Sourced from the estate Raupo Vineyard, Seresin's 2018 Dry Riesling features notes of orange and lime sherbet. Light to medium-bodied, it's clean, crisp and fine, with a long, mouthwatering finish. Fermented with wild yeasts in old oak and with three to four months of lees contact, it should drink well for at least 6-7 more years.

The 2006 Riesling is a dry style showing a good intensity of citrus fruit aromas, lemongrass, lime zest and fresh lime juice. Crisp with medium body and a good mid-palate weight, it’s just starting to evolve but still very youthful. The finish is long and steely. Drink it now to 2016+. Importer: The Sorting Table, Napa, CA; tel. (707) 603-1460

(New Zealand) Attractive honey, pear, toast, petrol and slate on the nose - classic. Round, gentle and smooth with a beautiful balance and fresh acidity. Alc: 12.5%.

The 2005 Riesling has a touch of petrol on the nose, a little undergrowth and showed some reduction. Cinematographer Michael Seresin does not own Harry Potter’s magic wand to make great Marlborough wine, but he does have the second best thing in the form of estate manager Colin Ross, an Australian who makes Nicolas Joly look a lightweight biodynamist. Having purchased his first 167-acre parcel of vines in the Wairau in 1992 that constitutes the “Home Vineyard,” Seresin’s wines debuted with the 1996 vintage; since then he has purchased the “Raupo Creek Vineyard” in Omaka, which is undergoing organic conversion and the “Tatou Vineyard” at the western end of the Wairau Valley. All fruit is sourced from these parcels, hand-picked and sorted before being whole-bunch pressed with young English-born winemaker Clive Dougall in charge of the winemaking. Seresin is certainly a name to look out for, producing some wonderful, complex, natural wines.Various American importers, including Martin Scott Wines, Lake Success, NY; tel. (516) 327-0808 and Henry Wine Group, Benicia, CA; tel. (707) 745-8500; Fax (707) 745-8421