Saint Clair has vineyards in five different districts in Marlborough: Doctor's Creek Vineyard, Awatere Valley Vineyard, Rapaura Vineyard, Omaka Vineyard, and Ben Morven. The winery also sells grapes to other local wineries, but only those they deem unsatisfactory. The vineyards together cover hundreds of hectares. Wines are now being made there that are gaining international recognition. The wines have consistently received gold medals. Saint Clair, for example, received a gold medal nine years in a row for its Wairau Reserve Sauvignon Blanc.
The grapes for this Pinot Noir come from a number of specifically selected, low-growing vineyards in the southern valleys of the Wairau Plain. In the lead-up to harvest, each vineyard is closely monitored and regularly tasted to determine when the flavors are at their peak, and the grapes can then be harvested in the cool of the morning. After harvest, the grapes undergo a five-day cold maceration. Fermentation then takes place to develop color and flavor. During fermentation, every effort is made to increase concentration. The skins that float to the surface are re-immersed eight times a day. After fermentation, some of the wine is aged for several months in new and used oak.
This leaves a lot of freshness in the wine! As a result, it has notes of raspberry and black cherry on the nose, with a subtle hint of spice. A medium-bodied Pinot Noir with plenty of dark fruit. A touch of spice returns on the long finish. The grapes for this wine come from select vineyards (selected based on low yields) in Marlborough, primarily in the Omaka Valley and the lower Waihopai Valley.
