Wednesday, November 12, 2014

The joys of spring: Artichoke season

As you know, while we are primarily a vineyard, we also have many other aspects to what makes us "us" and one of the most important ones is the fact that we also grow a lot of other crops. This spring has brought us a beautiful crop of artichokes. These gorgeous globes are beautiful tripped, steamed, dismembered and dipped in our olive oil and sea salt flakes, but preserved artichokes also bring a delicious taste of spring to meals later in the season.

Marcia, our semi-resident cook and culinary genius, popped in yesterday to work her magic on our excess artichokes and we're looking forward to tasting the fruits of her labour one day...

Tuesday, October 28, 2014

It’s all in the preparation…

Biodynamics is a system and philosophy of farming that recognises the soil and entire farm as a living organism.  The respect for and care of the soil plays a prominent role. The biodynamic preparations form the cornerstone of biodynamic activity, and create balance and health in our soils and plants. 
We use a range of eight preparations within our farm and vineyards. One of the most important of these is Preparation 500. This is made when cows’ manure is buried inside a cow’s horn over winter, and then stirred into rainwater at body temperature to form a vortex before being applied to the vineyard by hand. This stimulates soil bacteria and fungi, improving soil structure and microbiological activity.
Three of our vineyard interns have been helping us make this and spread it across our entire vineyard…

David Wright, Farnham, UK
The digging up and application of preparation 500 marks the rejuvenation of life in the land and the beginning of a new growth cycle. For me it represents the intentions of the human custodians of the land to be aware of, and understand, the rhythms of nature to manage it productively. Unearthing the horns was a very thorough and insightful process and the myriad life forms that came up with them sparked many thoughtful discussions. Everyone that makes their living from Seresin vineyards was involved in the stirring and broadcasting of the 500. Together we covered every inch of every property, walking the flats, hills, creeks and pastures from angles I hadn’t seen before. This gave me a new perspective that cannot be gained from the cab of a tractor, a focus on the details that only comes when you give it a chance. I came away feeling good about the season ahead and confident that I had conveyed this positive message to the land.

Rose Capriola, California
My very first 500 experience proved to be an energizing one for the body, mind, and soul.  As we stood and stirred wilfully, I couldn’t help but notice the beautiful diversity of our participants, all brought together to inoculate the land with the spirit of biodynamics.   We flowed as a group through the vines, spreading our 500 and cow pat pit mixture with the flicks of our wrists, gaining momentum as we walked.  Smiles dawned on faces and the enjoyment was palpable.  Through this experience I was again reminded of the value of the ‘we’ in biodynamics and of the wonderful impact our community can have on the land that we tend to joyfully.  

Charlotte Javelle, Saint-Etienne, France
Even after 9 months at Seresin I’m still impressed by people’s involvement. The 500 experience was a great lesson in openness and sharing.  Barrels, sticks, water, Preparation 500… everything needs to be ready for the “ceremony”. Everybody gave a little bit of himself stirring the preparation during one hour and trying to make the best vortex ever! Even the children participated with keen interest and happiness. Then, buckets and brushes in hand, the preparation was sprayed across all of the property.

Laughing and singing animated these afternoons. It’s amazing how this act can combine a range of different nationalities, ages and cultures. Maybe we should use cow poo and water everywhere in this world to bring more respect, peace and well-being! I really think that the land is able to feel and memorise all the love, all the human implication and all the energy brought by people. Thereby it can give us the best quality in our grapes and olives.

Monday, October 20, 2014

Waterfall Bay 2015 - a taste of Seresin life

At Seresin, we like to do things a little differently, which is why - when you visit - you will find yourself driving through native plantings and olive groves, and dodging pukekos and guinea fowl, to reach our Cellar Door and offices. And, should you take a vineyard tour, you'd not only see our organically and biodynamically managed vineyards, but also our gardens, orchards, jersey cows, goats, chickens, pigs, beehives and working Clydesdale horses. Yes, we grow grapes and make wine, but we are far more than simply a vineyard: we are a farm, an estate, a bio-diverse ecosystem and a family. 

Once a year, in the summer, we host our Waterfall Bay dinner series at our occasional restaurant in the Marlborough Sounds, as a way of sharing some of this Seresin life. We work with an international chef to create a menu that showcases not only our wines, but also some of the produce from the estate. 

