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Pioneer Block 5 Bull Block Pinot Noir 2013

WINEMAKER: Matt Thomson, Hamish Clark and Kyle Thompson


Bull Block is named after the stud Jersey bulls that previously grazed on this vineyard site.


Omaka Valley, south west of Blenheim.


Soils: Aged silt loams over clay loam sub-soil.

Topography: Flat

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

Regional Characteristics & contribution to Uniqueness of Flavours:

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


The fruit was sourced from a single vineyard in the heart of the Omaka Valley, from 100 per cent clone 10/5. This vineyard is traditionally harvested later in the season allowing a long ripening period which increases the intensity of flavours.


The fruit was harvested when it 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 selected to carry out primary alcoholic fermentation during which the fermenting must was hand plunged up to six times daily. At dryness the wine was pressed from skins, then racked off gross lees to a mixture of 38 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 its time in oak, the young wine completed malolactic fermentation. The wine was then gently and carefully extracted from oak, blended and prepared for bottling.


Ruby red


Lifted notes of ripe blueberries, violets and toasty oak.


Round and full bodied with ripe flavours of black cherries, blackcurrant and marinated olives. This wine is perfectly balanced with the fine tannin structure complementing the mocha oak notes which lead to a long lingering finish.


Perfect for drinking immediately this wine will continue to develop for a further five years from vintage date and beyond.


Alcohol: 13.5% v/v, Titratable Acidity: 6.3g/litre, pH: pH 3.52.

Food Match:

Best with full flavoured lamb or beef.


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