Vintage 2015: Chardonnay Day

Now anyone who knows anything about us will know that we love Chardonnay - and, if we're very honest, we're rather proud of ours. So, the Chardonnay vintage is always a real highlight for us and a day that we always look forward to - mind you, sometimes that's because it's also a sign that vintage is almost over!

Yesterday saw a frosty start, followed by the clearest and bluest autumnal skies that one could wish for - perfect picking weather, with the fruit arriving in the winery cool and crisp and ready for action.

This year, the Chardonnay is looking really rather good. The fruit that came into the winery yesterday was from the Sylvain block of our Raupo Creek vineyard, where we have deliciously rich clay-based soils, topped with fine, wind-blown silt. The vines are planted on a gently undulating slope that has lots of variation in aspect and soil depth. We have three clones represented there - Mendoza, Clone 15 and Clone 95. These are picked separately from each other, but also we keep the fruit from the different zones within the block separate too, resulting in six different cuvées. Having this variation is what gives us the flexibility we love when it comes to blending.

We currently make three different Chardonnays: our Momo Chardonnay, and then our Seresin Estate and our ever-popular Chardonnay Reserve. We are now taking the first steps towards making an aspirational Chardonnay - reaching that little bit higher and seeing where it will take us. It's an exciting project to be starting and it will be months and years in development. Still, at least there will be a lot of tasting required and, when it comes to Seresin Chardonnay, that can only be a good thing!

Chardonnay, a little earlier this year

Chardonnay, a little earlier this year

Chardonnay day, bright, crisp and autumnal

Coming through the winery door

Into the press... 

Chardonnay Reserve

The 2006 Chardonnay Reserve continues to receive rave reviews - the following from Yvonne Lorkin who writes for a number of New Zealand newspapers:

Seresin Marlborough Chardonnay Reserve 2006 $40 *****
Oh my gawd! Here’s 750mls of amazing, juicy, tropical, honeyed, smoked bacon-y, grapefruity gorgeousness. Hints of lemon verbena and almond meal lead to a powerful, punchy flavour that gradually slips away leaving a deliciously fresh, tangy, textural finish. Whether the fact that Seresin are certified organic and biodynamic has anything to do with how fabulous this wine is I’m not sure. All I can say is buy it! Go to http://www.seresin.co.nz/ for stockists or to order.

More Praise for Chardonnay

The Chardonnay Reserve is a favourite amongst Seresin staff, and we can now add Bob Campbell, MW to its list of fans. The 2006 Chardonnay Reserve received 94 points and five stars in the June issue of Gourmet Traveller WINE.

"Rich mouth-filling chardonnay with bottle-developed flavours adding extra interest in winemaking and primary fruit and winemaking characters. Has a lovely mix of toast, bran, hazelnut, citrus and spicy oak flavours. It’s bone dry with a lengthy finish. Impressive."

Sue's Views

New Zealand wine writer Sue Courtney recently had some nice things to say about some of our newly released 2006 wines.

Seresin Marlborough Chardonnay 2006
"Light gold, clear and bright with fragrant, grilled peach aromas and a smooth creamy fruity palate full of juicy stone and tropical fruit with spiciness from the mealy yeast lees and an oaky finish with a touch of hokey pokey and caramel - this is a full-bodied, powerful wine with fruit evolving through peach to apricot with hints of pineapple and a reflux of passionfruit. It seems to get richer and more complex with every mouthful amassing increasing deliciousness and the toasty oak that seemed a little dominant on the first taste settles down to a supporting role in the background. When I found out this was from Seresin, I though it was the 'Reserve', but while it has some of the taste qualities of the 'Reserve', it's a little more affordable at its $28 recommended price. This tasty little chardonnay has 14% alcohol and really hits the spot with the cook. And its beaut with food too."

Seresin Leah Pinot Noir 2006
"Deep cherry guava red, opaque only in the very core of the glass. Fragrant, smoky and savoury on the nose with a lovely floral depth and crisp, savoury and spicy to the taste with crushed velvet tannins, slightly tart red fruits like cherry and cranberry, dried herbs, smoky bacon, an earthy undercurrent and the musky florals detected on the nose adding a lovely touch to the lingering finish, which seems to go on and on. Medium to full-bodied in style with beautifully integrated French oak (just 15% new) playing a supporting role throughout, it's made from a myriad of pinot noir clones and seems to get more and more complex as the contents of the glass disappear. I remember the 2004 Leah was all chocolate and cherries. This is much more refined and complex but every bit as deliciously drinkable. The finished wine has 13% alcohol and costs $33 a bottle."

For more from Sue visit http://www.wineoftheweek.com/ and to try the wines yourself visit our website.

Sheep and Chardonnay

Check out an article entitled Sheep and Chardonnay by Suzy Atkins, wine columnist for The Sunday Telegraph's Stella magazine , who has been touring around New Zealand's wine growing regions. Tough job Suzy, but someone's got to do it, right?