Seifried Sweet Agnes Riesling (375ML half-bottle) 2013
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Wilfred
Wong
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Wilfred Wong of Wine.com
Yellow color; light petroleum and dried earth in the aromas, fine and complex; medium bodied, sweet, fine acidity, well balanced; bold and bright apple flavors, with a nice accent of peaches; long finish, sweet and lively aftertaste. (Tasted: August 14, 2015, San Francisco, CA)
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From the beautiful Waimea Plains come the inspired and innovative wines of the South Island’s oldest family winery, Seifried Estate. Harvested from Estate grown, ‘Sustainably Accredited’ vineyards scattered throughout the Nelson region, this is a winery with a focus and passion for beautifully crafted wines. From humble beginnings in the Moutere Valley near Nelson in 1973, Seifried Estate has grown to become synonymous with sustainability, quality, innovation and family values. The family business has grown and now farms over 300 hectares of vines, with their wines being sold in 25 countries, including having established themselves as a familiar and favoured brand in New Zealand. A leading producer of Nelson Sauvignon Blanc, Seifried has also gained a reputation for interesting and unusual varieties, including Grüner Veltliner, Würzer and Zweigelt - paying homage to Hermann’s Austrian heritage. In September 2014, Hermann and Agnes were acknowledged for their tremendous contribution to New Zealand wine and inducted as Fellows of New Zealand Winegrowers. They made history as the first husband and wife team to be recognised and it was also the first time a woman has been honoured. The passion has been passed on with all three of the Seifried children, now home and working in the company. Each brings experience and knowledge gained in various roles around the world. The grandchildren have also become regulars at the winery, eager to help and get their hands (and feet!) dirty, and follow in “Opa and Nana’s” footsteps.
A family business, sharing their wines with the world. And home to the fabulous Sweet Agnes Riesling – New Zealand's most awarded dessert wine.
Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining its identity. A regal variety of incredible purity and precision, this versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling and can age longer than nearly any other white variety. Somm Secret—Given how difficult it is to discern the level of sweetness in a Riesling from the label, here are some clues to find the dry ones. First, look for the world “trocken.” (“Halbtrocken” or “feinherb” mean off-dry.) Also a higher abv usually indicates a drier Riesling.
A relatively young but extremely promising wine producing country, New Zealand is widely recognized for its distinctive white wines made from the aromatic, Sauvignon blanc.
The world’s most southerly vineyards are found here, with significant climatic variation both between and within the warmer North Island and the cooler South Island. Overall, the climate is maritime, with plenty of rainfall, as well as abundant sunshine. Producers have almost unilaterally embraced cutting-edge winery technology, resulting in clean, high-quality New Zealand wines at every price point from wallet-friendly to premium.
Sauvignon blanc, known here for its trademark herbaceous character, is at its best in Marlborough but thrives throughout the nation, accounting for an overwhelming majority of the country’s exports. While this is indeed the country’s most planted and successful variety, it is certainly not the only New Zealand grape capable of delighting wine lovers.
Chardonnay is the second-most important white variety and takes on a supple texture with citrus and tropical fruit aromas in Gisborne and Hawke’s Bay, respectively. Pinot noir, second behind Sauvignon blanc in national production numbers, is at its best in Central Otago—the most southerly winegrowing region in the world! These New Zealand wines are known for bright and juicy red fruit. Taking cues from the wines of Alsace, aromatic varieties like Pinot Gris, Riesling and Gewürztraminer shine in Martinborough, while red wine Bordeaux varieties like Cabernet Sauvignon and Merlot have found success in Hawke’s Bay. Throughout New Zealand but especially in Marlborough, Pinot noir and Chardonnay are used to produce traditional method sparkling NZ wines.