Seresin
Beautiful Chaos Syrah – 2023
Region: New Zealand
Seresin
Michael Seresin was born in Wellington, New Zealand, but left in the 1960s, when sheep, not grapevines, covered the Wairau Plains. He settled in Italy, where he was captivated by Italian food and wine culture and began his career as a cinematographer. Over time Michael’s interest in wine developed into a passion. In the early 1990s after investigating opportunities to start a winery in Italy, he became aware of the quality wines starting to emerge from his homeland. After visiting Marlborough, and falling in love with the Marlborough Sounds, Michael purchased a home, followed by the purchase of land in the Wairau Valley. He immediately began planting vines and importing Tuscan olive varieties along with significant plantings of native plant species -and this was the beginning of Seresin’s Home Vineyard.
One of the first wineries in New Zealand to operate organic vineyards, Seresin released their first vintage in 1996. A year later, the Tatou Vineyard was purchased along with land in the Omaka Valley. Today the vineyard is known as the the Raupo Creek Vineyard. Seresin was recognized by the Marlborough District Council’s in 2009 and awarded the Marlborough Environment Award. It is certified Organic (US & NZ BioGro) and the largest Marlborough vineyard to be certified DEMETER biodynamic.
In 2018, the Tatou vineyard and winery were sold to local NZ winemakers Ben Glover and Rhyan Wardman (the inaugural assistant winemaker at Seresin). Today, the wines are made by winemaker Tamra Kelly-Washington at what was the original Seresin winery and is known today as The Coterie, a winemaking hub championing small-batch, single-site wines.
Winemaker Tamra Kelly-Washington graduated as a top scholar from Lincoln University with a degree in Viticulture and Oenology. She started her career at Seresin Estate and after spending time making wine in the USA, Australia and Italy she headed back to her roots. Tamara joined the Seresin Estate team just in time for the 2018 harvest.
Working with viticulturist Cameron Vawter, a passionate advocate for biodynamic farming, the focus is on precise picking decisions, embracing acidity with a focus on guiding pristine fruit through the winemaking process with minimal handling. The resulting wines are elegant, structured and a genuine reflection of their provenance.
The Wine
Vineyard Profile
Estate Raupo Creek vineyard, Omaka Valley.
- Exposure: Northwest
- Soil: Clay
- Climate: High number of sunshine hours, minimal rain
- Farmed organically and biodynamically
Harvest Notes
- Growing season was challenging but Raupo Creek’s distinctive features weathered it beautifully
- Even flowering, naturally low; small, tight and healthy bunches
- Wet conditions mid-cycle, but dry and fine through harvest
- Hand harvested mid-April, end of Seresin’s pick
- Fermentation in small (450 liter) clay amphorae and small amount in stainless steel, 15% whole bunch; only indigenous yeast
- Fruit on skins 4 weeks, wet capped daily, very gentlyhandled
- Blended and returned to amphorae for malolactic fermentation; 4-5 months in clay
- Racked to stainless barrels for 2 weeks before bottling without fining, filtration, or added sulfur
Winemaker's Notes
Beauty resides within Chaos and Chaos within Beauty. Both grape growing and wine making have elements of beauty and chaos embedded within. A natural progression was to embrace a little more chaos and beauty within these two related cultures. Therefore the name Beautiful Chaos seemed appropriate for these wines. They are different from any other wines we make. Despite this, they are very much a part of our evolving culture.
A wine of two tales. Incredibly dense and inky to the eye, yet graceful and refined on the palate. A charming wine, brimming with ripe boysenberry aromas, and flavors of cocoa and graphite.
Wine Summary
100% Syrah; alcohol: 13%; estate Raupo Creek vineyard, Omaka Valley, Marlborough; clay soil; high sunshine and minimal rain; farmed hand harvested mid April 2023; fermented in 50% small clay amphorae, 50% small stainless barrels, 15% whole bunch, only indigenous yeast; macerated 4 weeks; blended into amphorae for malolactic fermentation and aging 4-5 months; transferred to stainless barrels for 2 weeks settling before bottling without fining, filtration, or added sulfur; certified US & NZ BioGro Organic & DEMETER biodynamic.
Technical Information
- 100% Syrah
- Alcohol: 13%
- Total Acidity: 5.4 g/l
- pH: 3.62
- Residual Sugar: 0 g/l
- Total SO2: 0 mg/l
- Certified US & NZ BioGro Organic, DEMETER biodynamic certified
Reviews
92 Points
Deep purple hue. Complex, intriguing developed nose of peanut shell, violet, tar, earthy black pepper and leather over mulberry fruit. The palate is tight, dark and a bit chewy yet also showing a core of purple fruit pastille wrapped in thick layers of leather and spice. Balanced towards the secondary and tertiary characters rather than fruit, with a brutalist expression. Interesting and different, possibly a New Wave style for the more adventurous drinker.
Stephen Wong MW, The Real Review NZ
https://www.therealreview.com/wines/8g53n8psjz92/
Wine News, May, 2024
General Info
| Country | New Zealand |
| Region | South Island |
| Appellation(s) | Marlborough |
| Proprietors | Michael Seresin |
| Founded | 1992, first vintage 1996 |
| Winemaker | Tamra Kelly-Washington |
| Annual Production | 21,500 9L cases |
| Farming (Sustainable, organic, biodynamic) | Certified Organic (property and wines certified by US & BioGro NZ); Biodynamic (grapes certified with Demeter) |