2010 Seresin "Leah" Pinot Noir Marlborough

SKU #1126862 91 points Wine Enthusiast

 This is textbook Pinot Noir executed to a high standard, from cherry and sous bois aromas to supple tannins and a silky finish. There’s ample roundness and concentration, and while the wine is fruit focused, it never seems confected, even if it turns slightly chocolaty on the finish.  (10/ 2013)

Robert Parker's Wine Advocate

 Medium ruby-purple in color, the 2010 Leah Pinot Noir offers notes of black cherries and black raspberries with nuances of cloves, lavender and cinnamon stick. Medium-bodied with mouth-filling red berry flavors, it has a low to medium level of silky tannins, crisp acid and a long finish.  (10/ 2012)

Stephen Tanzer's International Wine Cellar

 Medium red. Very ripe aromas of raspberry and mocha. At once sweet and energetic, with a light touch and good herbal lift to the red berry fruit.  (9/ 2012)

Wine Spectator

 Bright and fragrant, with notes of violet, lavender, wild raspberry, fresh earth and clove set on a sleek frame, delivering plenty of intensity on the finish. Drink now through 2023.  (6/ 2013)

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Price: $29.99

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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: