De Wijnspecialist

Omschrijving

“This wine is a blend of fruit from our vineyards with varying soil characteristics. Fruit sourced from the Estate vineyard on the upper terraces encompassed five parcels of varied Waimakiriri type soils of alluvial origin with free-draining basalt pebbles. This was supplemented by portions from the Tatou and Raupo vineyards, where the soils are a mixture of alluvial shingles with slightly higher clay contents.”

Het hoeft onderhand geen betoog meer… Internationaal scoort Seresin als beste Sauvignon Blanc uit de Nieuwe Wereld. James Halliday spreekt over ‘a wine of extreme distinction’ en ‘a top-line Sauvignon blanc’! Een uiterst geduchte concurrent voor de topcuvées uit Pouilly Fumé en Sancerre. Super !

Tasting notes

The cooler growing conditions encountered during the 2004 vintage allowed us to pick the Sauvignon Blanc portion, between the 1st April and the 3rd of May, and a small portion of Semillon, on the 20th of April 2004. The fruit from the different vineyard blocks was pressed and fermented separately so that we had a great range of options when creating the final blend. This also allows us to identify which vineyard systems are most suitable for these varieties and from which parcels our best fruit comes. Indigenous yeasts and a selection of cultured yeasts were utilised for fermentation, for added complexity and texture. A small percentage of the blend was fermented in older French barriques to add depth, which when combined with regular batonnage, contributes a yeasty creaminess to fill the mid-palate. The indigenous yeast, barrel-fermentation, and extended lees contact are all used to contribute complexity, texture, and integration to this wine.