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Our Wines


Pioneer Block 22 Barn Block Pinot Noir 2010

WINEMAKER: Matt Thomson


Named Barn Block after the vineyard which is alongside the home and luxury accommodation, Maison Grange (French for Barn House).


Foot of the Wither Hills in Dry Hills Estate, south east of Blenheim.


Soils: Deep, vigour moderating clay.

Topography: Flat, even land.

Climate: A relatively warm site, with high diurnal temperature change.

Vine Age: Planted in 2004.

Regional Characteristics & contribution to Uniqueness of Flavours:

The fruit was sourced from a single vineyard on vigour moderating clay based soils in the Dry Hills area.


The fruit was carefully monitored during ripening and harvested in the cool evening at maximum flavour maturity and physiological ripeness. The grapes harvested are 100 per cent clone 667.


The fruit was harvested when it had reached full physiological ripeness and maximum flavour maturity. At the winery the fruit was held cold for five days prior to fermentation to help extract maximum flavour and to enhance colour stability. A specially selected yeast was used to carry out the primary alcoholic fermentation during which the fermenting must was hand plunged up to six times daily at the peak of fermentation. At dryness the wine was pressed, then racked off gross lees to a mixture of 46 per cent new French oak and older seasoned 225 litre oak barriques. During maturation the barrels were regularly tasted until the right balance was achieved (ten months). During its time in oak, the young wine completed malolactic fermentation. The wine was then carefully extracted from oak, blended and prepared for bottling.


Dense dark ruby.


Strong aromas of dark forest berries, boysenberry, blackberry and blueberry with highlighted savoury oak.


A delicious, full-bodied concentrated wine with ripe dark fruits, firm tannin and balanced acidity finishing with savoury, smoky oak.


Perfect for drinking immediately this wine will continue to develop for at least another five years from vintage date.


Alcohol: 14.5% v/v, Titratable Acidity: 6.2g/litre, pH: 3.46.

Food Match:

Well matched with barbecued lamb rack, roast pork belly or poached salmon and Asian greens.


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