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Saint Clair Wairau Reserve Sauvignon Blanc 2008
This week I have decided on another Marlborough Sauvignon Blanc for
the weekly wine. This one is the flagship of Saint Clair Family
Estate’s range, the 2008 Saint Clair Wairau Reserve Sauvignon Blanc.
It is very different though from the one reviewed last week.
The fruit for this wine comes from vineyards in Dillon’s Point and
O’Dwyers Road which is of course in the Wairau Valley. This wine
also has a lot to live up to, not only because it is Saint Clair’s
flagship wine, but because the previous vintages of the Wairau
Sauvignon Blanc, produced since 2001 have accumulated an amazing
30trophies and a staggering 43 gold medals. In an industry
determinant on so many different variables and where trophies can
never be certain, this is a fantastic feat.
It is not surprising that the fruit for this wine was carefully
monitored throughout the 2008 growing season. The fruit was
harvested at the end of the season, when it had reached maximum
flavour and physiological ripeness. It was also harvested in the
cool of the evening to preserve as much of that flavour.
The fruit was then pressed off as quickly as possible, to minimise
skin contact and juice deterioration. After settling, the juice was
fermented with selected yeasts at cool temperatures in stainless
steel to retain the fruit flavour and freshness.
With so much attention going in to maximising flavour and fruit
quality, it is not surprising that this wine has powerful fruit
flavours and aromatics. This is possibly where the Saint Clair 2008
Wairau Reserve Sauvignon Blanc differs most from last week’s wine.
Last week’s wine had more subtle flavours and aromas, but for me,
this pale gold coloured wine simply bursts with aromas of ripe
passionfruit, gooseberry and blackcurrant. There are some mineral
and savoury notes also present. On the palate too, I found this wine
to be vibrant, with the flavours of passionfruit, blackcurrant and
gooseberry combining with nettle notes and a hint of honeysuckle.
Also present are some savoury notes. For me, it is what a
Marlborough Sauvignon Blanc should be like.
I would enjoy this wine with pan fried fish too, but would much
prefer pan fried scallops and crisp vegetables to accompany it, as
it deserves something a bit different and better. This wine is
drinking well, but if you can resist temptation, it could be left in
a cellar for one or two more years to wait for the right occasion.
Reviewed by Stephen Clark (8/5/2009)
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