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Seresin
The Seresin philosophy is to work in harmony with the land, using the finest techniques from the new and old worlds to create wines of individuality and complexity.
The Wines New range of Pinot Noir
History
The iconic handprint is the symbol of Seresin Estate, the Marlborough producer renowned for creating handcrafted wines of great distinction and depth. The Estate was established in 1992 on the alluvial terraces of Marlborough’s Wairau River by Michael Seresin, a New Zealand born filmmaker based in London. The Seresin philosophy is to work in harmony with the land, using the finest techniques from the new and old worlds to create wines of individuality and complexity. Clive Dougall recently joined Seresin Estate as winemaker, having worked in England both as a maitre’d and in retail. He completed vintages in the Barossa Valley and after his Post Graduate at Lincoln University became Assistant Winemake, at Pegasus Bay in Waipara.
What has been the greatest/happiest/most memorable moment of your life?
“Every day is a great day. I’m fulfilling my dream. A very happy day indeed was the day Michael Seresin gave me this job.
What is your favourite wine other than your own?
The most memorable was a Chambolle Musigny “Les Amoureuses” from Christophe Roumier.
What is your favourite restaurant in your local area?
Logan Brown in Wellington.
Questions answered by Clive Dougall, winemaker.
The Estate
Marlborough enjoys some of the highest sunshine hours in New Zealand, largely due to the protection offered by the mountain ranges to the North and South of the region. The estate encompasses three vineyards: the Home and Tatou vineyards located on the alluvial Wairau River terraces, and Raupo Creek vineyard on the gently sloping clay soils of the Omaka Valley. The ‘Home’ vineyard embraces two terraces, each with differing meso-climates: the upper terrace of clay and shingle soils is cooler with more wind. The lower terrace of shingle soils is quite sheltered and retains the latent heat from the sun ideal for later ripening varieties.
“Our guiding principle is to work with the land and nature to make wines truly representative of the terroir.”
Michael Seresin
The Wines
Organic and biodynamic principles are utilised across the vineyards and olive groves of the Estate. Handpicked fruit and minimal intervention in the winery, including wild yeast fermentation, allow the terroir and individuality of each wine to show.
“Our wines are based on texture rather than big fruity acidity. Michael wants an estate that is self-sufficient, biodynamic and something to be proud of, so we are trying to balance it. We’re going more and more towards wild yeast ferments; for me, that’s where biodynamics is going. You’ve got to love Pinot. For us Pinot is out most exciting variety at the moment. We’ve got quite an exciting variety, and we’re doing everything much more naturally. Our best vineyard is a Pinot vineyard, it lies on a slope and 80% of our production comes from this site. In New Zealand, people grow on the fl at with space for their truck, but now they’re looking for new sites like ours. There is a transfer of silkiness from the clay into the tannins.” – Clive Dougall
Extensive analysis of the characteristics of the different Pinot vines throughout the Estate has resulted in a revamping of the red range and heralds the arrival of a brand new flagship Estate Pinot Noir.
The juice from only the very best barrels of fruit across the board is selected and blended for the new flagship Estate Pinot, named Rachel after Michael Seresin’s mother. Raupo and Leah Pinots are still produced, but the barrel selection process is far more rigorous and much smaller quantities of even higher quality juice is destined for these single vineyard Pinots. The remaining fruit goes into Leah, named after Michael’s daughter, so the Leah Pinot 2007 is therefore a leap in quality from the 2006 vintage, having a greater percentage of the finer fruit in the blend.
