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Our Wines

Other Vintages: 2013 | 2011 | 2009

Pioneer Block 4 Sawcut Pinot Noir 2013

WINEMAKER: Matt Thomson, Hamish Clark and Kyle Thompson


The Sawcut vineyard is named after the Sawcut Gorge, located within the Ure Valley (Marlborough).


The Ure valley is approximately 50km south of the Blenheim town ship (or half way between Kaikoura and Blenheim). The site is on a narrow valley floor protected by hills on three sides and very close to the east coast. It has a unique micro climate ideally suited to the production of top quality wine.


Soils: Free draining river valley alluvial soils with very high limestone content.

Topography: Flat, on a river plateau within the narrow valley.

Climate: Quite a warm site (for its location) with simular growing degree days as the Wairau Valley, Blenheim.

Regional Characteristics & contribution to Uniqueness of Flavours:

The high pH soil and limestone content impact significantly on the flavour, contributing to the palate weight and fruit intensity.


The grapes harvested for this single vineyard wine are from Dijon clones 667 and 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 flavour and to 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 45 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.




Fresh wild thyme, raspberry leaf and red plum with a hint of spicy oak.


Elegant in style displaying black Kalamata olives, black cherry and spiced red plum. The acidity combines with the ripe powdered tannin to create a full round palate followed by savory oak and a long spicy finish.


Perfect for drinking immediately this wine will continue developing nicely for the next five years and beyond.


Alcohol: 13.0% v/v, Titratable Acidity: 6.2g/litre, pH: 3.55.

Food Match:

An ideal match with full flavoured fish, spring lamb or barbequed beef.



  • Bronze, Royal Easter Wine Show 2016