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Great Wines Direct GBP 16.98 375ml
USD $
Wineman (UK) LTD GBP 17.71 750ml
USD $

Saint Clair Awatere Block 16 Pinot Noir 2008

Winemaker's Notes:

Pinot Noir is New Zealands fastest growing red variety in all markets. Saint Clairs 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 valleys 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 Vintage: 2008 Grapes: Pinot Noir 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 leesto 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.

Vintages

  • 2008

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Winery: Saint Clair
Color: Red
Varietal: Pinot Noir
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Saint Clair:
Architect Neal Charles Jones and Saint Clair's Chief Winemaker, Matt Thomson, combined their extensive experience to design Saint Clair Estate's new state of the art winery. Built for production from the 2006 harvest, the new winery is capable of crushing 300 tonnes of fruit per day. It features state of the art equipment including high-tec refrigeration control and monitoring software to furth... Read more
Architect Neal Charles Jones and Saint Clair's Chief Winemaker, Matt Thomson, combined their extensive experience to design Saint Clair Estate's new state of the art winery. Built for production from the 2006 harvest, the new winery is capable of crushing 300 tonnes of fruit per day. It features state of the art equipment including high-tec refrigeration control and monitoring software to further enhance the quality of Saint Clair award-winning wines. The major investment decision to develop Saint Clair's own winery facility is fueled by continued sales growth to 180,000 cases in 2005 and strong forward growth projections, particularly for the Saint Clair's award-winning Marlborough Sauvignon Blancs. The Riverland's Estate location was chosen as an ideal position for the new winery due to its central location, proximity to Saint Clair's main vineyards, and where there are adjoining facilities for bottling, storage, dispatch, power and effluent discharge. The winery boasts a large temperature controlled barrel hall for storage of up to 650 oak barriques. This new production facility aims to be extremely functional and will continue to be developed to meet the specific needs for Saint Clair's quality wine production. Saint Clair's Chief Winemaker, Matt Thomson, believes the new winery will further enhance the existing prestige quality record of the Saint Clair brand. Read less

Member Reviews for Saint Clair Awatere Block 16 Pinot Noir

Add your review
Snooth User: Carol Weehawken
4485813
3.50 5
04/12/2008

Three and a half glasses


External Reviews for Saint Clair Awatere Block 16 Pinot Noir

External Review
Source: Great Wines Direct
06/03/2017

GOLD MEDAL - Decanter 2017 - GOLD Medal Royal Easter Show Wine Awards - Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valley in 1978 and then establishing Saint Clair Estate in 1994.Neal Ibbotson combines his extensive viticultural expertise with the talent of one of New Zealand s leading winemaking teams, led by Matt Thomson and Hamish Clark From 1994 when wines from the first vintage all won medals including gold, the name Saint Clair has been synonymous with quality and its award-winning record continues today.Grapes: Pinot Noir 100%Region: New Zealand / Marlborough / Wairau PlainMaker: Matt ThomsonNotes: A powerful mix of dark berries with perfumed violets, olive, spices, and a tinge of freshly ground coffee on the nose. The palate is full bodied with layers of ripe dark berries, freshly ground spice and black olives combined with savoury notes. The acidity is beautifully balanced with round mouth coating fine tannins and savoury oak and fresh coffee notes can be found on the finish.Serve: At 16-18c with barbecued venison or seared lamb.ABV: 13.5%Suitable for Vegetarians


External Review
Source: Great Wines Direct
10/23/2012

Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valley in 1978 and then establishing Saint Clair Estate in 1994. They own 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. Neal Ibbotson combines his extensive viticultural expertise with the talent of one of New Zealand’s leading winemaking teams, led by Matt Thomson and Hamish Clark From 1994 when wines from the first vintage all won medals including gold, the name Saint Clair has been synonymous with quality and its award-winning record continues today. Grapes : Pinot Noir 100% Region : New Zealand / Marlborough Maker : Matt Thomson Notes : Aromas of ripe, dark berries with an aromatic lift of dried herb and violet. An elegant wine with flavours of ripe, dark berries and a touch of spice with an intense finish. Serve : This Pioneer Block Pinot Noir is best matched with barbecued lamb rack or scotch fillet with mushrooms. ABV : 13.5%


External Review
Source: Great Wines Direct
11/20/2015

GOLD Medal Royal Easter Show Wine Awards - Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valley in 1978 and then establishing Saint Clair Estate in 1994.Neal Ibbotson combines his extensive viticultural expertise with the talent of one of New Zealand s leading winemaking teams, led by Matt Thomson and Hamish Clark From 1994 when wines from the first vintage all won medals including gold, the name Saint Clair has been synonymous with quality and its award-winning record continues today.Grapes: Pinot Noir 100%Region: New Zealand / Marlborough / Wairau PlainMaker: Matt ThomsonNotes: A powerful mix of dark berries with perfumed violets, olive, spices, and a tinge of freshly ground coffee on the nose. The palate is full bodied with layers of ripe dark berries, freshly ground spice and black olives combined with savoury notes. The acidity is beautifully balanced with round mouth coating fine tannins and savoury oak and fresh coffee notes can be found on the finish.Serve: At 16-18c with barbecued venison or seared lamb.ABV: 13.5%Suitable for Vegetarians


External Review
Source: Great Wines Direct
10/23/2012

GOLD Medal Royal Easter Show Wine Awards 2011 Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valley in 1978 and then establishing Saint Clair Estate in 1994. They own 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. Neal Ibbotson combines his extensive viticultural expertise with the talent of one of New Zealand’s leading winemaking teams, led by Matt Thomson and Hamish Clark From 1994 when wines from the first vintage all won medals including gold, the name Saint Clair has been synonymous with quality and its award-winning record continues today. Grapes : Pinot Noir 100% Region : New Zealand / Marlborough Maker : Matt Thomson Notes : 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. Serve : Ideal with barbecued lamb rack, seared tuna, or Italian pasta dishes with tomato-based sauces. ABV : 13%


External Review
Source: Great Wines Direct
10/23/2012

Pinot Noir is New Zealands fastest growing red variety in all markets. Saint Clairs 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 valleys 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 Vintage: 2008 Grapes: Pinot Noir 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 leesto 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.



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Pinot Noir is New Zealands fastest growing red variety in all markets. Saint Clairs 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 valleys 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 Vintage: 2008 Grapes: Pinot Noir 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 leesto 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.

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