Seresin
Sauvignon Blanc – 2022
Region: New Zealand
Seresin
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 purchased a home, followed by the purchase of land in the Wairau Valley. He immediately began planting vines and importing Tuscan olive varieties along with significant plantings of native plant species -and this was the beginning of Seresin’s Home Vineyard.
One of the first wineries in New Zealand to operate organic vineyards, Seresin released their first vintage in 1996. A year later, the Tatou Vineyard was purchased along with land in the Omaka Valley. Today the vineyard is known as the the Raupo Creek Vineyard. Seresin was recognized by the Marlborough District Council’s in 2009 and awarded the Marlborough Environment Award. It is certified Organic (US & NZ BioGro) and the largest Marlborough vineyard to be certified DEMETER biodynamic.
In 2018, the Tatou vineyard and winery were sold to local NZ winemakers Ben Glover and Rhyan Wardman (the inaugural assistant winemaker at Seresin). Today, the wines are 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 her career at Seresin Estate and after spending time making wine in the USA, Australia and Italy she headed back to her roots. Tamara joined the Seresin Estate team just in time for the 2018 harvest.
Working with viticulturist Cameron Vawter, a passionate advocate for biodynamic farming, the focus is on precise picking decisions, embracing acidity with a focus on guiding 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
Reviews
90 Points
Wild yeast, time on lees in the barrel and the addition of 10% Semillon all make for a rich Sauvignon Blanc. Somewhat reductive aromas of flint, buttered toast, waxy citrus and broad beans open, while pronounced acidity on the palate is balanced by lovely texture. A classy and harmonious bottling that could age several more years.
Wine Enthusiast, October, 2024
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 | 21,500 9L cases |
| Farming (Sustainable, organic, biodynamic) | Certified Organic (property and wines certified by US & BioGro NZ); Biodynamic (grapes certified with Demeter) |