Seresin Estate Reserve Marlborough Chardonnay 2023

Seresin Estate Reserve Marlborough Chardonnay 2023A powerful expression of new world Chardonnay that exudes poise, structure, and depth of concentration. Considered picking and mindful use of lees and oak has ensured a savoury wine, with a smokey complexity that frames the fruit and promotes a slate like acidity. A fine wine to age for many years to come. Our clay rich Raupo Creek vineyard, farmed following organic and biodynamic principles is located in the centre of the Omaka Valley. Despite the

A powerful expression of new world Chardonnay that exudes poise, structure, and depth of concentration. Considered picking and mindful use of lees and oak has ensured a savoury wine, with a smokey complexity that frames the fruit and promotes a slate like acidity. A fine wine to age for many years to come.

Our clay rich Raupo Creek vineyard, farmed following organic and biodynamic principles is located in the centre of the Omaka Valley.

Despite the challenging season that Mother Nature provided early on, the vineyard at Raupo shone, looking remarkably vibrant, alive and healthy. We were blessed also with a lovely even flowering so the bunches in general were smaller and uniformly spread across the canopy, and naturally low. Smaller berries and bunches certainly gave a level of concentration that was welcomed. The season was not easy, and certainly wet in the months leading up to harvest; so to see the cleanliness of the fruit was very encouraging. This was a direct result of the judicious management by our vineyard team, who worked tirelessly all season despite the weather. Luckily, for the first time in several years, for the whole harvest period, we had a run of very dry , settled weather which enabled the team to harvest each plot exactly when we wished.

Certified organic grapes were harvested by hand in the middle of March. The fruit was 100% whole bunch pressed in two batches. One portion of the juice settled in tank overnight before transferring into oak puncheons and the second pressed direct to barrel. Both batches fermented wild for 10-12 weeks and afterwards completed malolactic fermentation naturally. After 12 months in oak on lees, the components were racked, blended and aged in tank for a further two months. The overall blend has 45% new French oak.