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Getraenkewelt-Weiser EUR 12.95
USD $
Great Wines Direct GBP 13.14 375ml
USD $

Saint Clair Marlborough Merlot 2010

Winemaker's Notes:

A medium-bodied wine with delicious flavours of ripe dark plums, wild blackberry and seamless toasty oak. The fruit was de-stemmed into small stainless steel fermenters for a five-day cold soak before being fermented with selected yeasts and hand plunged up to six times daily during the height of fermentation. After primary fermentation it was tasted daily until the right extraction and balance was achieved, then pressed off skins. Once the wine had settled, it was racked to new and seasoned American oak where it underwent malolactic fermentation for enhanced integration of tannin and flavour. After ageing on lees for 10 months, the wine was blended and lightly egg white fined, balanced and carefully prepared for bottling. Vintage: 2008 Grapes: 100% Merlot Wine Maker: Matt Thomson Aroma: Lifted aromas of ripe plums and blackberries with hints of vanilla and savoury oak. Palate: A delicious Merlot with flavours of ripe plums, wild dark berries and Christmas cake. A smooth powdery tannin structure supports an elegant and stylish palate with well-balanced acidity and savoury oak finish. Serve: Ideal with barbequed or grilled beef or lamb.

Vintages


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Winery: Saint Clair
Color: Red
Varietal: Merlot
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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

External Reviews for Saint Clair Marlborough Merlot

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

Delicious flavours of raspberry and fresh summer fruits through to a supple finish.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: 100% MerlotRegion: New Zealand / North Island / Gimblett Gravels, Hawkes BayMaker: Matt ThomsonNotes: Deep ruby red core with purple tinged rim. Complex ripe dark berry aromas of blackberry and boysenberry combine with Christmas spice and savoury toast. Mouth coating texture with the flavours echoing the aromas. The mid-palate is supported by a well balanced acidity and the supple light powdered tannin structure works in harmony with a wonderful savoury finish.Serve: At 16-18c it is ideal with barbequed or grilled beef or lamb.ABV: 13.5%Suitable for Vegetarians


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

BRONZE MEDAL - IWC 2010 (UK) 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 : 100% Merlot Region : New Zealand / Marlborough Maker : Matt Thomson Notes : A delicious Merlot with flavours of ripe plums, wild dark berries and Christmas cake. A smooth powdery tannin structure with an elegant and stylish palate, well-balanced acidity and savoury oak finish. Serve : Ideal with barbequed or grilled beef or lamb. ABV : 13.5%


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

A medium-bodied wine with delicious flavours of ripe dark plums, wild blackberry and seamless toasty oak. The fruit was de-stemmed into small stainless steel fermenters for a five-day cold soak before being fermented with selected yeasts and hand plunged up to six times daily during the height of fermentation. After primary fermentation it was tasted daily until the right extraction and balance was achieved, then pressed off skins. Once the wine had settled, it was racked to new and seasoned American oak where it underwent malolactic fermentation for enhanced integration of tannin and flavour. After ageing on lees for 10 months, the wine was blended and lightly egg white fined, balanced and carefully prepared for bottling. Vintage: 2008 Grapes: 100% Merlot Wine Maker: Matt Thomson Aroma: Lifted aromas of ripe plums and blackberries with hints of vanilla and savoury oak. Palate: A delicious Merlot with flavours of ripe plums, wild dark berries and Christmas cake. A smooth powdery tannin structure supports an elegant and stylish palate with well-balanced acidity and savoury oak finish. Serve: Ideal with barbequed or grilled beef or lamb.


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

The Ibbotsons have been producing wine here since 1978. The cooler climate is perfect for a long, slow ripening of red varieties such as Merlot. After a short spell in oak it was bottled straight away, thus preserving its full flush of youthful fruit. 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 Grapes: 100% Merlot from Saint Clair's Estate vineyard at Rapaura, one of the warmest in the district. Winemaking: The fruit for this wine was harvested from several low cropping vineyards within Marlborough, primarily Saint Clair's Rapaura Road Vineyard. From warm sites, the fruit was carefully monitored as it ripened to full maturity and harvested at the end of April. The fruit was then de-stemmed into small stainless steel fermenters for a four-day cold soak before being fermented with selected yeasts and hand plunged up to six times daily during the height of fermentation. After pressing, the wine was racked and underwent malolactic fermentation fro enhanced integration of tannin and flavour. After ageing on lees for six months the wine was blended, lightly egg-white-fined, balanced and carefully prepared for bottling. Alc. 13%. Colour: Dense ruby red. Serve: At room temperature to accompany grilled and roast red meats, pasta dishes and cheese. Also ideal with barbecued or grilled beef or lamb. Taste: Medium-bodied with flavours of ripe plums, cherries and boysenberries layered with hints of spicy oak. It is an elegant and stylish wine with well-balanced acidity and a warm, lingering finish.


External Review
Source: Great Wines Direct
Vintage: 2008 03/23/2010

The Ibbotsons have been producing wine here since 1978. The cooler climate is perfect for a long, slow ripening of red varieties such as Merlot. After a short spell in oak it was bottled straight away, thus preserving its full flush of youthful fruit. 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 Grapes: 100% M...



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A medium-bodied wine with delicious flavours of ripe dark plums, wild blackberry and seamless toasty oak. The fruit was de-stemmed into small stainless steel fermenters for a five-day cold soak before being fermented with selected yeasts and hand plunged up to six times daily during the height of fermentation. After primary fermentation it was tasted daily until the right extraction and balance was achieved, then pressed off skins. Once the wine had settled, it was racked to new and seasoned American oak where it underwent malolactic fermentation for enhanced integration of tannin and flavour. After ageing on lees for 10 months, the wine was blended and lightly egg white fined, balanced and carefully prepared for bottling. Vintage: 2008 Grapes: 100% Merlot Wine Maker: Matt Thomson Aroma: Lifted aromas of ripe plums and blackberries with hints of vanilla and savoury oak. Palate: A delicious Merlot with flavours of ripe plums, wild dark berries and Christmas cake. A smooth powdery tannin structure supports an elegant and stylish palate with well-balanced acidity and savoury oak finish. Serve: Ideal with barbequed or grilled beef or lamb.

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