Friday, June 12, 2009

Seresin Lemon Oil

After the hard work of the grape harvest ends, our vineyard and winery teams quickly move into the olive harvest.

This year, the weather wasn't as kind to our olives as it was to our grapes. The coldest May in 77 years, including 20 days of frost, reduced our olive harvest volumes drastically and we spent extra time with very selective picking to ensure the best quality of fruit possible. We also timed our harvesting to work in with our bookings at Marlborough's olive press - which we own collectively with other olive growers. This meant our olives were pressed as soon as possible after picking - often within a few hours - which is very important for quality.

Our Olio Nuovo, the new season's oil which we bottle and release immediately is pungent and peppery. Our winemakers (and oil makers!) are blending up our Extra Virgin Olive Oil and co-pressed citrus oils, which we will release in September. To make the Lemon, Lime and Orange oils we cut and zest fresh, whole citrus, which we press with the olives, giving a wonderful integration of flavours. Pictured are Lisbon lemons and zest about to be pressed with olives.

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