Saint Clair Omaka Reserve Pinot Noir 2009

MSRP: £20.25
3.33 5 0.5
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Winemaker's Notes:

A lush, full-bodied Pinot Noir with well-integrated tannins and firm acidity. Ripe cherry and rich plum dominate the ...

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Wineman (UK) LTD
Tyringham, UK (3,700 mi)
GBP 21.84
USD $
750ml
Buy Now
Great Wines Direct
Crawley, UK (3,800 mi)
GBP 22.49
USD $
1000ml
Buy Now

A lush, full-bodied Pinot Noir with well-integrated tannins and firm acidity. Ripe cherry and rich plum dominate the palate, supported by subtle hi... Read more

A lush, full-bodied Pinot Noir with well-integrated tannins and firm acidity. Ripe cherry and rich plum dominate the palate, supported by subtle hi... Read more

A lush, full-bodied Pinot Noir with well-integrated tannins and firm acidity. Ripe cherry and rich plum dominate the palate, supported by subtle hi... Read more

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User Reviews for Saint Clair Omaka Reserve Pinot Noir

External Reviews for Saint Clair Omaka Reserve Pinot Noir

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

A lush, full-bodied Pinot Noir with well-integrated tannins and firm acidity. Ripe cherry and rich plum dominate the palate, supported by subtle hints of rich coffee. 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: 2007 Grapes: Pinot Noir Colour: Bright ruby Aroma: Ripe cherry, boysenberry and plums with lifted violet notes. There are also underlying hints of savoury mushroom and toasty oak characters. Palate: A lush, full-bodied wine with wellintegrated tannins and firm acidity.Ripe cherry and rich plum dominate the palate, supported by subtle hints of rich coffee. French oak lends elegance, structural support and savoury smoky notes. Ageing Potential: This wine is drinking beautifully now and will continue to improve with cellaring of between three to five years from vintage date. Winemaking: The grapes were carefully transported to the winery for de-stemming, then fruit was must chilled to small open top stainless steel fermenters. Each batch of fruit was cold soaked for four to five days to help extract maximum flavour and to enhance colour stability. Cultured yeasts were employed to carry out the primary alcoholic fermentation and the fermenting must was hand plunged up to six times daily. At dryness each batch was pressed to tank and then racked off gross lees to a mixture 68 per cent new and 32 per cent seasoned French oak. Each batch was inoculated for malolactic fermentation and aged for 10 months on lees before being selected for this blend, stabilized, lightly egg white finedand prepared for bottling. Wine Analysis: Alcohol 13% v/v, Titratable Acid 6.3 g/litre, pH 3.58 Food Suggestions: Game or lamb served with mushrooms or rich savoury sauces.


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

A lush, full-bodied Pinot Noir with well-integrated tannins and firm acidity. Ripe cherry and rich plum dominate the palate, supported by subtle hints of rich coffee. 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. 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. Grapes : 100% Pinot Noir Region : New Zealand / Marlborough Maker : Matt Thomson Notes : A lush, full-bodied wine with wellintegrated tannins and firm acidity.Ripe cherry and rich plum dominate the palate, supported by subtle hints of rich coffee. French oak lends elegance, structural support and savoury smoky notes. Serve : Perfect with Game or lamb served with mushrooms or rich savoury sauces. ABV : 13% Suitable for Vegetarians


External Review
Source: Great Wines Direct
Vintage: 2007 03/24/2010

A lush, full-bodied Pinot Noir with well-integrated tannins and firm acidity. Ripe cherry and rich plum dominate the palate, supported by subtle hints of rich coffee. 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 Aroma: Ripe cherry, boysenberry and plums with lifted violet notes. There are also underlying hints of savoury mushroom and t...


External Review
Vintage: 2006 04/30/2010

Saint Clair Doctors Creek Reserve Pinot Noir 2006 and all other wine from Saint Clair are available for immediate delivery and discounted prices from CheaperCigars.com. We also carry wide variety of wine from New Zealand and across the globe.


Winemaker's Notes:

A lush, full-bodied Pinot Noir with well-integrated tannins and firm acidity. Ripe cherry and rich plum dominate the palate, supported by subtle hints of rich coffee. 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: 2007 Grapes: Pinot Noir Colour: Bright ruby Aroma: Ripe cherry, boysenberry and plums with lifted violet notes. There are also underlying hints of savoury mushroom and toasty oak characters. Palate: A lush, full-bodied wine with wellintegrated tannins and firm acidity.Ripe cherry and rich plum dominate the palate, supported by subtle hints of rich coffee. French oak lends elegance, structural support and savoury smoky notes. Ageing Potential: This wine is drinking beautifully now and will continue to improve with cellaring of between three to five years from vintage date. Winemaking: The grapes were carefully transported to the winery for de-stemming, then fruit was must chilled to small open top stainless steel fermenters. Each batch of fruit was cold soaked for four to five days to help extract maximum flavour and to enhance colour stability. Cultured yeasts were employed to carry out the primary alcoholic fermentation and the fermenting must was hand plunged up to six times daily. At dryness each batch was pressed to tank and then racked off gross lees to a mixture 68 per cent new and 32 per cent seasoned French oak. Each batch was inoculated for malolactic fermentation and aged for 10 months on lees before being selected for this blend, stabilized, lightly egg white finedand prepared for bottling. Wine Analysis: Alcohol 13% v/v, Titratable Acid 6.3 g/litre, pH 3.58 Food Suggestions: Game or lamb served with mushrooms or rich savoury sauces.

A lush, full-bodied Pinot Noir with well-integrated tannins and firm acidity. Ripe cherry and rich plum dominate the palate, supported by subtle hints of rich coffee. 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: 2007 Grapes: Pinot Noir Colour: Bright ruby Aroma: Ripe cherry, boysenberry and plums with lifted violet notes. There are also underlying hints of savoury mushroom and toasty oak characters. Palate: A lush, full-bodied wine with wellintegrated tannins and firm acidity.Ripe cherry and rich plum dominate the palate, supported by subtle hints of rich coffee. French oak lends elegance, structural support and savoury smoky notes. Ageing Potential: This wine is drinking beautifully now and will continue to improve with cellaring of between three to five years from vintage date. Winemaking: The grapes were carefully transported to the winery for de-stemming, then fruit was must chilled to small open top stainless steel fermenters. Each batch of fruit was cold soaked for four to five days to help extract maximum flavour and to enhance colour stability. Cultured yeasts were employed to carry out the primary alcoholic fermentation and the fermenting must was hand plunged up to six times daily. At dryness each batch was pressed to tank and then racked off gross lees to a mixture 68 per cent new and 32 per cent seasoned French oak. Each batch was inoculated for malolactic fermentation and aged for 10 months on lees before being selected for this blend, stabilized, lightly egg white finedand prepared for bottling. Wine Analysis: Alcohol 13% v/v, Titratable Acid 6.3 g/litre, pH 3.58 Food Suggestions: Game or lamb served with mushrooms or rich savoury sauces.

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