Seresin Estate was founded in 1992 by New Zealand-born film-maker Michael Seresin, who set out to farm his Marlborough land organically and biodynamically from the outset. The estate holds certified organic and biodynamic status across its Wairau and Southern Valleys vineyards, worked with composts, cover crops and horn preparations rather than synthetic inputs. Leah, named for Seresin's daughter, is drawn from several estate Pinot Noir parcels on free-draining alluvial and clay-loam soils. The 2023 season across Marlborough was warm and, in places, wet around vintage, demanding careful canopy work and selective hand-picking to bring in clean, ripe fruit at moderate sugars for this mid-weight, savoury style.

Fruit for Leah is hand-harvested and sorted, with a portion typically retained as whole bunches to add perfume and structure. Fermentation proceeds with indigenous yeasts in open vessels, with hand plunging and a measured time on skins to build gentle tannin without heaviness. After pressing the wine goes to French oak, a modest proportion new, and is matured for around eleven months. Malolactic fermentation runs naturally in barrel. In keeping with the estate's minimal-intervention approach the wine is bottled unfiltered, giving a red-fruited, earthy, spice-inflected Pinot built for medium-term cellaring.