Seresin's Moana Methode Traditionelle has 'made the cut' in the December issue of New Zealand's premiere golfing magazine. Wine writer Michael Hooper says that "of the dry styles, Seresin Moana is unbeatable, gaining extra points for its environmentally sustainable and practically organic vineyard status."
Available at The French Café in Auckland or from our cellar door.
Writing for Ambrosia India, Australian Craig Wedge had some lovely things to say about New Zealand Sauvignon Blanc and "In the case of Seresin, the belief in the cause and affect of organic wine philosophy has lifted this producer to the top of the heap. The wines are nothing short of extraordinary".
In Mumbai, Seresin's Sauvignon Blanc is available exclusively at the JW Marriott.
We enjoyed meeting and spending time with US wine writer/speaker/consultant Leslie Sbrocco at Pinot Noir 2007 in Wellington early this year. While the event was all about New Zealand Pinot Noir, we're glad she discovered other Seresin wines too. As part of her 'Check Please' series Leslie recommends guests at Marché Aux Fleurs enjoy our Sauvignon Blanc.
It's wonderful to see and hear about people around the world enjoying our wines. Over the weekend, we saw an article from the Miami Herald about wine matches for Asian food flavours where Kathryn Morgan, wine director at 2941 Restaurant in Falls Church, Virginia, picked Seresin's 2005 Leah Pinot Noir as a match for hoisin-sauced dishes like Mu Shu Pork.
How's that for a statement about the connected, global village? A wine director from Virgina, USA recommending a New Zealand Pinot Noir as a match for Mu Shu Pork, published in the Miami Herald and seen in Renwick.
We've had a very fruitful artichoke patch this season, so this afternoon we took some time to preserve some of the harvest which we haven't sold at the Farmers' Market.
As a group we peeled, cut and cooked hundreds of artichokes which we then bottled using our own olive oil and herbs from our organic gardens.
Sharing in the fun and a big help with knives were Diana, Kevin and Jason.
Sydney's Daily Telegraph (5 December) had the following to say about the Seresin Estate 2007 Sauvignon Blanc: "Wine like this made Marlborough's reputation as the world leader for fruit-filled sauvignon blanc. And from the great 2007 vintage, this is a must-have for lovers of the style. Forget the rest, this is the best."
For more information about this wine, see our winemaker's video in a previous post.
Alan Parker and Michael Seresin.In a big corporation, the phrase 'staff thinning' might refer to an exercise-diet programme or a restructuring/redundancy process. We're pleased that at Seresin it means something entirely different.
Congratualtions to our friends David and Graham on the opening of the Wine Loft in Wellington last week. If you know Wine Loft in Auckland (Wine Bar of the Year 2007), there's a lot about the Wellington site that will seem familiar; the warm decor, comfy leather couches, wine-friendly food and, not least, huge wine list with many by-the-glass. Something Auckland patrons can be envious of, the Wellington site (73 The Terrace) also features a rooftop 'Champagne Garden' perfectly situated to benefit from Wellington's afternoon sun and tucked away from the wind Wellington is better known for.
After lengthy delays (see the plaque near the bar supplied by landlord Bob Jones and dedicated to the challenges of the building process), it's great to see Wine Loft Wellington open in time for long festive-season lunches, but we're sure it will be even better when it really gets going in 2008 and then beyond: an institution in the making.
Currently Stocking: Seresin 2005 Riesling (by the glass - you'll then want a bottle!)Lesley Reidy, owner of online wine retailer Wine Fairy has an article on New Zealand news site stuff.co.nz with helpful hints for those buying wine as a Christmas present.
If you want to follow all 3 pieces of Lesley's advice and buy a special gift of something different and in limited availability from a small, boutique producer as well as make a sustainable choice, we'd be happy to help. Email us or use our online order form or call us (+64 3 572 9408) for personal assistance with your order.
Seresin Winemaker Clive Dougall introduces the 2006 Marama, a barrel fermented and barrel aged Sauvignon Blanc. This is the 10th vintage of this wine for Seresin and Seresin's very first certified organic wine.
