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Established 1908, Redman's Coonawarra are still made by the Redman brothers from fruit grown to the original family parcels. The tradition began 1901 when Bill Redman, at the tender age of fourteen, made the journey to take up an apprenticeship at the John Riddoch wineworks and to labour amongst Coonawarra's founding vineyards. Bill Redman's earliest vintages were sold off to other companies but it was not until 1952 that the Redman family released their own wines under the moniker Rouge Homme. Redman was finally branded under its own label in 1966, it remains one of the most enduring marques in Coonawarra. Husbanded by the 4th generation, parcels from the 1966 vines are assembled into the estate flagship The Redman... The velvet virtue of old coonawarra vines»

Seresin Momo Sauvignon Blanc CONFIRM VINTAGE

Sauvignon Blanc Marlborough Wairau New Zealand
Vineyards which produce fruit exhibiting the most exuberant regional expressions are located at the cooler western parts of Wairau Valley. The free draining soils and extended ripening conditions suit the style of Sauvignon Blanc which is Momo. Over the years, a delightful character of citrus has developed in the grapes grown at this end of the valley. Momo expresses the endowments of a unique mesoclime, a stylish young white exhibiting all the ripe lychee, gooseberry and passionfruit elements which are the hallmarks of Marlborough Sauvignon Blanc.
Available by the dozen
Case of 12
$239.00
Seresin Estate are very close to the land and soils which grow their fruit. Adherance to principles of environmental sustainability means organically grown, hand tended grapes, raised on a cornerstone of working in harmony with nature. The Sauvignon Blanc is picked in the late evening and early morning, at the close of the long Wairau Valley summer, to ensure the fruit comes to the winery cool. Minimal intervention allows the layers of flavour to evolve, the grapes are quickly pressed to capture the personality of the locality. The juice is fermented at a lower temperature, again to retain these characters, then allowed time sitting on yeast lees to give greater palate depth and complexity.
Bright yellow green hues. Aromas of citrus and spice, passionfruits, currant and lime, herbaceousness and a notes of chalky minerality. The palate is textural and rich, subtle notes of lemon zest and passionfruit, tropical fruits and cool ripening characters are supported by refreshing acidity before a lingering, crisp and dry finish. Delicious as a refreshing aperitif with all types of seafood and summer salads.
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