2023 Seresin Chardonnay Organic, Marlborough

A lovely bouquet of barrel spices and yellow stone fruits, grapefruit peel and apple. Dry on the palate with plenty of weight and freshness, lees spice and tension, apple and citrus fruit flavours, vanilla and roasted nut. Fine tannins from the barrel and fruit are accentuated by the lees spice and complexities this also brings to the wine. Ultimately an expression that suits stand alone drinking or alongside barbequed crayfish tails with tartare sauce, or a simple pasta with parmesan cheese included. Best drinking from late 2024 through 2029.

93 points Cameron Douglas MS camdouglasms.com

Elegant and stylish, the wine shows ripe nectarine, rockmelon, vanilla and roasted cashew aromas with a hint of oatmeal complexity. The palate displays fine flow and creamy mouthfeel, splendidly framed by juicy acidity, finishing long and harmonious. At its best: now to 2029.

93 points Sam Kim wineorbit.co.nz

Seresin Estate has long been one of Marlborough’s most distinctive producers, known for its commitment to organic farming and a more textural, thoughtful style of winemaking. The winery was founded in 1992 by filmmaker Michael Seresin, whose vision was to create wines that truly reflected the vineyards and landscape of Marlborough. The estate farms its vineyards organically and biodynamically, encouraging healthy soils and natural balance in the vines. The Chardonnay is sourced from selected vineyard sites where the region’s sunshine, cool nights and alluvial soils allow the fruit to develop ripeness while maintaining freshness and precision.

The wine shows a pale gold colour with bright clarity. Aromas open with white peach, nectarine and lemon zest layered with grapefruit, toasted hazelnut and gentle oak spice. As the wine evolves in the glass hints of almond, brioche and subtle flinty minerality begin to appear. The palate is rich yet beautifully balanced with flavours of citrus, stone fruit and roasted nuts supported by vibrant acidity and a creamy texture from careful oak maturation. There is both depth and freshness here, finishing long and refined with a lingering mineral edge.

It will continue to develop complexity over the next six to eight years and works wonderfully with roast chicken, grilled fish, scallops or richer seafood dishes.