About Seresin Estate

Marlborough, New Zealand
Seresin Estate, situated in Marlborough at the northern tip of the South Island, New Zealand was founded by Michael Seresin in 1992. The estate has embraced organic culture from the beginning, and more recently the more rigorous biodynamics. Wine making is based on minimal intervention. Wine of Passion, Grace & Spirit.

Rachel Pinot Noir

  • Vintage: 2013
  • Grower name: Seresin Estate
  • Appellation: Marlborough
  • Region: Marlborough
  • Country: New Zealand
  • Colour: Red
  • Style: Still
  • Sweetness: Dry
  • Grape Varieties: Pinot noir
  • Soil type: Alluvial, Clay
  • Vessel type: Wood - New oak, Wood - Old oak
  • Unfined.
  • Unfiltered.

Notes on additives, aids & processing used:

  • No temperature control.
  • Organic/Biodynamic/Equivalent
  • Suitable for Vegans.
  • Suitable for Vegetarians.
  • Total Sulphites: 65 mg/L
  • This wine is fermented spontaneously.
  • Other Information:Vintage: 2013 was an excellent vintage for Marlborough. A calm spring allowed for even flowering and berry set, and an initially warm summer was tempered by cooler temperatures after veraison. The cool end to the season allowed slower maturation of the fruit, encouraged retention of acidity and development of more complex flavour compounds. Viticulture: The main portion of fruit for this wine is derived from our clay-rich hillside ‘Raupo Creek’ vineyard, in the OmakaValley, with the balance coming from the alluvial shingles of our Tatou vineyard and the Noa vineyard, which is comprised of Waimakariri soil types, alluvial in origin. Each vine is hand-tended throughout the season to create a balanced canopy and optimise fruit quality. Winemaking: Fruit was hand-picked, destemmed and cooled. After pre-fermentation steeping, the juice was warmed and fermented with wild yeast, and the caps hand-plunged twice a day during fermentation. The wine was left on skins for 2 weeks of post-ferment maceration, then drained, lightly pressed and transferred to French oak barriques, of which 17% were new. The wine went through natural malolactic fermentation during 15 months maturation, before it was bottled unfiltered and unfined.
X
- Enter Your Location -
- or -