Friday, May 30, 2014
Tuesday, February 25, 2014
|Honeycomb, straight from the hive|
Our hives require some minimal maintenance, but we share the honey in such a way that we do not need to provide supplementary feeding. The by-product of the service the bees provide to our land was over 50kg of honey that we were able to harvest recently.
Tuesday, January 7, 2014
Monday, January 6, 2014
Friday, February 22, 2013
The soft side of what we do is as important as
many of our other endeavours.
We sponsor a literary prize, along with Landfall magazine. And in the past commissioned poetry. Kapka Kassabova was one of the early contributors.
Here is a haunting & evocative poem Kapka sent us recently.
Posted by OR at 3:43 PM
Wednesday, December 19, 2012
This February sees the return of Seresin's annual event at Waterfall Bay. This will be its 14th consecutive year.
We are very happy to welcome back an old friend of Seresin, and a Waterfall Bay veteran, Philip Johnson.
Philip is famed for his renowned E’cco Bistro in Brisbane and has recently opened Bistro One Eleven also in Brisbane to great acclaim.
We are very lucky that he has found time to come and join us again for another stint at our stove.
He is currently refining the menu to create something fresh and original for the relaxed setting of Waterfall Bay.
In the height of summer, Waterfall Bay provides the perfect celebration of the season in a relaxed, informal style, celebrating great cooking and fresh produce in intimate surroundings. Once again transforming a small waterside building into a world-class restaurant.
(return boat travel from Picton is also included in the price of the ticket.)
Dinner: Thursday 7th - Sunday 10th
Posted by OR at 6:01 PM
Tuesday, November 6, 2012
Thursday, October 18, 2012
Julian Sciascia, the New Zealand born baker of Sicilian heritage, asked a few months ago if our wines were organic. I replied yes, so he asked for a bottle each of our Riesling and Leah Pinot Noir, to make a starter for his sourdough bread. Apparently organic wine makes a better starter. This we did. So 17 years after our wines arrived in London there is a little bit in each loaf of the Tin Shed sourdough...
I love it.
Thursday, September 6, 2012
Thanks Richard for a very delicious Smoko!
Monday, August 13, 2012
“…Winter is a time for inner reflection, rather than outer movement…”
Very true, but there still are things to be done in the vineyard to prepare for the coming year. Sean and his team have been working hard to create our new compost heap to help sustain and improve the land and vines over the next year.
|Sean and the team working hard|
It is not the numbers that are important, as Sean was keen to explain. By combining by-products from the estate: hay from the headlands, manure from our cows and grape marc from the last vintage we have the raw ingredients to create our own abundant natural fertiliser.
|Milly adding the final layers|
Posted by OR at 10:57 AM
Saturday, June 30, 2012
Richard is from Gotland, Sweden (apparently the largest island in the Baltic Sea!) and is a qualified sommelier who also studied literature and Social Anthropology at University. He has a great palate and passion for wine, and his sense of humour is insatiable. Things are always lively around Richard and that brings a great sense of fun to our work place.
We've been lucky enough to see Richard develop into a fine young aspiring winemaker who has great potential, and we are delighted to promote him to this important role.
Friday, June 29, 2012
Although it is seven months away (to the day!), we can't help but get excited about an event hitting Wellington next January. The fifth of this triennial event, Pinot Noir 2013 is shaping up to be the best yet, with four days of exploring, tasting and discussing our favourite grape.
If you're still not convinced, take a look at this video Pinot put out yesterday. See if you can spot the Seresin faces at the end!
NZ Pinot Noir on Film from Pinot Noir NZ on Vimeo.
Check out the rather beautiful Pinot Noir NZ 2013 website for more information and registration, or keep up with the news on Facebook, Twitter or their blog.
But be careful - you might just fall in love with the heartbreak grape...
Wednesday, June 27, 2012
Together with the Otago University Press we are delighted to announce the winner of the 2012 Seresin Landfall Residency.
