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Seresin Pinot Noir Leah 750ml 2010
Sku: 1798634
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 experie ...more
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Product Rating
Critics Ratings:     (2)
Product Information
Country: New Zealand
Region: Marlborough
Grape Varietal: Pinot Noir
Type: Still wine
Reg. $35.99
On Sale $31.29
Buy Seresin Pinot Noir Leah
20% discount on 12 bottles for $346.68 Buy a case of Seresin Pinot Noir Leah
The nose exhibits aromas of dark cherry, mocha, newleather and subtle toast with hints of spice. The palate is concentrated with succulent dark fruits layered over smoky oak, with fine mouth coating tannins and a persistent finish.
Wine Advocate 89 points - 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. Drink it now through 2015+.  (Oct 2012)

Wine Enthusiast 91 points - 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. (Oct 2013)

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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.
Technical notes
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. The wine was drained and lightly pressed before being transferred to French barriques, of which approximately 20% were new. The wine was aged for eleven months in barrel, before it was bottled unfiltered and without fining.

The sentinel stone at the entrance to our Home Vineyard in Marlborough signals the path to both our winery and our philosophy. The stone bears a subtle handprint, a symbol of the individual and of creative endeavour; it represents our philosophy to work traditionally with natural elements and elicit a true Marlborough character in our wines and our extra virgin olive oils. Organically and biodynamically grown, hand-tended and hand-picked, the grapes from our estate are transformed into artisan wines through gentle, traditional winemaking – wine of passion grace and spirit.

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