Regular price $468.00

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Tasting Notes

Garnet core with a thin rim.


Perfumed aromatics with lifted fresh berry notes and complex spicy aromas.


Full bodied and elegant in style with flavours of ripe red cherries, redcurrants and cream. The palate is silky smooth with hints of toasty oak, vanilla and spice leading to a long lingering finish.


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

Winemaking and Viticulture

Hamish Clark and Kyle Thompson


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


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.


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 (5 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 22 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.


The fruit was mainly sourced from Saint Clair’s vineyard at Doctor’s Creek. The grapes harvested for this wine are from clones 115, 667 and 777 with a whole cluster component of 5 per cent.

Wine Analysis
Wine Analysis:

Alcohol 13% v/v

Acidity 6.1g/litre

pH 3.52

Food Match
Our Food Match Recommendation:

Perfectly matched with lamb fillet, sweet potatoes and roast vegetables.

Tasting Notes PDF
Click here to open the 2020 tasting notes as a PDF.
Previous Vintages Tasting Notes:

2019 | 2018 2017

Awards & Accolades

94/100 - The Real Review Sept 2021 


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