2011 Seresin "Leah" Pinot Noir Marlborough (Previously $30)

SKU #1213835 90 points Bob Campbell

 Leah is a blend of Seresin’s three biodynamic vineyards. It combines gentle raspberry and cherry flavours with a savoury, stemmy character that I often find in young burgundy. Firm tannins give the wine structure and suggest good cellaring potential.  (8/2014)

Stephen Tanzer's International Wine Cellar

 Pale-medium red. Darker in its berry fruit character on the nose than the Home pinot, with a note of pungent minerality adding nuance. Rather youthfully clenched on the palate, with bright fruit complicated by a saline quality. Finishes with slightly edgy tannins that will require patience. (ST)  (9/2014)

Wine Spectator

 Detailed and precise, with dried lavender, orange zest, cranberry and cherry flavors. The tannins fan out and firm on the finish, revealing a lovely black licorice note. (MW, Web-2014)

K&L Notes

The "Leah" Pinot is selected from various blocks of Seresin’s estate vineyards in the Southern Valleys sub-region of Marlborough. Hand sorted, wild fermented, 12 months in French oak (20% new). Dark, plummy fruit, warm earth, bracken, sage and spiced berry fruits. Mouth-filling texture and density with a nice savory component. Winemaker's Notes: "The fruit comes from our clay rich hillside Raupo Creek vineyard, the alluvial shingles of our Tatou vineyard and the Home vineyard. The fruit was hand-sorted before being de-stemmed and cooled, after a pre-fermentation soaking period the juice was allowed to warm and fermentation started with wild yeast. During fermentation the caps were hand-plunged daily. The wine was then left to sit on skins for two weeks for post ferment maceration; a total of four weeks was spent in contact with the skins. It was then drained and lightly pressed before being transferred to French barriques, of which approximately twenty percent were new. The wine went through natural malolactic fermentation during eleven months spent maturing in barrel, before it was bottled unfiltered and without fining in March 2012."

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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: