Saint Clair Marlborough Pinot Noir

Winemaker: Matt Thomson

Colour:  Bright ruby red.

Aroma:  Lifted notes of raspberries,blackberries and boysenberries are
complemented by subtle savoury notes.

Palate:   A luscious, medium-bodied Pinot Noir with a round, soft, full palate, well-balanced acidity, supple tannins and lingering flavours. Blackberry and boysenberry dominate the palate and are supported by hints of raspberry and redcurrant. The wine has rich 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 four to five years.

Winemaking:  Sourced from several low cropping vineyards in the Wairau Valley, Marlborough, each block of fruit was harvested at optimum ripeness in the cool of the evening. At the winery each batch of fruit was held cold for four to fi ve days prior to ferment to help extract maximum flavour and to enhance colour stability. A mixture
of indigenous and cultured yeasts were used 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 stainless steel tanks and a mixture of new and used French oak. The wine then underwent malolactic fermentation and the barrel portion was aged for eight months before being blended and prepared for bottling.

Wine analysis:  Alcohol 13.5 v/v, Titratable Acidity 5.4g/litre, pH 3.6.

Food match: Ideal with red meat dishes, strongly flavoured fish dishes, or pasta with tomato-based sauces.