tag:blogger.com,1999:blog-43911884726749515752024-02-08T08:04:22.668+13:00Seresin's Fourth EstateMoirhttp://www.blogger.com/profile/02367407720048479662noreply@blogger.comBlogger289125tag:blogger.com,1999:blog-4391188472674951575.post-26198468613384934192015-04-24T09:13:00.000+12:002015-04-24T09:13:51.901+12:00Vintage 2015: It's a wrap<div class="separator" style="clear: both; text-align: center;">
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So, that's it. All the fruit is now in the winery and our 2015 vintage is done. Hard to believe really. The whole farming year builds towards this moment and a few weeks of frenzied activity - and this year, it was even fewer weeks than normal!<br />
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A fierce frost in November, combined with a long hot summer and incredibly dry growing season, has meant that we have a smaller than average crop this year. However, as small it may be, 2015 is also looking like a good vintage. Of course, it's very early days at this stage, but the fruit all came into our winery in great looking condition and tasting delicious. Interestingly, despite the very warm summer, we have not been working with super-and-over-ripe fruit. Instead, we have seen quite low sugar levels and also relatively high acids. This is great news for us, as we consistently work towards making wines with lower alcohols, while retaining vibrant and interesting structure. Hopefully 2015 will give us just that! </div>
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Later today we are holding our end-of-vintage celebrations, and will raise a glass or two to the end of another season. 2015 has tried our mettle in more ways than one, but it's a year that we can look back on gladly as a job well done. So, cheers to that! </div>
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Anonymoushttp://www.blogger.com/profile/13722814811193582874noreply@blogger.com0tag:blogger.com,1999:blog-4391188472674951575.post-22585077410744932422015-04-16T09:36:00.002+12:002015-04-16T09:36:59.277+12:00Vintage 2015: Chardonnay DayNow anyone who knows anything about us will know that we love Chardonnay - and, if we're very honest, we're rather proud of ours. So, the Chardonnay vintage is always a real highlight for us and a day that we always look forward to - mind you, sometimes that's because it's also a sign that vintage is almost over!<br />
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Yesterday saw a frosty start, followed by the clearest and bluest autumnal skies that one could wish for - perfect picking weather, with the fruit arriving in the winery cool and crisp and ready for action.<br />
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This year, the Chardonnay is looking really rather good. The fruit that came into the winery yesterday was from the Sylvain block of our Raupo Creek vineyard, where we have deliciously rich clay-based soils, topped with fine, wind-blown silt. The vines are planted on a gently undulating slope that has lots of variation in aspect and soil depth. We have three clones represented there - Mendoza, Clone 15 and Clone 95. These are picked separately from each other, but also we keep the fruit from the different zones within the block separate too, resulting in six different cuvées. Having this variation is what gives us the flexibility we love when it comes to blending.<br />
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We currently make three different Chardonnays: our Momo Chardonnay, and then our Seresin Estate and our ever-popular Chardonnay Reserve. We are now taking the first steps towards making an aspirational Chardonnay - reaching that little bit higher and seeing where it will take us. It's an exciting project to be starting and it will be months and years in development. Still, at least there will be a lot of tasting required and, when it comes to Seresin Chardonnay, that can only be a good thing!<br />
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<tr><td class="tr-caption" style="text-align: center;">Chardonnay, a little earlier this year</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Chardonnay, a little earlier this year</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Chardonnay day, bright, crisp and autumnal</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Coming through the winery door</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Into the press... </td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/13722814811193582874noreply@blogger.com0tag:blogger.com,1999:blog-4391188472674951575.post-42990644087967545102015-04-10T13:42:00.000+12:002015-04-10T13:42:16.454+12:00Vintage 2015 - Friday 10th April: HorsepowerThose of you who follow us on Facebook and Twitter will be well-accustomed to seeing photographs of our beautiful Clydesdale horses. Bill and Gracie are a very much-loved part of our farm, and work throughout the year as a valuable part of our vineyard team.<br />
