Estate grown grapes from organic and biodynamic vineyards are handpicked and transformed into artisan wines through gentle, traditional winemaking – wine of passion, grace and spirit. Acknowledging Seresin’s ongoing commitment to sound environmental practices as a winegrower, Seresin won the Marlborough District Council’s 2009 Marlborough Environment Award.
Grapes / Soils
|Wine||Blend||Vine Age||Soil Type|
|Leah Pinot Noir||100% Pinot Noir||Over 20 years on average in 2015||Mixed alluvial silt, gravel and clay|
- 99.43% Raupo Creek Vineyard, a clay-rich hillside in Omaka Valley
- 0.57% Noa Vineyard, Waimakariri alluvial soils in Wairau Valley
- Clones: 10/5, 777, 115, 5 & Abel
- Yield: 6 tons/hectare
2017 was a memorable and challenging vintage. We had a wonderful warm start to
the growing season, with good soil moisture helping the vines to grow well. We
then experienced cold temperatures during flowering, resulting in lower yields and
smaller bunches. The harvest itself was fast and furious, one of the most compact
we have ever experienced with challenging rain events just before and during
harvest. The resulting wines having strong natural acidity and intense fruit flavours
from the colder season.
- Fruit hand-picked, destemmed and cool soaked in tank
- Must warmed, fermented with wild yeast, and the caps hand-plunged daily during fermentation
- Wine left on skins for 4-5 weeks, then drained, lightly pressed and transferred to aged French oak barriques
- Natural malolactic fermentation during 11 months maturation, then 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. Named after Michael Seresin’s daughter, Leah.
100% Pinot Noir; Alcohol: 13%; vines average age 24 years; soils: clay, silty alluvial gravel; certified organic and biodynamic; fermented with only wild yeasts in aged French barriques, malolactic fermentation over 11 months; bottled lightly filtered and unfined.
- 100% Pinot Noir
- Alcohol: 13%
- Total Acidity: 6.4 g/l
- pH: 3.69
- RS: dry
- Total SO2: 54ppm
- Certified Organic & Biodynamic; suitable for vegans and vegetarians
Made from a blend of handpicked organic fruit (worked biodynamically) from three estate vineyards, yielding just two bottles per vine. It has great concentration and purity of ripe cherry fruit, showing lovely vibrancy and freshness allied to fine tannins and fresh acidity. Elegant drinking now but with the structure to age.
Drinking Window 2019 – 2023
A brooding, full style that offers a dark plum and savory interpretation of Marlborough Pinot Noir. Hailing from the richer soils of the Omaka Valley rather than the free-draining valley floor, there’s more depth and substance here and a fine coating of powdery tannins. Yields are pretty low (six tons/ha) and the finish is filled with damson fruit. Satisfying and sumptuous but there’s no shortage of acidity keeping things fresh and lengthy. Drinking well now to five years. 2021 – 2026
Seductive scents of roses, black tea, strawberries and cherries mark the nose of the 2017 Leah Pinot Noir. Medium-bodied, dusty and cool, it’s long on the finish, ending on notes of pomegranate-like tartness. Drink 2019 – 2025
(Marlborough, 3,00 cases, 11 months in French Oak, 13%). There is a mentholated top note to the layered mix of both red and dark pinot fruit. The juicy, round and plush middle weight flavors possess good vibrancy and deliver good length on the noticeably oaked finale. 2023+
|Annual Production||60,000 9L cases|
|Farming (Sustainable, organic, biodynamic)||Biodynamic, Organic|