Seresin Sauvignon Blanc, with a tiny dash of Semillon, is fashioned from estate grown fruit, on vineyards with varying soils. Grapes from the Home Vineyard on the upper terraces, encompasses five parcels of varied Waimakiriri type soils, of alluvial origin with free-draining basalt pebbles. This was supplemented by portions from the alluvially shingled Tatou vineyard, and the clay rich Raupo Creek vineyard. Twenty different parcels of fruit from the different vineyard blocks were whole-bunch pressed and then fermented separately, providing a greater range of options when creating the final blend. Indigenous yeasts and a selection of cultured yeasts were utilised for fermentation, delivering extra complexity and texture

The fruit from the different vineyard blocks were all whole-cluster pressed and then fermented separately so that we had a great range of options when creating the final blend.

Indigenous yeasts and a selection of cultured yeasts were utilised for fermentation, for added complexity and texture. A small percentage of the blend (approximately 10%) were fermented in older French barriques to add depth, which when combined with regular batonnage, contributes a yeasty creaminess to fill the mid-palate. The indigenous yeast, barrel-fermentation, and extended lees contact are all used to contribute complexity, texture, and integration to this wine.