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Producer: Saint ClairGrape Varieties: 100% Pinot NoirOptimum Drinking: Within 5 yearsWine Style: Soft, warm, full Pinot flavoursAlcohol by Volume: 13%
Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valley’s unique climate and soils in 1978 and then establishing Saint Clair Estate in 1994. They own and developed 100 hectares of vineyards in six different Marlborough locations chosen specifically for the attributes of their individual locations and ability to produce top quality grapes.
Their wines received immediate success with three medals from three wines in their first competition.
Premium quality grapes, produced from vines that are now fully mature, combined with the proven experience of winemaker Matt Thomson, produce elegant, world class wines
The wine is named after the Doctors creek that runs through the home block vineyard of Saint Clair’s owners, Neal and Judy Ibbotson This is a low yielding vineyard near the Doctor’s Creek. It has very clay rich, vigour moderating soils and it located immediately south-west of the town of Blenheim.
Grapes: 100% Pinot Noir
Winemaking: The fruit was harvested when it had reached full physiological ripeness and maximum flavour maturity. At the winery the fruit was held cold for four to five days prior to ferment to help extract maximum flavour and to enhance colour stability. Cultured yeasts were used to ferment the wine and during ferment, the must was hand plunged up to six times daily. Once dry each batch was pressed to tank and then racked off gross lees to a mix of new and used French oak. The wine then underwent malolatic fermentation and was aged for 9 months in barrel before being blended, and carefully prepared for bottling. Alcohol 13%
Colour: Bright ruby red.
Aroma: Raspberry and plum completed by lifted floral hints and a touch of spice.
Palate: Luscious with a soft, full palate and flavours of red currant, raspberries and cherries with hints of plums. Ageing in new French oak barrels has added warmth to the palate.
Serve with: An ideal match with spring lamb or tuna
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