Join the Saint Clair Wines mailing list
Connect with Saint Clair
Saint Clair Social Media Feeds
“Saint Clair Estate is a famous over-performing family owned company that gives the big internationally owned companies a run for their money at wine shows.”
Claudine Earley Capital Times, Wellington NZ

Our Wines

Other Vintages: 2006 | 2005 | 2004
Saint Clair 2006 Vintage

Saint Clair
Doctor's Creek Reserve Pinot Noir 2006

A lush, rounded Pinot Noir with a soft palate and well-balanced acidity. Red currant, raspberries and cherries dominate the palate, supported by hints of plum and forest floor.

Winemaker:

Matt Thomson

Colour:

Ruby red

Aroma:

Raspberry and plums mingle with a hint of lifted floral aromas which integrate with underlying spicy, oak characters.

Palate:

A rounded, luscious Pinot Noir with a soft, full palate and well balanced acidity. Good length of fruit with flavours dominated by red currant, raspberries and cherries, complemented by hints of plums and forest floor. Oak aging has provided warm savoury notes on the palate with a full, lingering finish.

Ageing potential:

This wine is drinking beautifully now and patient cellaring will be rewarded during the next two to three years.

Winemaking:

The grapes were de-stemmed and
the must chilled in small open top
stainless steel fermenters. Each batch
of fruit was cold soaked for four to
five days to help extract maximum
flavour and to enhance colour
stability. A mixture of indigenous
and cultured yeasts were employed
to carry out the primary alcoholic
fermentation during which the
fermenting must was hand plunged
up to six times daily. At dryness each
batch was pressed to tank and then
racked off gross lees to a mixture
of new and used French oak. The
wine was inoculated for malolactic
fermentation and was aged for ten
months on lees before being blended,
stabilized, lightly egg white fined and
then prepared for bottling.

Viticulture:

Sourced from several low cropping vineyards in Marlborough, primarily from Saint Clair’s own site at Doctor’s Creek, the fruit was picked at optimum ripeness and then carefully transported to the winery.

Analysis:

Alcohol: 13.5%v/v, Titratable Acidity: 6.1g/litre, pH: 3.56.

Food match:

Ideal with spring lamb, roast chicken, duck, tuna or salmon.

PRINT | PDF |