Join the Saint Clair Wines mailing list
Connect with Saint Clair
Saint Clair Social Media Feeds
“This recent success clearly recognises the ability of Saint Clair’s winemaking team, led my Mat Thomson and Hamish Clark, to produce quality wines of world-class excellence – a remarkable achievement for the family-owned Marlborough winery.”
Tamara Rubanowski Editor FMCG, August 2011

Our Wines

Other Vintages: 2014 | 2013 | 2010
2007 VINTAGE

Pioneer Block 17 Bay Block Syrah 2007

WINEMAKER: Matt Thomson

BLOCK: 17

Saint Clair identified a small parcel of Syrah from a vineyard in the Bridge Pa Triangle in Hawke’s Bay. Wines from this region are named ‘Bay Block’ within the Pioneer Block range.

Region:

Bridge Pa Triangle

Terroir:

Soils: Light and free-draining alluvial sandy loam soils overlay deep pumice sands and gravels.

Topography: In 1867 the Ngaruroro River changed in course dramatically as a result of a major earthquake and left behind a wide alluvial swath of soil.

Climate: Warm, dry climate with approx 2200 annual sunshine hours combined with very low humidity.

Regional Characteristics & contribution to Uniqueness of Flavours:

Hawke’s Bay produces full-bodied yet elegant and intensely varietal Syrah wines due to a combination of climate and soils. The vineyard site has a 10 to 15 degree C diurnal change which provides the ideal ripening conditions for achieving the full spectrum of Syrah flavours. Free draining soils control the naturally vigorous Syrah vine and the pumice sands result in lifted violet and floral aromas in the wine.

Viticulture:

The fruit was sourced from a low cropping, immaculately tended vineyard in the Bridge Pa area of Hawke’s Bay. The fruit was carefully monitored and harvested at optimum flavour ripeness.

Colour:

Dense ruby red

Aroma:

Lifted aromas of white and black pepper, with dark berries and a touch of spicy oak.

Palate:

This Syrah is a medium bodied and complex wine, with flavours of ripe dark fruit and hints of cinnamon and chocolate.

Cellaring:

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

Analysis:

Alcohol: 13% v/v, Titratable Acidity: 6.2g/litre, pH: 3.54.

Food Match:

Best matched with richly-flavoured red meat dishes or wild duck.

PRINT | PDF |

Awards

  • Gold, Royal Easter Show Wine Awards 2010