As the team at Marlborough’s Seresin Estate handpick Pinot Noir fruit for Vintage 2017, the 2015 Momo Pinot Noir is ready to be poured.
The wines of Momo, which means offspring in Maori, come from certified organic Marlborough grapes and are made with wild yeast and minimal intervention, says Winemaker Clive Dougall. “Like all Seresin wines, they come from Marlborough vineyards and Old World philosophies. But the Momo wines are more vibrant than the parent range, with a wider appeal. Momo is often the thread that pulls people, by the palate if you like, to Seresin.”
Clive describes the Momo Pinot Noir as Seresin’s “village wine”, using a reference from Burgundy that describes Pinot Noir sourced from the flatter lands of a vineyard. At Seresin’s Raupo Creek Vineyard, vines share their space with paddocks of sheep and cows, which are key to Seresin’s biodynamic philosophy and play a vital role in the health of the estate’s soil and vines.
The organic fruit for the 2015 vintage was handpicked and the juice fermented with wild yeast, before being left on skins for two weeks of post-ferment maceration. It then spent 12 months in French oak barriques, undergoing natural malolactic fermentation.
The result is earthy and herbal on the nose, with dark fruit characters and a hint of undergrowth, while the palate is concentrated with succulent dark fruits and fine mouth-coating tannins.
The Momo Pinot Noir 2015 had a sneak debut at the Pinot Noir NZ 2017 celebration in Wellington in February, where wine lovers from around the world gathered to talk, drink and breathe the variety.
Clive says the timing for its official release is perfect, as the weather cools and the menu calls for the likes of charcuterie or seared salmon with fresh seasonal vegetables, including the wild mushrooms growing in autumn months, or butternut squash and sage risotto. “It’s a versatile wine that can be paired with most dishes, and perfect for autumn evenings.”
Momo and Seresin will support the five-day Meow jazz festival in Wellington in June, as part of Seresin’s continuing support for the arts, says Clive. “Wine, food and jazz in the world’s coolest little capital. That’s worth leaving the winery for.”