Join the Saint Clair Wines mailing list
Connect with Saint Clair
Saint Clair Social Media Feeds

Our Wines

Other Vintages: 2014 | 2013 | 2012

Pioneer Block 5 Pinot Noir 2005

WINEMAKER: Matt Thomson


A full bodied Pinot Noir with a lingering finish of dark cherry, plums and boysenberries complemented by toasty savoury notes.


Omaka Valley, Hawkesbury Road – south west of Blenheim.


Soils: Aged silt loams over clay loam sub-soil.

Topography: Gentle, even northern slope.

Climate: Warmer days, cooler nights than most.

Vine Age: Four-year old vines.

Regional Characteristics & contribution to Uniqueness of Flavours:

Warmer days, cooler nights and older soils with clay sub-soils, contribute to small berries, power and intensity.


The fruit for ‘Pioneer Block 5’ was sourced from the Omaka Valley and grown by one of Saint Clair’s most patient and dedicated growers in the area. Several climatic factors at critical times in the 2005 growing season lead to small berries at this site, giving wines with a very high skin to juice ratio and consequential concentration, colour and tannin.


At the winery, each batch of fruit was held cold for four to five days prior to ferment to help extract maximum flavour and to enhance colour stability. A mix of indigenous and cultured yeasts was used to ferment the wine, during which the fermenting must was hand plunged up to six times daily. Once dry, each batch was pressed to tank and then racked off gross lees to a mix of new and used French oak. The wine then underwent malolactic fermentation and was aged for nine months in barrel before being blended, lightly egg-white fined and prepared for bottling.


Dark ruby.


Lifted notes of black cherries and plums are complemented by toasty savoury notes.


A powerful, richly flavoured and full-bodied Pinot Noir with well-balanced acidity. Dark cherry, plums and boysenberry dominate with a lingering finish.


Drinking well now, this wine will cellar well for up to five years from vintage date.


Alcohol: 14.16%, Titratable Acidity: 6.5 g/litre, pH: 3.46.

Food Match:

Ideal with mushroom risotto or pasta. Grilled rare venison, slow-cooked rabbit or roast duck with winter vegetables.