SERESIN ESTATE:
Hand-grown, hand-picked and handmade, Seresin wines have forged a reputation for individuality and complexity. Established in 1992 by filmmaker Michael Seresin, a combination of own vineyard selection, organic and biodynamic viticultural practices and subtle winemaking techniques have ensured Seresin's commitment to premium wines.
VINTAGE:
VINEYARD:The fruit comes from our clay rich hillside Raupo Creek vineyard, the alluvial shingles of our Tatou vineyard and the Home vineyard, which is made up of a variety of Waimakariri type soils of alluvial origin.
CLONES: 113, 114, 115, 667, 777, 6, 5 and 10/5
VINIFICATION: The fruit was hand-sorted before being de-stemmed and cooled, after a pre-fermentation 
soaking period the juice was allowed to warm and fermentation started with wild yeast. During fermentation the caps were hand-plunged daily. The wine was then left to sit on skins for two weeks for post ferment maceration; a total of three and a half weeks was spent in contact with the skins. It was then drained and lightly pressed before being transferred to French barriques, of which approximately twenty five percent were new. The Leah Pinot Noir went through natural malolactic fermentation during eleven months spent maturing in barrel, before it was bottled unfiltered and without fining.
WINEMAKER'S NOTES: The nose exhibits aromas of cherry, mocha, new leather and subtle toast with hints of spice. The palate is tightly focused and concentrated with succulent dark fruits layered over smoky oak, with fine mouth-coating tannins and a persistent finish.
CELLARING POTENTIAL: Drinking well now, but will improve over the next five years.
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