Price:  £19.95 £17.50 | Case Rate: £17.50
Ex Tax: £14.58

Seresin Estate - Chiaroscuro Organic 2018

Information

  • Country: New Zealand
  • Wine Region: Marlborough
  • Wine Maker: Clive Dougall
  • Grape: Riesling
  • Grape Percentage: Grape Riesling 55 % Pinot Gris 37% Gewurztraminer 8%
  • Alcohol Percentage: 12%
  • Unit Quantity (ml): 750
Food Matching

Food Matching

Suits a variety of seafood based cuisines. Play with the flavours by pairing Scandinavian seafood dishes or sashimi and sushi. Can also be enjoyed with dim sum or a fresh Thai salad.

Duty/Vat Paid

Wine tasting notes

A harmonious marriage between the three aromatic varietals, this wine brings much lightness and elegance to the palate. Bright with dense, ripe citrus fruits, yellow peach and hints of white flowers. The wine is also savoury and spicy, textured and structured. A wine with huge personality that is often changing, depending on the mood!

Winery Information

Seresin Estate

In 1966, Michael Seresin, a New Zealand native, moved to Italy at the age of 22 to pursue a career in film, and in the process he fell in love with the European food and wine culture. By the time he was 25, he had established himself as one of the world's foremost cinematographers, and today his resume includes over 40 feature films amd hundreds of commercials. His movie credits include Midnight Express, Angela's Ashes,The Life of David Gale and Harry Potter and the Prisoner of Azkaban.... read more

Vinification Notes

Seresin Estate 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 they hand harvested each varietal and combined the fruit in the field. They then transported the grapes 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 taking 3 months. Each barrel then had a small sulphur addition and was topped then 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.