Seresin Chardonnay 2005 Front Label
Seresin Chardonnay 2005 Front Label

Seresin Chardonnay 2005

  • WE92
750ML / 0% ABV
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3.2 5 Ratings
750ML / 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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Seresin

Seresin

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Seresin, New Zealand
Seresin Winery Video

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.

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.

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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.

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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.

MNSSER05021_2005 Item# 88908

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