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Pioneer Block 15 Strip Block Pinot Noir 2012

WINEMAKER: Matt Thomson, Hamish Clark and Kyle Thompson


The Strip Block is named after a unique, narrow strip of aged, devigorating soils at the base of the southern foothills of the lower Waihopai Valley.


Lower Waihopai Valley directly west of Blenheim.


Soils: Clay based.

Topography: Even flat site with a very slight northerly aspect.

Climate: Warm day temperatures with cool nights.

Regional Characteristics & contribution to Uniqueness of Flavours:

The clay based soils provide a vigour-moderating environment conducive to growing top quality Pinot Noir.


Sourced from a single vineyard by the mouth of the Waihopai Valley from clone 115.


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 flavor and to enhance colour stability. 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 to tank then racked off gross lees to a mixture of 38 per centnew French oak and older seasoned 225 litre oak barriques. During maturation the barrels were regularly tasted until the right balance was achieved (10 months). During its time the young wine completed malolactic fermentation. The wine was then carefully extracted from oak, blended and prepared for bottling.


Deep ruby red core with purple tinged rim.


Concentrated aromas of ripe black cherries, leafy black currants, aromatic floral notes and toasty mocha oak.


An elegant wine with ripe dark fruits and a hint of blackcurrant leaf. Well balanced acidity intertwined with silky focused tannins and layered with dark roasted coffee and fine spice.


Perfect for drinking immediately this wine will continue to develop for the next five years from vintage date.


Alcohol: 13.5% v/v, Titratable Acidity: 6.0g/litre, pH: 3.48.

Food Match:

Best matched with game or lamb dishes served with mushrooms or rich savoury sauce.


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