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Seifried Sauvignon Blanc 2016
Critical AcclaimAll Vintages
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.
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 here 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-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.
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 can be paired with more complex seafood and chicken dishes.
Along with Cabernet Franc, Sauvignon Blanc is the 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 (an herbaceous aromatic compound) inherent to each member of the family.