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Producer: Saint ClairGrape Varieties: 100% Pinot NoirOptimum Drinking: Within 5 yearsWine Style: A soft easy drinking Pinot NoirAlcohol by Volume: 13.5%Closure: ScrewcapCountry: New Zealand
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
Grapes: 100% Pinot Noir from several low cropping vineyards in the Omaka Valley, Brancott Valley andDoctor's Creek.
Winemaking: The grapes were hand picked at autumn ripeness and carefully transported to the winery for de-stemming and must chilling, to small open top stainless steel fermenters. Each batch of fruit was cold soaked for four to five days 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 a mixture of new and used French oak.. The wine underwent malolactic fermentation and was aged for 8 months on lees before being blended and prepared for bottling. Alc 13.5%, R/S 5.4g/litre.
Colour: Bright ruby red.
Aroma: Black cherries, plums and currants with lifted floral notes well integrated with toasty oak characters and savoury mushrooms.
Palate: A medium-bodied easy drinking Pinot Noir with a soft, full palate, well balanced acidity and flavours that linger. Black cherry dominates the palate and is supported with hints of plum and red currant along with spicy oak.
Serve with: Ideal with red meat dishes, strongly flavoured fish dishes, or pasta with tomato-based sauces
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