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Pinot Noir is New Zealand's fastest growing red variety in all markets. Saint Clair's current aim is to win gold medals from this variety. To date silver medals have been awarded in both New Zealand and the United Kingdom. Cuisine magazine and the Wine Advocate, USA have both also provided excellent quality reviews.

Within the Premium Range the slightly simpler, approachable but very true to variety, Saint Clair Marlborough Pinot Noir provides excellent value for money and has a luscious medium-bodied Pinot Noir with a round, soft, full palate, well-balanced acidity, supple tannins and lingering flavours of blackberry and boysenberry.

Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valley’s unique climate and soils in 1978 and then establishing Saint Clair Estate in 1994. They own and developed 100 hectares of vineyards in six different Marlborough locations chosen specifically for the attributes of their individual locations and ability to produce top quality grapes.

Their wines received immediate success with three medals from three wines in their first competition.

Premium quality grapes, produced from vines that are now fully mature, combined with the proven experience of winemaker Matt Thomson, produce elegant, world class wines

Colour: Bright ruby red

Aroma: Lifted notes of raspberry, blackberry and boysenberry are complemented by subtle savoury notes.

Palate: A luscious, medium-bodied Pinot Noir with a round, soft, full palate,
well-balanced acidity and supple tannins. Blackberry and boysenberry flavours dominate the palate and are supported by hints of raspberry and redcurrant. This wine has rich savoury notes and a lingering finish.

Ageing Potential: Perfect for drinking immediately this wine will develop into a more complex wine with careful cellaring for up to five years from vintage date.

Winemaking: Sourced from several specifically chosen low cropping vineyards from several sub-regions in Marlborough, primarily the Omaka Valley and the lower Waihopai Valley. Each block of fruit was harvested at optimum ripeness in the cool of the evening. At the winery each batch was held cold for five days prior to ferment to help extract maximum flavour and to enhance colour stability. A mixture of indigenous and cultured yeasts were used to carry out the primary alcoholic fermentation during which the fermenting must was handplunged up to six times daily. At dryness each batch was pressed to tank and then racked off gross lees
to either stainless steel tanks, or a mixture of new and used French oak. The wine then underwent malolactic fermentation and was aged for eight months in barrel before being blended and prepared for bottling.

Wine Analysis: Alcohol 13 % v/v, Titratable Acid 6.2g/litre, pH 3.52

Food Suggestions: Ideal with barbecued lamb rack, seared tuna, or Italian pasta dishes with tomato-based sauces.