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Seresin Sauvignon Blanc - 2010

Marlborough, New Zealand

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$23.50

6+ :	$22.56
12+ :	$21.62

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*Varietal*	95 % Sauvignon Blanc, 5% Semillon
*Closure*	Screw Cap	*Size*	750ml
*Alc/Vol*	14%	*Enjoy*	Now - 2015
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. 2009 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.
This Sauvignon Blanc displays aromas of grapefruit and lime underpinned by a chalky mineral complexity. The palate is finely textured with gooseberry, zesty citrus and mineral flavours combined with a slight creaminess. A firm acidity helps to draw out the finish.
Twenty-nine different parcels of Sauvignon Blanc and Semillon from the different vineyard blocks were pressed and then fermented separately so that we had a greater range of options when creating the final blend. Approximately eighty percent of the final blend was fermented using wild yeast for added complexity and texture. The Semillon and approximately ten percent of the Sauvignon have been fermented in aged French barriques.
*What the critics think*
2009 - "5 stars. This is a noteworthy wine – one of the region's greatest sauvignon blancs, and sold around the world, it also has full organic certification from BioGro. Mouth-filling, sweet-fruited, rich and finely textured, it is a very ripe, non-grassy style, complex and dry, with a vaguely nutty, lasting finish." Michael Cooper - The Listener - May 2010
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

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