At Seresin, we work the land in a traditional way to determine the character of our wines. Organic and biodynamic practices underpin our careful attention and gentle thought with which we make wine of passion, grace and spirit.

Vintage: The 2016 winegrowing vintage at Seresin Estate will be remembered for a challenging cold start with a spectacular long summer. A very long and constant frost fighting season ensured the team were under pressure from the start. Towards the end of January we were predicting a later harvest than normal, but an intense long summer followed by a dry harvest period enabled us to deliver the fruit on-time, intact and without stress. The harvest itself was fast and furious, one of the most compact we have ever experienced.

Viticulture: Half of the fruit comes from our clay-rich hillside Raupo Creek vineyard, which as a gentle north-west facing aspect, settled in the centre of the Omaka. The other proportion is drawn from our Noa vineyard at the western end of the Wairau Valley.

Winemaking: The fruit was hand-sorted and whole-bunch pressed, lightly settled overnight and sent to barrel. Each parcel was naturally fermented in a mixture of barriques and puncheons, no new oak. The wine went through malolactic fermentation, which occurred naturally in barrel. After 10 months in oak, the wine was blended, lightly filtered and bottled without fining.

Technical data:

Clones: Mendoza, UCD15

Yield: 5 tonnes / hectare

Oak: 100% aged for 11 months, 6 % new.

Alcohol: 14.0 %

RS: 2.27 g/l

pH: 3.47

TA: 5.1g/l

(SKU: SE_Cha_16)