Saint Clair ‘Origin’ Ros offers lifted aromas of ripe strawberries and cream, inviting you to enjoy its fresh and juicy palate. Bursting with red berries and stone fruits, this elegant ros features a subtle hint of spice that enhances the crisp, light mouthfeel. Notes of watermelon, vanilla cream, and a touch of gentle spice make it refreshing and delicious summer ros. Ideal for pairing with spring baby leaf salads and fresh grilled fish.

About the Producer

Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valley in 1978 and then establishing Saint Clair Family Estate in 1994. They own 160 hectares of vineyard in 10 different Marlborough locations chosen specifically for the attributes of their individual “terroir” and ability to produce top quality grapes. Neal Ibbotson combines his extensive expertise in viticulture with the talent of one of New Zealand’s leading winemaking teams. The vines are sustainably cultivated and the estate holds the Sustainable Wines of New Zealand certification. Since 1994, when wines from the first vintage all won medals including gold, the name Saint Clair has been synonymous with quality and its award-winning record continues today. This is a sentiment shared by Bob Campbell MW, who says Saint Clair now makes the countrys and perhaps the worlds best Sauvignon Blanc.

Vineyard and Winery

In 2001, Saint Clair introduced a grading system for each of its vineyards and marks them out of 10 for quality each year. This provides valuable information in terms of which vineyards provide the best fruit and which varieties produce the best quality within each of the vineyards. The grading system is also used extensively as a management tool for identifying and improving best vineyard practices. The vineyards are carefully managed, using a sustainable approach with minimal use of vineyard sprays, maintaining an open canopy with good light and airflow, leaf plucking, fruit and shoot thinning and selection.

The fruit was harvested in the cool of the night in order to retain freshness and capture the fruit flavours. The grapes spent only a few hours on skins to extract the delicate flavour, aroma and colour and were then carefully pressed. After settling, the juice was fermented in 100% stainless steel tanks at cool temperatures to retain the pure fruit flavours and freshness. The wine was then stabilised and prepared for bottling.