Dark, intense, black cherry, raspberry and blackberry nose with some meaty, spicy notes adding complexity. The palate is focused and concentrated, with delicious savory, spicy, mineral notes under the cherry and plum fruit.
Wine Advocate 90 points - Aged for 15months in French oak barriques, 35% new, the 2010 Rachel Pinot Noir has a medium ruby-purple color and displays aromas of red currants, mulberries and white pepper with hints of tree bark, toast and moss. Medium-bodied and with a good amount of red berry and earthy flavors, it has a low level of finely grained tannins, lively acid and a long finish. Drinking well now, it should keep to 2015+. (Oct 2012)
Wine Enthusiast 92 points - At the tender young age of three, this is still tight, angular and bold, laden with crunchy black-cherry fruit that’s framed by hints of sandalwood and cedar. The fruit tannins are silky smooth, shored up by woody notes on the finish, but expect those to resolve over the next few years. Drink 2015-2020, possibly longer. - Cellar Selection (Oct 2013)
Located in Marlborough, New Zealand, Seresin Estate was founded in 1992 by Michael Seresin, an internationally acclaimed cinematographer. Winemaker Clive Dougall has over 17 years of experience in the wine industry, both locally and internationally. Seresin produces wines from certified organic and biodynamic estate vineyards: Home Vineyard, located in the Wairau Valley, is planted on well draining Waimakariri soils. Tatou Vineyard is composed of alluvial shingle soils and also located in Wairau Valley and the Raupo Creek Vineyard in Omaka Valley sits on clay rich soils. The wines are naturally fermented, using wild yeasts indigenous to the winery, to give greater complexity to the wines.
|The fruit was hand-sorted before being destemmed and cooled, after a pre-fermentation soaking, fermentation started with wild yeast. During fermentation the caps were hand plunged daily. Left to sit on the 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 (30% new) and aged for 15 months before being bottled unfiltered and without fining.