100% Pinot Noir from Saint Clair’s own vineyard at Doctor’s Creek. south-west of Blenheim in the Southern Clays area.
After harvest, the fruit was held cold for 5 days prior to fermentation. Specially selected yeast was used to carry out the primary alcoholic fermentation, during which the must was hand plunged up to 6 times daily. At dryness it was pressed, then racked off gross lees to a mixture of 41% new oak French oak, and older seasoned oak barriques. Maturation in barrels for 10 months during which time malolactic fermentation completed.
Aromatic floral notes combine with tobacco leaf and freshly turned dried earth. An elegant palate which is bright and highly aromatic. A perfectly balanced acidity blends seamlessly with the fine grained texture and an impressive long complex finish of spice and lightly roasted coffee.
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