Tasting Notes

Saint Clair Family Estate Dillons Point Marlborough Sauvignon Blanc is intensely aromatic and vibrant, showing the hallmark power of the Dillons Point sub‑region. Notes highlight aromas of white grapefruit, blackcurrant leaf, dried green herbs, cut grass, lime zest, bell pepper, and flint. On the palate, the wine is light‑ to medium‑bodied with bright, cheek‑tingling acidity and flavors of guava, kiwi, pineapple, white peach, grapefruit, lime, and lingering minerality that gives the finish precision and lift. This energetic, citrus‑driven profile makes it a natural partner for oysters, ceviche, grilled shrimp, Thai or Vietnamese dishes with herbs and lime, goat cheese, asparagus, and fresh salads—foods that echo the wine’s acidity and amplify its tropical and herbal notes.

About the Wine

The Origin Series Sauvignon Blanc is crafted entirely from fruit grown in a subregion of Marlborough’s lower Wairau Valley known as Dillons Point. Located close to the coast, Dillons Point sits near the mouth of the Wairau River as it empties into the Marlborough Sounds. This proximity to the coast provides long hours of sunlight and crisp, cold nights, enabling the bright acidity and intensity of fruit expression in the grapes. Vineyards here have deep, free-draining alluvial soils with layers of mineral salts, giving the wine its high mineral notes and distinctive underlying tones of salinity.

Winery Notes

Saint Clair Family Estate was founded in 1994 by Marlborough grapegrowing pioneers Neal and Judy Ibbotson, who in 1978 were among the first 10 growers to plant vineyards in the region. Through decades of learning, Saint Clair Family Estate has worked to identify superior Marlborough’s vineyard sites that today produce wines that are consistently awarded worldwide. Today, Neal uses his extensive viticultural expertise with Marlborough’s unique mix of climate and soils in combination with the talent of one of New Zealand’s leading winemaking teams to create acclaimed wines.