Saint Clair Family Estate, established in 1978 by Neal and Judy Ibbotson, has a long-standing reputation for producing top-quality wines. With a focus on sustainable viticulture and innovative winemaking, the estate has won numerous international awards, cementing its status as a leader in New Zealand’s wine industry. The Premium Sauvignon Blanc is one of its flagship wines, showcasing the best that Marlborough has to offer.

The grapes for Saint Clair Premium Sauvignon Blanc are sourced from select vineyards in the Marlborough region, particularly in the Wairau and Awatere Valleys. These areas offer ideal conditions for growing Sauvignon Blanc, with cool nights and warm days that enhance flavour development. The grapes are harvested at peak ripeness, followed by gentle pressing and cool fermentation in stainless steel tanks. This process preserves the wine’s bright fruit character and signature freshness.

Saint Clair Premium Sauvignon Blanc consistently garners high scores and accolades from wine critics and competitions. It has received multiple gold medals and high ratings from renowned wine publications such as Wine Spectator and Decanter. These accolades reflect the wine’s consistency in quality and its standing as a benchmark for New Zealand Sauvignon Blanc.

Saint Clair Premium Sauvignon Blanc is known for its bright and expressive character. On the nose, it bursts with intense aromas of passionfruit, grapefruit, gooseberry, and fresh-cut grass. These vibrant scents translate beautifully onto the palate, where zesty citrus, tropical fruit, and herbal notes create a refreshing and well-balanced experience. The wine’s crisp acidity and lingering minerality make it exceptionally lively and food friendly.

This Sauvignon Blanc pairs beautifully with a wide range of dishes. Its high acidity and fruity profile make it an excellent match for seafood, particularly oysters, grilled fish, and shrimp ceviche. It also complements goat cheese, fresh salads, and light Asian cuisine, such as Thai or Vietnamese dishes.