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 2010 Vintage

Saint Clair
Rapaura Reserve Merlot 2010

A concentrated Merlot bursting with dark fruit, spice and savoury notes with a perfectly balanced elegant structure.


Matt Thomson and Hamish Clark


Dense ruby red rim with opaque black core.


Intense concentrated aromas of blackberries, ripe black currents, liquorice, smoky bacon, tobacco leaf and new leather.


Intense and concentrated with layers of ripe blackberry, Black Doris plum, fruit cake, chocolate, savoury bacon and liquorice. A full silky tannin structure and perfectly balanced acidity complement the spicy oak. Powerful and elegant with a remarkable longlasting finish.

Ageing potential:

Drinking beautifully from the outset, this wine can be enjoyed young or, with careful cellaring, will mature into a fuller, more complex wine that can be enjoyed for the next 8-10 years or beyond.


Each vineyard was closely monitored and tasted to determine when the flavors were at their optimum. At the winery both vineyards were 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 and pumped over during the height of fermentation. When dry each batch was pressed to tank, settled and then racked off gross lees to 59 per cent new and 41 pre cent seasoned American oak. After ageing in oak for 12 months the wine was blended, lightly egg white fined, and carefully prepared for bottling.


The fruit was harvested primarily from Saint Clair’s low cropping Rapaura Road vineyard and also from a small low cropping vineyard near the Fairhall area in the southern valleys area of Marlborough. The fruit was carefully monitored as it ripened to full maturity and harvested at the end of April.


Alcohol: 13.5% v/v, Titratable Acidity: 6.2g/litre, pH: 3.53.

Food match:

An ideal match with seared eye fillet steak or venison.