The earlier ripening period of the 2006 vintage, one of the best in Marlborough's history, was initiated by early flowering, which allowed more hang time on the vines until flavors were optimum. Sauvignon Blanc and Semillon grapes were hand picked and whole-cluster pressed then fermented separately for a greater range of options when creating the final blend. indigenous yeast, barrel-fermentation, and extended lees contact are all used to contribute complexity, texture, and integration to this wine.
The 2006 Seresin Sauvignon Blanc displays intense passionfruit and minerality on the nose. The mouth-feel is very finely textured with herbaceous notes integrated with a slightly creaminess, showing great weight and texture. This wine is generous and seamless.
"Good bright, pale color. Pungent, cool aromas of grapefruit, white pepper, curry powder and brown spices; something riesling-like about this. Then juicy and penetrating yet surprisingly easy to drink, with sharply focused flavors of citrus fruit, minerals and quinine intensified by brisk acidity. Nervy, nuanced sauvignon with terrific verve and length."
-International Wine Cellar