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Pioneer Block 17 Plateau Malbec 2015

WINEMAKER: Matt Thomson, Hamish Clark and Kyle Thompson


Perfumed floral notes with dark boysenberry aromas, chocolate and toasty oak.


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 Hawke’s 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. It was 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 36 percent 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 blueberry, spice, and perfumed floral notes of lily, jasmine, violet and a hint of leather.


A dense palate showing perfumed ripe boysenberries combined with milk chocolate. A velvet like texture works well with the delicate floral notes of violets, warm spice and a 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: 5.6g/litre, pH: 3.53.

Food Match:

Well matched with a seared medium rare rib eye steak.


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