Regular price $51.00

Unit price per 

Case Size

Vintage

Region and Terrior
Winemakers:

Hamish Clark, Matt Thomson and Kyle Thompson

Region:

Produced from the Doctor’s Creek vineyard, south-west of Blenheim township.

Terroir:

Soil: Compact, clay-rich, vigour moderating soils

Topography: Flat, even land.

Climate: Slightly cooler nights than further up the Wairau Valley with a slower, longer ripening period.

Regional characteristics and contribution to uniqueness of flavours:

The cooler Doctor’s Creek area consistently produces fragrant and appealing aromatics.

Food Match

Perfectly matched with rack of lamb and new potatoes. 

Ageing Potential

Perfect for drinking immediately this wine will continue to develop for at least another five years from each vintage date.

2015 Vintage Winemaking, Viticulture and Analysis
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. A small amount of whole cluster (7.4 per cent)

Viticulture:

The fruit was sourced from Saint Clair’s own vineyard at Doctor’s Creek. The grapes harvested for this wine are from clones 115, 777 and 667 with a whole cluster component of 7.4 per cent was added to the fermentation to add a stems component to the mix. 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 37 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.

Wine Analysis:

Alcohol 13.5% v/v

Acidity 5.5g/litre

pH 3.56

2016 Vintage Winemaking, Viticulture and Analysis
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. A small amount of whole cluster (10.5 per cent) was added to the fermentation to add a stems component. 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 31 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:

The fruit was sourced from Saint Clair’s own vineyard at Doctor’s Creek. The grapes harvested for this wine are from clones 115, 777 and 667 with a whole cluster component of 10.5 per cent.

Wine Analysis:

Alcohol 13% v/v

Acidity 5.3g/litre

pH 3.51

Winemakers:

Hamish Clark, Matt Thomson and Kyle Thompson


2017 Vintage Winemaking, Viticulture and Analysis
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. A small amount of whole cluster (9 per cent) was added to the fermentation to add a stems component to the mix. 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:

The fruit was sourced from Saint Clair’s own vineyard at Doctor’s Creek. The grapes harvested for this wine are from clones 115 and 667 with a whole cluster component of 9 per cent.

Wine Analysis:

Alcohol 13.5% v/v

Acidity 5.5g/litre

pH 3.61

Winemakers:

Hamish Clark, Matt Thomson and Kyle Thompson

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