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Description
Saint Clair James Sinclair Marlborough Pinot Noir 2024"Lots of purple and dark red at the core, very bright and new. Aromas of blackcurrant and plum then some dark cherry scents followed by a touch of earth stone and baking spice. Dry with a core of fruit flavours to reflect the bouquet, fine tannins with plenty of polish and style, medium+ acid line and a youthful core. Fresh and lively expression with best drinking from 2026 through 2030" Cameron Douglas, Master Sommelier, Jun 2025 Dark Garnet.
"Lots of purple and dark red at the core, very bright and new. Aromas of blackcurrant and plum then some dark cherry scents followed by a touch of earth-stone and baking spice. Dry with a core of fruit flavours to reflect the bouquet, fine tannins with plenty of polish and style, medium+ acid line and a youthful core. Fresh and lively expression with best drinking from 2026 through 2030" Cameron Douglas, Master Sommelier, Jun 2025
Dark Garnet. Pronounced aromas of dark berry fruits with notes of dried herbs and a touch of oak. A full-bodied style with concentrated flavours of blackberry and cherry combined with light savoury notes. The palate is silky smooth with delicate toasty oak on the lengthy finish.
Carefully selected fruit from vineyards within the Southern Valleys sub-region of Marlborough were chosen for this James Sinclair Pinot Noir. This region is renowned for low cropping vineyards on clay based soils. These soils, combined with a long ripening season provide ideal conditions for the development of concentrated flavours and ripe tannins.
Once the fruit was received at the winery each vineyard batch was held cold for five days prior to fermentation to help with maximum aroma and flavour extraction. Primary alcoholic fermentation was carried out through the use of cultured yeasts, and during the height of fermentation the fermenting must was hand plunged up to eight times daily. Once dry, each batch was pressed to tank, settled and then racked off lees to a mixture of stainless steel tanks and seasoned French oak. The wine underwent 100 per cent malolactic fermentation during aging before being blended, fined, lightly filtered and gently prepared for bottling.
Food Pairing: Well matched with mustard and herb rack of lamb with fresh seasonal vegetables.
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