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Other Vintages: 2013 | 2012 | 2011
2013 VINTAGE

Pioneer Block 12 Lone Gum Pinot Noir 2013

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: A warm site with higher temperature days and cooler nights than average in Marlborough.

Regional Characteristics & contribution to Uniqueness of Flavours:

The fruit was sourced from a vineyard on the clay based soils of the ‘Dog Point’ area in the lower Omaka Valley.

Viticulture:

Fruit was sourced from a single vineyard situated at the mouth of the Omaka Valley. Following careful monitoring during ripening harvesting took place in the cool evening at maximum flavour maturity and physiological ripeness.

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. Cultured yeast were 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 30 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 core with purple hues on the rim.

Aroma:

Aromatic boysenberry, blueberry and toasted spice.

Palate:

A full-bodied luscious palate with ripe boysenberry, aromatic blackcurrant and ripe marinated olives. Well structured ripe tannins carry the flavour towards a delicious toasty French oak 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 five years.

Analysis:

Alcohol: 13.5% v/v, Titratable Acidity: 6.2g/litre, pH: pH 3.49.

Food Match:

An ideal match with chicken or lamb kebabs.

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