The fruit was cold macerated for four days prior to fermentation to help extract maximum flavour and enhance colour. Selected yeasts were used to carry out fermentation and the must was hand plunged up to 6 times daily. At dryness each batch was pressed to tank and then racked off its gross lees to stainless steel tanks.
31% of the juice underwent malolactic fermentation in new French oak. It was then blended and carefully prepared for bottling.
Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valley in 1978 and then establishing Saint Clair Family Estate in 1994. They own 160 hectares of vineyard in ten different Marlborough locations chosen specifically for the attributes of their individual "terroir" and ability to produce top quality grapes. Neal Ibbotson combines his extensive expertise in viticultural with the talent of one of New Zealand's leading winemaking teams, led by Matt Thomson and Hamish Clark. From 1994 when wines from the first vintage all won medals including gold, the name Saint Clair has been synonymous with quality and its award winning record continues today.
The grapes are sourced from the single vineyard "Bull Block" in the Omaka valley. This vineyard is named after the stud jersey bulls who previously grazed here.
Soil Aged silt loam over clay loam sub-soil
This wine is rich, full bodied and bursting with powerful dark fruit flavours of black cherries and plums and toasty oak notes and has a lingering finish.
It matches perfectly with full-flavoured Rack of Lamb or Venison
Bin No.: 1556
Country: New Zealand
Region: Marlborough South Island
Producer: Saint Clair Vineyards
Vintage: 2013 Vintage
Grape Varieties: 100% Pinot Noir
Status: Still, Vegetarian, Vegan , Eggs
Body Value: C (A is light - E is full bodied)
abv: 14.0% Bottle size: 75cl
Saint Clair Block 5 'Bull Block' Pinot Noir 2013 Vintage Cellars: £27.75 Enjoy in the restaurant: £34.25