An elegant, focussed Chardonnay, that is bone dry but multilayered with savoury texture and depth of concentration. Certified organic and biodynamic fruit was handpicked by clone, in three batches. Each batch was whole bunch pressed to tank before being racked to barrel. All batches went through 100% wild fermentation. Considered picking and use of oak has created a tantalising, complete expression of Chardonnay. 

Tasting Notes
"Bringing together two individual plots and three clones from our Raupo Creek Vineyard, the Seresin Chardonnay reflects “house style” of Chardonnay from our special site. An elegant, focussed Chardonnay, that is bone dry but multilayered with savoury texture and depth of concentration."

Viticulture
Our clay rich Raupo Creek 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.

Vintage
Despite the challenging season that Mother Nature provided early on, the vineyard at Raupo shone, looking remarkably vibrant, alive and healthy. We were blessed also with a lovely even flowering so the bunches in general were smaller and uniformly 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.

Winemaking
Certified organic and biodynamic fruit was handpicked by clone, in three batches. Each batch was whole bunch pressed to tank for overnight settling before being racked to barrel. All batches went through 100% wild fermentation, and subsequently 100% malolactic fermentation. After nine months in French oak, both puncheons and barriques, the batches were blended, filtered and bottled.