Join the Saint Clair Wines mailing list
Connect with Saint Clair
Saint Clair Social Media Feeds
So far, the 2011s show plenty of promise and some pretty terrific wines and values. At the top of the list, not surprisingly, is Saint Clair. Saint Clair winemaker Matt Thomson is passionate about Marlborough Sauvignon Blanc, and he's exploring the region in depth with the Pioneer Block series, which focuses on select parcels and vineyard sites. I like those wines very much but the reserve bottling is truly the standout - aromatic and elegant, and wonderfully delicious.
MaryAnn Worobiec Wine Spectator

Awards & Accolades

Vicar's Choice Chardonnay 2005

Awards

  • Gold: Liquorland International Top 100 Wine Competition 2006
  • Silver: New World Wine Awards 2006
  • Bronze: Royal Easter Show Wine Awards 2006
  • Bronze: International Chardonnay Challenge 2006
  • 4 Stars: Winestate Recent Releases 2006
  • 4 Stars: Cuisine New Releases, July 2006
  • 3 ½ Stars: Winestate Marlborough Tasting 2007

Accolades

"The cheapest and simplest of several excellent chardonnays made in Marlborough by a winery that consistently over-delivers on value for money. A soft and creamy stone-fruited, nutty middle weight that goes well with coconut cream curry."
Warren Barton's Christmas Wine Guide, The Dominion Post, December 2006


"There was just enough acid at the finish to temper things and instigatet he Oliver Twist effect. "Please sir can I have some more?"
Deborah Walt & Peter Morice, Manawatu Standard, 19 April 2007


“Excellent balance here between the fruit, oak and acid. Aromas of apple, toast and tropical fruit. Dry, fruity, gently crisp and well made, this wine would be an excellent choice for chicken breast in a cream sauce.”
Vintages Panel, Vintages Magazine, July 2006 edition Canadian Publication


“So named because a relative of the makers who was a vicar liked it. And so will anyone else with a good sense to buy a wine of this quality at this price. An attractive touch of honeysuckle on the nose with stonefruited nutty flavours and a soft and creamy texture”.
The Dominion Post, 9 September 2006