100% organic Pinot Noir from the clay-rich hillside Raupo Creek vineyard in the Omaka Valley, Marlborough, with a tiny amount also from the Tatou and Noa vineyards.
Fruit was hand-sorted, destemmed and cooled. After pre-fermentation steeping, the juice was warmed and fermented with wild yeast, and the caps hand-plunged daily. Left on skins for 2 weeks of post-ferment maceration, then drained, lightly pressed and transferred to French oak barriques, 14% were new. Underwent natural malolactic fermentation during 15 months maturation, then bottled unfiltered and unfined.
Exhibits aromas of black cherry, truffle and chocolate. The palate is concentrated and full with a dense core of rich fruit, alongside savoury spice and herbal notes, underpinned by silky-fine and mouth-coating tannins. Long on the finish, with a cleansing acidity, A poised, yet powerful wine.
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