Seifried Sauvignon Blanc 2016
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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.
Rolling hills evolve from a scenic coastline to form an ideal setting for Sauvignon Blanc vineyards. Pinot Noir, Pinot Gris and Chardonnay rank in after New Zealand’s prized varietal as most widely planted in Nelson. The region is slightly cooler and has more precipitation on average compared to Marlborough.
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.
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.
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.