Seresin Sauvignon Blanc 2006
The 2006 Seresin Sauvignon Blanc displays intense passionfruit and minerality on the nose. The mouth-feel is very finely textured with herbaceous notes integrated with a slightly creaminess, showing great weight and texture. This wine is generous and seamless.
"Good bright, pale color. Pungent, cool aromas of grapefruit, white pepper, curry powder and brown spices; something riesling-like about this. Then juicy and penetrating yet surprisingly easy to drink, with sharply focused flavors of citrus fruit, minerals and quinine intensified by brisk acidity. Nervy, nuanced sauvignon with terrific verve and length."
-International Wine Cellar
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.
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.
An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining, stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.
The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.