Momo Pinot Noir 2007
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Aromas of black cherry, mocha, new leather and hints of spice. The palate is concentrated with succulent dark fruits layered over smoky oak and fine mouth-coating tannins.
Food Pairing: Delicious with most red meats, mushroom dishes, or hearty fish like Salmon.
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Other Vintages
2013-
Wilfred
Wong - Decanter
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MOMO, meaning offspring in Maori, offers a first taste of Seresin Estate wines.
Located in Marlborough, New Zealand, Maori referred to our region as 'Kei puta te Wairau' or 'the place with the hole in the cloud' referring to the topography of the Wairau Valley. Running west to east towards the coast, we are protected by the Richmond Ranges to the north and the Wither Hills to the south. High sunshine hours, a cool growing season and low rainfall have proven to be an auspicious combination, producing vibrant wines with acidity and depth.
Made with organic grapes selected from a small number of growers, MOMO wines are nurtured into the bottle with a gentle hand. The philosophy of minimal intervention but maximum attention is employed throughout the wine-making process resulting in vivid, youthful wines that show honest varietal character and quality.
Mindfully crafted for a true expression of the fruit and land, MOMO is set to become an everyday favorite.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining, stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.
The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.
Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.