2010 Seresin Sauvignon Blanc Marlborough

SKU #1076253 Robert Parker's Wine Advocate

 Blended of 94% Sauvignon Blanc and 6% Semillon, 16% of the 2010 Sauvignon Blanc was naturally fermented in seasoned French oak barriques. It offers a moderate intensity of ripe apple and peach blossom aromas with an undercurrent of fresh cut herbs and oyster shells. Medium bodied with a pleasant suggestion of silkiness to the texture, the palate presents concentrated citrus flavors and refreshing acidity, finishing long and a little chalky. Drinking now, it should keep fresh through 2013.  (10/ 2011)

Stephen Tanzer's International Wine Cellar

 (includes 5% semillon): Pale bright yellow. Lemon and dusty stone on the nose, with hints of honey and spices. Supple on entry, then tactile and intense but on the tart side, with bracing lemon and grapefruit flavors carrying through to a rather uncompromising, slightly sour finish. Has the courage of its convictions.

Wine Spectator

 Shows bold and juicy lime and lemon flavors, with citrus oil aromatics and a touch of green apple. Drink now. (Web-2012)

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Price: $22.99

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By: John Majeski |  K&L Staff Member  |  Review Date: 10/30/2011  | Send Email
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This brilliant Sauvignon Blanc was sourced entirely from estate vineyards, and vinification involved whole bunch pressing and separate fermentation from multiple parcels of hand-picked Sauvignon Blanc (95%) and Semillon (5%). Seeking a richer, more complex array of aromas and flavors, the winemaker chose to age both the Semillon and a portion of the Sauvignon Blanc in older French barriques, hardly the customary approach in Kiwi land, where fruit basket tropicality and abundant herbaceousness are often the dominant style. Wonderfully focused, pristine citrus, pineapple and nectarine fruit etched with a fine bead of acidity and crispness gives this wine a mouthwatering edge and textural finish that will simply not diminish your desire for another glass.

Additional Information:

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.