2008 Seresin Raupo Pinot Gris

We have just released 394 bottles of a new Pinot Gris, named after our Raupo Creek Vineyard in the Omaka Valley.

Through regular tasting of our 2008 Pinot Gris fermentations, we identified three barrels, which we thought had the potential to develop into something special. These wines were left to mature for a further 9 months in barrel. After a total of 15 months in aged oak the resulting wines all presented different complexities, but were all off-dry, rich and heavily textured showing the qualities of traditional Alsatian Pinot Gris.

We recently sent a bottle to wine writer and MW Jane Skilton who said " I could almost convince myself this wine was from Alsace because it combined the richness of fruit with really great texture and interest on the palate. There is a degree of complexity that raises it above most other NZ Pinot Gris. Indeed I am struggling to think of a comparable example . . . ."

For her full review please check out the link and if you'd like to try a bottle visit our website.

Frances restaurant

We love good news (Who doesn't though, I suppose). And we especially love good news when it involves a friend of ours!

Melissa Perello (see left) is a chef who has received much acclaim for her time as Head Chef at Charles Nob Hill, and Executive Chef at Fifth Floor - both fine-dining restaurants in San Francisco. She lead the team at Fifth Floor to receive a Michelin Star in 2006.

In 2007 Melissa was Guest Chef at our Waterfall Bay restaurant, and she certainly left a lasting impression with her culinary masterpeices. MJ (our General Manager) often talks about one of her dishes - crayfish served with a strawberry consomme - and says it is among the most memorable dishes of his life.

Since then, she has been working towards opening her own restaurant, and this week doors opened! We are really pleased to introduce you to Frances, San Franciscos newest restaurant. The seasonal menu is inspired by local produce from artisinal farms, and dishes out modern Californian cuisine in a relaxed neighbourhood setting. If it is anything like the dining experiences she has created before, we are sure it will be extraordinary.

Our congratulations and best wishes go out to Melissa, and we can't wait to check it out!

Roast Turkey and Seresin Pinot Gris

Huber’s butchery in Singapore is stocking the Seresin Pinot Gris for the holiday season, which according to wine writer Curtis Marsh, is the perfect accompaniment to Christmas turkey.

For more on Curtis's thoughts on wine and food matching and a recipe for for Christmas Roast Turkey visit the Huber's website.

Team Attends Organic Pastoral Field Day

In November several members of the vineyard team attended a Biodynamic field day at Milmore Downs in North Canterbury to learn more about mixed cropping and stock management. They produce BD meat and grains, which they sell as whole grain, kibbled, flakes or flour. The flour makes great bread! The day was really useful, especially the discussion about crop and stock rotation to rejuvenate the soils and to manage parasites. It was great to see how Biodynamic practices had enhanced the property, and that these ideas were being well received by conventional farmers in the area. By Rob Thomson

Seresin is buzzing!

We have recently gained two hives of bees that are enjoying their new base in the orchard. It is fascinating watching them work in the hives, fetch nectar or pollen and fight off the bumblebees after their honey. In addition to the valuable eco-service they provide by pollinating our fruit and vegetables, bees play an important role in Biodynamics. As well as extolling the incredible health benefits of honey, Steiner described how bees were closely linked with the sun and light; bringing energy and life to the land. By Rob Thomson

Celebrating Seresin and NZ Wine

It seems fitting to celebrate the first day of summer (even if we are welcoming it in with plenty of rain!) by reflecting on all the good things we have going for us here in Marlborough. It seems there has been a fair bit of doom and gloom floating around the world of late, and it's a breath of fresh air to have such a positive light shed on things... We recently hosted Curtis Marsh here at Seresin - the New Zealand born Singapore-based writer has over 30 years experience in all things food, wine and travel - and he has written a few glowing words about the NZ wine industry and his visit to Seresin. To see his Wandering Palate blog post, click here.

Thanks Curtis, for making us smile so much on the first day of summer!