Louis Latour Agencies

New Wines from Seresin Estate

08 April 2019

This year sees the release of two new white wines from Seresin Estate, the first new additions made by new Winemaker Tamra Kelly-Washington.

The first is a new dry Riesling. The Seresin 2018 Dry Riesling shows the full Riesling spectrum of citrus fruit and citrus blossom. The palate is very precise and supported by incredibly focused acidity and beautiful mid palate texture, stemming from the time in barrels on fine lees.

“Vintage 2018 was a sensational year for our Riesling, from the Finbar block, at the Raupo vineyard. Discovering such stunning fruit, we decided to really give it justice by making a Dry Riesling. Handpicked in pristine condition on the 22nd March, reaching 21 Brix on this beautiful day. The fruit was whole bunch pressed and settled naturally in a tank for 48 hours, to separate the dense lees from the juice. It was then racked carefully into old, neutral barrels and left to undertake fermentation naturally. After a period of 8-10 weeks, fermentation was complete. Each individual barrel was racked, returned to barrel and topped, receiving a small addition of sulphur. The wine was left to mature and settle in barrel for additional four months. Total elevage time was 6 months. It was then blended into a small stainless-steel tank when it was stabilised and filtered, prior to bottling.”

The second wine is a completely new style for the Chiaroscuro. Previously this wine was made with Chardonnay in the blend however, it has been redesigned as an Alsatian-style blend. The 2018 vintage is made up from 55% Riesling, 37% Pinot Gris and 8% Gewürztraminer. The result is a wine that show lightness and elegance on the palate. Bright with ripe citrus fruits and yellow peach with overtones of white blossom. The wine also shows savoury and spicy notes.

“Following on from the aromatic theme for V18 set by the incredible Riesling fruit, we 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 – Pinot Gris, Riesling and Gewürztraminer were ripe, so we hand harvested each varietal and combined the fruit in the field, then transported 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 – 3 months. Each barrel then had a small sulphur addition and was topped, and 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.”

Both wines are currently in UK stock. Please ask your Account Manager for more information.