A blend from two vineyard sites, Leah is named after Michael Seresin’s daughter. The wine exhibits bright, fragrant berry-fruit aromas, interlaced with spice and herbal notes. The wine is focused and concentrated, with a
succulent fruit core, framed by fine-grained tannins and a mouth-watering acidity. An elegant and understated style with immediate appeal, but structure to last.
Certified organic fruit was sourced mainly from the clay heavy Raupo Creek vineyard in the Omaka Valley, plus a little from the Noa vineyard grown on Waimakariri alluvial soils, located in the Wairau Valley.
The fruit was hand-picked, destemmed and cool soaked in tank. The must was then warmed and fermented with wild yeast, and the caps hand-plunged daily during fermentation. The wine was left on skins for 4-5 weeks, then
drained, lightly pressed and transferred to aged French oak barriques. The wine went through natural malolactic fermentation during 15 months maturation, before it was bottled lightly filtered and unfined.