This year we are delighted to be welcoming Nic Poelaert from Brooks Restaurant in Melbourne to join our team from February 12th-15th. Born and raised in France, Nic trained and worked under numerous acclaimed chefs at notable establishments, including Restaurant Gordon Ramsay in London and Restaurant Michel Bras in France - both Michelin starred. In Melbourne, he opened the multi-award winning Embrasse restaurant, which he owned and managed for four years before deciding that change was needed. Now head chef at Brooks in Melbourne, he works directly with small producers to create dishes that are seasonal, respectful of the producers and the ingredient, as well as adventurous in terms of flavour, texture and appearance.

Nic is looking forward to the prospect of working with our team to create a menu that reflects Seresin and all that makes us unique, and we are looking forward to making him part of our family. 

Waterfall Bay tickets are now available to purchase, and we would love to have you join us for our celebration of summer, Seresin, good food, good wine and good company. 
The ticket price of $300 is inclusive of a five course degustation menu with matching wines, and the boat journey across the Sounds to the tranquil surroundings of Waterfall Bay itself. 

The dinners run from 12th-15th February:

12th February – Thursday Dinner
13th February – Friday Lunch
13th February – Friday Dinner
14th February – Saturday Dinner
15th February – Sunday Lunch
15th February – Sunday Dinner

More information and ability to book is online and if you require more information or would prefer to book over the phone, please call 03 572 9408 or email at .

Hope to see you there... 

Friday, May 30, 2014

Vintage 2014 Reports

2014 Vineyard Vintage Report
Colin Ross, Viticulturist and Farmer

Minimal frost in Spring 2013. Excellent early season canopy growth with minimal inputs required. Perfect flowering conditions in 2013 and 2014, resulting in good bunch numbers and berry set. The season by the summer solstice was 7-10 days ahead of average.  Cool conditions post berry set and up to veraison. Dry and warm ripening with rapid veraison.  Welcome sunshine with mild and stable ripening conditions until the end of the first week in April. Heavy rain mid April.

Observant and considered viticulture practices have delivered fruit suitable for all our wine-making and market requirements. Considerable attention was paid to cropping levels from all blocks. Fruit was disease free plus very close to planned and forecast yields. 2014 has been a great testimony to quality biodynamic agriculture. Thick skins on berries, well -spaced and open bunches, moderate open canopies, under-vine cover-crops, low bird pressure all had a part to play in delivering some tasty fruit in 2014.

Harvest began with a small pick for sparkling base from the Leopold block at Raupo on the 18th of March. Vintage began in earnest from the 25th of March with Pinots from Osip. Balanced, ripe fruit at lower brix has been our goal for many years and is gradually becoming the norm.  Challenging conditions from the 8th of April with persistent rainfall.  The majority of fruit had been harvested by this time. Taking advantage of clear weather windows we were able to have all of our fruit harvested by the 15th of April. Due to frenetic activity in the region towards the end of harvest we opted to handpick a portion of the MOMO Sauvignon Blanc this year. The region was hit by a deluge of 50mm+ beginning on the 16th. Around  150mm of rain falling regionally in April, against a long term average of 47mm. , with 129mm at Raupo and 187mm at Home. With the majority of fruit coming from Raupo, this was a real blessing.

All in all, a year where we have had a very pleasing result at Seresin. After five years of training and experimentation using working horses for applying compost teas and biodynamic preparations via our custom-made ground drive spray-unit we are now covering the entire Home vineyard and olive groves with horse-drawn applications. This is an area in excess of 50 hectares.  In 2014, we also brought our hand-harvested fruit to the winery with a special horse drawn trailer.

650 tonnes of very high quality fruit picked by hand.

Vintage 2014 Reports

2014 Winery Vintage Report
Clive Dougall, Winemaker

The flowering of 2014 matched that of the previous year and set up the bunch architecture magnificently. Open large bunches and even berry size resulted in a heavy crop that was seen across all varieties. Verasion happened fast, as the season promised a lot, with a steady sunny and dry summer progressing well, but without the temperatures getting too high. A lot of fruit thinning and grading was required to achieve our desired yield and resultant quality. The general consensus was that there was going to be an early harvest, as the sunshine just kept coming.

The predicted early season failed to eventuate and we started harvesting only a couple of days earlier than the norm by picking some sparkling wine base on 18th March. It was the Pinot Noir from the Osip block in Raupo Creek Vineyard that then called us, with the table wine harvest starting on 25th March. The low-yielding clay slope produced the finest and most even bunches to date, partly due to the perfect flowering, partly to do with vine age increasing, but a lot to do with the vineyard health and management. The even bunches with even berries promise to provide Sun and Moon, Rachel and Raupo Pinots with a finesse that  we hope to match with the power the vineyard delivers.

