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Other Vintages: 2013 | 2012 | 2011
2012 VINTAGE

Pioneer Block 12 Lone Gum Pinot Noir 2012

WINEMAKER: Matt Thomson, Hamish Clark and Kyle Thompson

BLOCK: 12

Named after a large solitary gum tree on the vineyard site on 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 clay based soils within 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 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 dryness the wine was pressed, then racked off gross lees to a mixture of 53 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:

An aromatic and fruity nose with boysenberry, blueberry, and toasted oak combined with powerful spice.

Palate:

Ripe boysenberry and aromatic blackcurrant with delicate floral notes up front, followed by layers of dark toasty coffee and spice. Well structured ripe tannins carry the flavour towards a delicious toasty finish.

Cellaring:

For a rich and structured wine this can be drunk now or if held for a few years the tannins and fruit 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: 13.5% v/v, Titratable Acidity: 6.2g/litre, pH: 3.56.

Food Match:

An ideal match with chicken or lamb kebabs.

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Awards

  • Pure Gold, Bragato Wine Awards 2013