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Saint Clair Unoaked Chardonnay 2001
Saint Clair Estate Wines is owned by Neal and Judy Ibbotson, pioneers of viticulture in Marlborough since 1978. Grapes were originally supplied to local wine companies; however, a desire to extend the quality achieved in the vineyard through to the finished wine led to the establishment of Saint Clair Estate Wines.
Saint Clair Estate Wine's success is founded on the 27 years of extensive pioneering viticulture, ongoing as a critical part of the highest quality winemaking practices. Neal and Judy's passion for their Marlborough vineyards and award-winning range of wines is continuing to build their growing reputation in New Zealand and in the 35 markets around the world to which they export.
The company's mission is to create world-class wines that exceed their customers' every expectation. To achieve this, Neal Ibbotson's viticultural expertise and Marlborough's unique climate and soils are combined with the proven experience of one of New Zealand's leading winemaking teams, led by Saint Clair's chief winemaker, Matt Thomson.
A relatively young but extremely promising wine-producing country, New Zealand is widely recognized for its distinctive wines made from the aromatic, Sauvignon blanc. While this is indeed the country’s most planted and successful variety, it is certainly not the only New Zealand grape capable of delighting wine lovers—and in a very wallet-friendly manner, at that.
The world’s most southerly vineyards are found here, with significant climatic variation both between and within the warmer North Island and the cooler South Island. Overall, the climate is maritime, with plenty of rainfall, as well as abundant sunshine. Producers have almost unilaterally embraced cutting-edge winery technology, resulting in clean, high-quality wines at every price point.
Sauvignon blanc, known here for its trademark herbaceous character, is at its best in Marlborough but thrives throughout the nation, accounting for an overwhelming majority of the country’s exports.
Chardonnay is the second-most important white variety and takes on a supple texture and citrus and tropical fruit aromas in Gisborne and Hawke’s Bay, respectively. Pinot noir, second behind Sauvignon blanc in national production numbers, is at its best in Central Otago—the moust southerly winegrowing region in the world! These wines are known for bright and juicy red fruit. Taking cues from the wines of Alsace, aromatic varieties like Pinot Gris, Riesling and Gewürztraminer shine in Martinborough, while red Bordeaux varieties like Cabernet Sauvignon and Merlot have found success in Hawke’s Bay. Throughout New Zealand but especially in Marlborough, Pinot noir and Chardonnay are used to produce traditional method sparkling wines.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.
In the Glass
When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.
Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.
Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.