Rachel 2016

Located in the Marlborough wine region, at the northern tip of New Zealand's South Island, Seresin Estate cultivates its vines in the Wairau Valley, near the town of Blenheim. The vineyard benefits from a cool maritime climate, marked by a strong oceanic influence, abundant sunshine, and cooler nights that preserve the natural freshness of the grapes. The soils are primarily composed of alluvial gravels and silts, offering efficient drainage and moderate yields, which promotes aromatic concentration and precise terroir expression.

The Pinot Noir grapes are hand-harvested, sorted, and mostly destemmed, with a small proportion of whole bunches. Fermentation takes place in open-top vats, with manual pump-overs and punch-downs to gently extract color and tannins. After pressing, the wine is transferred to French oak barrels, including a proportion of new wood, for a long aging on fine lees before blending and bottling without excessive filtration, to preserve the silky texture and aromatic complexity.

This wine reveals notes of black cherry, ripe plum, and raspberry, complemented by floral touches of violet and peony, as well as spicy nuances of sweet pepper and clove. Woody accents of toasted oak and vanilla mingle with a subtle smoky undertone. On the palate, the texture is silky, supported by fresh acidity, fine and polished tannins, and a persistent finish that remains elegant and harmonious.

Introduced in 1819, viticulture was greatly developed by Jean-Baptiste Pompallier, a French Marist missionary. Sent to Oceania in 1837, he settled there in January 1838 to develop New Zealand's vineyards. The first quality vineyards were established in the Hawke's Bay region during the 19th and early 20th centuries. After production setbacks initially caused by phylloxera and then the First World War, the vineyards began to expand again during the Second World War, doubling in size. Today, New Zealand has 10 major wine regions spread across the North and South Islands, the largest of which is Marlborough. Most of New Zealand's wine regions have a maritime climate. The country's long, narrow shape means that vineyards are never more than 120 km from the coast, and most are even much closer (with the exception of the semi-continental region of Central Otago). A mountain spine running through the center of the country protects most of the major wine regions from the strong westerly winds from the Tasman Sea known as the "Roaring Forties." Because of these winds, there are few wine regions on New Zealand's west coast. The quality and reputation of New Zealand wines are well established. Indeed, the country produces some of the best and most renowned Sauvignon Blanc in the world. And it's no coincidence that New Zealand has managed to make Sauvignon Blanc its symbol, alongside its sheep, kiwifruit, and the legendary haka!