Sauvignon Blanc – 2020

Region: New Zealand


Michael Seresin was born in Wellington, New Zealand, but left in the 1960s, when sheep, not grapevines, covered the Wairau Plains. He settled in Italy, where he was captivated by Italian food and wine culture and began his career as a cinematographer. Over time Michael’s interest in wine developed into a passion. In the early 1990s after investigating opportunities to start a winery in Italy, he became aware of the quality wines starting to emerge from his homeland. After visiting Marlborough, and falling in love with the Marlborough Sounds, Michael decided to purchase a home there, followed by the purchase of some land in the Wairau Valley, which became Seresin’s Home Vineyard. He began planting vines and imported Tuscan olive varieties immediately along with significant plantings of native plant species.

Seresin, one of the first wineries in New Zealand to operate organic vineyards, released their first vintage was in 1996 and the winery was completed in mid-2000. A year later, the Tatou Vineyard was purchased and land in the Omaka Valley was purchased for development into what is now the Raupo Creek Vineyard. Seresin won the Marlborough District Council’s 2009 Marlborough Environment Award.

In 2018, the Tatou vineyard and winery were sold to local NZ winemakers Ben Glover and Rhyan Wardman who was the inaugural assistant winemaker at Seresin. The wines continue to be made by winemaker Tamra Kelly-Washington at what was the original Seresin winery and is known today as The Coterie, a winemaking hub championing small-batch, single-site wines.

Winemaker Tamra Kelly-Washington graduated as a top scholar from Lincoln University with a degree in Viticulture and Oenology. She started out her career at Seresin Estate. After spending time making wine in the USA, Australia and Italy she headed back to her roots where it all started at Seresin Estate, joining the team in time for the 2018 harvest.

Working with viticulturist Cameron Vawter, a passionate advocate for biodynamic farming, their focus is spent on precise picking decisions, embracing acidity in order to guide pristine fruit through the winemaking process with minimal handling. The resulting wines are elegant, structured and a genuine reflection of their provenance.


The Wine

Vineyard Profile

Clay-rich Raupo Vineyard, farmed biodynamically and organically, in center of Omaka Valley.

  • Exposure: Northwest-facing
  • Climate: High number of sun hours, minimal rain
  • Soils: Clay
  • Clonal Selections: MS, 316, 316 Sauvignon Blanc; BVRC14 Semillion
  • Organically and biodynamically farmed
Harvest Notes
  • Warm and wet Spring
  • Great growing conditions for flower set, perfectly formed bunches and average yields
  • Splendid harvest conditions in Marlborough, precipitated by significant Christmas rains, then dry, moderate temperatures
  • Covid dictated a different approach in 2020 – careful machine harvesting to protect health and safety of staff
  • Each of 4 parcels whole bunch pressed from bioydynamic Raupo Creek vineyard
  • Free run juice settled naturally
  • Some juice fermented in stainless steel tanks, some in neutral French oak barriques with selected yeasts
  • Long, cool fermentation, then each parcel racked and topped, w/ small addition of SO2
  • Wines aged on lees 6 months, then blended, stabilized and filtered
    27% of wine was barrel fermented & aged in neutral French oak
Winemaker's Notes

Showing restraint, elegance and purity of fruit. The 2020 Seresin Sauvignon Blanc brings together ripe aromas of
luscious tropical fruit, interlaced with savoury aromas. The palate is classically dry, textural and concentrated,
benefiting from a 10% addition of Semillon and extended aging on lees in neutral oak puncheons. Twine from 2020 will age beautifully and we will be drinking them for many years to come, remembering this unique vintage!

Wine Summary

90% Sauvignon Blanc, 10% Semillon; alcohol: 13%; clay soils in the biodynamic and organically farmed Raupo Creek vineyard, Omaka Valley; whole cluster pressed; 4 parcels separately fermented with selected yeasts in neutral French oak barrels and small stainless steel vessels; aged 6 months on lees; blended, stabilized and filtered before bottling; organic, biodynamic and vegan-friendly.

Technical Information
  • 90% Sauvignon Blanc, 10% Sémillon
  • Alcohol: 13%
  • Total Acidity: 6.3 g/l
  • Residual Sugar: 0 g/l
  • pH: 3.13
  • Total SO2: 63 ppm
  • Organic & Biodynamic
  • Vegan-Friendly

General Info

Country New Zealand
Region South Island
Appellation(s) Marlborough
Proprietors Michael Seresin
Founded 1992, first vintage 1996
Winemaker Tamra Kelly-Washington
Annual Production 30,000 9L cases (including Momo)
Farming (Sustainable, organic, biodynamic) Biodynamic (grapes certified with Demeter), Organic (property and wines certified with Biogro NZ)