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Our Wines

Other Vintages: 2016 | 2015 | 2014
Saint Clair 2016 Vintage

Saint Clair
Marlborough Premium
Pinot Noir

Fragrant and perfumed displaying an abundance of dark berry flavours with a savoury finish.

Winemaker:

Matt Thomson, Hamish Clark and Kyle Thompson

Colour:

Dark garnet

Aroma:

Aromas of sun warmed dark berry fruit especially boysenberry and freshly picked blackberries, interlaced with toasted wood notes and a hint of dark chocolate.

Palate:

Flavours of dark berries, blackberry conserve, blueberries and fresh boysenberries combine with freshly ground coffee beans and dark chocolate. A hint of cinnamon spice leads into a savoury 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.

Winemaking:

At the winery each batch (or vineyard) was held cold for five days prior to fermentation to help with colour and flavour extraction. The juice was then inoculated with yeast for the primary alcoholic fermentation and hand plunged 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, fined, lightly filtered and gently prepared for bottling.

Viticulture:

The fruit was sourced from a number of specifically chosen low cropping vineyards from the Southern Valleys region of the Wairau Plain. Leading up to harvest each vineyard was closely monitored and tasted to determine when the flavours were at their optimum and harvested in the cool of the morning.

Wine Analysis:

Alcohol: 13.5% v/v, Titratable Acidity: 5.1g/litre, pH: 3.64.

Food match:

Well matched with spring lamb.