The fourth recipient of the Seresin Landfall Residency is writer Pat White, who plans to use the Residency to work on a collection of ‘Watershed Stories’: essays about our landscape and environment. He will think and write about people – such as H.D. Thoreau, Bashō, and Annie Dillard – who may have lived alone in huts, often near water. Waterfall Bay in Marlborough, where the Residency is located, will be the ideal place to do this.
Pat says ‘I am particularly grateful to Seresin Estate and Landfall for the opportunity to spend my time writing in a place where other tasks do not intrude. Such times are valuable, as they are a rare gift. I shall be able to devote myself to the new work, uninterrupted, for weeks on end.’
Thursday, June 21, 2012
Over a glass of hot homemade Limoncello and morning tea (Jerusalem Artichoke and Whisky soup - delicious!) we wish you all a happy and prosperous 'new year'.
Tuesday, June 19, 2012
Every now and then, we come across a group or company that inspires us. Ooooby is one of those...
Ooooby (or 'Out Of Our Own Back Yards') is an Auckland based social business which connects communities through local food in two ways.
It's a social networking site for people into homegrown and local food - connecting with others about gardening tips, seasonal recipes, keeping chickens and bees, preserving and more. It helps members to find others in their neighbourhood growing and eating local food, and organise food bartering days and local meet ups.
The second part of Ooooby is a local food home delivery service. To go one step further toward bringing about the cottage food renaissance, they have set up the Ooooby Box service where they deliver food from local farmers and backyard growers to your doorstep. It's only available in Auckland so far, but it can only be a matter of time before it grows into other areas.
The lovely folk at Ooooby have given us one of their Family Boxes to give away to one lucky family in Auckland. As the name suggests, this is perfect for a family, containing around eight different items of fruit and veges.
If you would like to win an Ooooby box for your family, or even better, another family you know is in need, just send us an email telling us why you love local, or why you (or they) need a box of Ooooby. The one we think is most deserving, wins.
Only one condition - delivery is in greater Auckland city only. Draw closes next Friday 29 June at 4pm, and the box will be delivered to the winner the following Tuesday 3 July.
Check Ooooby out on Facebook, and of course you can sign up for your Ooooby boxes on their website.
Wednesday, June 6, 2012
With the official start of winter this week in New Zealand, we have been hunkering down fireside with winter fare and plenty of pinot. Apparently we're not the only ones - our 2009 Leah Pinot Noir has been featured in several publications around the world recently. We think it's absolutely delicious at the moment - and so does UK wine writer Jane MacQuitty (The Times):
‘New world wines, including the Kiwis, do age. Named after Michael Seresin’s daughter and made from grapes grown in all three Seresin vineyards, this delicious 2009 is the entry level wine for the estate. But you’d never know, as this French oak barrique-aged pinot noir bursts with the sort of juicy, spicy, strawberry-laced fruit that Côte d’Or worshippers adore. Enjoy this lively, 14 per cent pinot noir now with big food, or keep it in the cellar for a few years.’
And speaking of big food, Gourmet Traveller magazine have matched Leah with this Fish and Prawn Pie in their May issue. I can't wait to try it out once the winter vegetables in the Seresin garden get a little bigger!
Fish and Prawn Pie
Prep time 40 minutes, cook time 45 minutes (plus cooling).
25ml extra virgin olive oil
1 leek stalk, diced
1 celery stalk, diced
3 thyme sprigs
1 fresh bay leaf
1 garlic clove, crushed
30ml Noilly Prat dry vermouth
15g butter, coarsely chopped
15g plain flour
250ml hot fish stock
200g peeled raw prawns (roughly 400g unpeeled), cut into 3 pieces
150g skinless snapper fillet, cut into 3cm dice
150g skinless blue eye trevally fillet, cut into 3cm dice
Finely grated zest of one lemon
1 small bunch each finely chopped dill and flat leaf parsley
375g sheet butter puff pastry
1 egg yolk for brushing
1. Blanch onions until tender (3-4 minutes). Drain, refresh the water, drain again, and set aside.
2. Heat oil in a large saucepan over medium heat. Add leek, celery, thyme, bay leaf, garlic and blanched onion and stir occasionally until tender (5-6 minutes). Add vermouth, simmer until evaporated (1-2 minutes), then remove herbs and discard. Add butter, cook until melted, then add flour and stir until smooth and combined. Gradually add fish stock, a ladle at a time, stirring continuously until smooth, then simmer, stirring occasionally, until mixture reaches a thick sauce consistency. Cool for 30 minutes, stir in prawns, fish, lemon rind, dill and parsley and season to taste. Transfer to a 1.25L oval pie dish, spreading evenly, then cover and set aside.
