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Bishops Leap Sauvignon Blanc 2010

External Review by Great Wines Direct:

Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valleys unique climate and soils in 1978 and then establishing Saint Clair Estate in 1994. They own and developed 100 hectares of vineyards in six different Marlborough locations chosen specifically for the attributes of their individual locations and ability to produce top quality grapes. Their wines received immediate success with three medals from three wines in their first competition. Vintage: 2009 Grapes: 100% Sauvignon Blanc from the Awatere and Wairau valleys. Winemaking: This fruit was picked at optimum ripeness and transported to the winery for processing. The herbaceous and more mineral notes of the Awatere couple well with the riper more tropical fruits from the Wairau Valley. Careful handling ensures fruit retention and typical Marlborough style, acidity and balance. Alcohol: 12.5% pH: 3.36 RS: 5.1g/L Serve: Chilled as an aperitif or to accompany white meats, seafood and light pasta dishes. This wine is suitable for Vegetarian, but not vegan as a small amount of Casein was used to fine the wine. Taste: A full and crisp, powerful wine with intense aromas and flavours of passion fruit, blackcurrant, underlying gooseberry and herbal tones. Mouth-watering acidity is balanced by a full yet elegant palate that leads to a long lingering finish

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Vintages

  • 2010

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Winery: Saint Clair
Color: White
Varietal: Sauvignon Blanc
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Saint Clair:
Architect Neal Charles Jones and Saint Clair's Chief Winemaker, Matt Thomson, combined their extensive experience to design Saint Clair Estate's new state of the art winery. Built for production from the 2006 harvest, the new winery is capable of crushing 300 tonnes of fruit per day. It features state of the art equipment including high-tec refrigeration control and monitoring software to furth... Read more
Architect Neal Charles Jones and Saint Clair's Chief Winemaker, Matt Thomson, combined their extensive experience to design Saint Clair Estate's new state of the art winery. Built for production from the 2006 harvest, the new winery is capable of crushing 300 tonnes of fruit per day. It features state of the art equipment including high-tec refrigeration control and monitoring software to further enhance the quality of Saint Clair award-winning wines. The major investment decision to develop Saint Clair's own winery facility is fueled by continued sales growth to 180,000 cases in 2005 and strong forward growth projections, particularly for the Saint Clair's award-winning Marlborough Sauvignon Blancs. The Riverland's Estate location was chosen as an ideal position for the new winery due to its central location, proximity to Saint Clair's main vineyards, and where there are adjoining facilities for bottling, storage, dispatch, power and effluent discharge. The winery boasts a large temperature controlled barrel hall for storage of up to 650 oak barriques. This new production facility aims to be extremely functional and will continue to be developed to meet the specific needs for Saint Clair's quality wine production. Saint Clair's Chief Winemaker, Matt Thomson, believes the new winery will further enhance the existing prestige quality record of the Saint Clair brand. Read less

External Reviews for Bishops Leap Sauvignon Blanc

External Review
Source: Great Wines Direct
11/14/2010

Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valleys unique climate and soils in 1978 and then establishing Saint Clair Estate in 1994. They own and developed 100 hectares of vineyards in six different Marlborough locations chosen specifically for the attributes of their individual locations and ability to produce top quality grapes. Their wines received immediate success with three medals from three wines in their first competition. Vintage: 2009 Grapes: 100% Sauvignon Blanc from the Awatere and Wairau valleys. Winemaking: This fruit was picked at optimum ripeness and transported to the winery for processing. The herbaceous and more mineral notes of the Awatere couple well with the riper more tropical fruits from the Wairau Valley. Careful handling ensures fruit retention and typical Marlborough style, acidity and balance. Alcohol: 12.5% pH: 3.36 RS: 5.1g/L Serve: Chilled as an aperitif or to accompany white meats, seafood and light pasta dishes. This wine is suitable for Vegetarian, but not vegan as a small amount of Casein was used to fine the wine. Taste: A full and crisp, powerful wine with intense aromas and flavours of passion fruit, blackcurrant, underlying gooseberry and herbal tones. Mouth-watering acidity is balanced by a full yet elegant palate that leads to a long lingering finish



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