Seresin Pinot Noir 2014

Seresin Pinot Noir 2014

Marlborough, New Zealand   |    750ml   |    13%
Over the past decade Seresin Estate has established itself as one of Marlborough's leading wineries, with their high quality Sauvignon Blanc and Pinot Noir always leading the charge.

This 2014 Seresin Pinot Noir is a classic Marlborough Pinot Noir with impressive weight, structure and flavour. A complex nose of red berried fruits, reminiscent of cherries and raspberries, leads into a medium to full-bodied palate with silky tannins. The natural fermentation and quality oak adds complexity; the finish is crisp, dry and mouthwatering. Another superb Pinot Noir from the team at Seresin Estate.

Availability: In stock

Only available for purchase in 6 bottle increments.
Seresin Estate is one of the star wineries of New Zealand's famous Marlborough wine regions. Established in 1992 by Michael Seresin, a New Zealand born film-maker based in London, the wines are made by acclaimed Brian Bicknell. Seresin's first vintage was in 1996. In 2000 the Tatou vineyard was purchased, followed a year later by land in the Omaka Valley which has become Seresin's Raupo Creek vineyard. Organically and biodynamically grown, hand-tended and hand-picked, the grapes from our estate are transformed into artisan wines through gentle, traditional winemaking.
New Zealand
Vintage: Minimal frosts during the spring and perfect flowering conditions resulted in a good crop and even berry set. A warm early summer initially, but temperatures cooled after solstice to give a long ripening period, with stable conditions until the end of the first week of April. Heavy rain followed, but the fruit remained in good condition.

Viticulture: The vineyards were tended throughout the season by hand; following the growth of the plant the vines were shoot-thinned, then leaf plucked, then fruit-thinned to achieve a balanced canopy. Over 70% came from within our Raupo Creek vineyard, where the soils are rich and clay-based.

Winemaking: Certified organic grapes were hand-picked, destemmed and fermented with wild yeast. The ferment was plunged by hand twice daily and remained on skins for 3 weeks prior to pressing. Aged in older French oak barriques for 11 months, the wine was then assembled from select parcels, before being lightly filtered and bottled.

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