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Just a few kilometres north of Lowburn, near the windswept shores of frigid Lake Dunstan, atop the parched and laborious terroirs of Central Otago, a high country merino stud between the Amisfield and Parkburn streams was sown to vineyards two decades ago. Grazing country makes magnificent viticulture, the austere alluvial and glacial schist soils now yield the quality of Pinot Noir which has defined Central Otago as the world's most demonstrable marque in full bodied, intensely complex, yet beguilingly seamless Pinot Noir. The challenging terraces which spiral around the fractious knolls of Amisfield Vineyard, sire a sensational range of wines defined by their affable excellence, sound structure and pristine, penetrating varietal fruit... Satiations from the nethermost regions»
Three British Army officers, in their capacity as agents of the East India Company, established one of Western Australia's first agricultural enterprises in 1836. Named after Captain Richmond Houghton, it was not until Thomas Yule's stewardship that vines were planted and the first vintage of Houghton wine flowed in 1859. Thomas Yule now sources fruit from the eminent Justin Vineyard in Frankland River, a dark ruby Shiraz of lifted liquorice and intense brambleberry, seasoned by piquant pepper notes and supported by showroom tannins. The very elite of Frankland River Shiraz... Artisanal wines of distinguished sites»

Seresin Estate Sauvignon Blanc CONFIRM VINTAGE

Sauvignon Blanc Wairau Marlborough New Zealand
Seresin are very close to the soil which grows their grapes. Adherance to principles of environmental sustainability means organically grown, hand tended vines, raised on a cornerstone of working in harmony with nature. Vines that sprout berries exhibiting the distinctive expression of Marlborough are located in the cooler western end of Wairau Valley. Free draining soils and extended ripening conditions suit the style which is Seresin, minimal intervention allows the layers of flavour to evolve.
Available by the dozen
Case of 12
$311.00
Eighteen parcels Sauvignon Blanc and two of Semillon are sourced off three estate vineyards. The fully certified organic fruit is hand picked off two biodynamically managed terroirs, the upper terraces of Noa vineyard, on Waimakiriri soils of alluvial origin, the balance from Raupo Creek where soils are rich and clay based. Twenty different batches are pressed and separately handled to provide a range of options when determining the final wine. Most are treated to a wild indigenous yeast vinification, some parts are richly fermented in a selection of seasoned French oak barriques. After eight months, components are tasted and assembled into an exquisite, elegant style.
Light citrus/ straw in colour. Aromas of grapefruit and lime are underpinned by a chalky mineral complexity. The palate is finely textured with characters of gooseberry, zesty citrus and mineral flavours combined with a slight creaminess. A firm acidity helps to draw out the finish. Drinking well now as it continues to develop great concentration with evolving truffle and caramel characters.
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