Ripeness of the white varieties was surprising, with the flavours developing in the fruit, but the sugar ripeness suggesting a much less ripe sample. It became clear quite early that we were going to be picking based more on acidity ripeness than on achieving a particular sugar level.

On April 8th although not forecast, 3 small cyclonic weather patterns surrounded the Cook Strait and held each other there for a week or two. The result was a pattern of regular rain for the rest of the month. Fortunately we had harvested the majority of our fruit before this event, and we were able to pick the remainder during the dry periods, finishing harvest on the 15th April.

The estate has developed amazing resilience under the biodynamic farming system, and this year was the perfect advertisement for this philosophy. The fruit that was harvested from our own estate vineyards was 100% clean – this is due to the resilience and particularly the thickness of the skins developed by our farming methods.  A special mention is deserved for the Chardonnay from Raupo this year. Easily the best crop in terms of quality and yield that has come from our estate.

Having had the chance to taste the wines after fermentation, the picture of the harvest is more clear. The Pinot Noirs are showing a slightly lighter colour than in 2013, but are structurally exciting, with the finesse and balance we wish for each year. The white wines across the board are showing some real delicacy and poise for such immature wines, and of course the alcohols are lower due to the reduced sugar in the grapes – a gift for us as we strive to reduce the alcoholic presence in our wines generally.

From the beginning, the growing season 2014 promised a lot, and delivered. A worrying weather pattern couldn’t take the shine off the year, and for once the vintage has pleased the winemaker, farmer and accountant. A very unusual occurrence. 

Tuesday, February 25, 2014

Bees: nature's messengers...

Honeycomb, straight from the hive
While grapevines and olive trees do not require pollination by bees for fruit production, our consideration of a living landscape embraces bio-diversity. 

This includes the meadow-like floral diversity between our vines and olives, as well as our farming of extensive vegetable and native plantings, orchards and pastureland. In all of these, life thrives - as do our vines and olive trees. 

Bees are considered as nature’s messengers, providing balance, order and harmony between all living things and we are therefore more than happy to encourage their presence and their prosperity. 

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

Vineyard Update: Not just grapes

It's not just about growing grapes here at Seresin; we see ourselves as farm, not simply a vineyard: 

At Seresin, vegetables are planted in amongst the vines and we grow large volumes of garlic, shallots, beans, potatoes, corn and many other interesting things.

This integrated farming philosophy means that we treat the farm as a reflection of the whole dining table, rather than focusing just on the wine glass. 

In many cultures wine is regarded as a food and so we see no separation in growing many different foods on our land. The food we grow is distributed to our staff, who are all passionate consumers of organic produce, plus we are able to use it when entertaining and also in our occasional restaurant at Waterfall Bay.

Vineyard update: making hay while the sun shines

A midsummer update from Colin Ross, our estate manager:

Midsummer in the vineyards at Seresin Estate and we have just cut and gathered our hay crop. Over 2000 small bales have been cut from our meadows and areas surrounding the vines. About 200 bales will be used as supplementary feed for our animals, with the balance forming a vital ingredient for our compost making. 

Compost is the primary form of adding balanced nutrition to our land. It is comprised of 25% grape waste, 25% hay, 25% wood-chips from our willow trees, 20% mulched woody weeds and grasses, and the balance being manure from our own herd of cows.

After the summer solstice our vines' canopies have almost reached their full height. After weeks of shoot-thinning and wire lifting, we have just begun hand leaf plucking. The aim is to give the grapes as much ventilation as possible so that they can fully ripen, with minimal chance of late season bunch rot. It is also important to leave a protective layer of leaf to provide shelter from the harsh sun and any rain that falls.

Vintage 2014 is slightly ahead of normal and, with wonderful growing conditions, we have vibrant healthy canopies and an excellent crop. It is still too early to make a prediction as to the vintage's final outcome, but at this stage all the elements are in place for the harvest of some wonderful fruit.

Monday, January 6, 2014

New year, new start

Happy New Year!

It's been a little while since this blog was updated, but we're turning over a new leaf (which makes a change from plucking them I suppose) and will be here a lot more this year with our news, views and updates. 

We're looking forward to a great year ahead and are keeping ourselves busy with a lot of exciting new projects in the vineyard and the winery, so watch this space for more information about these. Vintage is also always on our minds of course, and 2014 is looking very promising; plenty of good quality fruit on the vines and all going according to plan thus far. More on this soon... 

First on our calendar though is our series of dinners and lunches at our occasional restaurant in Waterfall Bay between 6th and 9th of February. Anna Hansen, owner of The Modern Pantry in London is joining us to prepare what promises to be a delicious five course menu, based around local produce and designed to complement our wines. More information about the dinners can be found online or via our facebook page, and if you'd like to book you can call +64 3 572 9408. 

In the meantime, let us wish you all the very best for the coming year. 

“For last year's words belong to last year's language 
And next year's words await another voice.” T S Eliot, Four Quartets

Friday, February 22, 2013

It is not all about wine...

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.

Summers Like This

By Kapka Kassabova

Summers like this feel like the last

of the sap is rising, the last heron grazing

the river, the last berry blood on the skin,

the last stab of wheat, the last

harvest that will make you sad.

And now this mud-track further in,

further in where you glimpse

the stag drinking, where you can’t

see the sun and warm rain

slaps the forest in ecstasy, where the past

waits for you like a lover with a gun.

And when you come near –

oh, you always come near –

you’ll remember why

summers like this feel like the last.

Wednesday, December 19, 2012

Waterfall Bay 2013

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.

Waterfall Bay  7 – 10 February 2013
$300 per person for a 5 course degustation meal with matching Seresin Estate wine.
(return boat travel from Picton is also included in the price of the ticket.)

Dinner: Thursday 7th - Sunday 10th
Lunch: Friday 8th & Sunday 10th
For reservations contact: James Mackenzie at or on +64 (0) 3 5729408

Tuesday, November 6, 2012

Open for Sandy

Today in NYC, in the middle of hurricane Sandy we went looking for a restaurant open for lunch, not easy, the city is closed, … but, we found one..Aquagrill.

A very cool seafood restaurant in Spring St, downtown Manhattan, which co-incidentally has been serving our wines for ages. So in we went.
Beautiful food, a couple of glasses of MOMO Pinot Noir. Then as we were leaving to face Sandy again, the sommelier introduced herself, said how much they loved our wines. A couple at the bar overhearing the conversation said, "hey those wines sound great, can we have a couple of glasses of MOMO please?".
In the middle of this devastating hurricane which has not yet reached its zenith…food & wine triumph. The sense of camaraderie is very pervasive, despite the battering the city is getting.

Michael Seresin

Thursday, October 18, 2012

Starting with Seresin in the Shed

Ashley Sumner & Vivienne Hayman opened the Sugar Club restaurant with Peter Gordon as chef in All Saints Rd., Notting Hill Gate in 1995. They were the first restaurant in the UK to sell our wine, which we shipped direct to them, before we had a distributor. The original restaurant has been replaced by 'The Tin Shed', a bakery & cafe with wonderful bread, food & wine.

Julian Sciascia the baker at Tin Shed.

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.

Michael Seresin

Thursday, September 6, 2012

Morning Tea - Seresin style

Keeping up the great New Zealand tradition of Smoko, every Wednesday morning the Seresin team get together for morning tea. Each week someone different is challenged to bring treats in for the staff and WWOOFers, and as well as providing mid-morning sustenance to those who have been toiling, it's an opportunity to catch up with what is happening in each part of our Estate. It's a wonderful moment in the week and there's always something different on the table - from Brett's homemade wild venison pies last week, to Pete's onion bhaji, Rob's saag paneer, Scotty's bangers & mash - all using plenty of Seresin produce of course. 

This week Assistant Winemaker Richard prepared an absolute feast, full of Swedish delicacies and some from closer to home. It looked so good we had to share it with you - this is just some of what he made for us... 

Thanks Richard for a very delicious Smoko!

Monday, August 13, 2012

Composing the Compost

As Colin, our estate manager, put it recently at the Winter Solstice:

“…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 quite an undertaking: over a week to build, nearly a hundred feet long, eight foot high and five foot wide.

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

Utilising all that the land provides us with is key to our heartfelt approach. We are farmers, tending the land, and guardians of its future. Not to make the effort would be churlish and in this act of reclamation we are evoking what we stand for.

Saturday, June 30, 2012

Meet the Team: Richard

Although many of the Seresin staff members have appeared on the blog before, we thought it was about time to introduce you to them properly. We will be profiling several people in the coming weeks, so watch this space if you've ever wondered who makes things happen behind the scenes on the estate.

We are proud to introduce Richard Gabrielsson as our new Assistant Winemaker. Richard (formerly known as Lars) has already been part of our Seresin family for 5 years. First noticed for his dancing abilities at an Auckland wine show, a chat with Richard showed he was perfect for our vacant Cellar Door role. He was pretty quickly captured by the winemaking team and has spent the last 3 and a half years working in the cellar.

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.

