Winery notes (2021 Vintage)
"Brimming with notes of passionfruit and ripe exotic fruits, intertwined with rich savoury notes. The inclusion of Semillon, natural fermentation and aging on lees in oak have all aided in creating a complex, stylish Sauvignon Blanc that walks the fine line between complexity and drinkability. Bone dry, textural and supported by vibrant acidity on the finish.
Four parcels of fruit were picked from our biodynamic vineyard, Raupo Creek. The free run juice was settled naturally, then transferred to either a small stainless steel tank or older French oak barriques and puncheons, whereby each parcel undertook and completed fermentation naturally. After a long period of fermentation (8-16 weeks) each parcel was racked and topped with a further portion going to barrique for aging and a small addition of sulphur. The parcels remained on lees for 7 months, then were blended, stabilised and filtered. A small portion of Semillon (9%) is included in the blend. The portion of barrel fermentation is 27% and aging is 48%. There is no new oak in this wine.
During the last piece of the growing season, the weather was on our side and provided beautiful summer days yet cold nights, that aided in retaining decent acidity, and extremely clean fruit which enabled the team to make picking decisions at exactly the right moment for each plot on the vineyard. We will remember this vintage as being one of the best yet for overall quality – full of flavours but very light on yields.
Our clay rich Raupo vineyard, farmed following organic and biodynamic principles is located in the centre of the Omaka Valley. This vineyard has a gentle north-west facing aspect and enjoys high sunshine hours and minimal rain."
5 Stars Michael Cooper (2021 Vintage)
"This is one of the region's most sophisticated, subtle and satisfying Sauvignons Blancs. It's also one of the most important, given its widespread international distribution and certified BioGro status. The wine (which includes 5 to 10 per cent Sémillon) is mostly fermented in tanks with indigenous yeasts, but a small part of the blend is fermented and lees-aged in seasoned French oak barriques and puncheons. Bright, light lemon/green, the 2021 vintage is ripely scented and mouthfilling, with strong, fresh, tropical fruit flavours, gently seasoned with oak, excellent complexity, lively acidity and a long finish. A distinctive wine, it should be at its best 2023+."
4 Stars Yvonne Lorkin, May 2022 (2021 Vintage)
"If jalapeños are your jam then this certified organic, biodynamically-crafted sauvignon blanc is going to seriously spin your wheels. Grown in Seresin’s Raupo Creek vineyard, fermented using naturally occurring, wild yeasts and matured in a mixture of old oak vessels before being blended with a 9% splash of semillon (sem-ee-yon), it’s layered with lime, freshly-baled hay, jalapeño, bruised basil and green apple goodness."
Reviews for previous vintages below…
94/100 Bob Campbell MW, The Real Review, September 2020 (2019 Vintage)
"Made from organic/biodynamically-grown grapes fermented with wild yeasts and matured in neutral French oak barrels. Intense and quite textural sauvignon blanc with passionfruit, guava and melon flavours."
91/100 Rebecca Gibb MW, Vinous (2019 Vintage)
"This is a soothing Sauvignon Blanc that's all about tender texture rather than energetic aromatics. This is wild-fermented, partly in old oak with extended time on lees. The result is a full-bodied Sauvignon that caresses the palate and provides a mouth-coating texture. The crisp acidity on the finish offers the only angle on the medium-length finish."