Price:  £28.75 | Case Rate: £27.16
Ex Tax: £23.96

Seresin Estate - Raupo Creek Pinot Noir 2013

Information

  • Country: New Zealand
  • Wine Region: Marlborough
  • Wine Maker: Clive Dougall
  • Grape: Pinot Noir
  • Grape Percentage: 100%
  • Alcohol Percentage: 14%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2019
Duty/Vat Paid
WA: 93+ (2013) VS: 90+ (2011) JR: 17 (2012) WS: 90 (2013) Vi: 9 to 9.5 (2010) MC: 5 Stars (2011)

Wine tasting notes

The nose exhibits notes of ripe dark berry fruit, alongside hints of savoury forest floor, rosemary and leather. The palate is concentrated, with deep earth, spice and hedgerow fruit characters, framed by fine, well - integrated tannins and a persistent, fresh finish. 2011 was a good year for Marlborough, with an even and quick flowering and fruit set. Light rain in December and January provided enough moisture to aid the vines in the warm and dry summer that followed, and the fruit was harvested over the course of a long, fine Indian summer.

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

Expert Reviews

Wine Advocate/Robert Parker (2013)93+ pts

Pale to medium ruby-purple, the 2013 Raupo Creek Pinot Noir is beautifully scented of red cherries, pomegranate and Provence herbs with underlying forest floor, mushroom and earth hints. Medium-bodied, the palate is elegantly fruited with great intensity and a solid backbone of grainy tannins, finishing long and refreshing.

Vinous/Antonio Galloni (2011)90+ pts

Good medium red. Ripe aromas of strawberry, blackberry and licorice. Pliant and intense in the mouth, offering terrific inner-mouth floral lift and definition to the intense flavors of red fruits and spices. This very classy, cellarworthy pinot noir finishes with firm but sweet tannins and excellent length. (A second bottle, which I scored a point lower, was muted by oak on the nose and finished with dustier tannins.) -- Stephen Tanzer

JancisRobinson.com (2012)17 pts

Tasted Sept 2015 - 26% new French barriques for 15 months. Vines thinned to one bunch per shoot, TA 5.3 g/l, pH 3.69. 500 c/s of 6. Mid ruby. Spicy and darker red fruit – much more Côte de Nuits than Côte de Beaune, some stemminess too (even though no stems are included in the ferment) – but fragrant/savoury rather than green. Peppery, darker fruit but still red fruited. Silky fresh core but with a firmer framework of tannins, but they are still so gentle. Succulent and spicy on the finish with an upright quality, filled out in the middle with fruit sweetness. Succulent, like all these wines. Dry and very finely textured as you go back to it. Cool, paper fine. GV (JH) 2010 - also 17pts 2011 - not reviewed

Wine Spectator (2013)90 pts

Concentrated, velvety plum and spice flavors have a fresh edge of tomato leaf, finishing with a hint of minerality and firming tannins.

Vinography (2010)9 to 9.5 pts

Light garnet in the glass, this wine smells of gorgeous floral raspberry and cedar notes. In the mouth, fine, powdery tannins wrap around a core of raspberry and redcurrant fruit mixed with crushed stones. There's a tiny signature of new oak in this wine that sticks out (despite there being only 25% new oak used in the winemaking), sort of like a burr on the surface of a smooth fabric. This will likely disappear with time, and isn't objectionable. Fantastic acidity and a wonderful earthy finish.

Michael Cooper (2011)5 stars

From clay slopes in the Omaka Valley, the impressive 2011 vintage (5*) is an estate-grown, single-vineyard red, fermented with indigenous yeasts, matured for 18 months in French oak barriques (20 per cent new), and bottled unfined and unfiltered. Highly fragrant and deeply coloured, it is powerful, youthful and crammed with ripe, plummy, spicy flavour, complex, savoury and concentrated. Best drinking 2015+. Certified organic.

Vinification Notes

After hand-picking the fruit was hand-sorted before being de-stemmed and cooled. After a pre-fermentation soaking period the juice was allowed to warm and fermentation started with wild yeast. During fermentation the caps were hand-plunged daily. The wine was then left to sit on skins for two weeks for post ferment maceration; a total of four weeks was spent in contact with the skins. It was then drained and lightly pressed before being transferred to French barriques, approximately 30% of which were new. The Rachel Pinot Noir went through natural malolactic fermentation during fifteen months spent maturing in barrel, before being bottled unfiltered and without fining. The finished wine has an alcohol of 14.0 percent, pH of 3.65, and 5.90g/L titratable acid.