3. Preheat oven to 200C. Cut pastry into an oval big enough to cover the top of the pie dish with a 2.5cm overhang, place pastry on an oven tray lined with baking paper. Brush with yolk, season to taste with sea salt, sprinkle with a little cold water, then bake for 10 minutes. Reduce oven to 190C, place pie dish in oven and bake pastry and pie (separately) until pastry is golden and cooked through and pie mixture is hot (15-20 minutes) Remove baking paper from pie dish, top with pastry.
Serve hot with a green salad dressed with Seresin olive oil and a glass of 2009 Leah Pinot Noir.
Friday, May 11, 2012
Wellington is known as the culinary capital of New Zealand, boasting the largest number of bars and restaurants per capita in New Zealand, with more than 3000 cafes and restaurants located throughout the city, offering the finest food, wine, coffee and service. The Capital Awards are the Wellington region’s premier hospitality awards. They celebrate everything that is fundamentally hospitality in Wellington; from the behind-the-scenes kitchen team and baristas, through to outstanding restaurant and the pinnacle award – outstanding contribution to Wellington hospitality.
Nominations are open now on the Capital Awards website, so get voting and become a fan on Facebook and join us in making the 2012 Capital Awards another success!
Thursday, April 26, 2012
Thursday, April 19, 2012
We have launched into our 2012 harvest at Seresin - a little later than usual! A unseasonably cool Summer has pushed harvest back a few weeks, but the great weather we've had recently has meant that grapes are looking fantastic.
Colin Ross, our Estate Manager, is shown here picking the first of our harvest - Pinot Noir from the Home Vineyard.
We'll be blogging throughout harvest - so watch this space as the action unfolds!
Friday, March 9, 2012
Wednesday, January 25, 2012
Hamish adds “after my first visit to Waterfall Bay I was inspired by the Seresin ethos and really want to reflect that in this year’s dinners - using Seresin-grown organic salads and vegetables, combined with locally grown produce and, my favourite, foraging at Waterfall Bay itself”.
Thursday, November 17, 2011
Inspirational wine journalist Monty Waldin, author of the definitive biodynamic text 'Biodynamic Wine Guide', has posted this short video about biodynamics and its place in winegrowing and winemaking. He describes it as a "self sufficient way of farming which makes complete sense to me - and its changed my life". It's our favourite video at the moment - it's beautifully filmed, and it gives a great introduction to biodynamics.
Tuesday, October 25, 2011
Thursday, October 20, 2011
We have just been applying our spring dose of Biodynamic Preparation 500 to our entire estate - olives, vines, gardens and pasture alike. While the team was at Raupo Creek, our vineyard in the Omaka Valley, Erin got our closest contact yet with the newest Seresin resident.
Wednesday, September 21, 2011
What do cows have to do with the creation of a fine wine? One might wonder. For us, the two go hand in hand. Cows are earthly creatures, connected to the earth more so than many others. They are heavy, pensive, and generally calm. Through their physical presence on the land and our use of their manures in our compost, compost teas and cow pat pits, this earthly influence permeates the Estate. Both energetically and physically, they help us to grow vines that are more deeply connected to the land, to our terroir.
From a biodynamic perspective, cows, particularly ones that are lactating (producing milk), are an essential part of a farm. Nayan, who was the first Jersey calf that we brought onto the farm, is now fully grown and has just had her first calf, Kiran (Hindu for ‘ray of light from the sun’). We like to think of Kiran as a force of warming, positive and formative energy on the land, like the sun. She is particularly significant to us since she is the first milking cow born on our land, a true biodynamic cow. She is of this land and her connection to it will be passed on to us, our vines and wines, through her energy and manure, for many years to come.
Welcome 'home' Kiran!