Saint Clair Omaka Reserve Chardonnay

Omaka in Maori means the 'place of the stream'. The grapes were sourced primarily from Saint Clair’s vineyards in Marlborough’s Omaka Valley where a combination of warm days, cool nights and clay based soils contribute to greater retention of fruit flavours. The fruit is a blend of Chardonnay clones, predominantly Mendoza and Burgundian Clone 95. The vines were monitored carefully during ripening and hand harvested at optimum flavour maturity and physiological ripeness.


Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

Silver award at the International Wine Challenge

New Zealand

Glass bottle

Contains sulphites

Suitable for vegetarians and vegans

Saint Clair

Hallgarten

Chardonnay

2022

Marlborough

Colour: Pale gold
Aroma: Perfumed aromas of charred oak, white peach and citrus with a hint of warm spice.
Palate: Generous and rich with a creamy and textural mouthfeel. Flavours of white fleshy stonefruit and meringue combine with citrus notes and a hint of spice on the lingering finish.
Ageing Potential:Drinking beautifully now, this wine will continue to evolve and reward over the next five to ten years with careful cellaring.

13

9.75

This is Saint Clair’s owners Neal and Judy Ibbotson’s perfect wine to have alongside roast chicken.

Stewart Maclennan

2022 saw a typical very warm October, November and December, which allowed for a good solid fruit set. However, an unusually very wet and cold February created a disease risk which was a real potential threat to the success of harvest. Fortunately, a very dry period from 20th February until the 20th March was exactly what was required. Outstanding autumn conditions with warm days and cool nights, enabled the grapes to remain healthy and ripen to the desired levels.


The fruit was carefully hand-picked and lightly whole bunch pressed. The must was barrel-fermented in American oak (50% new, 25% second fill, 25% third fill), using selected yeast strains. The wine went through malolactic conversion in barrel, followed by maturation its lees for 10 months with regular stirring. Only the best barrels from each batch were selected to use in the final blend of the Omaka Reserve Chardonnay.