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Our Wines

Other Vintages: 2017 | 2016 | 2014
Saint Clair 2014 Vintage

Saint Clair
James Sinclair

Concentrated with dark chocolate and spiced black plums.


Matt Thomson, Hamish Clark and Kyle Thompson


Dark garnet with purple hues.


Dark and brooding with spiced plums, subtle hints of coffee, vanilla and blackcurrant.


An exciting blend of delicious ripe dark plums, wild blackberries and lifted aromatic notes. A round full palate contains layers of silky textured tannin, hints of savory oak and freshly ground coffee on the finish.

Ageing potential:

Drinking well from release date, this wine can be enjoyed young or with careful cellaring will mature into a more complex wine that can be enjoyed for the next five years.


This is a blend of 83.6 per cent Cabernet Sauvignon and 16.4 per cent Merlot. Each variety was kept separate during fermentation through to blending time. The fruit for each variety was held cold for four days prior to ferment to help extract maximum flavour and to enhance colour stability. Inoculation took place to carry out the primary alcoholic fermentation during which the fermenting must was hand plunged up to four times daily. When dry the young wine was pressed and then racked off gross lees to a mix of stainless steel tanks and older American oak. The wine underwent a clean malolactic fermentation while ageing in oak and tank for 11months. Trials of various portions of each variety took place before careful blending to create this final wine.


This outstanding fruit was from our single vineyard within the Gimblet Gravels wine growing district of the Hawke’s Bay region. The vigor moderating, free draining gravel provides a superb base for growing the varieties of Cabernet Sauvignon and Merlot. The fruit was carefully monitored during ripening and harvested in the cool evening at maximum flavour maturity and physiological ripeness.

Wine Analysis:

Alcohol: 13%, Titratable Acidity: 5.6g/litre, pH: 3.66.

Food match:

Well matched with traditional home cooked roasted spring lamb.