Saint Clair Premium Pinot Noir

Saint Clair Premium Pinot Noir

139,00 DKK

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.

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Winemaker:

Matt Thomson and Hamish Clark.

Colour:

Pale garnet.

Aroma:

A powerful mix of dark berries with perfumed violets, olive brine, spices, and a tinge of freshly ground coffee.

Palate:

Full bodied with layers of ripe dark berries, freshly ground spice and black olives combined with a hint salt. The acidity is beautifully balanced with round mouth coating powdered tannin, finishing with savory oak then fresh coffee.

Ageing potential:

The wonderful harvest and growing season in 2012 will ensure that this wine will be drinking beautifully from release, or with careful cellaring, this wine will mature into a fuller, more complex wine that can be enjoyed for the next five to six years.