Pure aromas of freshly cut green pear and crusty white bread.
Full and luscious with layers of honeydew melon, pear, and spice. The wine is focused and textural with a natural acidity that is balanced with a hint of sweetness.
Drinking beautifully now, this wine will continue to evolve and reward for at least three years from vintage date.
Hamish Clark and Stewart Maclennan
The fruit was crushed and pressed promptly at cool temperatures to extract the full complement of flavour, phenolic and aroma compounds required. Following the settling period the clear juice was racked taking with it a portion of the light fluffy lees, then fermented using selected yeast in stainless steel at moderately cool temperatures to retain fruit flavour and freshness. The fermentation was arrested early to retain some residual sugar, to balance the acidity and add richness.
The fruit was sourced from Rob and Heather Goulter’s vineyard in the southern Omaka Valley. Destined for a tardive style with no botrytis influence, the fruit was carefully monitored during ripening and harvested in the cool of the evening at maximum flavour maturity and physiological ripeness.
This vineyard site has proved to be the building block for some of Saint Clair’s finest wines. This is the vineyard where Saint Clair Family Estate first discovered the fruit to make their flagship Saint Clair Wairau Reserve Sauvignon Blanc.
Soils: Free-draining mix of stones and lighter soils with some clay.
Climate: Typical southern valley climate of very warm days followed by cool nights.
Regional Characteristics & Contribution to Uniqueness of Flavours:
This is a warmer site with early budburst allowing a long ripening period well into late autumn. Hang time increases the intensity and ripeness of the characteristic Pinot Gris aromas and gives richness and weight to the palate.
Alcohol: 12.5% v/v
Titratable Acidity: 5.3g/litre
Residual Sugar: 17.7g/L
Our Food Match Recommendation:
An ideal match with soft ripened cheese or crayfish.