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Saint Clair 2013 Vintage

Saint Clair
Hawkes Bay Premium

Perfumed and aromatic with layers of dark fruits and exotic spice.


Matt Thomson, Hamish Clark and Kyle Thompson


Dense dark ruby with purple hues.


Exotic and aromatic displaying violets, dark ripe fruits, mixed warm spice and vanilla.


Concentrated and weighty with ripe black fruits of blackcurrant. The acidity is fresh and balanced with a silky fine powdered structure finishing with spice and fresh coffee.

Ageing potential:

Drinking beautifully from release, this wine can be enjoyed young or with careful cellaring, will mature into a more complex wine that can be enjoyed for the next five years.


The fruit was held cold for four days prior to ferment to help extract maximum flavour and to enhance colour stability. Inoculation occurred 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 gross lees to a mixture of stainless steel tank and older oak. The wine underwent malolactic fermentation while ageing in oak and tank for 11months. It was then gently extracted, blended, and carefully prepared for bottling.

Wine Analysis:

Alcohol: 13.00% v/v, Titratable Acidity: 6.00 g/litre, pH: 3.49.

Food match:

Well matched with richly-flavoured red meat dishes or wild duck.