Price:  £15.95 | Case Rate: £15.17
Ex Tax: £13.29

Saint Clair - Origin Pinot Noir 2018

Information

  • Country: New Zealand
  • Wine Region: Marlborough
  • Wine Maker: Matt Thompson
  • Grape: Pinot Noir
  • Grape Percentage: 100%
  • Alcohol Percentage: 14%
  • Unit Quantity (ml): 750
Food Matching

Food Matching

Surprise your Burgundy-loving friends with this elegant take on Pinot Noir. It makes a wonderful aperitif, and is also a great match for most vegetarian dishes, as it prefers lighter ingredients and simple and subtle preparations. Malcolm Gluck and Mark Hix suggest slow-baked plum tomatoes, carrot and cumin salad and tagliolini with wild mushrooms. It can also take on chicken and red meat dishes, though keep the preparation on the simple side, and won't fight with most cheese and fish.

Duty/Vat Paid
WA: 88 (2014) JR: 16 (2014) WS: 90 (2014) JS: 92 (2015) WE: 90 (2014) WF: 90 (2017) RC: 18 (2017)

Wine tasting notes

Deep red with purple hues. Ripe dark fruits of black cherry and black current. The nose is complex with spice and a hint of vanilla. A concentrated, intense palate showing weighty dark fruits of ripe black cherry, black currant and aromatic red plum. The structure is elegant and full with fine powdered tannin, wellbalanced acidity, and well integrated toasty oak notes. The finish is refined and persistent with amazing length.

Winery Information

Saint Clair

Saint Clair is owned by viticulture pioneers Neal and Judy Ibbotson who planted their first vines in 1978. They originally supplied their grapes to local wineries, but established the Saint Clair Family Wine Estate in 1994 to produce their own wines. The Saint Clair name originated from the vineyard property – first settled by the Sinclair family. Sinclair is a derivation of the original French Saint-Clair. They own 160 hectares of vineyards in 10 different Marlborough locations.. read more

Expert Reviews

Wine Advocate/Robert Parker (2014)88 pts

Dec 2016 - Lisa Perrotti-Brown - Pale ruby-purple colored, the 2014 Pinot Noir Marlborough has an earthy nose of moss-covered bark, soil and fallen leaves over a red cherry and cranberry core, plus an herbal lift. The light to medium-bodied palate provides restrained earth and herbal flavors with chewy tannins and a savory finish.

JancisRobinson.com (2014)16 pts

Tasted Feb 2016 - Racy, fruity nose. Relatively delicate and attractively dry on the end. Nothing flashy but good and appetising even if without real grunt and earthiness.

Wine Spectator (2014)90 pts

Oct 2016 - Creamy, with cola and clove details to the plum and wild blackberry core. Rich, fleshy tannins and a sarsaparilla note gain on the finish, accented by a touch of chai tea.

James Suckling (2015)92 pts

More sweet and creamy oak-derived spices dominate the nose here, and there's a lighter thread of strawberry fruit consistent with other Saint Clair wines. On the palate, this shows neatly framed soft and bright fruit that has better conquered the oak. Still, give it another year to settle in. Best from 2018.

Wine Enthusiast (2014)90 pts

This is a plush, silky Pinot showing plenty of regional typicity. It's chock full of plum, rhubarb, red current an milky coffee notes, along with a savory, earthy and leathery core. Linear acidity keeps the fruitiness in line while the barky, sappy notes from oak influence creep in on the finish. Drink now.

Wine Front (2017)90 pts

Raspberry, vanilla, sweet spices, quite a pretty thing. Medium bodied, soft powdery tannin, acidity a little firm and tangy, sappy and raspberry finish of moderate length. Easy going, clean, enjoyable,

Raymond Chan (2017)18 pts

Ruby-red colour with some depth and darkness at the heart, lighter on the edge with slight purple hues. The nose is well-proportioned with a good core of concentrated dark-red cherry and berry fruit and hints of plums harmoniously intermixed with notes of dark herbs and an underlying line of reductive mineral detail, unveiling violet florals. Medium-full bodied, the palate has softly rich and deep flavours of dark-red berry and black cherry fruit with nuances of plums along with notes of herbs and oak and some minerals. The fruit forms a rounded core with fine tannin structure and grip, and some underlying alcoholic power. The acidity is soft and balanced and the wine flows to a solid, rounded finish. This is a softly rounded, dark-red and black-fruited Pinot Noir with a good core and balanced structure and some alcoholic drive. Match with wild duck and pork over the next 3-4 years. Pinot Noir fruit from sites in the Southern Valleys destemmed and fermented to 13.5% alc. with approx. 5% whole bunches, 76% of the wine aged in tank and the remainder for 8 months in French oak with 6% new. 18.0-

Vinification Notes

At the winery each batch was held cold for four to five days prior to ferment to help extract maximum flavour and to enhance colour stability. Cultured yeasts were used for the primary alcoholic fermentation during which the fermenting must was hand plunged six times daily and then up to eight times daily during the height of fermentation. When dry, each batch was pressed to tank, settled and then racked off gross lees to either stainless steel tanks or a mixture of new and older seasoned French oak. The wine then underwent malolactic fermentation and was aged for nine months in barrel before being blended and prepared for bottling.