Regular price $51.00

Unit price per 

Case Size

Vintage

Region and Terrior
Region:

Omahu Road, Gimblett Gravels winegrowing region, Hawkes Bay.

Terroir:

Soil: Vigour moderating free draining gravel.

Topography: Flat, even site with a gradual slope.

Climate: Warm, sheltered site.

Regional characteristics and contribution to uniqueness of flavours:

Warm days and cooler nights with gravel rich vigour-moderating soils contribute to small berries which give this wine concentrated flavours, perfume and a deep rich colour.

Food Match

Delicious with fillet steak and portobello mushrooms drizzled in rosemary and balsamic jus.

Ageing Potential

Perfect for drinking immediately this wine will continue to develop and delight for a five plus years from 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

Winemakers:

Hamish Clark, Matt Thomson and Kyle Thompson

2016 Vintage Winemaking, Viticulture and Analysis
Winemaking: 

Grapes were de-stemmed into small stainless steel fermenters for a five-day cold soak to help maximise flavour and colour extraction. The juice was inoculated with specialised yeast to complete fermentation and then hand plunged and pumped over for gentle extraction of flavour colour and tannin. The young wine was kept in contact with skins and tasted daily until the right extraction and balance was achieved then gently pressed. Once settled it was then racked to 26 per cent new and 74 per cent seasoned French oak barrels where it underwent secondary fermentation (malolactic fermentation). After ageing on light lees the wine was blended, fined, balanced and carefully prepared for bottling.

Viticulture:

This outstanding fruit was sourced from a single vineyard within the Gimblett Gravels wine growing district of Hawke’s bay. The vigour moderating, free draining gravel provides a superb base for this low cropping Merlot. This vineyard site has ideal ripening conditions for achieving the full aromatic profile and tannin structure that Merlot can give. The fruit was carefully monitored during ripening and harvested in the cool evening at maximum flavour maturity and physiological ripeness.

Wine Analysis:

Alcohol 13.5% v/v

Acidity 5.5g/litre

pH 3.56

Winemakers:

Hamish Clark, Matt Thomson and Kyle Thompson

2016 Vintage Winemaking, Viticulture and Analysis
Winemaking: 

Grapes were de-stemmed into small stainless steel fermenters for a five-day cold soak to help maximise flavour and colour extraction. The juice was inoculated with specialised yeast to complete fermentation and then hand plunged and pumped over for gentle extraction of flavour colour and tannin. The young wine was kept in contact with skins and tasted daily until the right extraction and balance was achieved then gently pressed. Once settled it was then racked to 26 per cent new and 74 per cent seasoned French oak barrels where it underwent secondary fermentation (malolactic fermentation). After ageing on light lees the wine was blended, fined, balanced and carefully prepared for bottling.

Viticulture:

This outstanding fruit was sourced from a single vineyard within the Gimblett Gravels wine growing district of Hawke’s bay. The vigour moderating, free draining gravel provides a superb base for this low cropping Merlot. This vineyard site has ideal ripening conditions for achieving the full aromatic profile and tannin structure that Merlot can give. The fruit was carefully monitored during ripening and harvested in the cool evening at maximum flavour maturity and physiological ripeness.

Wine Analysis:

Alcohol 13.5% v/v

Acidity 5.6g/litre

pH 3.55

Winemakers:

Hamish Clark and Kyle Thompson

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