Sauvignon Blanc – 2022

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

Raupo Creek Vineyard in the center of the Omaka Valley, Marlborough.

  • Exposure: Gentle Northwest-facing
  • Soil: Clay
  • Climate: High number of sunshine hours, minimal rain
  • Farmed using organic and biodynamic practices
Harvest Notes
  • Dry weather during flowering led to abundant fruit set
  • Small rain events produced vigor
  • Signficant rain events just before harvest required extra diligence by vineyard teams
  • Harvested in cool temperatures during March and April
  • Each of 4 parcels hand harvested and whole bunch pressed from biodynamic Raupo Creek vineyard
  • Free run juice settled naturally
  • Some juice fermented in stainless steel tanks, some in neutral French oak barriques
  • Fermentation ranged from 8 – 16 weeks, then each parcel racked and topped, w/ small addition of SO2
  • 27% of wine was barrel fermented & 47% aged in neutral French oak, all sur lie
  • Wines aged on lees 7 months, then blended, stabilized and filtered
Winemaker's Notes

A dry, elegant and savory iteration of Marlborough Sauvignon Blanc. The inclusion of Semillon, natural primary and partial secondary fermentation, and extended ageing on lees in oak have all aided in creating a Sauvignon Blanc that encompasses a style that is atypical of the region; a wine displaying great age ability and complexity. Ripe tropical fruit is supported by many textural layers and vibrant acidity on the finish.

Wine Summary

90% Sauvignon Blanc, 10% Semillon; alcohol: 12.5%; clay soils in the biodynamic and organically farmed Raupo Creek vineyard, Omaka Valley; whole cluster pressed; 4 parcels separately fermented using wild yeasts, 27% in neutral French oak barrels and balance in small stainless steel vessels; aged 7 months on lees; blended, stabilized and filtered before bottling; biodynamic and vegan-friendly.

Technical Information
  • 90% Sauvignon Blanc, 10% Semillon
  • Alcohol: 12.5%
  • Total Acidity: 6.8 g/l
  • pH: 3.27
  • Residual Sugar: 0 g/l
  • Clones: Sauvignon Blanc MS, 316, 317, Semillon BVRC14
  • 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)