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: Minimal frosts during the spring and perfect flowering conditions resulted in a good crop and even berry set. A warm early summer initially, but temperatures cooled after solstice to give a long ripening period, with stable conditions until the end of the first week of April. Heavy rain followed, but caused no problems at the Estate.

Vineyard: The fruit comes mostly from our clay-rich hillside Raupo Creek vineyard, which has a gentle north-west facing aspect, settled in the centre of the Omaka. A tiny proportion is drawn from our Noa vineyard at the western end of the Wairau valley.

Winemaking: Certified organic fruit was hand-sorted before being whole-bunch-pressed and lightly settled. Wild yeast was used for fermentation, which was maintained at a slow rate through low temperatures, to enhance the primary fruit characters. At around 10 brix, the wine was transferred to older French barriques to finish fermentation and to mature on yeast lees for around 6 months.

Technical data:

Yield: 6 tonnes / hectare

Oak: 100% oak matured, all old

Bottling date: 7th November 2014

Alcohol: 14.0 %

RS: 5 g/l

pH: 3.66

TA: 5.1g/l