Inspired by Michael Seresin's own connections and interests, we are a new world winery with an old world approach - we are in no hurry when it comes to our wines. We let the wild yeasts that live in our vineyard ferment the grape juice into wine. Working this way does take a little more time, but we get wines with added savouriness and with more mouth watering textures and flavours. They also show a unique sense of place. We let all our wines spend time in barrel or bottle before release. Good things come to those who wait.
Certified Organic fruit was hand-picked from the rich, clay-based slopes of Seresin Estates Bio-dynamically certified Raupo Creek vineyard in the Southern Valley.
The fruit was hand-sorted and whole-bunch pressed straight to barrel. Each parcel was naturally fermented in French oak, 26% of which was new, and went through naturally occurring malolactic fermentation. After 11 months in oak, the Reserve wine was blended and transferred to old French puncheons for another five months. The wine was not fined and only lightly filtered before bottling.
We taste all our Chardonnay barrels a year after vintage, selecting the best and most interesting to become our Reserve. These then spend another six months in old oak puncheons, gaining depth, complexity and integration. The Vintage_2015 Chardonnay Reserve is a wine full of concentration and poise. It has a broad mouthfeel, backed with firm acidity and salty minerality. The nose is savoury and complex, with finely-balanced oak and just a hint of warm orchard fruit. Being based around firm acidity and structure, this wine will age gracefully.