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“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.”
Pioneer Block 14 Doctor's Creek Pinot Noir 2008
WINEMAKER: Matt Thomson
Region:This wine is primarily from the Doctor’s creek vineyard, south-west of Blenheim. A small component is also from the Awatere Valley.
Soils: Clay rich, vigour moderating soils.
Topography: Flat, even land.
Climate: Slightly cooler than further up the Wairau Valley with a slower longer ripening period.
Regional Characteristics & contribution to Uniqueness of Flavours: The two areas selected for this wine were chosen for the complexity they add to the wine, the fragrant aromatics from the cooler Doctors Creek area, with the concentration of fruit flavours from the very lowyielding Awatere Valley.
Viticulture:The fruit was sourced from Saint Clair’s own vineyard at Doctors Creek and a small amount from the Awatere Valley to add complexity. The grapes harvested for this wine are from a mixture of Dijon clones.
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 40 per cent New French oak. The wine then underwent malolactic fermentation and was aged for ten months in barrel before being blended and carefully prepared for bottling.
Aroma:Aromas of raspberry and plums, complemented by lifted floral hints and a touch of spice.
Palate:This Pinot Noir is elegant with a well-structured and full palate. It has good length of fruit with flavours of raspberry and plums. Oak ageing has lent warm savoury notes on the palate, with a long lingering finish.
Cellaring:Drinking well now and patient cellaring will reward over the next two to five years.
Alcohol: 13.5% v/v, Titratable Acidity: 6.2g/litre, pH: 3.56.
Food Match:This Pioneer Block Pinot Noir is perfectly matched with spring lamb or tuna.
- 90 points, Wine Spectator 2010