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Saint Clair 2014 Vintage

Saint Clair

Concentrated with milk chocolate, ripe red plums, floral notes and spice.


Matt Thomson, Hamish Clark and Kyle Thompson


Dark and inky with purple hues.


Aromatic ripe red plums mixed with milk chocolate, coffee, spring floral notes and a hint of blackcurrant.


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

Ageing potential:

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


This wine is a blend of 84 per cent Cabernet Sauvignon and 16 per cent Merlot. 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.


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

Wine Analysis:

Alcohol: 13 % v/v, Titratable Acidity: 5.5 g/litre, pH: 3.66.

Food match:

Ideal with barbequed or grilled beef or lamb.