2011 Seresin "Leah" Pinot Noir Marlborough
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.
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)
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)
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."