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 2014 Vintage

Saint Clair
Marlborough Premium
Pinot Noir

Fragrant with flavours of dark fruits, ground coffee and a fine powdered structure.


Matt Thomson, Hamish Clark and Kyle Thompson


Dark garnet.


Ripe boysenberries and blackcurrants with notes of dark cacao and spice.


Dominated by ripe dark fruits with undertones of fresh ground coffee and warmed spice. The acidity is well balanced with a fine tannin structure and a clean lingering finish.

Ageing potential:

Drinking beautifully from release date, 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.


At the winery each batch (or vineyard) was held cold for five days prior to fermentation. 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 underwent 100 per cent malolactic fermentation before being blended and gently prepared for bottling.


The fruit was sourced from a number of specifically chosen low cropping vineyards from the southern valleys of the Wairau Plain, including the Omaka Valley and the mouth of the Waihopai Valley. Each vineyard was closely monitored and tasted to determine when the flavours were at their optimum.

Wine Analysis:

Alcohol: 13.5% v/v, Titratable Acidity: 5.6 g/litre, pH: 3.44.

Food match:

Well matched with spring lamb.