Saint Clair Family Estate

Saint Clair Marlborough Premium Pinot Noir 2018

Winner Blue Gold Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $23.13
  • Saint Clair Family Estate
    30-32 Liverpool Street
    Riverlands Estate
    RD4, Blenheim
    New Zealand 7274
  • Kate McDermid, Marketing Assistant
  • Phone (64) 27 3418018

A cooler climate feel. Enough wood presence for sure but the wine holds it. The greener spectrum carries through with the dish. Long and lingering flavours.

Fragrant bouquet of wild strawberry and spice. Juicy and vibrant with a lively palate showing attractive fruit-purity, and floral overtones leading to a long persistent finish. The dish brings out the fragrant notes of wild strawberry in the wine.

High-toned aromas of lemon, white mulberry and cherry. The palate is bright and spirited. The wine stays the same with the food - though the wine is a little light for the food.

Smokey charry oak and vanillin with some reduction dulling the vibrancy of the fruit on the nose and palate. The wine is a little flat on the palate with food but the red fruits come forward with the juicy acidity.

Cedar and white pepper spice, savoury with moderate acidity. A food Pinot Noir due to its savoury style. Have with dishes cooked over the fire but light on sauce.

Soft red berryfruit and baking spice, quite a subtle style, a lovely core of bright, juicy fruit, silky tannins and well-balanced acidity adds freshness and finesse. Very harmonious with the food, complementing each other nicely.

Light in colour, this wine shows hints of dry herbs and black tea on the nose with a medium fruit weight palate. Balanced acid and soft tannins finish this elegant wine. A solid match.

Mid ruby colour. Complex red fruit, slight vegetal overtone, hints of fresh leather and earth. Round palate, subtle red-fruit flavours, soft acidity and savoury tannins.

Medium red, vanillin oak nose, dry oak palate, not enough fruit

Very pale red, vanilla, toast, redcurrant, slightly simple and one dimensional, light to medium weight.

Floral spice and perfume, toasty an nutty with dried herbs. SOP, has some juiciness up front with big structure, slight drying tannins with flavour. Food: no change, slight more moreish.

Lovely elegant fruit driven wine, juicy red cherry, berry notes. Great acidity, long and lean, plush and juicy finish.

The Pinot Noir Wines were judged with

Coq Au Vin

Presented by chef Michael Manners


  • No. 15-18 Chicken
  • 550mL Pinot Noir
  • 150g Speck
  • 250g Button Mushrooms
  • 8-10 eschallots
  • 30mL brandy
  • 1 Carrot
  • 1 Onion
  • 3 cloves of Garlic
  • 5 Black peppercorns
  • 2 Bay Leaves, Thyme, Tarragon, Parsley stalks, 1 Tbsp butter & 1 Tbsp plain flour – mixed


  1. Cut the chicken into eight pieces.
  2. Make up a stock with chicken backbone, onion, carrot, bay leaves, 5 black peppercorns, and thyme. Strain.In a large saucepan, place the Pinot, 2 bay leaves, thyme, parsley and crushed clove of garlic.
  3. Add stock. Reduce by half.
  4. Dice the speck and cook with some butter and a little oil. Allow the fat to run out of the speck and then add the peeled eschallots. Allow to colour.
  5. Add seasoned chicken pieces (salt and pepper) -try skin side down until coloured and turn, add brandy and flame. Pour in the wine stock, mix ??? a fresh bouquet garni and garlic.
  6. Cover and cook until tender. Meanwhile cook the mushrooms in butter with salt and pepper and one crushed garlic cover.
  7. When the chicken is cooked, strain off the sauce and thicken with the butter/flour mix. Add the chicken, eschallots, mushrooms and serve.