Seresin Chardonnay 2011
- Certified Organic
- Vegan Suitable
- Wild (Natural) Yeast Fermentation
The nose exhibits gun smoke and aromas of citrus and toasted almond with a suggestion of toffee. The palate is viscous with hints of grapefruit and salted caramel, supported by a firm balanced acidity. It is drinking well now, but will improve over the next five years.
At Seresin, we work the land in a traditional way to determine the character of our wines. Organic and biodynamic practices underpin our careful attention and gentle thought with which we make wine of passion, grace and spirit.
VINEYARD: The hand-picked fruit comes in equal amounts from our clay-rich hillside Raupo Creek vineyard and the Home vineyard which is made up of a variety of free draining Waimakiriri soils. Fifteen different parcels of Chardonnay were hand picked from our vineyards between March 23 and April 4.
CLONES: Mendoza, 2/23, Cl.15, Cl.95, and MVIG1
VINIFICATION: The fruit was handled as gently as possible, and after picking was hand-sorted before being whole bunch pressed, and then sent straight to barrel. Each parcel was fermented separately in French Oak using only indigenous yeasts. Following primary fermentation the wine went through malolactic fermentation, which occurred naturally in barrel. The wine was blended in February and has been lightly filtered and bottled without fining.
The finished wine has an alcohol of 14 percent, pH of 3.51, 5.5g/L titratable acid and 1.2g/L residual sugar.
WINEMAKER'S NOTES: The nose exhibits aromas of citrus, toasted almond and ripe apple. The palate is focused and bright, with hints of grapefruit, nectarine and peach supported by a firm balanced acidity and a very long finish.
CELLARING POTENTIAL: Drink now until 2018
“Seresin remain one of New Zealand’s benchmark producers largely thanks to a policy of zero compromise when it comes to quality. Grapes are organically grown, hand harvested, rigorously sorted, fermented with wild yeasts, and judiciously blended prior to bottling. The results are spellbinding.”Matt Skinner, Wine Critic
|Region||Marlborough, New Zealand|