Fruit was sourced from a selection of vineyards located predominantly in
the lower Wairau sub-region. This is what Saint Clair regards as Marlborough’s
best sub-region for Sauvignon Blanc, producing wines with heightened expression.
Each vineyard block was harvested at optimum flavour maturity and physiological
ripeness. Grapes were transported to the winery quickly and pressed off
immediately to minimise skin contact. After cold settling, the juice from each
batch was fermented at cool temperatures using selected yeast strains. Each
batch was assessed for quality and only the best components were selected for
this ‘Origin’ blend.
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