An alternative style of the highest quality, from three rows of vines in one of Saint Clair’s best vineyards located in the lower Wairau sub-region of Marlborough. The fruit is left to hang a week longer than for their traditional Sauvignon Blanc.
Hand-harvested grapes were whole bunch pressed, briefly settled then racked into seasoned French oak barriques. The juice was inoculated with a selected yeast strain. Post fermentation, the wine was aged on its lees for 9 months, with twice weekly barrel
stirring and underwent spontaneous malolactic fermentation. Each barrel was tasted regularly by the winemaking team, and only the very best and most interesting barrels were selected for the final blend. Lightly fined and filtered prior to bottling.
Richly textured, showing complex aromas of green coffee bean and vanilla pod, combined with notes of wild flowers, butterscotch and a hint of gunflint. The palate is lush and unctuous with layers of preserved lemon, ripe papaya, cocoa powder and toasted hazelnut with hints of red berry.
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