Join the Saint Clair Wines mailing list
Connect with Saint Clair
Saint Clair Social Media Feeds

Our Wines

Sorry this site is currently not functioning fully. Please return shortly The request failed with the error message: -- Document Moved

Object Moved

This document may be found here --.
Saint Clair 2013 Vintage

Saint Clair
Hawkes Bay Premium
Cabernet-Merlot-Malbec

Concentrated with milk chocolate, black Doris plum, floral notes and spice.

Winemaker:

Matt Thomson, Hamish Clark and Kyle Thompson

Colour:

Dark dense ruby core with purple highlights.

Aroma:

Dark plums, chocolate and coffee with hints of blackcurrant and spring bulbs.

Palate:

A delicious blend displaying ripe plum, blackcurrants and aromatic floral notes. A full and round palate structure is supported with silky tannins, well-balanced acidity and interlaced spicy oak and coffee.

Ageing potential:

Drinking well now, this wine will continue to develop for up to five years from vintage date or longer with careful cellaring.

Winemaking:

This wine is a blend of 38 per cent Cabernet, 33 per cent Merlot, and 29 per cent Malbec. Each variety was kept separate during fermentation through to blending time. The fruit for each variety was held cold for four days prior to ferment to help extract maximum flavour and to enhance colour stability. Inoculation took place 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 mix of tanks and older American oak. The wine underwent a clean malolactic fermentation while ageing in oak and tank for 11months. Trials of various portions of each variety took place before careful blending to create this final wine.

Viticulture:

This outstanding fruit was sourced from a single vineyard within the Gimblett Gravels wine growing area of Hawkes Bay. The vigour moderating, free draining gravel provides a superb base for growing the varieties of Cabernet, Merlot and Malbec. The fruit was carefully monitored during ripening and harvested in the cool evening at maximum flavour maturity and physiological ripeness.

Wine Analysis:

Alcohol: 13.00% v/v, Titratable Acidity: 5.40 g/litre, pH: 3.64.

Food match:

Well matched with wild duck or venison.

PRINT |