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For much of the year, their most important job is applying biodynamic preparations and seaweed teas to the vines. We have an especially-designed one-horse-power sprayer for this purpose, which uses the kinetic power of the horses to activate the pump.<br />
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At this time of the year, they aren't given time off and Gracie is trained to pull a grape collection cart between the rows of vines. She is very patient and is used to having to stop and wait while the grapes are loaded before moving off again, and she is calm in the presence of all the other farm machinery. Bill, being a bit younger and a bit more headstrong, is still in training for this part of the work - he's far less keen on stopping and starting at the moment!<br />
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And, of course, all year round, they are just gorgeous!<br />
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<br />Anonymoushttp://www.blogger.com/profile/13722814811193582874noreply@blogger.com0tag:blogger.com,1999:blog-4391188472674951575.post-77318761222565926962015-04-02T14:03:00.002+13:002015-04-02T14:03:44.465+13:00Vintage 2015 - Thursday 2nd April: Sun & Moon<div class="MsoNormal">
It is the first day of Pinot processing today and it’s all hands to
the crusher-destemmer as we receive some of the best Pinot
from our Raupo vineyard out in the Omaka Valley. <o:p></o:p></div>
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This first fruit picked is destined to become our 2015 Sun & Moon, so it's an exciting day for us all and arguably the one that sets the tone for all the other Pinot to come. </div>
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All our Pinot, regardless of for which wine it is destined, is handled exactly the same way. Everything is hand-picked, with our expert
team selecting and sorting in the vineyard. The fruit then comes into the
winery and is chilled slightly before being destemmed. The fruit is then put
into an open-topped fermenter and after a little bit of time to sit and steep,
it is warmed gently to encourage natural ferment. During the fermentation, we
manually punch down the caps to keep the skins wet.</div>
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After this, we leave the wine on its skins for around
two-three weeks. This post-ferment maceration is relatively unusual here and
enables us to extract the delicious savoury characters that we desire in our
Pinot Noirs. Only after that is the wine
drained from the tank, gently pressed and put into french oak barrels for maturation. </div>
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Anonymoushttp://www.blogger.com/profile/13722814811193582874noreply@blogger.com0tag:blogger.com,1999:blog-4391188472674951575.post-91693686613418024682015-04-01T16:17:00.000+13:002015-04-01T16:19:36.640+13:00Vintage vittles - Wednesday 1st April: Sauvignon, sunshine and salad<div class="separator" style="clear: both; text-align: center;">
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Another bright morning marked the beginning of a new month, and - while we avoided too much April-Fool related humiliation - today was a busy and exciting day, with Sauvignon and Pinot Noir coming through the winery doors and vintage gaining a sense of pace.<br />
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On arrival this morning, I found Clive hard at work processing some of our Sauvignon and his hard work was justly rewarded with some of Marcia's rich, sticky ginger cake - made with plenty of fresh ginger. Sweet and finger-staining as it is, I'm sure it does us good, warding off the first of those winter colds - that's certainly what I'm telling myself anyway!</div>
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While the Sauvignon was processed and pressed, Clive and Colin headed to our Raupo Creek vineyard to visit the Osip hill - the slope where most of our best Pinot is grown. The fruit from the very top of this slope is always amongst the first to be picked in any vintage, but there is always a waiting game to be played. Tasting across the rows and down the slopes, checking for sugar, acidity, seed maturity and flavour, they decided on the areas that are to be picked this afternoon.</div>
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Meanwhile, Marcia had been busy in the kitchen preparing a healthy and wholesome lunch for vintage staff who need to keep their strength up and their vitamin levels high, as they face early morning punch-downs and the digging out of sundry tanks and presses! Tuna salad and plenty of fresh-baked bread was on the menu, washed down with a well-deserved glass of Seresin Pinot Noir. </div>
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Anonymoushttp://www.blogger.com/profile/13722814811193582874noreply@blogger.com0tag:blogger.com,1999:blog-4391188472674951575.post-72896999573436034692015-04-01T10:03:00.003+13:002015-04-01T10:03:51.725+13:00Vintage vittles a day late - Tuesday 31st March: clydesdales, coffee and cakeYesterday was our first day of harvest, with Sauvignon Blanc fruit being picked from the block of our Noa vineyard that is grown without the use of sulphur. This fruit is destined for our Osip Sauvignon Blanc, which will also have no sulphur used in the winemaking process. It was the perfect day to be picking, with a crispness to the air first thing, but not a cloud in the sky. <div>
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For the first time this year, Gracie - one of our clydesdales - was hard at work putting out our blue picking bins and later this week she will be involved in bringing the fruit into the winery. It's incredible to see these beautiful working horses in their element. </div>
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As the sun came out and the first fruit was brought up to the winery door there was time for a brief pause for a slice of apple cake and a cup of coffee, before the presses were loaded for the first time and vintage truly got under way. Here's to a great Vintage 2015. Cheers!</div>
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Anonymoushttp://www.blogger.com/profile/13722814811193582874noreply@blogger.com0tag:blogger.com,1999:blog-4391188472674951575.post-114928320522958132015-03-30T16:31:00.002+13:002015-04-01T10:04:17.990+13:00Vintage vittles - Monday 30th March: silica, scones and samplingA new week dawns and we spent much of today with some visitors from our UK importers. It was as clear and bright an autumn morning as one could wish, and we sent them out first thing with our horse-drawn sprayer to cover our vineyard with Preparation 501. This biodynamic preparation contains silica, enhances photosynthesis, and is ideal to add to the vineyard to support the vines in the final few days before our harvest begins.<br />
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Following the crisp morning in the vineyard, a few warm pinwheel scones at the winery door gave us a chance to start the week well and discuss the plans for the beginning of harvest. Controversy briefly reigned when certain members of the team decided to consume their sweet, fruit scones with cheese, but we are a forgiving bunch and the sides agreed to differ peacefully...<br />
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After this small carb and caffeine hit, we kept our guests busy and sent them out to put together the samples needed for our pre-harvest analysis. We are watching our fruit like the proverbial hawks at the moment; we pick a bit later than many in the valley, but are waiting for the perfect balance before we make our move.<br />
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A morning spent in the vines deserved some vinous refreshment and Clive, our winemaker, provided exactly that with a taste through our range, with our full vintage wine-making team all contributing their points of view and opinions. This year, we have vintage interns from Chile, Austria and France joining our permanent team from UK, New Zealand and Sweden, so there's always some lively debate and conversation! To fuel the discussion, Marcia provided them with some of her world-famous (or at least they should be) corned beef sandwiches. Marcia's sandwich-making philosophy is that if the dressings and ingredients aren't oozing out of the sides of your sandwich then you probably don't have enough in there yet!<br />
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Anonymoushttp://www.blogger.com/profile/13722814811193582874noreply@blogger.com0tag:blogger.com,1999:blog-4391188472674951575.post-27127553081346009642015-03-27T15:02:00.000+13:002015-04-01T10:04:28.347+13:00Vintage vittles - Friday 27 March: Sunshine, citrus and spaghettiToday got off to a chilly start and there was a genuine taste of the autumnal weather just around the corner. Our winemaking team were down in the cellars preparing the base wine for our sparkling wine production for bottling, and also hard at work on a top secret project (watch this space).<br />
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Morning tea was therefore a very welcome vibrant and sticky lemon yoghurt cake. Fluffy enough to be moreish, dense enough to provide energy for the rest of the day and citrus-fragranced enough to wake up even the sleepiest of cellar-folk.<br />
