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Other Vintages: 2013 | 2011 | 2009
2006 VINTAGE

Pioneer Block 4 Sawcut Pinot Noir 2006

WINEMAKER: Matt Thomson

BLOCK: 4

Region:

Ure Valley, about 40 km south of Blenheim. This
area is a narrow valley floor protected by hills on
three sides. It has a very close proximity to the
Eastern Coast and a unique micro climate ideally
suited to the production of top-quality wine.

Terroir:

Soils: Free-draining river valley alluvial soils with very high limestone content.

Topography: On a plateau within the narrow valley.

Climate: A relatively warm site, despite it being significantly south. It has a similar number of growing degree days as Blenheim.

Regional Characteristics & contribution to Uniqueness of Flavours:

The high pH soil and limestone soil impacts
significantly on the flavour of this wine and ensures
it has great palate weight and fruit intensity.

Viticulture:

The fruit was sourced from a single vineyard on
the free draining river valley soils of the Ure Valley.
The grapes harvested for this wine are from the
Dijon clones 667 and 777.

Winemaking:

The fruit was harvested when it had reached full physiological ripeness and maximum flavour maturity. At the winery the fruit was held cold for four to five days prior to ferment to help extract maximum flavour and to enhance colour stability. Cultured yeasts were used to ferment the wine and during ferment, the 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,
and carefully prepared for bottling.

Colour:

Bright ruby red

Aroma:

Lifted aromas of dark cherry and plums with hints
of clove and spicy oak notes.

Palate:

This elegant Pinot Noir shows has a round full palate with well-balanced acidity and abundant ripe tannins. Flavours of dark cherry and plums dominate the palate with spicy oak notes. Ageing
in new French barrels provides warm savoury notes which lead to a full, lingering finish.

Cellaring:

Drinking well now, and patient cellaring will reward
over the next two to five years.

Analysis:

Alcohol: 13% v/v, Titratable Acidity: 6.3g/litre, pH: 3.61.

Food Match:

An ideal match with roast poultry, fuller flavoured fish like tuna or spring lamb.

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