Saint Clair estate was one of the first to show the world what New Zealand can do with sauvignon blanc, decades ago. This wine is so classically New Zealand you can almost taste it even before you open the bottle – which is done with a screwcap, to make it easy. Minerality is woven through aromas of sweet, grassy herbs and pungent boxwood, and these are the flavors found on the palate too. The acidity appears more delicate on the end-palate and in the finish, which could be the result of its combination with the wine’s minerality.

I flouted conventional suggestions for food pairings and found this wine makes an excellent foil to Mexican food, a zingy contrast to chicken mole and cheese enchiladas.

Well Recommended: 90– BSE

WHO: Saint Clair Family Estate
WHAT: 100% sauvignon blanc
WHERE: Marlborough, New Zealand
HOW MUCH: $23 (media sample)

About The Author

Becky Sue Epstein
International Editor

Becky Sue Epstein is Palate Press’s International Editor. An experienced writer, editor, broadcaster, and consultant in the fields of wine, spirits, food, and travel, her work has appeared in many national and international publications including Intermezzo Magazine, Fine Wine & Liquor, Art & Antiques, Luxury Golf & Travel, Food + Wine, www.wine-pages.com and Wine Spectator. She began her career as a restaurant reviewer for the Los Angeles Times while working in film and television. Epstein is also the author of several books on wine, spirits, and food, including Champagne: A Global History; Brandy: A Global History, and Strong, Sweet and Dry: A Guide to Vermouth, Port, Sherry, Madeira, and Marsala.

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