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Saint Clair 2011 Vintage

Saint Clair

A deep, dark Cabernet Merlot blend with delicious dark flavours of ripe blackberry, blackcurrant and new leather.


Matt Thomson and Hamish Clark


Dark inky black.


Dark and brooding with deep ripe plum and hints of new leather.


A delicious ‘Bordeaux Blend’ displaying ripe blackberries, rich Christmas cake spice and new leather. The palate is full, with supple tannin, well-balanced acidity, and a savoury oak finish.

Ageing potential:

Drinking well now, this wine will continue to develop for up to five years from vintage date.


Grapes were de-stemmed into small stainless steel fermenters for a five-day cold soak to help maximise flavour and colour extraction. Following the addition of specially selected yeast the fermenting wine was hand plunged and pumped over to gently extract flavour, colour and tannin. Once primary fermentation was completed the young wine was in contact with skins and tasted daily until the right extraction and balance was achieved. After ageing on light lees the wine was blended and lightly egg white fined, balanced and carefully prepared for bottling.


The outstanding fruit was sourced from a single vineyard within the Gimblett Gravels area of Hawkes Bay. The vigour moderating, free draining gravel provides a superb base for these low cropping varietals. The fruit was carefully monitored during ripening and harvested in the cool evening at maximum flavour maturity and physiological ripeness.

Wine Analysis:

Alcohol: 12.5% v/v, Titratable Acidity: 5.3g/litre, pH: 3.68.

Food match:

Ideal with barbequed or grilled beef or lamb.