Saint Clair Family Estate is one of New Zealand’s best‑known wineries, established in 1994 by Neal and Judy Ibbotson in Blenheim, Marlborough - the country’s premier wine region.

The estate manages around 160 hectares of sustainably farmed vineyards across multiple valley sites and was an early adopter of sustainable viticulture.

Although the winery is internationally famed for Sauvignon Blanc, its portfolio is broad and includes Riesling, Pinot Gris, Pinot Noir, Chardonnay, Merlot and inventive sparkling such as pét‑nat blends.

Marlborough is New Zealand’s most prominent and internationally recognised wine region, accounting for around two-thirds of the country’s total wine production. Located at the northeastern tip of the South Island, Marlborough has built a global reputation, particularly for its vibrant and intensely aromatic Sauvignon Blanc.

The region benefits from a cool maritime climate, with long sunshine hours, warm days, and cool nights. This significant diurnal temperature variation helps preserve acidity and enhance aromatic development in the grapes. Low rainfall during the growing season and free-draining alluvial soils contribute to healthy, concentrated fruit and reliable ripening conditions.

Marlborough is divided into several key sub-regions, including the Wairau Valley, known for its classic tropical-fruited Sauvignon Blanc; the Awatere Valley, which tends to produce more herbaceous, structured styles; and the Southern Valleys, which are slightly cooler and gaining recognition for Pinot Noir.

While Sauvignon Blanc dominates, other varieties are increasingly important. Pinot Noir is the leading red, used for both still and sparkling wines, offering bright red fruit and subtle earthiness. Chardonnay, Pinot Gris, and Riesling are also planted, producing fresh, expressive wines with excellent balance.

Marlborough’s clean, fruit-driven style and consistent quality have made it the cornerstone of New Zealand’s wine industry on the global stage.

Riesling is one of the world’s most esteemed white grape varieties, originating in Germany’s Rhine region during the 15th century. Celebrated for its purity of expression, Riesling thrives in cool climates and is known for its remarkable balance of acidity, aromatic intensity, and ageing potential.

Viticulturally, Riesling is a hardy, late-budding vine well-suited to steep, well-drained slopes. It ripens slowly, allowing it to develop vibrant acidity and a complex flavour profile. The grape is highly expressive of terroir, producing distinctive wines based on soil type, climate, and winemaking style.

Germany remains Riesling’s spiritual home, particularly in regions like the Mosel, Rheingau, and Pfalz. It is also widely grown in Alsace (France), Austria (notably in the Wachau and Kamptal), Australia’s Clare and Eden Valleys, and the Finger Lakes and Washington State in the USA. In each of these regions, Riesling produces wines of great character and diversity.

Riesling styles range from bone-dry to lusciously sweet, including sparkling and late-harvest versions. Classic flavours include green apple, lime, white peach, and jasmine, often with mineral or petrol-like notes as the wine ages. Its naturally high acidity makes it an excellent partner for a wide range of foods, including spicy cuisine and aromatic dishes.