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Pioneer Block 21 Bell Block Sauvignon Blanc 2011

WINEMAKER: Matt Thomson and Hamish Clark


Named Bell Block after Peter and Kath Campbell, owners of the vineyard where the fruit was produced for this intense and focused wine.


This vineyard is located east of the Blenheim township, close to the sea, in the heart of the Marlborough Valley.


Soils: Deep fertile, free-draining soils.

Topography: Flat

Climate: Slightly cooler than most of the Marlborough Valley with a slower, longer ripening period.

Regional Characteristics & contribution to Uniqueness of Flavours:

The young age of these vines and extremely healthy canopy has resulted in the presence of intense herbaceous characters. However, this vineyard is situated on free-draining fertile alluvial soils which also contribute blackcurrant and gooseberry characters and high intensity of flavour.


The fruit was sourced from a single vineyard owned by Peter and Kath Campbell on the fertile, free-draining soils of the lower Wairau Valley. The fruit was carefully monitored during ripening and harvested in the cool of the evening at maximum flavour maturity and physiological ripeness.


The juice was pressed off immediately to minimise skin contact and juice deterioration following harvesting. After settling, the juice was fermented using a variety of selected yeast in 100 per cent stainless steel at cool temperatures to retain fruit flavour and freshness. This batch was selected as a Pioneer Block wine due to its power and intensity of flavour.


Pale straw


Powerful and intense aromas of sliced green capsicum and gooseberry, with hints of blackcurrant and passionfruit.


This is an intense and focussed Sauvignon Blanc with powerful herbaceous characters. The palate is intensely concentrated and refreshing with a long, lingering finish.


Drinking beautifully now and may also be enjoyed over the next one to two years.


Alcohol: 13% v/v, Titratable Acidity: 7.9g/litre, Residual Sugar: 4.0g/litre, pH: 3.45.

Food Match:

Enjoy with any fresh seafood dish such as ocean fresh fish or pan seared scallops drizzled with lemon and thyme.


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