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Our Wines

2012 VINTAGE

Pioneer Block 21 Bell Block Sauvignon Blanc 2012

WINEMAKER: Matt Thomson and Hamish Clark

BLOCK: 21

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

Region:

This vineyard is located in the lower Wairau Valley, east of the Blenheim township, near the sea.

Terroir:

Soils: Deep fertile, free-draining soils.

Topography: Flat.

Climate: Slightly cooler than the rest 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. This vineyard is situated on free-draining fertile alluvial soils which also contribute blackcurrent and gooseberry characters and high intensity of flavour.

Viticulture:

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 optimum flavour maturity and physiological ripeness.

Winemaking:

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.

Colour:

Pale straw

Aroma:

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

Palate:

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

Cellaring:

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

Analysis:

Alcohol: 13% v/v, Titratable Acidity: 8.1g/litre, Residual Sugar: 4.8g/L, pH: 3.55.

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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