Momo Marlborough Pinot Noir 2019 (By Seresin)

Momo Marlborough Pinot Noir 2019 (By Seresin)Neutral oak Red berry Vibrant acidity Firm tannins "From Seresin, the 2019 vintage is certified organic. Estate grown and partly hand picked in the Raupo Creek Vineyard, in the Omaka Valley, it was matured for nine months in seasoned oak barrels. Bright ruby, it has good density of youthful, ripe plum, cherry and spice flavours, in a fruit driven style that should repay cellaring to 2022+" Michael Cooper, NZ Wines Buyers Guide, 2021 "Fresh, fruity

• Neutral oak
• Red berry
• Vibrant acidity
• Firm tannins

"From Seresin, the 2019 vintage is certified organic. Estate grown and partly hand-picked in the Raupo Creek Vineyard, in the Omaka Valley, it was matured for nine months in seasoned oak barrels. Bright ruby, it has good density of youthful, ripe plum, cherry and spice flavours, in a ‘fruit driven’ style that should repay cellaring to 2022+" Michael Cooper, NZ Wines Buyers Guide, 2021

"Fresh, fruity pinot noir with bright dark cherry, plum, wood smoke, anise, spice and cassis. A tangy, vibrant and reasonably concentrated wine that offers good value at this price" Bob Campbell, Master of Wine, Real Review, Nov 2020

This delicious, feminine Pinot Noir exudes lifted aromas of cherry and ripe red berry fruits. The palate shows a lighter touch, yet is juicy and complete, finishing with firm tannins that sit in wonderful harmony with the fruit and acidity.

Blessed with a glorious, dry Summer, 2019 harvest commenced remarkably early, on March 1st. Vintage 2019 will be remembered as relatively trouble free, and a long harvest period – after the last few years when all varieties ripened at once, the slow, steady and spread out nature of 2019 was welcomed. Wet conditions at flowering gave them loose and lighter bunches, the following hot dry summer allowed berries to ripen considerably faster. Fruit was harvested an optimum maturity with the intention to maintain fresh and vibrant acidity to balance concentration of the fruit. Harvest was completed on April 13th. All in all, the winery feels very grateful for all that Vintage 2019 delivered, exceptional conditions and resulting fruit quality and health.

Certified organic grapes were harvested by hand and machine, then destemmed and fermented in small open top fermenters using predominantly wild yeasts. The caps were plunged twice daily. After a period of 21 – 30 days, the batches were pressed off into a variety of small stainless steel vessels, and then into predominantly 3rd fill and neutral oak barrels to age. The wine went through malolactic fermentation naturally, and remained aging for 9 months before it was blended and filtered prior to bottling.

Food Pairing: Wagyu and lemongrass sausage.