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Other Vintages: 2015 | 2014 | 2013
Saint Clair 2013 Vintage

Saint Clair
Omaka Reserve Pinot Noir 2013

Concentrated, perfumed and elegant with a perfectly balanced finish.


Matt Thomson, Hamish Clark and Kyle Thompson


Dark Garnet.


Rich, complex and highly aromatic with layers of dark fruits and a hint of perfumed violets and dark roasted coffee.


Concentrated and elegant with strong dark fruit flavours of black cherries and blackcurrants combined with hints of milk chocolate, violets and blueberries. The texture is smooth and velvety with well balanced acidity and a long finish incorporating freshly roasted coffee beans.

Ageing potential:

This wine is drinking beautifully now or with careful cellaring will mature into a more complex wine that can be enjoyed for the next 8 to 10 years or beyond.


The fruit was harvested when it had reached full physiological ripeness and maximum flavour maturity. At the winery the fruit was held cold for five days prior to fermentation to help extract maximum flavour and to enhance colour stability. A small amount of whole cluster was added to the fermentation to add a stems component to the mix. Cultured yeast that had been especially selected were used to carry out the primary alcoholic fermentation during which the fermenting must was hand plunged up to six times daily. At dryness the wine was pressed, then racked off gross lees to a mixture of 51 per cent new French oak and older seasoned 225 litre oak barriques. During maturation the barrels were regularly tasted until the right balance was achieved (eleven months). During time in oak, the young wine completed malolactic fermentation. The wine was then carefully extracted from oak, blended and prepared for bottling.


Sourced from carefully selected vineyards that are naturally low cropping and produce tight bunches with small berries intensifying flavour and adding to concentration. This wine contains clones 667 and 115 which were harvested at the optimum ripeness and flavour profile.


Alcohol: 13.00% v/v, Titratable Acidity: 6.30 g/litre, pH: 3.53.

Food match:

Ideally matched with a game or lamb dish served with mushrooms or a rich savoury sauce.



  • Blue Gold, Sydney International Wine Competition 2015