Leah Pinot Noir – 2016

The fruit comes mostly from the clay-rich hillside Raupo Creek vineyard in the Omaka Valley with a small amount also from Noa vineyard, which is made up of Waimakariri type soils of alluvial origin.

• A blend from all of our vineyard sites.
• Leah is named after Michael Seresin’s daughter.

The 2016 winegrowing vintage at Seresin Estate will be remembered for a challenging cold start with a spectacular long summer.  A very long and constant frost fighting season ensured the team were under pressure from the start.  Towards the end of January we were predicting a later harvest than normal, but an intense long summer followed by a dry harvest period enabled us to deliver the fruit on-time, intact and without stress.  The harvest itself was fast and furious, one of the most compact we have ever experienced.

• The fruit was hand-picked, destemmed and fermented with wild yeast, and the caps hand-plunged daily during fermentation.
• The wine was left on skins for 4-5 weeks, then drained, lightly pressed and transferred to aged French oak barriques, 12% new.
• The wine went through natural malolactic fermentation during 11 months maturation, before it was bottled lightly filtered and unfined.

• Exhibits bright, fragrant berry-fruit aromas, interlaced with spice and herbal notes.
• The wine is focused and concentrated, with a succulent fruit core, framed by fine-grained tannins and a mouth-watering acidity.
• An elegant and understated style with immediate appeal, but structure to last.

• Made from Pinot Noir grapes.
• Vine age – from vines over 20 years on average in 2015.
• Grown on soils of mixed alluvial silt, gravel and clay.
• Fermented in French Oak Barriques using wild yeast.
• Aged in French barriques, 12% new.
• Aged for 11 months.
• Bottled lightly filtered and unfined.

• Variety:  Pinot Noir
• Vineyard:  97% Raupo Creek, 3% Noa
• Oak:  11 months, 12% New
• Bottling Date:  June 23, 2017
• Alcohol: 13.5%
• RS:  0.18 g/l
• PH:  3.6
• TA:  5.7 g/l
• Total SO2:  40 ppm