Momo Sauvignon Blanc 2010
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The 2010 MOMO Sauvignon Blanc is made from fruit grown in vineyards located on the plains of the Wairau Valley of Marlborough. The Sauvignon was picked between April 8 and April 17, in the late evening and early morning, to ensure the fruit was cool when it reached the winery. After fermentation at a low temperature to retain fruit character, the wine was allowed time sitting on yeast lees to give greater palate depth and complexity.
Delicious with all types of seafood and summer salads, or just by itself as a refreshing aperitif.
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Honeyed flavors of dried apricot are noticeable, with a fleshy texture and plenty of peach, nectarine and apricot notes. The acidity balances out the broad texture. Drink now. 6,000 cases made.
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MOMO, meaning offspring in Maori, offers a first taste of Seresin Estate wines.
Located in Marlborough, New Zealand, Maori referred to our region as 'Kei puta te Wairau' or 'the place with the hole in the cloud' referring to the topography of the Wairau Valley. Running west to east towards the coast, we are protected by the Richmond Ranges to the north and the Wither Hills to the south. High sunshine hours, a cool growing season and low rainfall have proven to be an auspicious combination, producing vibrant wines with acidity and depth.
Made with organic grapes selected from a small number of growers, MOMO wines are nurtured into the bottle with a gentle hand. The philosophy of minimal intervention but maximum attention is employed throughout the wine-making process resulting in vivid, youthful wines that show honest varietal character and quality.
Mindfully crafted for a true expression of the fruit and land, MOMO is set to become an everyday favorite.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.
An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining, stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.
The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.
Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.