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The single vineyard ‘Pioneer Block’ wines of Saint Clair require separate handling, the winery using 250 small tanks to manage this. The amount of detail for winemakers Matt Thomson and Hamish Clark and their team is considerable, but the result is a fascinating range of wines that express their origin and site. In essence Saint Clair is bottling ‘terroir’ for keen wine enthusiasts to ponder and enjoy. The quality per se of the ‘Pioneer Block’ wines has been extremely high as well, reflecting the identification of superior as well as individual vineyards by Saint Clair’s owner Neal Ibbotson.
Raymond Chan www.raymondchanwinereviews.co.nz

Our Wines

Other Vintages: 2011 | 2010 | 2007
2007 VINTAGE

Pioneer Block 11 Cell Block Sauvignon Blanc 2007

WINEMAKER: Matt Thomson

BLOCK: 11

Region:

Dillions Point

Terroir:

Soils: This vineyard has free-draining alluvial silt overlying a sand subsoil.

Topography: Flat

Climate: The proximity of this area to the coast makes it cooler than much of inland Marlborough.

Vine Age: A combination of six and eight years.

Regional Characteristics & contribution to Uniqueness of Flavours:

This is a cooler site with slower ripening than the majority of the Marlborough region. It is often one of the very last blocks to be harvested. Site related characteristics include a distinct mineral intensity and a slightly rich salty finish that adds to the weight and length of the wine.

Viticulture:

The fruit was sourced from the Dillons Point area where it was carefully monitored during ripening. Harvesting took place in the cool of the evening when the grapes were at maximum flavour maturity and physiological ripeness.

Colour:

Pale straw

Aroma:

Powerful and intense aromas of blackcurrant, gooseberry and passionfruit, with subtle undertones of honeysuckle.

Palate:

This wine has a silky texture with melon, grapefruit and honey with underlying mineral characteristics.

Cellaring:

This wine is drinking beautifully now and may also be enjoyed over the next one to two years.

Analysis:

Alcohol: 13% v/v,, Titratable Acidity: 8.0 g/litre, Residual Sugar: 3.5g/litre, pH: 3.42.

Food Match:

The mineral characteristics of this wine make it an ideal match with shellfish, especially fresh oysters.

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Awards

  • Trophy Champion Sauvignon Blanc, Royal Easter Show Wine Awards 2008
  • Gold, Royal Easter Show Wine Awards 2008
  • Gold, Liquorland Top 100 International Wine Competition 2007 Top 100 Wine
  • Gold, Christchurch Casino First Taste Sauvignon Blanc Awards 2007
  • Gold, Air New Zealand Wine Awards 2007