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Seresin Tātai Pinot Noir Magnum 2015
2015
£130.50
Out of stock
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Magnum number 26 of a special bottling to celebrate 25 years of this now-biodynamic estate owned by cinematographer Michael Seresin. A blend of fruit from Noa, Tatou, Raupo Creek fruit plus some of their Sun & Moon wine, bottled unfiltered and unfined.
Pale garnet. Quite florally fragrant. Sweet and youthful. But simpler than the Mosel Pinot that will be served before it – initially anyway. I may be opening this too soon. There’s a little bit of tannin left which may complement the roast beef.
Why we love it: Light and Perfumed
Drink with: Meat and Oily Fish
TECH
Country
Sub-Region
Wairau Valley
Vintage
2015
Blend Info.
100% Pinot Noir
Alcohol by Vol.
13.5%
Bottle Vol.
1500ml
Serving Temp.
12-16°
Closure
Cork
Drink
Now-2025
WINE PRODUCER
‘Seresin Estate’ is a Marlborough based winery whose core belief is to make wine in the most natural way possible without skimping on quality. At the entrance to the ‘Seresin vineyard’ is a beautiful stone bearing a handprint – this handprint represents the Seresin philosophy to work by hand, traditionally and with natural elements, to elicit true Marlborough character in their wines. Organics was a founding principle of ‘Seresin Estate’ when it launched in 1992.
The Seresin story started with Michael Seresin who spent a large portion of his life working in film. Having worked on major films such as “Gravity” and “Harry Potter” Michael wanted to create some magic that was truly his own. In the early 90’s he had the desire to create a winery that made wine in the most organic and natural method known to man, without compromising on quality. His passion for organics is what laid the groundwork for everything that ‘Seresin Estate’ is.
Now, the entire estate is farmed biodynamically and all of their wines are suitable to be drunk by Vegans. At Seresin, they believe that quality wines and oils begin with healthy plants that are able to fully express the soil and environment in which they grow – and they believe that the use of organic and biodynamic techniques and philosophies enables plants to achieve this healthy, balanced state. All the fruit is hand-picked and hand-sorted before being whole-bunch pressed. The wines are naturally fermented, using wild yeasts indigenous to the winery, to give greater individuality to the finished wines.
The entire Seresin portfolio is (if we may say so ourselves) beyond reproach. The Sauvignon Blanc boasts tropical fruit flavours and a distinctly fresh Marlborough taste. The Reserve Chardonnay is complex and poised. Both their ‘Leah Pinot Noir’ and ‘Rachel Pinot Noir’ have incredibly alluring qualities being young & vibrant, and elegant & structured respectively. The true pick of the punch in our humble opinion is the ‘Memento Riesling’ - this drop embodies everything we love about Riesling, a crisp dry quality that is complemented with honey and beeswax sweetness. Perfection for any occasion.
For more information on Seresin and their wines, visit their website.
WINE REGION
Marlborough is New Zealand’s largest and most famed wine region. Early successes with the Sauvignon Blanc varietal range far and wide, landing NZ on the international wine map. With vintners interest in varied terroir and varieties escalating the recognition of the region globally adding fuel to the fire. Soon enough winemakers took to the cooler sub-regions of Southern Valley’s and Awatere. Back in the 1980s as an understanding of the regions potential slowly unfurled, farmers and foresters alike made the switch to viticulture and the industry blossomed.
Resting to the east at the tip of the South Island, Marlboroughs enjoys long drawn out daylight hours, coupled with a clear, cool atmosphere at night. This union results in a long, leisurely ripening period, greatly contributing to the grapes intensified flavours while the chill of the night retains the acidity levels.
Consisting of the three sub-regions; Wairau Valley, Awatere Valley and the Southern Valley’s. Marlborough has a diversified range of terroirs, allowing for impressive variation in style, minerality, and flavour. As the name suggests, the Southern Valleys sit south of the Wairau Valleys and houses the Omaka, Fairhall, Brancott, Ben Morven and Waihopai valleys - Marlborough’s original sites. The southern location of these valleys and the soils relatively heavier clay content is a key factor in the regions ability to produce such a diverse range of wines.
Enjoying the slightly warmer north of the region, the Wairau Valleys sit more inland and benefit from the Wairau River running through, decreasing the need and frequency of irrigation. With each of the sites here having varying soil profiles consisting of alluvial gravel, wind borne loess and greywacke. Each vineyard will produce a unique wine, with flavour inherited from its unique soil composition. Although it must be noted, no matter how far a style strays, the rich fruit intensity that’s a hallmark of the region can always be found.
Close to the Coast lies Awatere, arguably Marlborough’s most distinctive sub-region. The windier and cool location means the vines have a lower yield, meaning the wines produced have an incredibly distinctive character as each abstraction and variation isn’t diluted. The Herbaceous and flinty minerality truly reflect the sub-regions unique Terroir, while the good aromatics one can find stem from a decrease in the vigour of the vines.
As New Zealand’s largest wine region, housing around 77% of the countries vines and producing over 75% of the Sauvignon Blanc, Marlborough has an upward trajectory and an exciting future.
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