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Our Wines

2012 VINTAGE

Pioneer Block 3 43 Degrees Sauvignon Blanc 2012

WINEMAKER: Matt Thomson and Hamish Clark

BLOCK: 3

The rows of vines in this vineyard are planted at an unusual angle of 43 degrees north-east to south-west.

Region:

Marlborough’s lower Wairau area, east of Blenheim.

Terroir:

Soils: Even, fertile, deep, free draining silt loam.

Topography: Flat with rows running north-east to south-west at a 43 degree angle rather than the typical north to south.

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

Regional Characteristics & contribution to Uniqueness of Flavours:

Rows are planted north-east to south-west, which leads to slightly greener characters in grapes on the south side and more tropical characters in grapes on the north facing side. The resulting wine is therefore multi-dimensional and complex. This is a cooler site and slower to ripen. The distinguishing flavours are crushed herbs (often associated with coastal Awatere) and an absence of sweaty characteristics.

Viticulture:

The fruit was sourced from the fertile, free-draining soils of the lower Wairau Valley. Careful monitoring during ripening and harvesting in the cool of the evening ensured fruit of maximum flavour maturity and physiological ripeness.

Winemaking:

The fruit was pressed off as quickly as possible to minimise skin contact and juice deterioration following harvesting. After settling the juice was fermented using 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 unique flavour, intensity and complexity.

Colour:

Pale straw.

Aroma:

Blackcurrant bud, passionfruit and crushed herb.

Palate:

A distinctively Marlborough Sauvignon Blanc with fresh vibrant flavours of passionfruit, peach and herbal notes, and a full, rich palate.

Cellaring:

Drinking beautifully now and best enjoyed over the next two years.

Analysis:

Alcohol: 13% v/v, Titratable Acidity: 8.2g/litre, Residual Sugar: 5.3g/L, pH: 3.51.

Food Match:

An ideal match with fresh vegetarian cuisine or seafood.

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