Saint Clair Premium Pinot Noir

The fruit was sourced from a number of specifically chosen low cropping vineyards from the southern valleys of the Wairau Plain, including the Omaka Valley and the mouth of the Waihopai Valley. Each vineyard was closely monitored and tasted to determine when the flavours were at their optimum. At the winery each batch or vineyard was 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 six times daily and then up to eight times daily during the height of fermentation. When dry each batch was pressed to tank, settled, and then racked off gross lees to either stainless steel tanks or a mixture of new and older seasoned French oak. The wine underwent 100 per cent malolactic fermentation before being blended, lightly fined and gently prepared for bottling. 

Wine Analysis:

Alcohol: 13.33% v/v, Titratable Acidity: 6.2g/litre, pH: 3.56.

Food match:

Well matched with barbecued steak.