By Clive

Friday, June 29, 2012

NZ's Ultimate Pinot Event

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

Seresin Landfall Residency 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.’

Michael Seresin says ‘Pat White is the deserved winner of this year’s award. Waterfall Bay, surrounded by water & calm, is ideal for his writing project. I wish him well.’

Thursday, June 21, 2012

Happy 'New Year'!

This morning we gathered in the Rachel block of our Home Vineyard to celebrate a very important day in our calendars - the Winter Solstice. 

It had been raining early this morning, but in true Solstice style, the skies cleared just as we headed out for our celebrations, and since then it's been a brilliant, sunny winters day.

Colin, our Estate Manager, spoke about what the Solstice means to us at Seresin: 

"The Winter Solstice marks the beginning of an agricultural new year - the end of one growing season and the beginning of the next. Winter is a time for inner reflection, rather than outer movement. Huddling together in the warm, we look back on the year that has been, and look forward and plan for the year to come. From here, we begin pruning in earnest, as the sap in the grape vines starts to rise, and we head towards Spring and bud burst.'

After Colin spoke, we gave thanks to the land for what it has given us this year, by placing some of our various produce at the end of Row 12.

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

Ooooby - Out of Auckland's Own Back Yards

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

Leah in the Spotlight

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).
Serves 4

4 salad onions, halved
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's 2012 'Capital Awards'

At Seresin, we are proud to once again sponsor Wellington's Capital Awards. We're sponsoring the prestigious ‘Outstanding Wine List’ award, which will be presented at the awards ceremony on Sunday 5 August.

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

Our Wildlife

The grapes & wines get most of the coverage on our blog. For a change here are some of our animals, who all contribute in their unique ways.

Michael Seresin

Thursday, April 19, 2012

Harvest 2012 Begins

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

2008 Seresin Pinots' "so evocative of Burgundy"

The April issue of Decanter magazine has just arrived at the winery, bringing with it a review from Steven Spurrier of our range of 2008 Pinot Noirs which he recently tasted. Here's what he had to say about them and their evocation of Burgundy:

Needless to say, we're thrilled with his reviews!

While some of the 2008 Pinots he reviewed have sold out, there are still small amounts of the Single Vineyard wines here at the winery - send us an email if you'd like to get your hands on any of them.

Wednesday, January 25, 2012

Waterfall Bay Food & Wine Festival 2012

Nestled amongst native bush overlooking Waterfall Bay in the Marlborough Sounds, our occasional restaurant will again welcome guests to share in Seresin Estate’s Food & Wine Festival. Hamish Brown from ROKA restaurant in London is returning to the Waterfall Bay kitchen as our guest Chef for 2012.

Hamish spent his formative years growing up amongst Canterbury’s farming community. Learning the art and craft of food from his father, Graham Brown, a chef who has owned restaurants in New Zealand and Australia, Hamish developed a sense for the quality of lo cal ingredients and a passion for combining the Asian cuisines which make up the Western Pacific Rim..

After establishing himself in New Zealand, Hamish left New Zealand for England. His first employer was expatriate Peter Gordon at his London restaurant Providores where he worked for 18 months. Since 2006, Hamish has been at ROKA and has recently been promoted to Executive Chef, responsible for the London operations and future ROKA projects. Part of the worldwide Zuma-ROKA restaurant group, ROKA is renowned for its contemporary Japanese-inspired food.

“I missed out on Hamish’s previous stint at Waterfall Bay – so the only way to enjoy his food in New Zealand was to invite him back to Waterfall Bay. I’m sure our guests will agree”, says Michael Seresin.

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”.

Tickets are $285 per person and are inclusive of a five course meal with matching wines and return boat transport from Picton. There is currently limited availability at Dinner on Thursday 9th February. Please contact us if you would like to make a reservation.

Reservations: Contact Moir Laird - or +64 (0)3 572 9408

Dinners on Friday 10th, Saturday 11th and Sunday 12th, as well as lunches on Friday 10th and Sunday 12th are fully booked.

Thursday, November 17, 2011

Monty Waldin's Take on Biodynamics

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

Seresin Winemakers Dinner at The Providores

These are a few photos from one point of view of a winemakers dinner at The Providores the other night. Peter Gordon and Christian Hossack produced wonderful food which matched with our wines perfectly. It was a lovely crowd, superb service and a witty and informative talk from Clive. Thank you all for a truly delightful evening.

Michael Seresin

Thursday, October 20, 2011

Our newest resident

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.

Released as an injured hawk, Shaman (as he's been affectionately named) seems to have really settled in and is happy to call Raupo home.