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"Saint Clair now makes the country’s and perhaps the world’s best Sauvignon Blanc. Saint Clair has won more top awards for Sauvignon Blanc in recent years than any of the three or four hundred other local producers. Although Sauvignon Blanc is clearly Saint Clair’s signature wine it has also earned trophies for Chardonnay, Merlot, Pinot Noir, and Riesling over the same period."
Bob Campbell, Master of Wine Air New Zealand In Flight Magazine

Our Wines

Other Vintages: 2016 | 2014 | 2013

Pioneer Block 9 Big John Riesling 2008

WINEMAKER: Matt Thomson



Lower Brancott Valley


Soils: Even, free draining alluvial soils of moderate fertility.

Topography: Flat

Climate: Typical mid-Marlborough Valley climate with warm days and cool nights approaching vintage creating gentle ripening over a lengthy period.

Vine Age: Approximately 10 years old.

Regional Characteristics & contribution to Uniqueness of Flavours:

The evenness of older soils and age of the vines contribute to distinct mineral notes and excellent fruit weight on the palate.


Grapes from a site in the lower Brancott Valley were specifically chosen for this wine due to the evenness of the soils and the age of the vines. The fruit was picked in the coolest part of the day at the peak of flavour development.


Upon arrival at the winery the grapes were pressed with as little skin contact as possible. The free run juice was fermented separately at cool temperatures with selected yeasts to retain freshness and intensity of flavour. The ferment was stopped at approximately 50g/l of residual sugar and then balanced in the German Spatlese style prior to bottling.


Pale gold


Intense aromas of lime and grapefruit leap from the glass with subtle hints of mandarin and apricot to give a complete complex nose.


An elegant wine bursting with flavours of citrus and green apples with a delicate honeysuckle note. Made in a Spatlese style the natural residual sugar is balanced by firm acidity creating an off-dry impression.


With cellaring the citrus flavours will gradually be replaced with honey and grapefruit notes. Recommended cellaring is for at least five years from the date of vintage.


Alcohol: 10%v/v, Titratable Acidity: 9.8g/litre, Residual Sugar: 48.3g/litre, pH: 2.78.

Food Match:

Enjoy on its own as an alternative to sparkling wines or with seafood of other delicately flavoured foods.