Saint Clair James Sinclair Hawke's Bay Malbec 2021

Saint Clair James Sinclair Hawke's Bay Malbec 2021"Inky, ruby tinted malbec with intense, ripe, black fleshed plum, cassis, spice and nutty oak flavours. Unlike many heavyweight malbec reds the wine has drinkability. In peak form right now. Great value at this price" Bob Campbell, Master of Wine, The Real Review, Feb 2023 "Almost opaque with dark hues of purple and a pink rim, the colour staining in the tears indicates a wine of concentration and power. Aromas and flavours of dark cherries and milk

"Inky, ruby-tinted malbec with intense, ripe, black-fleshed plum, cassis, spice and nutty oak flavours. Unlike many heavyweight malbec reds the wine has drinkability. In peak form right now. Great value at this price" Bob Campbell, Master of Wine, The Real Review, Feb 2023

"Almost opaque with dark hues of purple and a pink rim, the colour-staining in the tears indicates a wine of concentration and power. Aromas and flavours of dark cherries and milk chocolate, dark spices from barrel and roasted Doris plum flesh. Plenty of weight and intensity, power and elegance is at the core of the flavours. Polished tannins and plenty of acidity for mouth and length. Delicious, fresh and still very youthful" Cameron Douglas, Master Sommelier

Inky core with a thin purple tinged rim. Dark savoury aromas layered with aromatic floral notes. Rich and concentrated with flavours of boysenberry and blackberry laced with a touch of black pepper. The finish is long and savoury with a subtle toasty charred oak character. Perfect for drinking immediately this wine will continue to develop and delight for at least five years from vintage date.

The outstanding fruit was sourced from vineyards in the Gimblett Gravels winegrowing district of Hawke’s Bay. The vigour moderating, free draining gravel provides a superb base for this low cropping Malbec. These vineyard sites have ideal ripening conditions for achieving the intense aromatics and dense structure ripe Malbec can give. The fruit was carefully monitored during ripening and harvested in the cool evening at maximum flavour maturity and physiological ripeness.

The fruit was held cold for four days prior to ferment to help extract maximum flavour and to enhance colour stability. It was inoculated to carry out the primary alcoholic fermentation during which the fermenting must was hand plunged up to four times daily. When dry the young wine was pressed and then racked off its gross lees to new and seasoned French oak. It underwent malolactic fermentation for six months, and remained on lees for 10 months. The wine was gently extracted from oak, blended and carefully prepared for bottling.

Food Pairing: A perfect match for peppered fillet steak served with parsley potatoes.