Exclusive to The Black Lion - something special

Saint Clair Family Estate is owned by Neal and Judy Ibbotson, viticulture pioneers 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.

From 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.

Top International accolades include the trophy to Saint Clair/Matt Thomson for White Winemaker of the Year at the London International Wine Challenge, September 2008 and the coveted trophy for Best New Zealand Wine Producer of the Year at the International Wine and Spirit Competition 2005.

Saint Clair Sauvignon Blanc, Saint Clair Pioneer Block 14 Doctor's Creek Pinot Noir, Saint Clair Omaka Reserve Chardonnay

Saint Clair Marlborough Sauvignon Blanc - 15 Years in the Making

Saint Clair Family Estate Marlborough is celebrating 15 vintages with the release of the Saint Clair Marlborough Sauvignon Blanc 2009.

The new vintage of the Saint Clair Marlborough Sauvignon Blanc contains intense powerful aromas and a full elegant palate, which is perfect for immediate consumption. The palate is dominated by fresh passionfruit flavours with well-balanced acidity and a long lingering finish.

The combination of site selection, viticulture expertise, superior winemaking and quality selection, from a passionate team has created a quality product, which has positioned Saint Clair Family Estate as a leading New Zealand wine producer.

Moutard have been making wine for several generations, producing a range of Champagnes from their own grapes and from grapes purchased from vine-growing friends. The Côte des Bar soil, made up of clays and limestones, gives the traditional Champagne varieties - Pinot Noir and Chardonnay - those very special rich, fruity aromas which are so much appreciated by connoisseurs. The blending of wines kept from several years enables us to offer a range of Champagnes of reliable quality.

So that we can offer Champagnes at a perfect stage of maturity, ready for drinking, our production is cellar-aged for at least three years or between ten and fifteen years for vintage wines. From the beginning of the wine-making process to the first sign of sparkling, our ancient methods have been enriched by the latest techniques in controlling the quality of the products.

Population records show the presence of our families in Buxeuil as early as 1642. Very old cellar records tell the story of our activities as winemakers and form the basis of our centuries-old family tradition. The creation of Champagne is the result of an authentic tradition which requires each family to experiment with and enrich its own techniques.

Brut Grande Cuvée The mainstay of our production, this Champagne is aged in our in cellars for at least three years.

Brut Réserve Champagne made solely from white Chardonnay grapes, with a fine nose and a fresh vivacious taste.

Brut Rosé Cuvaison A particularly fruity pink Champagne, with a lovely salmon tint. This Champagne is for the whole meal.

The Côte des Bar vineyard

Our vineyard, whose origins go back to Gallo-Roman antiquity, is situated on the sunny slopes of the Côte des Bar in the southern part of the Champagne Region. In the XIIth century the emergence of the Cistercian movement at Clairvaux and Mores allowed a prosperous vineyard to be created using grape varieties from the Near East.

The wine, an important resource for the monasteries, became Champagne in the early XVIIIth century and was known as "Saulte Bouchon" ("Cork Popper"). Until the end of the XIXth century the Champagne Method was a privilege of the nobility, who founded the great Champagne houses.

It was not until the beginning of the 20th century that some of the more daring winemakers, including the Moutard-Diligent family, became grower-producers and offered Champagnes which they made themselves. Mastery of all the stages from cultivating the vines to making the wine enables the winemaker to satisfy his thirst for perfection.