2005 Seresin "Leah" Pinot Noir Marlborough New Zealand

SKU #1053392

The nose exhibits aromas of cherry, mocha, new leather and subtle toast with hints of spice. The palate is tightly focused and concentrated with succulent dark fruits layered over smoky oak, with fine mouth-coating tannins and a persistent finish. Drinking well now, but will improve over the next five years. The Leah Pinot Noir went through natural malolactic fermentation during eleven months spent maturing in barrel, before it was bottled unfiltered and without fining. " The Seresin "Leah goes for $24 in New Zealand and normally closer to $28 here. The organic fruit is sourced from three home vineyards and is bottled without fining or filtration. With a little time in bottle this wine has developed nice complexity with smoky black cherry, spice, earth and a hint of forest floor. On the palate the wine is rich and full with a note of dried orange peel, tangy juicy acidity and a very good finish." Jim Chanteloup K&L New Zealand Wine Buyer

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Price: $19.99
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Staff Image By: Gary Westby | K&L Staff Member | Review Date: 2/23/2010 | Send Email
Who says new world Pinot has to be overpriced and overblown? Our man Jimmy has found a gem with this Leah Pinot from Seresin and it a great deal. I enjoyed the spiced cherry nose that was framed but not dominated by toasty oak. On the palate the developed savory quality of 5 year old wine was juxtaposed by full bodied richness. This would be excellent with duck breast!
Top Value! Drink from 2010 to 2015

Additional Information:

Varietal:

Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.
Country:

New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.