Invest in Cracka Wines... Click here!

Seresin Sauvignon Blanc

expert reviews about

Seresin Sauvignon Blanc

Expert Reviews

Nick Stock (2010 Vintage) says
Seresin's sauvignon is a gently complex wine, with a small portion (15%) fermented in oak; they like to use wild yeasts and take the best of all they can. This has a toasty edge, with nutty lime and lemon biscuits, some ripe, fleshy fruit and a leafy, herbal thread. Great texture; nutty finish.
Now
The Good Wine Guide
93
Michael Cooper (2003 Vintage) says
One of the region's most sophisticated, subtle and satisfying Sauvignons. It's a complex style; the 2003 vintage fermented with indigenous and cultured yeasts, includes a small proportion of Semillon, and 10 per cent of the blend was fermented and lees-aged in seasoned French oak casks. Slightly funky on the nose (reflecting the indigenous yeasts), it is crisp and incisive, nutty and dry, with flinty melon/capsicum flavours showing excellent intensity and a finely textured, dry, long finish. A Sauvignon Blanc to ponder over, it offers loads of individuality' and interest.
Buyer's Guide to New Zealand Wines
James Halliday (1999 Vintage) says
Light green-yellow; the attractive bouquet is clean, clear and crisp, with flecks of lemon and gooseberry. It is the palate which ripples with complexity and texture. The flavours again with a slight lemony edge to gooseberry fruit; the wine has great length and a fraction of my tasting notes reads 'plenty happening'
Australian Wine Companion 2001 2001
94
Michael Cooper (1999 Vintage) says
Since the first 1996 vintage, this wine has emerged as one of the region's most satisfying and subtle Sauvignon Blancs. The 1999 includes 11 per cent Semillon and 11 per cent of the final blend was French oak-fermented. It's a big, mouthfilling (13.5 per cent), intense wine with fresh, deep, limey flavours, a touch of oak/lees-aging complexity and very long finish. Worth tracking down.
Buyer's Guide to New Zealand Wines
James Halliday (1998 Vintage) says
Light yellow-green; the bouquet is clean and relatively light, with hints of gooseberry and more tropical fruit. The palate does show a slightly grainy texture, which no doubt derives from the complex winemaking techniques; at the end of the day, the wine is a prisoner of the vintage.
Australian Wine Companion 2001 2001
85
Michael Cooper (1998 Vintage) says
Since the first 1996 vintage, this wine has emerged as one of the region's most satisfying and subtle Sauvignon Blancs. The 1998 vintage includes 10 per cent Semillon and a small proportion of indigenous yeast fermentation, barrel fermentation, malolactic fermentation and lees-aging. It's not a pungent wine, but fragrant, mouthfilling and complex, with layers of slightly nutty, sweet-fruit flavour, lively acidity and a dry, rich finish.
Buyer's Guide to New Zealand Wines
James Halliday (1997 Vintage) says
Medium green-yellow; a crisp and clean bouquet with a mix of asparagus, herb, mineral and a hint of gooseberry all make their mark is followed by a lively, flavoursome palate with textural complexity deriving from the barrel-ferment component, yet with no appreciable oak flavour. Very much a case of less being better.
Australian Wine Companion 1999 1998
90
Michael Cooper (1997 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1996 Vintage) says
Since the first 1996 vintage, this wine has emerged as one of the region's most satisfying and subtle Sauvignon Blancs. The 1998 vintage includes 10 per cent Semillon and a small proportion of indigenous yeast fermentation, barrel fermentation, malolactic fermentation and lees-aging. It's not a pungent wine, but fragrant, mouthfilling and complex, with layers of slightly nutty, sweet-fruit flavour, lively acidity and a dry, rich finish.
Buyer's Guide to New Zealand Wines

real reviews

real customers