Seresin Sauvignon Blanc

Seresin Sauvignon Blanc 2016

Marlborough, New Zealand   |    750ml   |    14%
Over the past decade Seresin Estate has established itself as one of Marlborough's leading makers of Sauvignon Blanc, consistently delivering a level of complexity rarely found in Marlborough Sauvignon Blanc. Blended from several parcels of Sauvignon Blanc from across three different vineyard sites, as well as a small volume of Semillon, the 2016 Seresin Sauvignon Blanc is a perfect example of the Seresin style.

Subtle on the nose with vibrant notes of ripe yellow stone-fruit, soft passionfruit and a chalky-mineral complexity. The palate is layered and finely-textured, with ripe gooseberry, tropical and citrus notes framed by a mouth-watering acidity, which creates a persistent finish. Another superb example from Seresin Estate.

"Don’t taste as much NZ Sauvignon as I used to, or so it seems. Must be high time for another tour of NZ. Softer style, with richness of flavour and almost creamy to taste. There’s gooseberries, lime, subtle whiff of tomato bush and thistle, but it’s more about fruit than shrubbery. Chalky feel, juicy fruit, and a lime and snow pea infused finish of good length. Altogether good. Composed and stylish. Rated: 92 Points Tasted: Dec17 Alcohol: 13.5% Price: $26 Closure: Screwcap Drink: 2017 - 2019+" - Gary Walsh, The Wine Front.

Availability: In stock

Only available for purchase in 6 bottle increments.
Seresin Estate is one of the star wineries of New Zealand's famous Marlborough wine regions. Established in 1992 by Michael Seresin, a New Zealand born film-maker based in London, the wines are made by acclaimed Brian Bicknell. Seresin's first vintage was in 1996. In 2000 the Tatou vineyard was purchased, followed a year later by land in the Omaka Valley which has become Seresin's Raupo Creek vineyard. Organically and biodynamically grown, hand-tended and hand-picked, the grapes from our estate are transformed into artisan wines through gentle, traditional winemaking.
New Zealand
Vintage: The 2016 vintage will be remembered for a challenging cold start, followed by a spectacular long summer. The cold start meant the team was under pressure to fight frosts during the early stage of vine growth, however a warm and protracted summer period with dry, warm weather during the harvest period, meant the fruit was picked on-time and delivered intact and without stress. The harvest period was fast and furious due to physiological ripeness occurring simultaneously, resulting in one of the most compact vintages we have ever experienced.

Viticulture: Certified organic fruit was hand-picked from two of our three biodynamic vineyards. The majority came from the upper terraces of our Noa vineyard, on Waimakiriri soils of alluvial origin.

Winemaking: This unique Marlborough Sauvignon Blanc is comprised of 18 different parcels of Sauvignon Blanc and two of Semillon, each picked from different vineyard blocks, which were then gently whole bunch pressed and fermented separately. The wine was naturally fermented using wild yeast, and 15% of the total blend was fermented in old French oak barriques to give complexity and texture. After 9 months, each batch was tasted and selected to create a well-rounded and complex wine.

Alcohol: 13.5% RS: 3.6g/l pH: 3.25 TA: 6.8g/l

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