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Seifried Sauvignon Blanc 2013

Sauvignon Blanc from New Zealand
  • WE91
12.5% ABV
Other Vintages
  • RP90
  • WW92
  • TP91
  • WS91
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12.5% ABV

Winemaker Notes

The Seifried Sauvignon Blanc 2013 is pungent on the nose with gooseberry, nettle and snow pea characters. The palate has pure varietal fruit on the entry and lovely natural fruit acidity to balance fruit weight. The wine leaves a persistent impression.

Aromatic and fresh Sauvignon Blanc flavors were encouraged prior to vintage through careful canopy management. The fruit was de-stemmed and pressed immediately after harvest, and a cool fermentation was initiated in stainless steel tanks to retain the clean aromatic fruit characters.

Critical Acclaim

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WE 91
Wine Enthusiast
From one of the Nelson region's pioneering winemakers, this is as good a wine as I can remember the Seifried family producing. The combination of subtle snow-pea and bold passion-fruit flavors is spot on, and the wine’s ample weight, slightly creamy texture and long, grapefruity finish work together to create a harmonious whole.
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Seifried

Seifried

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Seifried, New Zealand
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The Seifried family have been making stylish food-friendly wines since 1976. The range includes rich full Chardonnays, fine floral Rieslings, lively herbaceous Sauvignon Blancs, warm plummy Pinot Noirs and when conditions are right, intensely delicious dessert wines.

Sun and blue skies all year round, nearby mountains (often snow capped), lakes, forests and beaches, the most beautiful winemaking region in New Zealand - this is Nelson. Still frosty winters, long dry summers, cool autumn nights combined with the highest sunshine hours in New Zealand - this is Nelson.

Pristine conditions, along with specially selected north facing vineyard sites, offer a range of soils from free draining gravels to heavy alluvial clays and a climate tailor-made for growing richly varietal, elegant wines.

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New Zealand

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A relatively young but extremely promising wine producing country, New Zealand is widely recognized for its distinctive 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 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 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 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 wines.

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Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.

Perfect Pairings

The freshness of Sauvignon blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it matches well with complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.

PPWSEIFSB13_2013 Item# 132423