Stewart Maclennan and Hamish Clark
A hand-crafted wine with greater winemaker influence than Saint Clair traditional terroir-driven Sauvignon Blanc. The grapes were pressed, briefly settled then racked into seasoned French oak barriques. Some barrels fermented naturally and some inoculated with a selected yeast strain. Post fermentation the wine was aged on its lees for eleven months, with regular barrel stirring to facilitate yeast autolysis. Each barrel was tasted regularly by the winemaking team and only the very best and most interesting barrels were selected for the final blend.
Carefully selected rows of vines within a few of Saint Clair’s best vineyards in the lower Wairau sub-region of Marlborough were utilised for this wine. The soils are nutrient-rich and free draining. The maritime climate and close proximity to the sea create a high diurnal temperature resulting in a long ripening period. The fruit was left to hang a week longer than the fruit for Saint Clair’s traditional Sauvignon Blanc.