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Saint Clair 43 Degrees 2008 Sauvignon Blanc
 Now
with the more settled summer weather finally arriving, along with
typical hot summer temperatures, it seems appropriate to select a
wine this week with 43 degrees in the title, certainly writing this
in the heat of a balmy summer afternoon it feels like 43 degrees,
and Sauvignon Blanc is a great wine to enjoy chilled in summer.
Saint Clair Family Estates gave this block the name 43 Degrees
though not because it is the optimum ambient temperature to enjoy
this wine but because the rows of vines are planted at an unusual
angle – 43 degrees north east to south west. The vineyard is
actually in the Lower Wairau area, east of Blenheim and experiences
a climate slightly cooler than most of Marlborough, with a slower
ripening period.
To make this wine, fruit from this block was carefully monitored
during ripening, and harvested in the cool of the evening, when the
fruit was determined to be at maximum flavour maturity and
physiological ripeness. Once picked, the fruit was pressed off as
quickly as possible to minimise skin contact and juice deterioration
following harvesting. After settling, the juice was fermented using
selected yeasts in 100 percent stainless steel at cool temperatures
to retain flavour and freshness. This batch was selected as a
Pioneer Block because of its unique flavour intensity and
complexity.
As you expect with a New Zealand Sauvignon Blanc, this pale straw
coloured wine has powerful and intense aromas. In the Saint Clair 43
Degrees Sauvignon Blanc, they are of fresh herb, blackcurrant
leaves, passionfruit and ripe gooseberry.
For me, the palate of the wine has herbaceous qualities reminiscent
of wines from the coastal Awatere, and also has vibrant flavours of
passionfruit plus gooseberry. There is a mineral presence leading to
a long lingering finish. The palate is full and rich. If you like a
wonderfully herbaceous wine, you will enjoy this one with its
flavours of fresh herbs.
I would recommend accompanying this wine with a pleasant summer
salad or fresh fish. I have found it goes particularly well with
freshly caught Blue Cod.
Reviewed by Stephen Clark (26/1/2009)
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