Seresin Estate Leah Marlborough Pinot Noir 2024

Description

Herbal, Oak, Spice

"Core hues of purple and ruby with a pink and purple rim. A youthful and intense bouquet with scents of blackberry and plum then dark cherry and raspberry. A light and fine savoury quality highlights the mineral stony earth complexity that naturally sits within the bouquet then palate. A dry wine with textures from acidity and tannins carrying the core fruit flavours and mouthfeel. Drinking very nicely now and will continue to evolve with the best window for imbibing from 2028 through 2032" Cameron Douglas, Master Sommelier, Jan 2026

"A vibrant pinot noir with fragrant dried herb complexity over a core of bright-fruited black cherry and raspberry. Sweetly spicy oak and crisp tannins weave an earthy basket of structure around the soft, melting fruit. There is good concentration here but not the depth for extended ageing; enjoy this over the coming few years for its fruit purity" Stephen Wong, The Real Review, Jan 2026

A stunning vintage for Pinot Noir, across all clones, on our Raupo vineyard. Dark and brooding, brimming with dense plum and black cherry aromas. The palate is multi-layered and structured, yet vibrant and energetic, with the fruit and savoury notes combining to create a serious, yet delicious and approachable cool climate Pinot Noir.

Our clay-rich Raupo Creek vineyard, farmed following organic and biodynamic principles, is located in the centre of the Omaka Valley. This vineyard has a gentle north-west facing aspect and enjoys high sunshine hours and minimal rain.

The season commenced with a stunningly dry winter, ensuring no interruptions to our pruning, enabling an early budburst across the board. Spring is remembered for strong winds, and although the fine weather remained in general, a few significant rain events kept the soil moisture levels decent and the vine growth fresh. The conditions over the whole vintage period were extremely favourable — textbook Marlborough, in fact — with warm days, bright blue skies and cool nights. We commenced harvest early on March 8th and continued slowly yet rigorously until our final pick on April 8th.

Six clones of Pinot Noir were handpicked individually from our Osip hill slope. The fruit was destemmed and fermented in small open-top fermenters. Fermentation occurred naturally, with gentle plunging once daily. After spending 21 to 28 days on skins, each batch was pressed off and rested for 9 months in French oak barriques — 15% new, with the remainder in second-, third-, and fourth-fill barrels, along with some neutral barriques. All of the batches completed malolactic fermentation naturally. Prior to bottling, the wine was racked out of barriques to blend and clarify naturally in a stainless steel vessel. It was then filtered and bottled.