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Seresin Chardonnay 2005

Chardonnay from Marlborough, New Zealand
  • WE92
0% ABV
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3.2 5 Ratings
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3.2 5 Ratings
0% ABV

Winemaker Notes

Our philosophy and stylistic direction with Chardonnay is to focus on the textural element of the palate rather than emphasising primary fruit characters. The cool temperatures in Marlborough work to retain fruit character and we want to use these characters to give more interest to the palate by fermenting warmer and using very natural techniques in our winemaking.

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.

Critical Acclaim

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WE 92
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Seresin

Seresin

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Seresin, , New Zealand
Seresin
Michael Seresin, a New Zealand born filmmaker based in London, is the sole owner of Seresin Estate. While racking up credits as cinematographer for movies such as Fame, Angela’s Ashes and Harry Potter and the Prisoner of Azkaban he also bought 167 acres in Marlborough in 1992 and started seriously exploring his passion for wines. Inspired by his first glass of Cloudy Bay, he hired Brian Bicknell, Chief Winemaker at Viña Errazuriz in the Aconcagua Valley, Chile and they began planting Sauvignon Blanc, Chardonnay, Pinot Gris, Pinot Noir and Riesling.

It’s important to Michael that all three vineyards are managed and certified organic under BioGro certification. The estate is also striving for biodynamic certification because as he recently told Wine Spectator, “Some of the best vineyards in Burgundy are doing it. It has nothing to do with sales or marketing… in essence it’s traditional agriculture.” (July 10, 2006)

This philosophy of working in harmony with nature is evident in their commitment to careful hand-tending, and hand-harvesting and sorting. It also is represented in their efforts to work with natural elements such as wild yeasts to elicit a true Marlborough character in their wines with minimal wine-maker intervention in order to allow the layers of flavor to evolve, so the wines are a natural expression of the soil from which they come.

MNSSER05021_2005 Item# 88908

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