2024 Seresin Chardonnay, Marlborough

From the biodynamic Raupo Creek vineyard; wild-yeast fermented and aged in French barriques and puncheons for nine months. Nashi pear, yellow apples and stone fruit; there is tea tree sap and savoury tobacco and cedar spice. Fruit ripeness envelopes the palate, and sawdust and creamy biscuit notes persist. Some lemon and peach punch on the finish. Drink to 2030.

92 points & Special Value Shanteh Wale for Halliday Wine Companion, September 2026

A mid-weight, tangy chardonnay with flowing flavours of lemon-lime, French sorrel and roasted cashew which finish with the gentle grip of grapefruit pith, this has a saline and savoury edge which makes it rather refreshing and light on its feet. Deceptively persistent on the finish, this will unfold in bottle. Enjoy it over the coming years as it gains more complexity and weight. Drink to 2032.

91 points Stephen Wong for The Real Review, October 2026

Seresin Estate was established in in 1992 by filmmaker and owner Michael Seresin. Its certified organic and biodynamic Raupo Creek vineyard in the Omaka Valley subregion of Wairau Valley is a gentle northwest facing clay-rich slope. Chardonnay and Pinot Noir are the main varieties across the roughly 50 hectares of vines, complemented by smaller blocks of aromatic white varieties. Winemaking is led by Marlborough-native Tamra Kelly-Washington.

The estate’s 15, 95 and Medoza clone Chardonnays all contributed fruit for this wine.  Whole bunch pressed to stainless steel, the juice was settled overnight and racked into a combination of oak barriques and puncheons of which 11% were new. Fermentation started with indigenous yeasts, and the wine went through malolactic conversion during its nine months in barrels and the blended wine was lightly filtered in preparation for bottling.

This wine is vegan friendly.