2008 Seresin Sauvignon Blanc
The fruit was hand-sorted before being whole bunch-pressed and then lightly settled. Wild yeast was used for fermentation, which was maintained at a slow rate by low temperatures to enhance the primary fruit characters. At around 100Brix the wine was transferred to older French barriques to finish fermentation and then to sit on yeast lees for six months, with regular battonage.
DescriptionThe nose exhibits aromas of stone-fruit, ripe pear and citrus with hints of smoke and an underlying minerality. The weighty palate is richly textured, with background creaminess from lees contact, balanced by a fresh acidity providing a lingering finish. Drinking well now, but this wine will cellar for the next five years.