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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.
Pioneer Block 7 Berry Block Sauvignon Blanc 2008
WINEMAKER: Matt Thomson
The Berry Block vineyard is owned by the Rowberry family and located in the Dillons Point area.
Region:Lower Wairau - east of Blenheim.
Soils: Even, fertile, deep free-draining silt loams
Climate: Slightly cooler than most of the Marlborough Valley with a slower longer ripening period.
Vine Age: Fourth year cropping vines.
Regional Characteristics & contribution to Uniqueness of Flavours: This is a cooler site with a longer growing season and rather uniquely (these days) these vines are planted on their own roots. The distinguishing flavours of this vineyard are the more tropical notes of passionfruit and guava.
Viticulture:The fruit was sourced from a single vineyard on the fertile, free-draining soils of Rowberry Road in the lower Wairau Valley. The fruit was carefully monitored during ripening and harvested in the cool of the evening at maximum flavour maturity and physiological ripeness.
Aroma:Intensely lifted blackcurrant and nettles, mingled with white peach, passionfruit and guava.
Palate:This powerful Sauvignon Blanc has an intense concentration of blackcurrant and passionfruit and citrus, with a mineral note that gives the palate an intensity that just lasts and lasts.
Cellaring:This wine is drinking beautifully now and may also be enjoyed over the next one to two years.
Alcohol: 12.5% v/v, Titratable Acidity: 7.4g/litre, Residual Sugar: 3.3g/litre, pH: 3.22.
Food Match:A perfect match with whitebait fritters with aioli or seafood especially oysters, prawns or scallops.