2009 Seresin "Leah" Pinot Noir Marlborough

SKU #1091190 93 points Wine Spectator

 *Highly Recommended* Elegant and graceful, with pretty dried lavender, Earl Grey tea and vibrant white pepper aromatics that give way to plush plum and raspberry flavors and white truffle highlights. Detailed and focused, the flavors linger on the long finish. Drink now through 2022.  (12/ 2012)

91 points Stephen Tanzer's International Wine Cellar

 (fermented with wild yeasts and bottled without filtration): Hazy medium red. Slightly high-toned aromas of raspberry, red cherry, peony and blood orange. A pure, concentrated midweight with a savory quality and very good energy to its red berry and spice flavors. Finishes quite suave, with sweet, easygoing tannins and sneaky, tactile persistence.  (10/ 2011)

Robert Parker's Wine Advocate

 Naturally fermented and aged for 11 months in French barriques, 25% new, the 2009 Leah Pinot Noir has a pale to medium ruby-purple color and pronounced aromas of black cherries, black raspberries and violets with hints of cinnamon stick and chocolate. Medium-full bodied with a medium level of silky tannins, it has balancing acidity and mouth-filling blackberry and cherry flavors, finishing long with lingering cinnamon and spearmint notes. Drinking now, it should cellar through 2015+.  (10/ 2011)

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Price: $29.99

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By: Ryan Woodhouse |  K&L Staff Member  |  Review Date: 3/1/2013  | Send Email
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Such a vibrant and delicious wine from Seresin. The aromatics are pure pinot with high-tone red fruits, some leaf litter and dark spices. The palate is quite weighty, showing the benefits of no filtration, this wine has an authentic texture and power on the palate not present in so many modern manipulated wines. Dense and juicy but not sweet. Layers of flavor unfold and the wine really excels an hour after opening. A very food friendly wine that has the sturdy character to go with Lamb but would also be a delight with roasted game. This wine really highlights where New Zealand Pinot is going right now, straight to the top! Seresin is a great small producer leading the way with hand-crafted wines of character and energy.

By: Jim Chanteloup |  K&L Staff Member  |  Review Date: 2/28/2013  | Send Email
Since coming on board in 2006 winemaker Clive Dougall and vineyard manager Colin Ross have gone from strength to strength in the wines they are putting out at Seresin. Whether it's vine age turning a corner, the effects of biodynamic farming, or the continued understanding of the different parcels of fruit to work with, it's working. The grapes are hand sorted before being de-stemmed and cold soaked before fermention with wild yeast. The wine was matured for 11 months in French oak (25% new) before being bottled unfined or filtered. The bouquet shows notes of plum, dark strawberry,lavender, Earl Grey tea, earth, spice and a hint of dried orange peel. On the palate there is good concentration with supple tannins and a long finish. Recent note:I justed this again recently, and it is even more seamless in its balance and flavor profile.Lovely Asian spice couples with raspberry, plum, forrest floor and dried orange peel with good acidity and a vibrant presence on the palate.

By: Gary Westby |  K&L Staff Member  |  Review Date: 2/27/2013  | Send Email
This exotic Pinot Noir from Seresin stood out in our recent New Zealand staff tasting. The Leah is a pale raspberry colored wine with a unique nose that reminded me of Grand Marnier with its combination of orange zest and mature, chanterelle like earthiness. On the palate this wine has lots of rich, sweet fruit- enough to satisfy California Pinot lovers, but also enough structure to go with food. Check out this very tasty bottle for a change of pace from cookie cutter new world Pinot!

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.
Alcohol Content (%): 14
Organic: