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Seresin Marama Sauvignon Blanc

expert reviews about

Seresin Marama Sauvignon Blanc

Expert Reviews

Michael Cooper (2008 Vintage) says
This complex style of Sauvignon Blanc is hand-picked from the oldest vines in the estate vineyard at Renwick, in Marlborough, fermented with indigenous yeasts in French oak barriques (25 per cent new in 2008), and wood-matured for well over a year. BioGro-certified, the 2008 vintage is notably rich and complex, with loads of personality. Mouthfilling (14.5 per cent alcohol), it is lush, with very ripe tropical-fruit flavours, deep, dry and lasting.
Buyer's Guide to New Zealand Wines
Michael Cooper (2007 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2006 Vintage) says
This complex style of Sauvignon Blanc is hand-picked in the estate vineyard at Renwick, in Marlborough, fermented with indigenous yeasts in older French oak barrels, and wood-matured for over a year. The 2006 vintage is weighty and fully dry, with a 'funky' bouquet and ripe fruit flavours, gently seasoned with nutty oak, but shows a slight lack of freshness and vibrancy.
Buyer's Guide to New Zealand Wines
Michael Cooper (2005 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2004 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2003 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
The 2002 vintage was grown on the relatively cool upper terraces in the estate vineyard at Renwick, in Marlborough, whole-bunch pressed, fermented with indigenous yeasts in seasoned French oak barrels and wood-matured for 14 months. Light yellow, with a nettley, nutty bouquet, it's a clearly herbaceous wine, rich, dry and complex, with excellent intensity and a slightly minerally, tight, long finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
A style' rather than pungently 'varietal' wine, the 2001 vintage was grown in Marlborough, fermented with indigenous yeasts in seasoned French oak barrels, wood-aged for 14 months and given a full, softening malolactic fermentation. Still youthful in colour, it's a very non-herbaceous style with good mouthfeel and texture, intense fig, grapefruit and lime flavours with a slightly nutty complexity and a crisp, slightly minerally finish.
Buyer's Guide to New Zealand Wines

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