Varietal	95 % Sauvignon Blanc, 5% Semillon
Closure	Screw Cap	Size	750ml
Alc/Vol	13.5%	Enjoy	Now - 2010
Seresin Vineyards embrace the principals of Bio-dynamics and traditional winemaking; hand-tending the organic vineyards and crafting wines in harmony with seasonal and celestial rhythms. 2008 was a season of huge promise. A good flowering period produced a large number of bunches, which were thinned to achieve optimum yields. Fine, warm weather over summer allowed for even ripening and sped up the grape development bring the vintage forward.
Pale green with a golden hue in colour. This wine displays passionfruit and cut grass on the nose with a chalky mineral complexity. The mouth feel is very finely textured with a slight creaminess and concentrated with greengage plum, ripe gooseberry and mineral flavours. Drinking exceptionally well now, this wine will be at its peak in approximately 18 months and will develop further characters of truffle and caramel over the next five years.
This wine is a blend of fruit from a variety of Seresin vineyards with varying soil characteristics. Fruit sourced from the Home vineyard on the upper terraces encompassed five parcels of varied Waimakiriri type soils of alluvial origin with free-draining basalt pebbles. This was supplemented by portions from the ‘Tatou Vineyard’ which is made up of a mixture of alluvial shingle and the clay rich ‘Raupo Creek vineyards’. A total of twenty one different parcels of fruit were picked between March and April. Such diversity means this wine is more than the sum of its parts; complex, structured and textural
What the critics think
2008 – “Seresin’s Marlborough vineyards are certified organic and run along biodynamic lines. As well as the trademark regional savvy characters – attractive herbaceous aromas, crisp acidity – there’s also an uncommon depth of grape-pulpy texture and satisfaction.’ Max Allen – Gourmet Traveller Magazine – Jan 2009
2008 – “Does a light veneer of nutty oak work with Sauvignon Blanc? Only when it’s very subtle and Seresin shows the way. With 15% fermented in old oak and 40% made with wild yeasts, the result has complexity, length and presence. Herbaceous and tropical fruit is woven through with nutty, almondy notes, and there is a lovely savoury aftertaste.” Ralph Kyte-Powell – The Age – Jan 2009
2006 Marlborough Sauvignon Blanc – Best New World White Wine “Michael Seresin is back on top form with his 10th vintage: silvery pale with great purity of fruit and a hint of greengage ripeness over the classic crisp Marlborough style, this is a hand-made wine from a magnificently healthy, organically farmed vineyard. Superb.” Steven Spurrier – Decanter UK – May 2007
2006 Marlborough Sauvignon Blanc - “Seresin converted its vineyards to biodynamic viticulture a few years ago, and while the wines were already good before, they’re even better now. Seresin’s sauv blanc is intense, crisp, full of vibrant classic Marlborough grapey tropical aromatics and lingering beautifully in the mouth.” Max Allen – Gourmet Traveller Wines AUS – Aug/Sept 2007