Saint Clair Omaka Reserve Pinot Noir 2017, 2019

Library Collection

Cellared Vintages from the Saint Clair Library Collection
Elegant, aromatic and perfectly balanced.
Saint Clair Omaka Reserve Pinot Noir 2017, 2019<h6><i>Library Collection</i></h6>
Saint Clair Omaka Reserve Pinot Noir 2017, 2019<h6><i>Library Collection</i></h6>
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Load image into Gallery viewer, Saint Clair Omaka Reserve Pinot Noir 2017, 2019&lt;h6&gt;&lt;i&gt;Library Collection&lt;/i&gt;&lt;/h6&gt;

Regular price $65.00

Unit price per 

Case Size

Vintage

2017 Vintage Winemaking, Viticulture and Analysis
Winemakers:

Hamish Clark and Kyle Thompson

Winemaking: 

The fruit was harvested when it had reached full physiological ripeness and maximum flavour maturity.At the winery the fruit was held cold for five days prior to fermentation to help extract maximum flavour and to enhance colour stability.

26 per cent whole cluster bunches were added to the fermentation to
add a stems component and another layer of complexity. Specially selected cultured yeast were used to carry out the primary alcoholic fermentation, during which the fermenting must was hand plunged up to six times daily at the peak of fermentation. At dryness the wine was pressed, then racked off gross lees to a mixture of 40 per cent new French oak and older seasoned 225 litre oak barriques.

During maturation the barrels were regularly tasted until the right balance was achieved (ten months). During this time in oak, the young wine completed malolactic fermentation.The wine was then carefully extracted from oak, blended and prepared for bottling.

Viticulture:

Sourced from a single vineyard in the Delta region within the Southern Valleys sub-region of Marlborough.A naturally low cropping vineyard that produces tight bunches with small berries which intensifies the wines flavour and concentration.This wine contains clones 115 and a whole cluster component of 26 per cent. The vineyard was harvested at the optimum ripeness and flavour profile.

Wine Analysis:

Alcohol 13.5% v/v

Acidity 5.4g/litre

pH 3.55

2019 Vintage Winemaking, Viticulture and Analysis
Winemakers:

Hamish Clark and Kyle Thompson

Winemaking:

The fruit was harvested when it had reached full physiological ripeness and maximum flavour maturity.At the winery the fruit was held cold for five days prior to fermentation to help extract maximum flavour and to enhance colour stability.

8 per cent whole cluster bunches were added to the fermentation to add a stems component and another layer of complexity. Specially selected cultured yeast were used to carry out the primary alcoholic fermentation, during which the fermenting must was hand plunged up to six times daily at the peak of fermentation. At dryness the wine was pressed, then racked off gross lees to a mixture of 25 per cent new French oak and older seasoned 225 litre oak barriques.

During maturation the barrels were regularly tasted until the right balance was achieved (eleven months). During this time in oak, the young wine completed malolactic fermentation.The wine was then carefully extracted from oak, blended and prepared for bottling.

Viticulture:

Sourced from a single vineyard in the Delta region within the Southern Valleys sub-region of Marlborough. A naturally low cropping vineyard that produces tight bunches with small berries which intensifies the flavour and concentration of the wine. This wine contains clones 115 and a whole cluster component of 8 per cent. The vineyard was harvested at the optimum ripeness and flavour profile.

Wine Analysis:

Alcohol 13.5% v/v

Acidity 5.6g/litre

pH 3.6

Food Match

Matched with herb crusted rack of lamb with green bean, olive and artichoke salad.

Ageing Potential

This wine is drinking beautifully now or with careful cellaring will mature into a more complex wine that can be enjoyed for the next 8 to 10 years from vintage date and beyond.

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