At a glance

Producer

Seresin Estate

Region

Marlborough, New Zealand

Grape variety

Pinot Noir

Wine type

Red

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$35-$45

Tasting profile

Bright red cherry, raspberry, subtle earth and forest floor notes with a light spicy oak influence.

Evolution: Will develop additional complexity with secondary notes of leather, truffle, and dried herbs as it ages.

At peak: Balanced integration of fruit and tertiary aromatics with silky tannins and lingering finish at peak.

Structure

Acidity

Medium to high, bright and lively

Tannins

Medium

Alcohol

13-13.5%

Aging potential

8-12 years from vintage due to fine tannins and vibrant acidity structure

Drinking window

Peak drinking

2024 to 2043

Optimal window

2022 to 2046

Current status

Approaching its optimal drinking phase, with good freshness and developing complexity

Current condition

The wine shows fresh red berry fruits with balanced acidity and moderate tannins, good structure for some aging

Seresin Leah Pinot Noir is crafted from Marlborough fruit with moderate ripeness and fine tannins. The acidity keeps the wine fresh while tannins allow gradual development over a decade. The 2018 vintage’s favorable ripening conditions support extended aging potential.

Food pairing

Pairs well with roasted duck, mushroom risotto, grilled salmon, and soft cheeses like Brie or Camembert.

Serving

Serving temperature

15-17°C / 59-63°F

Decant

Yes (30-45 minutes) — Light decanting helps to open aromas and soften the tannins for immediate enjoyment.

Sustainability

Sustainability score: 9/10

Utilizes biodynamic farming principles; minimal intervention in winemaking; solar energy usage on estate; water-efficient drip irrigation; packaging with lightweight bottles and recycled materials

Seresin Estate is a pioneer in sustainable viticulture in New Zealand implementing organic and biodynamic practices since the 1990s. Their comprehensive approach to environmental stewardship, including energy conservation and minimal chemical use, results in highly sustainable wine production. Local vineyard sourcing and careful packaging choices further reduce their carbon footprint.