Seresin Sun and Moon Pinot Noir, 2017/2018
$699.09 / case(6)
Tasting note: made from our best grapes this is the purest expression of pinot noir we can make. It is savoury and complex crafted with ageing in mind. The supple tannins provide structure for rich and succulent fruit weight creating a balance between power and elegance. Drink dates: now until 2028. Vintage: 2012 was a cool year. However it started in ordinary fashion with a fine spring and even flowering and fruit-set. There was some rain at christmas though not enough to cause trouble but temperatures never really lifted and the sun rarely showed her face. Consequently the ripening was slow and harvest late with low yields. Vineyard: the fruit for this wine comes from the steep hill block of our clay rich hillside raupo creek vineyard in marlborough’s omaka valley. Each vine is thinned to carry one bunch per shoot or less – under 1kg of fruit per vine. Winemaking: fruit was hand-sorted destemmed and cooled. After pre-fermentation steeping the juice was warmed and fermen,,wine~new zealand wines~new zealand~~marlborough~,2012,y,red,y 504,081120309058,1momo pinot noir [new zealand],750ml,,19. 99,215. 87,12,,n,tasting note: the nose demonstrates earthy herbal and dark fruit characters with hints of undergrowth. The focused palate is concentrated with succulent dark fruits layered over smoky oak and fine mouth-coating tannins. Vintage: minimal frosts during the spring and perfect flowering conditions resulted in a good crop and even berry set. A warm early summer initially but temperatures cooled after solstice to give a long ripening period with stable conditions until the end of the first week of april. Heavy rain followed but caused no problems at the estate. Vineyard: certified organic fruit was hand-picked from two of our biodynamic vineyards. All of the fruit came from different sections within our raupo creek vineyard where the soils are rich and clay-based. Winemaking: fruit was hand-sorted and destemmed and cooled. After a pre-fermentation steeping period the juice was fermented with wild yeast and the caps hand-plinged daily. The wine was left on skins for 2 weeks of pos
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