2009 Seresin "Reserve" Sauvignon Blanc Marlborough (Biodynamic) (Previously $40)

SKU #1264526 95 points Bob Campbell

 Is this New Zealand's priciest Sauvignon? Old vine fruit was whole-bunch pressed and fermented with wild yeasts, 30% in old French oak barriques for five months. The result is an intense and complex wine with a great, mouth-filling texture. Assertive yeast and oak characters. Great food wine. It's a bold statement that moves well away from the typical Marlborough style.  (11/2010)

92 points Stephen Tanzer's International Wine Cellar

 Bright yellow. Passion fruit and gingery oak spices on the nose, complicated by a sweaty saline character (from the wild yeasts?). Rich, ripe, tactile and sweet, with an almost gamey wildness in the mouth. Full without being weighty thanks to its gingery lift. Finishes long and surprisingly dry, with palate-dusting minerality. Serious juice. (ST)  (9/2011)

91 points Robert Parker's Wine Advocate

 The 2009 Reserve Sauvignon Blanc was 30% fermented in old oak where it was aged for 5 months. It gives pleasant yeasty, elderflower and cassis notes with a touch of funkiness, sweat, plus some gooseberry and chalk. Crisp with great concentration and a nice texture, this is a well balanced medium to full body Sauvignon with a long finish. (LPB)  (10/2010)

Wine Spectator

 Intense herbal, gooseberry and floral flavors mingle with grapefruit and citrus notes on a crisp frame. Flavors become more powerful on the finish, when the herbal accents fade away, leaving a core of juicy citrus. (Web-2011)

K&L Notes

I recently tasted this wine with Seresin's winemaker, Clive. The wine was an absolute stunner. It once again illustrated to me the incredible ageability of NZ Sauv Blanc. The wine was so fresh; if tasted blind I might have said 2012/13 vintage...but no! This is 2009, a seven-year-old bottle of Sauv Blanc. Sourced from the oldest and most revered parcel of vines on Seresin's estate. Cropped very low for concentration, hand-picked, whole bunch pressed and barrel fermented with wild yeast. The wine gets extended lees contact for five months in neutral oak. The wine sings with minerality like the finest Sancerre. The texture is both mouthfilling but focused and linear all at once...no sign of premature oxidation, tons and vibrancy and drive. Just stunning. (Ryan Woodhouse, K&L New Zealand Wine Buyer)

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Varietal:

Sauvignon Blanc

- One of the best known "international" varieties originally cultivated in France and considered the parent of, with Cabernet Franc, Cabernet Sauvignon. Sauvignon's wonderfully distinctive aromatics generate some of wine's most colorful descriptors, among them "cat pee," herbaceous, grassy, citrusy the world over. In France, the apex of Sauvignon Blanc production is the Loire Valley, in the appellations of Sancerre and Pouilly-Fumé, where the terroir expresses itself most beautifully through the grape. Sauvignon Blanc is also the leading white grape varietal in Bordeaux, where it is paired with the fatter, richer Sémillon to varying degrees. Relatively easy to cultivate, though more suited to cool climates, Sauvignon Blanc has made inroads in Europe outside of France, especially in Northeastern Italy's Friuli and Alto Adige, but also on the Slovenian border. These lovely wines are often overshadowed by Sauvignon Blanc's achievements in the New World, namely New Zealand, South Africa and California. New Zealand's Sauvignon Blancs, more conspicuously fruity than most French examples, landed the small island nation on the world wine map in the late-1980s and 1990s. South African Sauvignons are one of the most successful international varieties produced in that country and are often quite elegant and affordable. In California, Robert Mondavi managed to, almost single-handedly, created a market for Sauvignon Blanc by renaming his oak-fermented version Fumé Blanc. While some wineries still use the name, California Sauvignon Blanc has secured its place in the California wine pantheon, particularly those from the Napa Valley. Washington State, Chile and Argentina also have considerable plantings of the grape.
Country:

New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.
Alcohol Content (%): 13
Organic: