Seresin Chardonnay 2005
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The fruit was sourced from both our Home and Raupo Creek vineyards. Because of intensive viticultural practices the fruit was very well exposed and reached optium physiological ripeness before being harvested between April 12 and May 03, 2005. The fruit was handled as gently as possible and a portion briefly settled before fermentation, with the remaining part going straight to barrel. The blend was fermented in French Oak utilising only indigenous yeasts. Following primary fermentation the wine was put through malolactic fermentation, which occurred naturally in barrel. The indigenous yeast, fermentation techniques, malolactic, and extended lees contact are all used to contribute complexity, texture, and integration to the wine.
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1998-
Robert
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Seresin Estate, located in Marlborough, New Zealand, was founded by Michael Seresin in 1992, and is one of the country’s first organic and biodynamic wine producers.
Tucked away in the folds of the Southern Valleys sub region, Seresin’s single estate vines hail from the clay & alluvial soils of the Raupo Creek Vineyard.
Certified BioGro organic and biodynamically farmed, all grapes are hand-picked. Wild yeast fermentation along with minimal intervention in the winery produces wonderful, unique and complex wines.
These resulting wines capture the essence of the vineyard’s energy and vibrancy, making every bottle of Seresin a genuine reflection of its provenance.
Seresin, Wine of Passion, Grace & Spirit.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining, stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.
The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.
Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.