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Saint Clair 2014 Vintage

Saint Clair
Sauvignon Blanc

A very limited release Sauvignon Blanc fermented and aged in seasoned oak barriques.


Matt Thompson and Hamish Clark


Pale gold


Melon, papaya and greengage plum characters seamlessly overlain with hints of wholegrain oats, spice and a wisp of gunflint.


Complex and textural with nectarine, cantaloupe melon and grapefruit flavours seamlessly overlain with a hint of vanilla and toasted hazelnuts.

Ageing potential:

Will mature gracefully with careful cellaring.


A hand crafted wine with greater winemaker influence than Saint Clair traditional terroir driven Sauvignon Blanc. Select parcels of high quality fruit were crushed, pressed, settled then racked into seasoned French oak barriques. The juice was inoculated with a selected yeast strain. Post fermentation the wine was aged on its lees for nine months, with twice weekly barrel stirring to facilitate yeast autolysis. A third of the batch was inoculated for malolactic fermentation. Each barrel was tasted regularly by the winemaking team and only the three best barrels were selected for the final blend. No balancing or fining of the wine was required and it was not cold stabilised, therefore fine tartrate crystals may present in bottle. The finished wine was filtered just prior to bottling and held back for a late release the following year.


Grapes are carefully selected from several vineyards in the lower Wairau subregion of Marlborough. The soils are nutrient rich and free draining. The maritime climate and close proximity to the sea create a high diurnal temperature resulting in a long ripening period.

Wine Analysis:

Alcohol: 12 % v/v, Titratable Acidity: 6.4g/litre, Residual Sugar: 1.5g/L, pH: 3.45.

Food match:

Crafted to beautifully complement food. The textural palate, clean luscious flavours and hint of spice in this wine will enhance any culinary experience.