUGH, NEW ZEALAND
Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valley's unique climate and soils in 1978 and then establishing Saint Clair Estate in 1994. They own and developed 100 acres of vineyards in four different Marlborough locations chosen specifically for the attributes of their individual locations and ability to produce top quality grapes.
Their wines received immediate success with three medals from three wines in their first competition.
Premium quality grapes, produced from vines that are now fully mature, combined with the proven experience of winemakers Kim Crawford and Matt Thomson, produce elegant, world class wines.
Saint Clair's production has lifted from 4,000 cases in 1994 to 23,000 in 1998 and is continuing to grow.
Approximately 60% of production is exported. Just 3 years after bottling its first vintage, and only 2 years since it began seeking overseas markets, Saint Clair Estate Wines has won a Tradenz export commendation for its contribution to foreign exchange earnings through sales to 10 countries.
SAINT CLAIR MARLBOROUGH MERLOT
Grapes: 100% Merlot from Saint Clair's Estate vineyard at Rapaura, one of the warmest in the district.
Winemaking: The grapes were warm fermented until dry. Once pressed the wine underwent malolactic fermentation. After a brief period in oak, the wine was bottled early to retain its fruit character.
Colour: Deep berry red with crimson hues.
Serve: At room temperature to accompany grilled and roast red meats, pasta dishes and cheese.
Taste: A soft, early drinking style of Merlot. The wine has a rich palate of ripe plums and blackberries with sweet fruit, soft tannins and a hint of toasty oak in the background.
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