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Saint Clair

2020 Sauvignon Blanc ‘Barrique’, Saint Clair

Marlborough, South Island, New ZealandVintage: 2020

The wine displays complex aromas of green coffee bean, vanilla pod and maple syrup are complemented by notes of wildflowers, crushed herbs and just a hint of gunflint. The palate is rich and unctuous with layers of ripe papaya, nectarine, cocoa powder and toasted hazelnut with hints of red berry and cassis.

The grapes come from three rows of vines in one of Saint Clair’s best vineyards in the lower Wairau sub-region of Marlborough. The vineyard soils are nutrient-rich and free draining. The maritime climate and close proximity to the sea create a high diurnal temperature difference resulting in a long ripening period, concentrating the fruit flavours while retaining refreshing acidity. The fruit is left to hang a week longer than the fruit for Saint Clair’s traditional Sauvignon Blanc. The grapes are hand-harvested, with only the highest quality bunches being selected.

Why we love it

Barrel-aged Sauvignon Blanc is a thing of beauty and wonder – should be sampled by all!

Whats in the bottle

100% Sauvignon Blanc

Single Bottle


12 Mixed Bottles *


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* As part of a mixed case of any 12 bottles

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Tel : 02922 337454

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Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valley in 1978 and then establishing Saint Clair Family Estate in 1994. They own 160 hectares of vineyard in 10 different Marlborough locations chosen specifically for the attributes of their individual “terroir” and ability to produce top-quality grapes. Neal Ibbotson combines his extensive expertise in viticulture with the talent of one of New Zealand’s leading winemaking teams led by Hamish Clark. Since 1994, when wines from the first vintage all won medals including gold, the name Saint Clair has been synonymous with quality and its award-winning record continues today. This is a sentiment shared by Bob Campbell MW, who says “Saint Clair now makes the country’s and perhaps the world’s best Sauvignon Blanc”.

A handcrafted wine with greater winemaker influence than Saint Clair traditional terroir-driven Sauvignon Blanc. The grapes were partly whole bunch pressed, briefly settled then racked into seasoned French oak barriques. Some barrels fermented naturally and some inoculated with a selected yeast strain. Post-fermentation the wine was aged on its lees for eleven months, with regular barrel stirring to facilitate yeast autolysis. During this time the wine underwent partial malolactic fermentation. Each barrel was tasted regularly by the winemaking team and only the very best and most interesting barrels were selected for the final blend. The wine was lightly fined then filtered prior to bottling.

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