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 www.seresin.co.nz/ Fact Sheet PDF 

2010 RESERVE SAUVIGNON BLANC

INTRODUCTION

The sentinel stone at the entrance to our Home Vineyard in Marlborough, New Zealand, singnals the path to both our winery and our philosophy. The stone bears a subtle handprint, a symbol of strength, gateway to the heart, tiller of the soil and the mark of the artisan. Organically and biodynamically grown, hand -tended and hand-picked, the grapes from our estate are handmade into wines of passion, grace and spirt.

VINEYARD PROFILE

The fruit comes from our clay rich hillside Raupo Creek vineyard, the alluvial shingles of our Tatou vineyard and the Home vineyard, which is made up of a variety of Waimakariri type soils of alluvial origin. Our low-cropping vines carried about 50 percent less fruit than normal, resulting in fruit of incredible intensity.

WINEMAKER NOTES

This Sauvignon Blanc displays some of the trademark Marlborough Sauvignon Blanc characters with floral, citrus and passionfruit aromas underpinned by a flinty minerality. The palate is textural and harmonious combining concentrated fruit flavours with a savoury complexity. A tight focused acidity draws out the palate for a lingering finsih.

HARVEST NOTES

Touted by some very experienced winemakers as the perfect vintage, 2010 would certainly come close in our assessment as well. The flowering period was delayed and extended, raising the question of achieving ripeness by harvest. However the season stayed dry at the right times, rained appropriately and the harvest period was characterised by high daytime temperatures and textbook cool nights. As a result there was a little pressure over vintage, allowing us to harvest all grapes at the exact time deemed ideal. The wines from this potentially great vintage should have the power, concentration and elegance that we are striving for.

TECHNICAL INFORMATION

Alcohol: 14.5%
pH: 3.25
TA:6.1g/L
Residual Sugar: 2.9g/L

After hand-sorting the fruit was whole-bunch pressed, sixty percent of the blend was femented in tank using wild yeast and the remaining portion was transferred to aged French barriques and left to undergo fermentation with wild yeast. The wine was left on lees for five months follwoing fermentaion.