Charmian Smith had the following to say about the 2007 Seresin Memento Riesling in today's Otago Daily Times:
"Seresin Memento Marlborough Riesling 2007 (about $27) is medium-sweet, zesty and fragrant with floral overtones, suggestions of tropical and citrus fruit, rich and full in the mouth with a velvety texture and a crisp, limey finish. A smart wine that is delicious now but will develop."(4.5/5)
The November-December issue of Ontario's Vines Magazine carries a review of Seresin's 2005 'Leah' Pinot Noir by John Szabo. Awarding the wine 4.5 stars, Szabo writes:
“Seresin Estate practices organic viticulture. This wine is a blend of Pinot from three single vineyards all located in the Marlborough district of New Zealand’s South Island. The nose explodes out of the gates with rich, ripe red berry fruit, fresh butter, plum and well integrated wood-aging notes of vanilla, smoke and sweet baking spice. The palate is generous and concentrated, with a creamy texture framed by firm acidity, gentle tannic grip and a long spicy red berry finish. A classic new world style Pinot that will dance with anything from a fillet of grilled wild-caught or organically farmed salmon to duck breast in a pomegranate reduction.”
Here is an introduction to the 2006 vintage of this wine from Seresin Estate Winemaker Clive Dougall.
There are a number of wine blogs we like to browse regularly - oenoLog is definitely one of them.
It's worth a daily visit, even if only for a chuckle at the latest clever title for his posts (some of our favourites: Chiquet Magnet, It's a Cru, Cru Summer, Riesling Star, Angelo of Mercy, Too young or Thuaud?). More importantly, there's a lot of interest and value in the enormous range of wines covered.
Blog author Thor Iverson recently reviewed the 2005 Seresin Estate Sauvignon Blanc calling it "one of the most polished and professional Marlborough sauvignons on the market". He comments: "Bitter melon, lemongrass, intense lime and grapefruit, pomegranate, and acidity so vivid it’s palate-drying form the heart of this wine, but what’s striking is the confident, almost swaggering sophistication in the face of all that boisterous sauvignon-ness. Very, very good."
Oh, and 'Original Seresin' is a pretty catchy post title too - wish we'd thought of it first !
On Saturday evening, in perfect weather, 40 people gathered at Michael Seresin's private dining room at Waterfall Bay in the Marlborough Sounds to celebrate Seresin's new release wines.
A special 5 course dinner was prepared by Guest Chef Jason Dell, with each course designed to complement a selected new release Seresin wine. Seven wines featured during the evening:
Photographs from Bill Floyd used with thanks.
Jason Dell serving dukkah lamb croutons to Seresin's Assistant Winemaker Carlos Ortega-Orgiles, pictured here with his parents Orgi and Maria-Louisa, visiting Marlborough for the first time from Spain.
Seresin Estate Winemaker Clive Dougall gives an overview of the 2007 growing season and vintage.
Along with slapping on 5 stars, Yvonne-Marie Lorkin had the following to say about Seresin's 2007 Memento Reisling in the Hawke's Bay's 48 Hours magazine (3 Nov).
"If this is what organics does to riesling, then bring it on! Lifted apple, apricot, honeysuckle, citrus and a hint of toffee too. On the palate it is lush, chompy and fresh, with mouthfilling, gum-tingling acidity. Love it!"
As promised earlier, we've taken some footage of our winemaker Clive Dougall talking about our current release wines. Here is Clive introducing our 2007 Sauvignon Blanc.
In practising biodynamics, we use a range of 8 different preparations to help balance and enrich our soils, plants and composts.
Preparations 502 - 507 are used in combination to enhance the availability of soil minerals to plants and this week we continued to prepare some 502. Comprising yarrow flowers and a stag's bladder, 502 enhances the activities of sulphur, nitrogen, potassium and trace elements. Pictured here, dried after hanging in the open for about 2 weeks, the stag's bladder is stuffed with yarrow flowers and left to hang in a tree over the summer and then buried in a clay pipe over winter. The remaining material is then incorporated into our cow-pat-pits, composts and seaweed teas.
Why a stag's bladder? Practically, the dried stag's bladder makes an excellent container and is fully natural and biodegradable - an example of traditional, self-sufficient agriculture using the full resources of the farm. It is also interesting to see the structure of the yarrow flower strongly resembles a stag's antlers.
