Seresin Leah Pinot Noir 2016

A brilliant organic, elegant and understated Pinot Noir from Malborough, New Zealand.

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 mouthwatering acidity. An elegant and understated style with immediate appeal, but structure to last.

Country: New Zealand

Region: Marlborough

ABV: 13.5%

Grapes: Pinot Noir

Organic

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

Fruit was hand-sorted, destemmed and cooled. After pre-fermentation steeping, the juice was warmed and fermented with wild yeast, and the caps hand-plunged daily during fermentation. The wine was left on skins for 2 weeks of post-ferment maceration, then drained, lightly pressed and transferred to French oak barriques, of which 12% were new. The wine went through natural malolactic fermentation during 11 months maturation, before it was bottled unfiltered and unfined.

Seresin Leah Pinot Noir 2016

Red
£19.95
Seresin Leah Pinot Noir 2016

Seresin Leah Pinot Noir 2016

Red
£19.95
£19.95

A brilliant organic, elegant and understated Pinot Noir from Malborough, New Zealand.

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 mouthwatering acidity. An elegant and understated style with immediate appeal, but structure to last.

Country: New Zealand

Region: Marlborough

ABV: 13.5%

Grapes: Pinot Noir

Organic

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

Fruit was hand-sorted, destemmed and cooled. After pre-fermentation steeping, the juice was warmed and fermented with wild yeast, and the caps hand-plunged daily during fermentation. The wine was left on skins for 2 weeks of post-ferment maceration, then drained, lightly pressed and transferred to French oak barriques, of which 12% were new. The wine went through natural malolactic fermentation during 11 months maturation, before it was bottled unfiltered and unfined.