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Date Printed: 9/20/2014
Seresin Sauvignon Blanc 2008
Seresin Sauvignon Blanc 2008
(search item no. 97467)
screw cap wine
green wine

International Wine Cellar rating: 91 points
Wine Spectator rating: 90 points
PRICE ON 9/20/2014: $26.99

ratings pedigree (past vintages):
2012 Decanter rating: 91 points
2011 International Wine Cellar rating: 90 points
2010 The Wine Advocate rating: 89 points
2009 Australian Wine Companion rating: 94 points
2009 Wine Spectator rating: 90 points
2007 International Wine Cellar rating: 91 points
2006 International Wine Cellar rating: 91 points
2005 Wine Enthusiast rating: 92 points
2004 International Wine Cellar rating: 89 points
2003 Wine Enthusiast rating: 91 points
2000 Wine Spectator rating: 88 points
2000 International Wine Cellar rating: 85 points
1999 The Wine Advocate rating: 89 points

Winemaker's Notes:

This Sauvignon Blanc displays passionfruit, and cut grass on the nose with a chalky mineral complexity. The mouth feel is textured with a slight creaminess and concentrated with greengage plum, ripe gooseberry and mineral flavors. A persistent acidity helps to draw out the palate.

Drinking well now but will develop well over the next five years showing great concentration with evolving truffle and caramel characters.

My Notes:

About Seresin:

Michael Seresin, a New Zealand born filmmaker based in London, is the sole owner of Seresin Estate. While racking up credits as cinematographer for movies such as Fame, Angela’s Ashes and Harry Potter and the Prisoner of Azkaban he also bought 167 acres in Marlborough in 1992 and started seriously exploring his passion for wines. Inspired by his first glass of Cloudy Bay, he hired Brian Bicknell, Chief Winemaker at Viña Errazuriz in the Aconcagua Valley, Chile and they began planting Sauvignon Blanc, Chardonnay, Pinot Gris, Pinot Noir and Riesling.

It’s important to Michael that all three vineyards are managed and certified organic under BioGro certification. The estate is also striving for biodynamic certification because as he recently told Wine Spectator, “Some of the best vineyards in Burgundy are doing it. It has nothing to do with sales or marketing… in essence it’s traditional agriculture.” (July 10, 2006)

This philosophy of working in harmony with nature is evident in their commitment to careful hand-tending, and hand-harvesting and sorting. It also is represented in their efforts to work with natural elements such as wild yeasts to elicit a true Marlborough character in their wines with minimal wine-maker intervention in order to allow the layers of flavor to evolve, so the wines are a natural expression of the soil from which they come.