Saint Clair Family Estate

Saint Clair Pioneer Block 11 Cell Block Chardonnay 2018

Winner Top 100 Fuller Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $24.99
  • Saint Clair Family Estate
    30-32 Liverpool Street
    Riverlands Estate
    RD4, Blenheim
    New Zealand 7274
  • Kate McDermid, Marketing Assistant
  • Phone (64) 27 3418018

Complex, ripe fruit with some grapefruit like reduction. Attractive. Rich full palate. Complex. A moderate match within the dish. Maybe lacking a little acidity to help with the length.

Aromas of cracked wheat and stone fruits on the nose. The palate is weighty with peach cobbler and apricot yoghurt creaminess and a hint of creamed corn on the mid-palate. The wine’s ripe fruits and apricot yoghurt flavours are enhanced with this dish and the creamed corn note diminished. The weight of the dish matches the wine and brings some energy and vibrancy to the wine.

Peaches and cream, quite perfumed, mostly fruity in its expression, simple sweet-fruited palate, a little blousy and unfocused though, lacks freshness on the finish. Works ok with the food but doesn’t show any enhancement for either party.

Pale lemon-straw. Fine cream and almond-meal over apple-pear fruit. Hints of cashew oak. Smooth, even palate; fine white-peach and apple fruit flavours, fresh acidity, long clean finish. With food: Excellent match – all the creamy and savoury elements of the wine fit well with the corresponding elements of the dish, including the pine nuts. Nothing out of place.

Straw yellow, subtle yellow peach fruit and nutty oak, long sweet tannins, round and long, dry oak tannins on the finish which are softened by the dish.

Mid straw with yellow flashes. Intense white stone fruits, pear and blossom and some cheesy hints. Quite a powerful and concentrated amount of fruit on the palate, with richness and good length of fruit flavours, finish with some stewed pear and spice. This was quite a good pairing as the wine was not overpowered by salt and finished fresh and fruity still.

Citrus and white peach with some creamy and nutty oak, some toastiness, dusty oak. Fine up front, has some good fruit sweetness, dusty oak and chalky phenolics add to flavour. Food: works quite well with the fruit sweetness, still retaining finesse and moreishness.

The Fuller Bodied Dry White Wines were judged with

Potato, Jamon, Pumpkin aioli and Pinenuts

Presented by chef Marcell Kustos


  • 750g baby new potatoes, cut in quarters
  • Salt and pepper
  • 2 tbsp olive oil
For the garlic aïoli:
  • 2 large garlic cloves, peeled and crushed
  • 1 Tbsp dijon mustard
  • 1 large egg, plus 1 egg yolk
  • 100ml olive oil
  • 100ml pumpkin seed oil
  • 1 tbsp lemon juice
  • 75g Greek-style lactose-free yoghurt
  • ½ tsp Xanthan
  • Add 2 Tbsp hot water if the emulsion separates
For the pine nuts:
  • 30g olive oil
  • 40g pine nuts
  • ¼ tsp smoked paprika
  • Salt and black pepper
To Serve:
  • 200g Jamon Serrano, at room temperature, ~50g/person


  1. Roast the potatoes in the oven at 180 C for 25 min (or until golden and crispy)
  2. While roasting the potatoes, prepare the Aioli.
  3. Toast the pine nuts in olive oil until golden. Set aside in a bowl and mix with smoked paprika, salt and pepper.
  4. Plate a layer of Aioli, add potatoes, ribbons of Serrano ham and drizzle with pine nuts and paprika oil.