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"The ‘Pioneer Block' range arguably takes Saint Clair to greater detail and depth than any other producer with wines that express terroir."
Raymond Chan Raymond Chan Wine Reviews, 18 July 2011

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Saint Clair 2009 Vintage

Saint Clair
Marlborough Premium
Pinot Noir

A mouth filling medium-bodied Pinot Noir with a palate showing blackcurrant and black cherry with hints of ripe raspberry and redcurrant.


Matt Thomson


Deep red with purple hues.


Ripe dark fruits with a raspberry leaf lift complemented by subtle spice and savoury notes.


A mouth filling medium-bodied Pinot Noir with a palate showing black currant and black cherry with hints of ripe raspberry and redcurrant. This wine has a soft, full palate, well balanced acidity and supple tannins. A well integrated mixture of new and older French oak provides rich, savoury notes on the palate with a full, persistent finish.

Ageing potential:

Drinking beautifully from the outset, this wine can be enjoyed young or with careful cellaring, will mature into a fuller, more complex wine that can be enjoyed for years to come.


The fruit was sourced from a number of specifically chosen low cropping vineyards from several sub-regions in Marlborough, including the Omaka Valley and the mouth of the Waihopai Valley. Leading up to harvest constant analysis and tasting of each block was carried out to determine when the flavours were at their optimum. At the winery each batch was held cold for four to five days prior to ferment to help extract maximum flavour and to enhance colour stability. Cultured yeasts were used for the primary alcoholic fermentation during which the fermenting must was hand plunged six times daily and then up to eight times daily during the height of fermentation. When dry, each batch was pressed to tank, settled and then racked off gross lees to either stainless steel tanks or a mixture of new and older seasoned French oak. The wine then underwent malolactic fermentation and was aged for nine months in barrel before being blended and prepared for bottling.

Wine Analysis:

Alcohol: 14% v/v, Titratable Acidity: 6.0g/litre, pH: pH 3.49.

Food match:

Well matched with barbecued lamb, strongly flavoured fish or authentic Italian pasta with meat sauces.