Great Wines Direct GBP 18.97 750ml
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Saint Clair Rapaura Reserve Merlot 2009

Winemaker's Notes:

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: A selected free draining portion of Rapaura Road vineyard, was given special viticultural treatment. Following crushing the fruit was cold soaked for 3 days then warmed, inoculated for fermentation and given frequent manual pump-overs. Before dryness, the wine was pressed, and then racked to oak, where it went through malolactic fermentation. The wine was aged for 12 months in American oak barriques (50% new) on lees to give complexity and richness Colour: Deep ruby with purple highlights. Serve: At room temperature to accompany grilled and roast red meats, pasta dishes and cheese. Taste: Intense nuances of plums with notes of vanilla and hazelnuts. A rich palate full of red cherry and plum flavours and silky smooth texture with a minty lingering finish. .

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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

Member Reviews for Saint Clair Rapaura Reserve Merlot

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Snooth User: Woodie
2996039
4.00 5
Vintage: 2005 08/15/2007

A rare wine from Marlbourgh where generaly merlot is an under achiever. Great colour and smooth full classic nose. On the palate it has character and individuality and shows alot of effort went into the making for such a region. It is one of the best merlots from Marlbourgh


External Reviews for Saint Clair Rapaura Reserve Merlot

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

A medium-bodied wine with delicious flavours of ripe plums, chocolate and mushroom, layered with hints of spicy oak. The fruit was 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 primary fermentation the wine was pressed off skins once the correct extraction and balance was achieved. When the wine settled, it was racked to 57 per cent new and 43 per cent seasoned American oak where it underwent malolactic fermentation for enhanced integration of tannin and flavour. Following 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 plums, dark cherries, currants and tobacco leaf. Palate: Luscious flavours of ripe plums, chocolate and mushroom, layered with hints of spicy oak. A full supple tannin structure supports an elegant and stylish palate, with well-balanced acidity and a warm lingering finish. Serve: The wine is an ideal match with eye fillet, scotch fillet steak or with venison.


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

SILVER MEDAL - Royal Easter Wine Show BRONZE MEDAL - International Wine Show This is Saint Clair's flagship variety and accounts for over 60% of sales. Saint Clair's aim is to be the best producer of this variety in New Zealand and results over the last two to three vintages would arguably indicate this aim is being achieved on a consistent basis. 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. 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. This is an outstanding alternative to Cloudy Bay, regarded as having a smoother, fruitier edge. Grapes : 100% Merlot Region : New Zealand / Marlborough / Lower Wairau area Maker : Matt Thompson. Notes : Luscious flavours of ripe plums, chocolate and mushroom, layered with hints of spicy oak. A full supple tannin structure with an elegant and stylish palate, well-balanced acidity and a warm lingering finish. Serve : The wine is an ideal match with eye fillet, scotch fillet steak or with venison. ABV : 13.50% 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'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: A selected free draining portion of Rapaura Road vineyard, was given special viticultural treatment. Following crushing the fruit was cold soaked for 3 days then warmed, inoculated for fermentation and given frequent manual pump-overs. Before dryness, the wine was pressed, and then racked to oak, where it went through malolactic fermentation. The wine was aged for 12 months in American oak barriques (50% new) on lees to give complexity and richness Colour: Deep ruby with purple highlights. Serve: At room temperature to accompany grilled and roast red meats, pasta dishes and cheese. Taste: Intense nuances of plums with notes of vanilla and hazelnuts. A rich palate full of red cherry and plum flavours and silky smooth texture with a minty lingering finish. .


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

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: A selected free draining portion of Rapaura Road vineyard, was given special viticultural treatment. Following crushing the fruit was cold soaked for 3 days then warmed, inoculated for fe...



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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: A selected free draining portion of Rapaura Road vineyard, was given special viticultural treatment. Following crushing the fruit was cold soaked for 3 days then warmed, inoculated for fermentation and given frequent manual pump-overs. Before dryness, the wine was pressed, and then racked to oak, where it went through malolactic fermentation. The wine was aged for 12 months in American oak barriques (50% new) on lees to give complexity and richness Colour: Deep ruby with purple highlights. Serve: At room temperature to accompany grilled and roast red meats, pasta dishes and cheese. Taste: Intense nuances of plums with notes of vanilla and hazelnuts. A rich palate full of red cherry and plum flavours and silky smooth texture with a minty lingering finish. .

Closure: Stelvin


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