Clean, clear and bright. Maroon color with ruby highlights. Medium layer intensity. Very nice to see.
The nose emphasizes the variety with all the elegance and know-how. Aromas of red fruit, such as raspberries, currants, cherries and hints of ripe plum, are coupled with the floral notes of violet and the subtle hints of lavender.
Entry into the mouth with the intensity of the fruit expressed in the nose. The characteristic notes of fresh red fruit reappears. Fine and elegant tannins but with a silky texture caress your palate. Fresh and smooth finish.
Ideal with sautéed mushrooms, fresh salads, grilled mackerel blue fish, lean meats and all kinds of pasta dishes.
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With their extensive winemaking experience, the Ibbotsons began to create quality wines that were true to their terrain and climate, gaining great fame even beyond their borders. Saint Clair Winery was also the first in New Zealand to win international medals with its Sauvignon Blanc and Pinot Noir wines.
They own vineyards in Marlborough, spread across the Wairau, Awatere and Ure Valley areas, allowing them to grow the different varieties that work on the soil best for each of them. In 2001 they introduced a classification system for all their vineyards, pursuing the highest quality every year in all their wines. In addition, they grow their whole vineyard environmentally.
The fruit was harvested when it reached full physiological ripeness and maximum ripeness in taste. In the hold, the fruit was kept cold for five days before fermentation to help extract maximum flavor and improve color stability. A small amount of whole cluster (8 percent) was added to the fermentation to add a stalk component to the mixture. Especially selected culture yeast was used to perform the primary alcoholic fermentation, during which the fermenting must was submerged by hand up to six times daily at the fermentation peak.
When dry, the wine was pressed, then the crude lees was removed to a mixture of 24 percent French oak and 225 liter old seasoned casks.
During the maturation period, the casks were regularly tasted until they reached the right balance (10 months). During this time in the oak, the young wine completed the malolactic fermentation. The wine was carefully extracted from oak, mixed and bottled.