Join the Saint Clair Wines mailing list
Connect with Saint Clair
Saint Clair Social Media Feeds

Our Wines

Other Vintages: 2009 | 2007
2009 VINTAGE

Pioneer Block 13 B&B Block Chardonnay 2009

WINEMAKER: Matt Thomson

BLOCK: 13

These vines are on a very even site at the eastern end of Rapaura Road beside Saint Clair’s Cellar Door. The wine is named after Bruce and Bridget, B & B, the owners of this vineyard.

Region:

Eastern Rapaura Road (North of Blenheim).

Terroir:

Soils: Even, fertile, shallow silt loam.

Topography: Flat, even land.

Climate: Warm days and cool nights.

Regional Characteristics & contribution to Uniqueness of Flavours:

The soil type is shallow silt loam, which gives fertile soils and aids healthy vines. The dominating flavour from fruit grown here is grapefruit.

Viticulture:

This fruit is sourced from a single vineyard located at Saint Clair Family Estate Cellar Door. The grapes are 100 per cent Clone 95. The fruit was carefully monitored during ripening and carefully hand harvested at maximum flavour maturity and physiological ripeness.

Winemaking:

At the winery the fruit was carefully whole bunch pressed and allowed to settle naturally. The wine was racked “dirty” giving a high solids ferment which adds to the richness of the resulting wine. The wine then underwent wild fermentation in stainless steel tank. Care was taken not to allow any malolactic fermentation at any stage in order to avoid any butterscotch characters and to enhance the citrus flavours and freshness. After ferment the wine lees were stirred in tank regularly for 6 months to increase creaminess and mouth feel. The wine was then lightly fined and carefully prepared for bottling.

Colour:

Pale gold.

Aroma:

The nose shows lifted aromas of grapefruit and lime with underlying almond notes.

Palate:

The palate is complex but light with layers of citrus, almonds and hazelnuts, supported by a distinct mineral structure. The firm acidity gives a crisp and clean finish.

Cellaring:

This wine is drinking well now however patient cellaring will reward over the next 5 years.

Analysis:

Alcohol: 12.5% v/v, Titratable Acidity: 7.1g/litre, Residual Sugar: 1.4g/litre, pH: pH 3.27.

Food Match:

Ideally matched with grilled lobster or creamy seafood pasta.

PRINT | PDF |