2007 Tatou Pinot Noir

VINEYARD: This wine is made entirely from fruit from our Tatou vineyard which is located at the western end of the Wairau Valley on stoney free draining soils. Each vine is thinned to carry one bunch per shoot. The certified organic fruit was hand-picked on April 3.

CLONES: 115, 667, 777

VINIFICATION: 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 three and a half weeks was spent in contact with the skins. The small volume of wine was then drained and lightly pressed before being transferred to French barriques, of which approximately fifty percent were new. The Tatou 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 percent, pH of 3.75, and 6.52g/L titratable acid.

WINEMAKER'S NOTES: The nose exhibits aromas of violet, subtle dark berry fruit, wet stone and savory notes. The palate is concentrated with flavours of cherry and cigar, firm tannins lend strength to the elegant fruit.

CELLARING POTENTIAL: This wine has the potential to improve over the next five to ten years.

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Please email info@seresin.co.nz if you have any enquiries.

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