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Our Wines

Other Vintages: 2017 | 2015 | 2014
2006 VINTAGE

Pioneer Block 10 Twin Hills Chardonnay 2006

WINEMAKER: Matt Thomson

BLOCK: 10

Region:

Saint Clair’s own vineyard in the Omaka Valley, where the climate is warmer by day, but cooler by night than average in Marlborough. This site has proven itself to be capable of producing top quality Chardonnay.

Terroir:

Soils: The soil is clay based and is quite compacted.

Topography: Flat within a small open valley.

Climate: A warm site, with warmer days and cooler nights than average in Marlborough.

Regional Characteristics & contribution to Uniqueness of Flavours:

This is a warmer site with good diurnal temperature changes which contributes to better retention of fruit flavours.

Viticulture:

The fruit was sourced from Saint Clair’s own Omaka valley vineyard. The fruit is 100 per cent clone 95 Chardonnay, a clone that originates in Burgundy. The fruit was carefully monitored during ripening and hand harvested at maximum flavour maturity and physiological ripeness.

Winemaking:

At the winery the fruit was whole bunch pressed to ensure the best fruit flavours were preserved. 40 per cent of the juice was fermented wild and the remainder was inoculated with selected yeast strains after settling. The wine was 100 per cent barrel fermented in new French oak. The wine then went through malolactic fermentation followed by 10 months ageing on yeast lees with regular stirring. The wine was then carefully blended, stabilised prepared for bottling.

Colour:

Pale gold

Aroma:

Lifted aromas of tropical flavours and notes of peach and fig.

Palate:

The palate is elegant and complex with flavours of tropical fruits and fig supported by an underlying minerality with almond and biscuity oak characters. A mouth-filling viscosity and a firm acidity lead to a warm lingering finish.

Cellaring:

Although drinking well now, this wine will improve with age. Patient cellaring will reward over the next one to five years.

Analysis:

Alcohol: 13.5% v/v, Titratable Acidity: 6.5g/litre, pH: 3.50.

Food Match:

Best matched with scallops or crayfish with rich cream-based sauces, vegetable or seafood terrines.

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