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Saint Clair 2014 Vintage

Saint Clair

Concentrated dark fruit aromas with spice and savoury toasty oak.


Matt Thomson, Hamish Clark and Kyle Thompson


Dense ruby red core with a thin purple rim.


Complex ripe dark fruit concentrate with strong boysenberry aromas, spice and savoury toasted oak.


Ripe rich and weighty with strong flavours of boysenberries and a complicated mix of dark fruits. A well-balanced acidity and the seamless texture works in harmony with a lightly spiced and savoury finish.

Ageing potential:

This wine is drinking well now and will continue to develop for up to five years from vintage date.


Grapes were destemmed into small stainless steel fermenters for a five-day cold soak to help maximise flavour and colour extraction. When fermentation commenced the wine was hand plunged and occasionally pumped over to gently extract flavour, colour and tannin. Following primary fermentation the young wine was kept in contact with skins and tasted daily until the right extraction and balance was achieved. Once pressed and settled the wine was then racked to seasoned American oak where it underwent secondary fermentation (malolactic fermentation). When the right balance was achieved after ageing on light lees the wine was fined, balanced and carefully prepared for bottling.


The outstanding fruit was sourced predominantly from a single vineyard within the Gimblett Gravels wine growing region of Hawkes Bay. The vigour moderating, free draining gravel soils provide a superb base for the low cropping Merlot. These vineyard sites have ideal ripening conditions for achieving the ripe berry aromatics and balanced tannin structure that Saint Clair Merlot exhibits. The fruit was carefully monitored during ripening and harvested in the cool evening at maximum flavour maturity and physiological ripeness.

Wine Analysis:

Alcohol: 13.5% v/v, Titratable Acidity: 5.50 g/litre, pH: 3.49.

Food match:

Ideal with barbequed or grilled beef or lamb.