We were pleased to be part of the Marlborough Wine Weekend this past weekend. Along with 34 other Marlborough wineries, we poured a number of our wines for guests - consumers, wine writers and restaurateurs from around New Zealand. Seresin's 2005 Chardonnay Reserve, 2006 Marama, 2006 Pinot Gris, 2006 Leah Pinot Noir and 2007 Sauvignon Blanc all made appearances over the weekend. The Seresin 2005 Raupo Creek Single Vineyard Pinot Noir was selected as one of 3 Marlborough wines in an international tasting of Pinot Noir.
When a southern right whale decided to spend some time visiting Wellington recently, Polly Greeks had a ring-side seat to enjoy the action; the whale spent 15 hours playing about in the water below her deck.
Baumfield, took these photos after an up-close-and-personal encounter diving with the whale. "Simon said he was swimming with the whale for about half an hour, and really wanting to get a photo of its eye, when it tucked its giant fin in to the side of its body to allow him to get in close enough. It was also making very low, deep sounds which vibrated right through him, and he found himself spontaneously making the same sounds back".The 'Drink Tank' team at our UK distributor Armit selected the 2006 'Leah' Pinot Noir as their wine of the week after it achieved first or second place from all of the seven judges in a blind tasting of six wines from France, Italy, Spain, USA and New Zealand.
Armit reported:
Whilst the All Blacks are heading home with tear-streaked cheeks and reputations in tatters, there is one New Zealander holding his head high this week. Michael Seresin, the founder, creator and dynamic force behind Seresin Estate can be rightly proud of his winning performance in the armit Drink Tank Taste-Off. The Webb Ellis Trophy will have to wait until 2011 but for those who wish to see New Zealand performing at its best, there can be no better way than cracking the cap on a bottle of Leah. Rich, generous and broad but with the definition and purity of great Pinot Noir for all to see, this is a brilliantly versatile, inspiring example of what can be produced in the land of the long white cloud.
A well known UK wine writer who visited us recently, described the 2007 Seresin 'Memento' Riesling as "the perfect mid-morning wine". Judging by the reaction to the wine at today's Marlborough Farmers' Market, he may be onto something. It was a big hit with those tasting it at the market this morning in fine, warm weather.
As well as the buzz of spring weather and the opening day of the market, sales were also helped by Karl du Fresne's write up in this morning's 'Sunday' magazine. He described it as an "exquistely pure, fragrant and delicate Germanic-style example" of New Zealand Riesling.
If you can't wait for dinner to try it, enjoy it anytime from brunch onwards.
Seresin Estate is pleased to support the exhibition of works by Peter McIntyre OBE at Jonathan Grant Galleries in Parnell, opening on October 25th.
Peter McIntyre OBE is a New Zealand artist of distinction and renown. In the 30's he became known as one of New Zealand's most innovative artists and in 1941 was appointed New Zealand's official war artist serving directly under General Bernard Freyberg.
Having travelled extensively, the exhibition features many of McIntyre's favourite themes and locations - from rural New Zealand and abroad. Images of all the paintings can be seen on the gallery's website.
The image of McIntyre's work shown here, is Panorama of London with Trafalgar Square, St. Paul's and the Thames beyond from the rooftop of New Zealand House, 1963. (Hey, you can almost see Michael Seresin's house from here !)
The exhibition runs until November 12th.
When Michael Seresin saw work by 
We're grateful that Raewyn agreed. Not only do her plates and bowls now grace Michael's dining table at Waterfall Bay, they are for sale and we use them to showcase our Extra Virgin Olive oils at the Estate's cellar door. The vibrant green of the oil looks even more beautiful in the fine, translucent dishes.
And now, Raewyn's dinnerware, is available for sale at Vessel in Wellington.
With the help of our friends at Wellington's Film School we prepared a short video introducing Seresin Estate, our wines and oils and some of our philosophies and practices.
We hope you find it of interest.
If there's anything else you'd like to see, let us know.
The Quakebake Newsletter is one of the highlights in my email inbox. Quakebake are a certified organic, artisan bakery in the Hawkes Bay who hand-make a range of sweet and savoury gluten free treats, German style Gingerbreads, and Italian style biscotti. Its newsletters promote a lot of things dear to my heart: obviously there's biscuits and slices but also matters including slow food, farmers' markets, romance (a free sweetheart cookie for your Valentine last year) and having a say on issues you care about.
Ingredients:
Method:
Tips:
While attending a trade tasting in Melbourne, our winemaker Clive Dougall gave an interview introducing Seresin Estate wines, our different vineyards and aspects of our viticultural and winemaking philosophy. The interview is available by podcast at the cellars.com.au website.
