"Bright, very pale straw colour, near colourless on the rim. The nose is fresh and stylishly vibrant with aromas of passionfruit and tropical fruit entwined with fresh herb and cut grass notes. The aromatics are elegant with proportion and depth. Dry to taste and medium-bodied, the palate has fresh flavours of passionfruit, tropical fruits, herbs and nettles. The mouthfeel is moderately taut with good depth, and the fruit flows along a fine, dry, textural line, with softly bracing acidity. The wine carries to a light, but nuanced, lingering finish of passionfruit and cut grass. This is an elegantly proportioned Sauvignon Blanc with moderately taut flavours of passionfruit, herbs and cut grass, on a fine, dry-textured palate. Match with seafood and Pacific Rim fare over the next 2 years. Fruit from the lower Wairau, cool-fermented in stainless-steel to 12.5% alc. and 4.2 g/L RS. Winemakers: Hamish Clark and Stewart Maclennan" Raymond Chan, Nov 2017

"It is intensely aromatic on the nose showing passionfruit, feijoa, green rockmelon and sweet basil aromas, leading to a concentrated palate that is juicy and delectable. The wine offers fabulous fruit power and vibrancy, wonderfully complemented by fine texture and bright acidity. A real crowd-pleaser offering loads of tasty flavours. At its best: now to 2019" Sam Kim, Wine Orbit, Nov 2017

Pale straw in the glass following with aromas of tropical notes of passionfruit, guava and blackcurrant combine with nettle and subtle chalky mineral notes. A rich full palate of tropical flavours including passionfruit guava and blackcurrant leading to a long mineral lingering finish.

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 premium blend.

Food Pairing: A perfect accompaniment for any fresh seafood.