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Saint Clair Riesling
Kevin's comments: This is a full-flavoured, off-dry wine with notes of grapefruit and acidity; particularly well suited to spicy cuisine.
Chateau Tasting Notes
Saint Clair Riesling
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 RIESLING
Grapes: 100% Riesling grapes from Saint Clair's 'Home Block' vineyard situated in Wairau Valley of Marlborough.
Winemaking: The fruit was harvested in two batches. The first batch contributing the pure and fresh citrus flavours, and the second providing the richness and apricot flavours due to the influence of noble rot. Fermentation took place in temperature controlled stainless steel tanks.
Colour: Light gold
Serve: Chilled to accompany spicy food and oriental cuisine.
Taste: The fruit was harvested in two batches, the first giving pure citrus tones and the other providing a richness of apricot and a hint of orange-peel. This wine is a full-flavoured off-dry with a long and clean finish.
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