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The single vineyard ‘Pioneer Block’ wines of Saint Clair require separate handling, the winery using 250 small tanks to manage this. The amount of detail for winemakers Matt Thomson and Hamish Clark and their team is considerable, but the result is a fascinating range of wines that express their origin and site. In essence Saint Clair is bottling ‘terroir’ for keen wine enthusiasts to ponder and enjoy. The quality per se of the ‘Pioneer Block’ wines has been extremely high as well, reflecting the identification of superior as well as individual vineyards by Saint Clair’s owner Neal Ibbotson.
Raymond Chan

Our Wines

Other Vintages: 2016 | 2015 | 2014
Saint Clair 2009 Vintage

Saint Clair
Wairau Reserve Sauvignon Blanc 2009

A full and rich wine with firm, well-balanced acidity this Sauvignon Blanc has powerful passionfruit, blackcurrant and grapefruit notes with a minerality that adds complexity.


Matt Thomson


Pale gold with green hues.


A hugely powerful wine with intense pungent aromas of black and white currants, passionfruit, grapefruit and boxwood.


Full and rich with firm, well-balanced acidity, this wine has powerful passion fruit, blackcurrant and grapefruit. A mineral component adds complexity and depth to a long lingering finish.

Ageing potential:

This wine is drinking beautifully now and may also be enjoyed over the next one to two years.


The fruit was pressed off as quickly as possible to minimise skin contact and juice deterioration following harvesting. After settling the juice was fermented using selected yeast in 100 per cent stainless steel at cool temperatures to retain fruit flavour and freshness.


The fruit was sourced from two vineyards, one in Dillon’s Point and the other on Thomsons Ford Road. During ripening the grapes were carefully monitored and subsequently harvested in the cool of the evening with maximum flavour maturity and physiological ripeness.


Alcohol: 13% v/v, Titratable Acidity: 7.6 g/litre, Residual Sugar: 2.9g/litre, pH: 3.41.

Food match:

This wine is an ideal match with salmon or pan-seared scallops accompanied by fresh spring vegetables.



  • Gold, Royal Easter Show Wine Awards, NZ 2010
  • Gold, WSA Wine Challenge, Singapore 2010
  • Gold, Decanter World Wine Awards, UK 2010
  • Gold, International Wine Challenge, UK 2010
  • Gold, Christchurch Casino Sauvignon Blanc Charity Award 2009
  • Gold, Royal Hobart International Wine Show, Australia 2009
  • Double Gold, Tri-Nations Wine Challenge 2010