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.

Vintage: A cool start to the year, with some late frosts, but the weather was settled for flowering and fruit set. The summer was warm and very dry, resulting in berries and bunches being smaller than average. Harvest took place in good conditions, resulting in fruit which showed aromatic ripeness as well as a balanced, fresh acidity.

Viticulture: Half of the fruit comes from our clay-rich hillside Raupo Creek vineyard, which as a gentle north-west facing aspect, settled in the centre of the Omaka. The other proportion is drawn from our Noa vineyard at the western end of the Wairau Valley.

Winemaking: The fruit was hand-sorted and whole-bunch pressed, lightly settled overnight and sent to barrel. Each parcel was naturally fermented in a mixture of barriques and puncheons, no new oak. The wine went through malolactic fermentation, which occurred naturally in barrel. After 10 months in oak, the wine was blended, lightly filtered and bottled without fining.

Technical data:

Clones: Mendoza, UCD15

Yield: 5 tonnes / hectare

Oak: 100% barrel ferment

Alcohol: 13.5 %

RS: 2.8 g/l

pH: 3.5

TA: 5.1g/l

(SKU: 1546)