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Kevin's comments: This is a rich wine showing creaminess on the palate from partial fermentation and maturation in American oak.
Chateau Tasting Notes
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 CHARDONNAY
Grapes: 100% Chardonnay grapes from 2 of Saint Clair's vineyards.
Winemaking: This is a blend from two of Saint Clair's vineyards. A portion of the juice was fermented in new and one year old American oak barriques, where the wine underwent malolactic fermentation. The balance was fermented in temperature controlled stainless steel tanks to retain the natural fruit flavour.
Colour: Pale straw with hints of green and gold.
Serve: Chilled as an aperitif or to accompany fish, chicken, veal and creamy pasta dishes.
Taste: A rich wine showing creaminess on the palate and a bouquet reminiscent of ripe peaches, pineapples and subtle vanilla in the background.
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