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Other Vintages: 2013 | 2012 | 2011
2011 VINTAGE

Pioneer Block 12 Lone Gum Pinot Noir 2011

WINEMAKER: Matt Thomson and Hamish Clark

BLOCK: 12

Named after a large solitary gum tree on the vineyard site, in Dog Point Road, south of Renwick.

Region:

Lower Omaka Valley directly west of Blenheim.

Terroir:

Soils: Clay rich, vigour moderating soils.

Topography: Flat, even land.

Climate: Quite a warm site, with high diurnal temperature change.

Regional Characteristics & contribution to Uniqueness of Flavours:

The fruit was sourced from a vineyard on the clay based soils of the ‘Dog Point’ area in the lower Omaka Valley.

Viticulture:

The fruit was sourced from a single vineyard situated at the mouth of the Omaka Valley. Following careful monitoring during ripening the fruit was harvested in the cool evening at maximum flavour maturity and physiological ripeness. The wine is created from 100 per cent clone 10/5.

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 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 45 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.

Colour:

Dark ruby with purple hues in the rim.

Aroma:

Aromatic boysenberry, blueberry and toasted spice.

Palate:

A full-bodied round palate with ripe boysenberry and aromatic blackcurrant. Well structured ripe tannins carry the flavour towards a delicious toasty French oak finish.

Cellaring:

For a rich and structured wine this can be drunk now or if held for a few years the tannins and fruit in this wine will soften, giving way to some interesting and delicate secondary aromas. This wine will continue to develop and delight for at least another five years.

Analysis:

Alcohol: 14% v/v, Titratable Acidity: 6.1g/litre, pH: 3.54.

Food Match:

An ideal match with duck casserole, roast turkey or chicken kebabs.

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Awards

  • Gold, Spiegelau International Wine Competition 2013
  • 4 Stars, Winestate - Recent Releases