On Wednesday mornings, the Seresin Estate staff catch up for some morning tea and an informal staff meeting. We all take turns to make morning tea and this morning Jo raised the standard with a bacon & egg pie (using Seresin Estate organic eggs of course!) and a date & caramel cake.
Today was the start of a descending moon and we took the opportunity to make and apply a few hundred litres of preparation 500 to the Home Vineyard.
As you'll see below, preparation 500 is a very 'earthy' substance and so the timing of application was great - coinciding with the start of a cycle when the earth 'takes an inwards breath' as the moon is in a descending phase and life-forces move downwards and inwards, into the earth.
Max Allen's website Red White & Green has a great explanation of Biodynamics (BD) and the composition and function of the various BD preparations. He describes preparation 500 as the "cornerstone of Biodynamics". To start, we used cow manure which had been buried inside a cow horn over winter and stirred this into barrels of rainwater which we warmed to body temperature. This was stirred for an hour - with office and 
vineyard staff all having a turn using the reverse vortex method. As Max Allen describes, this is "where the water is stirred in one direction until a vortex forms in the bucket - and then, when the vortex reaches the bottom, the stirring direction is reversed, creating chaos in the liquid. ... this works on many levels, depending on who you talk to: this is either a way of attracting cosmic influences into the liquid - or just a bloody good way of mixing stuff up."
Next, the liquid was 'flicked' out on the vineyard. Not to be confused with liquid fertiliser, this is more about "seeding the vineyards with little droplets of life" in Estate Manager Colin Ross's words, "like cultures used to
make yoghurt and yeasts fermenting grape juice". By stimulating soil bacteria and fungi, it improves soil structure and microbiological activity and helps nutrient exchange between vine roots and the soil.
It wasn't your average after-work-drinks, and normally the staff at Seresin Estate aren't the types to be drinking out of brown paper bags either.
We lined up a dozen bottles of 2006 and new-release 2007 Marlborough Sauvignon Blanc in a blind tasting for all staff. It was a first for many, and a fascinating and valuable exercise. The results aren't for publication here (we were pleased, but that wasn't the point of the exercise), but we recommend you give it a go yourself sometime - it really makes you think about what you're tasting and the differences between wines. Like some of us, you might even find it helps you discover, describe and distinguish what it is you like or dislike in a wine - and knowing what you like is what it's all about, after all.
By the way, the picture is taken in our winery lab, which explains the racks and pipes you can see in the background. The lab is not used for technical-winemaking-trickery, but for analysis and monitoring. We test acid and sugar levels in grapes to help us make picking decisions for example. Also, given our natural and traditional winemaking techniques, with minimal intervention, it's important that we keep a close eye on our wines to ensure they are developing as they should. For example, as we ferment a lot of our wines naturally, using wild yeast, we need to understand which yeasts are at work, and how they are getting on, to make sure they do the job. It's about letting nature do most of the work, but keeping a close eye on things to make sure we get the best wine possible.
Our good friends Steve Logan and Al Brown from Logan Brown Restaurant and Bar in Wellington are gracing our TV screens again in a new series of their wonderful programme 'Hunger for the Wild".
The first programme of the series screened on Saturday. If you missed it, make sure you tune into TV One on Saturdays at 7pm from now on.
Steve and Al say they've had an exhilarating time over the last few months. "We’ve been lucky enough to meet some amazing kiwi characters as we hunt, gather and eat our way around some spectacular corners of the country. We’ve had a heap of laughs, learnt a hell of a lot, and made some terrific friendships along the way."
During the series you’ll see wild hare in Marlborough back country, scallops in Queen Charlotte Sound, trout fishing on the beautiful Tauranga-Taupo River, cod and clams in and around Otago Harbour, paddle crabs up the Kapiti Coast, traditional eeling on the desolate Birdlings Flat on the Banks Peninsula, weka and groper on the remote Chatham Islands, wild ducks on a Hawkes Bay lake and wild deer in Central Otago.
Matched with great wines (Saturday's episode featured Vinoptima's luscious Gewurztraminer), this series is a must-see for lovers of beautiful food and wine and those interested in seeing more of our country, and meeting the passionate people behind the produce. Al and Steve make it as fun as it is mouth-watering.
