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Our Wines

Other Vintages: 2017 | 2015 | 2013

Pioneer Block 23 Master Block Pinot Noir 2012

WINEMAKER: Matt Thomson, Hamish Clark and Kyle Thompson


Made from outstanding fruit harvested from Saint Clair’s southern valley vineyard managed by Les and Sonia Masters.


Benmorven Road, Southern Valleys.


Soils: Clay based soil with a small amount of light coloured gravel.

Topography: Gradual north facing slope.

Climate: A nice diurnal shift with very warm days followed by cool nights.

Regional Characteristics & contribution to Uniqueness of Flavours:

Warm days and cooler nights with clay rich vigour-moderating soils all contribute to small berries which give this wine power, concentration, intensity and a deep rich colour.


The fruit was sourced from a single vineyard on Benmorven road just west of the township of Blenheim from four different clones (115, 114, Able, & 777). This vineyard is traditionally harvested mid season and always produces a deep coloured wine with intense dark fruits, concentration and power.


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. 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 59 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 (10 months in oak). During time in oak, the young wine completed malolactic fermentation. The wine was then gently and carefully extracted from oak, blended, and prepared for bottling.


Dark garnet.


Powerful brooding black fruits and new leather with a pleasant hint of vanilla pod and fresh roasted coffee.


Rich, round and full bodiedshowing ripe blackcurrants, blueberries, and black olive. A weighty palate with perfectly balanced acidity and fine grained tannin followed by roasted coffee and bright spicy notes.


Perfect for drinking immediately this wine will continue to develop and surprise for at least another five years from vintage date.


Alcohol: 14% v/v, Titratable Acidity: 6.2g/litre, pH: 3.57.

Food Match:

An ideal match with lamb or roast pork belly.



  • Gold, NZ International Wine Show 2013
  • Blue-Gold Medal and Top 100 Wine, Sydney International Wine Competition 2014
  • Bronze, Royal Easter Wine Show 2016