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Our Wines

Other Vintages: 2015 | 2014

Pioneer Block 17 Plateau Malbec 2014

WINEMAKER: Matt Thomson and Hamish Clark


Perfumed with aromas of dark boysenberry combined with chocolate and lifted floral notes.


Omahu Road, Gimblett Gravels winegrowing district, Hawke’s Bay.


Soils: Vigour moderating free draining gravel.

Topography: Flat, even site with a gradual slope.

Climate: Warm, sheltered site.

Regional Characteristics & contribution to Uniqueness of Flavours:

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


The outstanding fruit was sourced from a single vineyard within the Gimblett Gravels winegrowing district of Hawkes Bay. The vigour moderating, free draining gravel provides a superb base for this low cropping Malbec. The vineyard site has ideal ripening conditions for achieving the intense aromatics and dense structure ripe Malbec can give. The fruit was carefully monitored during ripening and harvested in the cool evening at maximum flavour maturity and physiological ripeness.


The fruit was held cold for four days prior to ferment to help extract maximum flavour and to enhance colour stability. Inoculated to carry out the primary alcoholic fermentation during which the fermenting must was hand plunged up to four times daily. When dry the young wine was pressed and then racked off its gross lees to 30 per cent new French oak and seasoned oak. It underwent malolactic fermentation for 11months and then gently extracted from oak, blended and carefully prepared for bottling.


Dark dense ruby core with purple highlights.


Deep dark aromas of boysenberry, spice and perfumed jasmine floral notes.


A dense palate displaying ripe perfumed blackberries, boysenberries and chocolate. The velvet like texture complements the delicate floral notes, warm spice and toasty finish.


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


Alcohol: 13.5% v/v, Titratable Acidity: 5.7g/litre, pH: 3.57.

Food Match:

Well matched with a seared medium rare rib eye steak.



  • Gold, Sydney International Wine Competition 2016
  • Silver, International Wine & Spirit Competition 2016
  • Silver, International Wine Challenge 2016
  • Silver, Hawke's Bay A&P Bayleys Wine Show 2016