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Tasting Notes

Medium-straw coloured with a lasting, fine bead.


Elegant and inviting. Biscuit, baked pastry, meringue and lemon zest combine with layers of citrus fruit, oyster shell and pastry crust.


A subtle citrus thread with walnut and pastry characters, biscuit and dried fruits. Elegant and complex with a rich palate and fine mousse.

Ageing Potential:

Will benefit from careful, horizontal cellaring for ten years and beyond.

Winemaking and Viticulture 

Stewart Maclennan and Hamish Clark.


Hand-harvested and whole bunch pressed, the free-run Chardonnay juice was steel tank fermented and left to undergo malolactic fermentation in late spring, stirred on lees throughout. The Pinot Noir was lightly pressed and fermented cool in seasoned French barriques, allowed to mature on light lees until blending in early January of the next year to prepare for tirage nearly one year from the harvest date. The bottle fermentation took place over three months with bottles left to rest for a further 27 months until being disgorged and liqueur de dosage added.


Sourced from the well-drained stone and sand alluvium of Rapaura Road, in vineyards overlooked by the Saint Clair Vineyard Kitchen. A blend of 60 percent clone 95 Chardonnay and 40 percent Clone 5 Pinot Noir grown on spur pruned and sylvos trained, 20-year-old vines.

Wine Analysis 
Wine Analysis:

Alcohol: 11.5% v/v

Residual Sugar (RS): 5.9g/L

Total Acidity (TA): 6.6g/L


Food Match
Our Food Match Recommendation:

Perfect for a celebration, as an aperitif or match with freshly shucked oysters. 

Tasting Notes PDF
Click here to open the 2017 tasting notes as a PDF.

Previous Vintages Tasting Notes:

2015 | 20142013 | 2012


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