Let us know if you want help getting a copy of the Season One DVD, or if you want to pre-order a DVD for Season Two.
We are very excited to announce that Brad Farmerie will be our guest chef for the 2008 February Dining Series at Waterfall Bay. Brad is the chef behind the celebrated PUBLIC restaurant in New York and serves a style of cuisine described by Peter Gordon as “the magpie approach to food, a free spirited fusion of international flavours”.
Brad moved to the UK in 1996 to work under some of the most influential chefs shaping the culinary revolution taking place in Britain. He obtained the 'Grande Diplome' at Le Cordon Bleu and then worked at such acclaimed restaurants as Coast, Chez Nico and Le Manoir aux Quat Saisons. Most influential to his own style was his experience working with Peter Gordon at The Providores and Tapa Room. Brad has travelled extensively throughout the Middle East, Northern Africa and Southeast Asia resulting in his creative, global style of cuisine that New York magazine has described as "free spirited fusion" and a menu that the New York Times raves "swings for the fences with each and every dish".
The dining series coincides with the Marlborough Wine and Food Festival. Dinners will be held on Friday 8th, Saturday 9th, Sunday 10th and Monday 11th February with lunches on Sunday 10th and Monday 11th.
Tickets are $265 per person (incl. GST) including return boat travel from Picton, and a five course wine and dinner match. For reservations contact Jan Whillans: jan@seresin.co.nz, (03) 572 9408
New Zealand wine writer Sue Courtney recently had some nice things to say about some of our newly released 2006 wines.
Seresin Marlborough Chardonnay 2006
"Light gold, clear and bright with fragrant, grilled peach aromas and a smooth creamy fruity palate full of juicy stone and tropical fruit with spiciness from the mealy yeast lees and an oaky finish with a touch of hokey pokey and caramel - this is a full-bodied, powerful wine with fruit evolving through peach to apricot with hints of pineapple and a reflux of passionfruit. It seems to get richer and more complex with every mouthful amassing increasing deliciousness and the toasty oak that seemed a little dominant on the first taste settles down to a supporting role in the background. When I found out this was from Seresin, I though it was the 'Reserve', but while it has some of the taste qualities of the 'Reserve', it's a little more affordable at its $28 recommended price. This tasty little chardonnay has 14% alcohol and really hits the spot with the cook. And its beaut with food too."
Seresin Leah Pinot Noir 2006
"Deep cherry guava red, opaque only in the very core of the glass. Fragrant, smoky and savoury on the nose with a lovely floral depth and crisp, savoury and spicy to the taste with crushed velvet tannins, slightly tart red fruits like cherry and cranberry, dried herbs, smoky bacon, an earthy undercurrent and the musky florals detected on the nose adding a lovely touch to the lingering finish, which seems to go on and on. Medium to full-bodied in style with beautifully integrated French oak (just 15% new) playing a supporting role throughout, it's made from a myriad of pinot noir clones and seems to get more and more complex as the contents of the glass disappear. I remember the 2004 Leah was all chocolate and cherries. This is much more refined and complex but every bit as deliciously drinkable. The finished wine has 13% alcohol and costs $33 a bottle."
For more from Sue visit http://www.wineoftheweek.com/ and to try the wines yourself visit our website.
As well as containing a nice description of our 2005 Seresin Estate Leah Pinot Noir, an article in Canada's Globe and Mail headed 'There's more to sangiovese than Chianti' tries to clear up some misunderstandings about Italian wine;
Australian wine writer Max Allen has put up a website dedicated to Biodynamic Wines which is a very informative and interesting resource. Check it out at: http://www.redwhiteandgreen.com.au/
Part of Joseph's block on the Lower Terrace of the Home Vineyard was replanted with Sauvignon Blanc last year. However, there were some plants which didn't take, leaving gaps. This afternoon (a fruit day, at the start of a decending moon) was chosen as a great day to plant new seedlings in the gaps.
Almost the whole Seresin Estate team headed down to Joseph's block to plant some vines.
Some of the office staff had extra-special footwear just for the occasion.
Estate Manager, Colin Ross, gave us our marching orders and told us which way is up.
We talked about the moon's cycle and the 'earth's inwards breath' as the moon is in a descending phase - the perfect time for planting to help the seedlings take root.
We watched the master at work.
And got busy ourselves.
When the job was done, we enjoyed some lovely Laurent-Perrier champagne (thanks to our NZ distributor, Eurowine!).
