A blend from all three vineyard sites, Rachel is named after Michael
Seresin’s mother. The nose exhibits aromas of black cherry, truffle and
chocolate. The palate is concentrated and full, with a dense core of rich fruit,
alongside savoury spice and herbal notes, all underpinned by silky-fine and
mouth coating tannins. Long on the finish, with a cleansing acidity, this is
a poised, yet powerful wine.
2013 was an excellent vintage for Marlborough. A calm spring allowed
for even flowering and berry set, and an initially warm summer was
tempered by cooler temperatures after veraison. The cool end to the
season allowed slower maturation of the fruit, encouraged retention of
acidity and development of more complex flavour compounds.
Fruit was hand-picked, destemmed and cooled. After pre-fermentation
steeping, the juice was warmed and fermented with wild yeast, and the
caps hand-plunged twice a day during fermentation. The wine was left on
skins for 2 weeks of post-ferment maceration, then drained, lightly
pressed and transferred to French oak barriques, of which 17% were new.
The wine went through natural malolactic fermentation during 15 months
maturation, before it was bottled unfiltered and unfined.
The main portion of fruit for this wine is derived from our clay-rich
hillside ‘Raupo Creek’ vineyard, in the OmakaValley, with the balance
coming from the alluvial shingles of our Tatou vineyard and the Noa
vineyard, which is comprised of Waimakariri soil types, alluvial in origin.
Each vine is hand-tended throughout the season to create a balanced
canopy and optimise fruit quality.