Seresin Estate Zosia Marlborough Pinot Noir Rosé 2023

Seresin Estate Zosia Marlborough Pinot Noir Rosé 2023A stunning, pale salmon hue, a colour that truly represents the style of the wine. An authentic dry Ros that has been crafted solely from the 10 5 clone, from a hillside slope that sits majestically above the Omaka Valley. Elegant notes of red berry fruits combine with crunchy, crystalline acidity. A playful Ros that combines grace with depth and texture. Our clay rich Raupo vineyard, farmed following organic and biodynamic principles is located in

A stunning, pale salmon hue, a colour that truly represents the style of the wine. An authentic dry Rosé that has been crafted solely from the 10/5 clone, from a hillside slope that sits majestically above the Omaka Valley. Elegant notes of red berry fruits combine with crunchy, crystalline acidity. A playful Rosé that combines grace with depth and texture.

Our clay rich Raupo vineyard, farmed following organic and biodynamic principles is located in the centre of the Omaka Valley. This vineyard has a gentle north-west facing aspect and enjoys high sunshine hours and minimal rain.

Despite the challenging season that Mother Nature provided early on, the vineyard at Raupo Creek shone, looking remarkably vibrant, alive and healthy. We were blessed also with a lovely even flowering so the bunches in general were smaller and evenly spread across the canopy, and naturally low. Smaller berries and bunches certainly gave a level of concentration that was welcomed. The season was not easy, and certainly wet in the months leading up to harvest; so to see the cleanliness of the fruit was very encouraging. This was a direct result of the judicious management by our vineyard team, who worked tirelessly all season despite the weather. Luckily, for the first time in several years, for the whole harvest period, we had a run of very dry, settled weather which enabled the team to harvest each plot exactly when we wished.

Pristine Pinot Noir grapes, all from a single clone parcel, were hand picked under cool morning temperatures. The fruit was loaded directly into the press, gently pressed, then settled overnight prior to being racked into neutral oak barrels. Wild fermentation took place and the batch remained on light lees for a further 6 months, with minimal sulphur, with the occasional stirring. As a result, full malolactic fermentation took place. The wine was then blended and filtered prior to bottling.