# Pioneer Block 23 Pinot Noir (2021)

- **Producer:** Saint Clair Family Estate
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Marlborough, New Zealand
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €7
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–16 °C
- **Aromas & flavours:** cherry, black cherry, raspberry, red plum, strawberry, coffee, ginger, vanilla, chocolate, nougat

## About this wine

The Saint Clair Pioneer Block 23 Pinot Noir 2021 is a single-vineyard wine from Marlborough, New Zealand, produced by Saint Clair Family Estate. The estate, a family-owned operation, was established by viticulture pioneers Neal and Judy Ibbotson, who prioritize matching grape varietals with optimal terroirs. The Pioneer Block range specifically focuses on exceptional small parcels of fruit from selected vineyard sites, aiming to reflect the unique influence of terroir. The 2021 vintage saw grapes harvested at full ripeness.

## Interesting facts

- The grapes for this wine come from a single vineyard on Benmorven Road.
- Neal and Judy Ibbotson received a Lifetime Achievement Award for their contributions to Marlborough wine.
- The Pioneer Block range highlights specific, outstanding vineyard parcels.
- This wine is recognized for its affordability relative to its quality.

## Food pairing

The wine's medium body and red berry notes complement lighter meats and poultry, while its subtle spice and oak influence can stand up to richer dishes like lamb and duck. The acidity in the wine helps to cut through the richness of fatty meats, and the fruit notes can bridge with the sweetness of reductions or roasted vegetables.

## Wine making process

The Saint Clair Pioneer Block 23 Pinot Noir 2021 begins with grapes harvested at full ripeness from a single vineyard. A five-day cold soak preceded fermentation and skin maceration in stainless steel tanks, which involved regular manual punch-downs. Following maceration, the wine was aged for 10 months in French oak barrels, with 50% of the barrels being new. This process aims to maximize flavor and color stability while integrating oak characteristics.