Sauvignon Blanc 2019

Seresin Estate, tech sheet (cdn.shopify.com – linket fra seresin.co.nz, hentet 2026-10-19): 2019 Seresin Estate Sauvignon Blanc – område: Marlborough; 92% Sauvignon Blanc, 8% Sémillon; alkohol 13%. Producentens noter (engelsk): pH - 3.06 Ta - 6.3 Rs - 2.9 g/L Alc - 13% Total SO2 - 62ppm Sauvignon Blanc 2019 Vineyard - Raupo Creek Soil - Silty clay loam Altitude - 175 m above sea level Blend - 92% Sauvignon Blanc, 8% Sémillon Clones - MS, 316, 317 (Sauvignon Blanc), BVRC14 (Sémillon) Yield: 10-12 Tonnes/ hectare Organic and Biodynamic Suitable for Vegetarians and Vegans Tasting Notes A truly intriguing and thoughtful expression of Sauvignon Blanc, showing lifted notes of white passionfruit and guava, married with lemon curd and savoury notes driven by the Semillon. The palate is rich in texture and concentration, which is balanced beautifully with refreshing, slate like, mineral acidity. Aging on lees in a variety of small vessels, and the inclusion of Semillon, has aided in the creation of this grown up Sauvignon Blanc. Winemaking Four parcels of fruit, from our Raupo Vineyard, were hand harvested and whole bunch pressed. The free run juice was settled naturally then transferred to either a small stainless steel tank or neutral French oak barrique, whereby each parcel then undertook and completed fermentation naturally. After a long period of fermentation (8 – 16 weeks) each parcel was racked and topped, with a small addition of SO2. The parcels the remained on lees for 7 months, then were blended, stabilised and filtered. A small portion of Semillon (8%) is included in the blend. The portion of barrel fermentation and aging is 25% with no new oak in the blend. Vintage Blessed with a glorious, dry summer, 2019 harvest commenced remarkably early, on March 1st. Vintage 2019 will be remembered as relatively trouble free, and a long harvest period - after the last few years when all varieties ripened at once, the slow, steady and spread out nature of 2019 was welcomed. Wet conditions at flowering gave us loose and lighter bunches, the following hot dry summer allowed berries to ripen considerably faster. Fruit was harvested at optimum maturity with the intention to maintain fresh and vibrant acidity to balance concentration of the fruit. We completed harvest on April 13th. All in all, we feel very grateful for all that vintage 2019 delivered - exceptional conditions and resulting fruit quality and health. Viticulture Sourced from our clay rich Raupo vineyard, in the centre of the Omaka Valley. […]