Estate grown grapes from organic and biodynamic vineyards are handpicked and transformed into artisan wines through gentle, traditional winemaking – wine of passion, grace and spirit. Acknowledging Seresin’s ongoing commitment to sound environmental practices as a winegrower, Seresin won the Marlborough District Council’s 2009 Marlborough Environment Award.
Grapes / Soils
|Sauvignon Blanc||Over 20 years on average in 2015||Mixed alluvial silt, gravel and clay|
Certified organic fruit was hand-picked from two of our biodynamic vineyards: 40% came from Raupo Creek where the soils are rich and clay-based and 60% came from the upper terraces of our Noa Vineyard, on Waimakiriri soils of alluvial origin.
- 18 different parcels of Sauvignon Blanc and two of Semillon from different vineyard blocks were pressed and fermented separately. The wine was naturally fermented using wild yeast, and 20% of the total blend was fermented in old French oak barriques to give complexity and texture.
- After eight months, all the separate parcels were tasted and blended to create an interesting and elegant style.
- Minimal frosts during the spring and perfect flowering conditions resulted in a good crop and even berry set. A warm early summer initially, but temperatures cooled after solstice to give a long ripening period, with stable conditions until the end of the first week of April. Heavy rain followed, but cause no problems at the Estate.
- Subtle on the nose with warm notes of ripe yellow stone-fruit, soft passion fruit 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.
- Made from Sauvignon Blanc grapes.
- Vine age – from vines over 20 years on average in 2015.
- Grown on soils of mixed alluvial silt, gravel and clay.
- Fermented in stainless steel tanks with approximately fifteen percent of the Sauvignon Blanc and Semillon fermented in aged French oak barriques.
- The wine was naturally fermented, using wild yeast.
- Varieties: 96% Sauvingon Blanc, 4% Semillon
- Yield: 8 tonnes/hectare
- Oak: 20% barrel ferment, no new oak
- Bottling Date: February 9, 2015
- Alcohol: 12.5%
- RS: 3 g/l
- pH: 3.22
- TA: 6.9 g/l
Once again a portion of barrel matured wine and a little Semillon added to the mix, this has a sophisticated nose with dried flowers, meadow hay and citrus fruits, gently complex and enticing. The palate delivers a powerful, driving citrus-focused impression, dry and long, handy structure too. Drink now and up to 2020.
Bright, pale lemon-yellow. Reticent, cool but varietally expressive aromas of lemon, menthol and spices. Broad, salty and bone-dry, with strong underlying acidity to its citrus and white peach flavors. In an uncompromising slightly chalky style and yet this wine shows an umami quality that should make it very flexible at the dinner table. A touch of sulfidey reduction contributes complexity. Finishes dusty and persistent. No rush to drink this.
|Annual Production||60,000 9L cases|
|Farming (Sustainable, organic, biodynamic)||Biodynamic, Organic|