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.
Sourced from clay-rich hillside Raupo Creek vineyard, which has a gentle northwest facing aspect, settled in the centre of the Omaka Valley.
Seresin Estate saw the potential of all of the aromatics from the Raupo vineyard and set out to make a traditional Alsatian field blend. By the end of March, there came a time where all three aromatic varietals â€“ Pinot GrisRiesling and GewuÌˆrztraminer were ripe, so they hand harvested each varietal and combined the fruit in the field. They then transported the grapes to the winery whereby it was whole bunch pressed. The juice was left to settle naturally, then transferred to a mixture of old neutral puncheons and barriques to undertake fermentation naturally. A long, consistent fermentation took place taking 3 months. Each barrel then had a small sulphur addition and was topped then left to rest for an additional three months, stirring occasionally. Selected barrels and puncheons were then combined into a stainless steel tank to stabilise and filter prior to bottling.
A co-fermented wine made from Pinot Gris, Riesling and Chardonnay. The juice from all three varieties is tasted by our winemaker and viticulturalist and blended before fermentation, giving this wine a unique character that is different from that of a wine blended post-ferment. The complex nose shows fruit, spice and floral notes. The palate is rich and textural, with a structured elegance and vibrant acidity, providing a clean finish. A multidimensional wine, Chiaroscuro brings together elements of fruit, concentration, acidity, texture and minerality.