Saint Clair Origin Marlborough Pinot Noir 2024

Saint Clair Origin Marlborough Pinot Noir 2024"The inviting bouquet shows dark plum, blueberry, floral, and mixed spice aromas. The palate has good weight and supple mouthfeel, beautifully framed by silky texture and fine tannins, making it splendidly balanced with a long, velvety finish. At its best: now to 2028" Sam Kim, Wine Orbit, Jun 2025 "Super bright with a purple core and pink rim. Aromas and flavours of blackcurrant, dark cherry and plum. Very youthful expression with an exuberant

"The inviting bouquet shows dark plum, blueberry, floral, and mixed spice aromas. The palate has good weight and supple mouthfeel, beautifully framed by silky texture and fine tannins, making it splendidly balanced with a long, velvety finish. At its best: now to 2028" Sam Kim, Wine Orbit, Jun 2025

"Super bright with a purple core and pink rim. Aromas and flavours of blackcurrant, dark cherry and plum. Very youthful expression with an exuberant mouthfeel from fine tannins and acidity. Plush and refreshing, balanced and very new with best drinking from 2026 through 2029" Cameron Douglas, Master Sommelier, Jun 2025

Rich garnet red. Ripe summer berry fruit with savoury notes and a hint of toasted oak. A rich and fruit forward Pinot Noir with flavours of ripe boysenberry, black cherry and raspberry with a hint of spice. Elegant with a smooth, refined structure leading to a long toasty finish. Drinking beautifully from release date, wine can be enjoyed young or cellared carefully to gain greater complexity over the next three years.

The fruit was sourced from a number of specifically chosen, low cropping vineyards from the Southern Valleys region of the Wairau Plain. Leading up to harvest each vineyard was closely monitored and tasted to determine when the flavours were at their optimum. The fruit was then harvested in the cool hours of the morning.

At the winery each batch (or vineyard) was held cold for five days prior to fermentation to help with colour and flavour extraction. The juice was then inoculated with yeast for the primary alcoholic fermentation and hand plunged up to eight times daily during the height of fermentation. When dry each batch was pressed to tank, settled and then racked off gross lees to either stainless steel tanks or a mixture of new and older seasoned French oak. The wine underwent 100 per cent malolactic fermentation before being blended, fined, lightly filtered and gently prepared for bottling.

Food Pairing: Well matched with garlic and rosemary lamb rack with a side of fresh lettuce and pistachio salad.