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Date Printed: 11/25/2014
Seresin Sauvignon Blanc 2010
Seresin Sauvignon Blanc 2010
(search item no. 117023)
screw cap wine

The Wine Advocate rating: 89 points
PRICE ON 11/25/2014: $27.99

ratings pedigree (past vintages):
2012 Decanter rating: 91 points
2011 International Wine Cellar rating: 90 points
2009 Australian Wine Companion rating: 94 points
2009 Wine Spectator rating: 90 points
2008 International Wine Cellar rating: 91 points
2008 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 tropical and citrus aromas framed by a fresh acidity and underpinned by a chalky mineral complexity. The palate is finely textured with gooseberry, subtle lychee and mineral flavours leading to a persistent finish. This wine is drinking well now but will develop well over the next five years.
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.