• Dry style
• Rockmelon
• Kaffir lime
• Bright & pristine

"Pristine and fabulously aromatic, the wine shows rockmelon, Granny Smith apple and kaffir lime aromas, leading to an intensely flavoursome palate offering terrific power and persistency. Bright, pristine and delicious. At its best: now to 2026" Sam Kim, Wine Orbit, Jul 2023

"From Seifried's Brightwater vineyard, this pure, pristine Sauvignon has concentrated passionfruit, pineapple, green capsicum, green apple and saline/oyster shell flavours. Mouth-watering wine with purity and power" Bob Campbell, Master of Wine, Real Review, Aug 2023

The 2023 Aotea by the Seifried Family Nelson Sauvignon Blanc is punchy and powerful. The nose has melon, passionfruit and a hint of lime while the palate is generous and flavoursome. Lasting tropical summer fruit flavours and hints of bright lemon complement the well balanced natural acidity.

Seifried Estate has been a member of Sustainable Winegrowing New Zealand since the mid-90s when the programme was first developed in New Zealand. Today all ten of our vineyards and winery have Sustainable Accreditation. Everything we grow and make is 100% sustainably produced. Our wines are bottled where they are grown. From the incubator, to the nursery, then out to the vineyard, the grapes are then harvested, vinified and bottled on site here at our Estate in Nelson. Seifried is committed to the use of New Zealand manufactured bottles and dry goods where possible. Our bottles are made from at least 74% recycled glass.

The Brightwater vines are grown in an extremely stony area of the vineyard where water and nutrient levels are low. This helps us to restrict plant vigour and crop at low levels. Our Brightwater vineyard is situated 15 km from the coast and is sheltered from the south by the Richmond ranges. The ‘soil’ is a combination of rocks and boulders which is very hard on farm equipment but vital for holding the warmth of Nelson’s sun and for ripening the Sauvignon Blanc grapes.

Aromatic and fresh Sauvignon Blanc flavours were encouraged prior to vintage through careful canopy management. The fruit was de-stemmed and pressed immediately after harvest and a cool fermentation was initiated in stainless steel tanks to retain the clean, fresh aromatic fruit characters.