"Ripe, mellow sauvignon blanc with tree fruit, peach, melon and red capsicum flavours. A subtly succulent wine in charming, easy-drinking style" Bob Campbell, Master of wine, Oct 2017

"Crafted by Seresin Estate, this organic, biodynamically-grown glass of gorgeous is sauvignon but not as you’d normally know it. With its smoked passionfruit, bruised lemongrass and elderflower perfume it’s rather seductive and smooth. Peach and lime layers linger around a creamy core to leave a long, attractively astringent finish. Magic with mussel fritters. Widely available in supermarkets" Yvonne Lorkin, Dec 2017

"Amazing that this can be had for sub $20. Wild fermented and spends six months on lees in tank. Passionfruit aplenty, in a riper textural style with less grass and more stonefruit. Much more weight through the middle than you normally see at this price and a very solid drink.17.5/20, 91/100.13.5%" Andrew Graham, OZ Wine Review, Nov 2017

A classic Sauvignon Blanc displaying a complex nose with aromas of tropical fruit, herbaceous notes and a hint of cassis. Natural fermentation adds a rich and textural quality to the palate, with subtle notes of lemon zest and passionfruit. The finish is crisp and dry.

The 2016 vintage will be remembered for a challenging cold start, followed by a spectacular long summer. The cold start meant the team was under pressure to fight frosts during the early stage of vine growth, however a warm and protracted summer period with dry, warm weather during the harvest period, meant the fruit was picked on-time and delivered intact and without stress. The harvest period was fast and furious due to physiological ripeness occurring simultaneously, resulting in one of the most compact vintages Seresin have ever experienced. A third of the blend was harvested from each of our Tatou and Raupo Creek vineyards, which as well as being organic have biodynamic certification. The remaining portion was sourced from certified organic growers in the Wairau and Waihopai Valleys.

Certified organic grapes were harvested in the early morning and late evening, when the temperature of the grapes were still cool. After this the juice was gently pressed, then allowed to ferment naturally with wild yeast in stainless steel tank at a low temperature, to retain fruit characters. The resulting wine was allowed 6 months on lees, to give depth and complexity, before being filtered and bottled.

Food Pairing: Delicious with all types of seafood and summer salads, or enjoy as a refreshing aperitif.

Organic, biodynamic and suitable for vegans (containing no dairy products or eggs). Does contain sulphites.