And while Colin cooked us a BBQ (thanks Colin) with sausages made from our own rosemary and organic lamb (thanks lambies), we enjoyed some mulled wine (thanks Jan).
Heading west, all the stainless steel tanks along Rapaura Road glowed red. The best of the show was over by the time I arrived at the winery, but it was still spectacular.
We're not sure where he got the idea that we're "newly organified", but UK Telegraph writer Peter Grogan makes some insightful and interesting points in a recent article about organic wine.
Of our three vineyards, two (the Home Vineyard and Tatou) are certified organic, and have been since about 2000 and 2004 respectively. Our third property (Raupo Creek) is operated under organic principles, and in transition to full organic certification. All of our properties receive Biodynamic preparations and we're heading towards Biodynamic certification as well.
We agree that 'organic' and 'biodynamic' are not synonyms for quality and it's for this reason that we haven't made a big deal about our organic and biodynamic culture. Our first goal is to make great quality wine - the best wine we can possibly produce from what nature gives us in terms of our land and the season. In doing this, we practise organics and biodynamics because it's who we are, what we believe in and the way we believe we make the best quality wine.
While Grogan's article makes the point that some wineries are organic and biodynamic without going through certification, we believe certification is valuable for a number of reasons. Having someone else review our operations is a good discipline and helps bring in new ideas and stimulate fresh thinking. Certification is also being asked for by more consumers to provide assurances that a producer's claims can be backed up.
Our winery has recently been through its assessment for organic certification too, so, it won't be long before you see Seresin Estate wines on the market with a 'Certified Organic' logo on the back label .... watch this space.
Check out the beautiful leeks that Lisa (Chickens, Olives, Gardens, Parks & Recycling Department) delivered the marketing team this morning, fresh from Seresin Estate's organic vegetable garden. (Where else can you work and have fresh organic vegetables delievered to your desk as part of the deal?)
The produce from Seresin Estate's organic vegetable garden is sold at our local Farmers' Market, enjoyed by the staff, used for meals with guests at the winery and for the special lunches and dinners we host at Waterfall Bay.
Check out an article entitled Sheep and Chardonnay by Suzy Atkins, wine columnist for The Sunday Telegraph's Stella magazine , who has been touring around New Zealand's wine growing regions. Tough job Suzy, but someone's got to do it, right?
Today was an exciting day at Seresin Estate. Our winemaking team finalised three of our 2007 wines:
Being a fruit day, it was a very good day to be tasting wines and we know the wines finalised yesterday will be special, building on the wonderful fruit from the low-yielding 2007 vintage.
"Fruit day?" I hear ytou ask ... it's a type of day characterised in the biodynamic calendar based on moon and planetary influences.
Check out the article in The Observer last year by UK wine writer Tim Atkin at the following link (http://lifeandhealth.guardian.co.uk/experts/timatkin/story/0,,1786074,00.html) for a fascintaing perspective on wines tasting different on different days depending on the phase of the moon.
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(Photo: Korea Times)
Our friends at Ocean Design have moved into new premises in Cuba Street in Wellington. It's a great space occupying 3 levels of an old building in lower Cuba Street - opposite the old MED Building and Columbia Hotel.
Check out this great chair by renowned architect Frank Gehry which I saw in Ocean's new reception area. It is made from laminated layers of corrugated cardboard. While it might sound and look light and flimsy, it is very sturdy and quite comfortable in a firm-yet-springy way.
Frank Gehry is perhaps best known for the titanium-covered Guggenheim Museum in Bilbao.
Back to the chair, though, what do you think? A beautiful way to reuse those empty wine boxes, we reckon.Despite the bitterly cold Wellington weather today, MJ found a sunny corner to enjoy a wonderful meal and a nice bottle of wine. Capitol is on the corner of Marjoribanks St and Kent Terrace, next to the Embassy Theatre. As well great Italian inspired cuisine, you can enjoy Seresin wines - including some of what must be the among the last bottles of 2002 Seresin 'Muse' Pinot Noir on the planet (stunning!).
Capitol sits across Kent and Cambridge Terraces from the Downstage Theatre, which Michael Seresin's father, Harry, was instrumental in establishing. If your lunch lengthens to become dinner, you will see Wellington's nightlife cascading down Courtenay Place towards you.
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