Saint Clair Marlbourough Pino Noir 2015

2. Saint Clair Vicar's Choice Sauvingon Blanc 2016.jpg
2. Saint Clair Vicar's Choice Sauvingon Blanc 2016.jpg
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Saint Clair Marlbourough Pino Noir 2015

from 29.25

Bright ruby in Color
Lifted nose of raspberries, blackberries and cherries
Soft, full palate, well-balanced acidity and supple tannins

AWARDS:  
2017
- Blue-Gold & Top 100 -  Sydney International Wine Competition
2017 - Silver -  The TEXSOM International Wine Award
2016 - Silver Air New Zealand Wine Awards
2016 - Decanter Word Wine Awards
2016 - Bronze Decanter World Wine Awards
2016 - Silver The TEXSOM International Wine Awards
2015 - Pure Bronze Air New Zealand Wine Awards
2015 - Silver The TEXSOM International Wine Awards
2014 - Trophy Air New Zealand Wine Awards
2014 - Silver Finger Lakes International Wine Competition
2014 - Silver Mundus Vini
2013 - USA Winery of the Year
2013 - New Zealand Producer of the Year
2011 - Winestate Wine of the Year 2011
2006 - Best Winery of the Show NZ International Wine Show 2006
2005 - Best NZ Wine Producer

COUNTRY: New Zealand
REGION: Marlborough
WINE TYPE: Red
VARIETAL: Pinot Noir
VINTAGE: 2015
WINERY: Saint Clair
BODY: Medium
FOOD SUGGESTION: Meat & Oily Food
WINE STYLE: Red, Light & Perfumed


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Winemaker:

Matt Thomson, Hamish Clark and Kyle Thompson

Colour:

Dark ruby red

Aroma:

Ripe aromas of fresh strawberries and floral perfume with a hint of dried herb, spice and fresh coffee beans.

Palate:

Fresh red fruit flavours of cherries and cranberries combine with toasted spice and fresh black coffee. The texture is silky and the finish is long and toasty.

Ageing potential:

Drinking well upon release, this wine can be enjoyed young and will continue to mature and develop complexity for the next four to five years.

Winemaking:

At the winery each batch (or vineyard) was held cold for five days prior to fermentation to help with colour and flavour extraction. The juice was then inoculated with yeast for the primary alcoholic fermentation and hand plunged 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 underwent 100 per cent malolactic fermentation before being blended, fined, lightly filtered and gently prepared for bottling.

Viticulture:

The fruit was sourced from a number of specifically chosen low cropping vineyards planted in the Southern Valleys region of Marlborough. Leading up to harvest each vineyard was closely monitored and tasted to determine when the flavours were at their optimum and then harvested in the cool of the morning.

Wine Analysis:

Alcohol: 13.5% v/v, Titratable Acidity: 5.1g/litre, pH: 3.55.