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That kick-start seemed also to wake up the sunshine, and suddenly we were back to the views and blue skies that we love. With harvest just around the corner, the vines full of enticing fruit and it's hard to resist the temptation to wander the rows tasting! Fortunately our guinea fowl are much more interested in seeds and beetles than grapes, so they are the perfect vineyard companions.<br />
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With still a slight chill in the air, Marcia opted for full comfort food for lunch today, with huge plates of spaghetti bolognese and plenty of incredible fresh parmesan.<br />
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During vintage, we will be tasting our wines from the blocks that come in through the winery on each day, but - as we haven't started yet - today Clive chose to show a wine from one of our neighbours. Fromm winery are also organic and are part of the MANA group with us; their Syrah is one of their best known wines and a fantastically warming and spicy accompaniment to the bolognese.<br />
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<br />Anonymoushttp://www.blogger.com/profile/13722814811193582874noreply@blogger.com0tag:blogger.com,1999:blog-4391188472674951575.post-44323606149154537682015-03-26T15:41:00.000+13:002015-04-01T10:04:41.351+13:00Vintage vittles... The Seresin wayVintage is almost upon us, and our vintage workers are here and straining at the slips like the vinous greyhounds that they are. As is usually the case, we are one of the last properties to get started, enjoying the calm before the storm as our grapes finish the last stages of their maturation. After an exceptionally warm and sunny summer, the past week or two have been a little cooler, with a little bit of welcome and refreshing rain, and this has just taken the pace of the ripening a little - a good thing in our eyes.<br />
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Despite the fact that we have yet to fully embrace vintage, our team have been busy preparing the winery for action and therefore we have just begun to serve our vintage meals. We are very fortunate to have Marcia as our vintage chef; she is part of the Seresin family, an excellent cook and an inveterate feeder. Today was the first day of her "vintage" with us...<br />
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This morning, we all came together to share a spot of "smoko", in true Seresin style, served on the conveyor belt at the winery door. Fresh waffles made with Seresin fresh eggs always go down a treat...<br />
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Lunch for the winery crew today consisted of some of Marcia's delicious homemade pizzas - slow fermented pizza dough and the freshest of ingredients. Those of us in the office have good cause to be jealous when the photos get sent through! </div>
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We thought we would share some of our meals, wines and vintage conversations with you over the coming weeks - show a little bit of what makes us tick, show who the people are who make everything happen and, more than anything show you, the Seresin way of life.Anonymoushttp://www.blogger.com/profile/13722814811193582874noreply@blogger.com1tag:blogger.com,1999:blog-4391188472674951575.post-9228934427666822972015-02-18T15:43:00.002+13:002015-02-18T15:43:57.099+13:00A journey of NZ Wine, with Bob Campbell MW and The New Zealand CellarOur friends at the New Zealand Cellar are running a fascinating tasting with Bob Campbell MW, which we would encourage anyone in the UK to consider - it looks like a great day.<br />
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<span style="font-family: frank, 'Helvetica Neue', Arial, sans-serif; font-size: 22px; letter-spacing: 0.3em; line-height: 36px; text-align: center; text-transform: uppercase;">BOB CAMPBELL MW & TNZC PrESENT</span><br />
<span style="font-family: frank, 'Helvetica Neue', Arial, sans-serif; font-size: 22px; letter-spacing: 0.3em; line-height: 36px; text-align: center; text-transform: uppercase;"> A JOURNEY OF NEW ZEALAND WINE</span><br />
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<span class="s1" style="box-sizing: border-box; font-family: Georgia, Times, 'Times New Roman', serif; font-size: 13px; line-height: 19.5px;">A one-day wine course providing a thorough overview of winemaking in New Zealand with an emphasis on regional differences. This course will cover New Zealand’s winemaking history, the implementation of sustainable viticulture and pathway toward organic winemaking, the closure revolution that lead to the widespread adoption of screwcaps and the country’s rapid growth in wine production that now ranks New Zealand as the world’s 13</span><span class="s2" style="box-sizing: border-box; font-family: Georgia, Times, 'Times New Roman', serif; font-size: 13px; line-height: 19.5px;"><span style="box-sizing: border-box; font-size: 9.75px; line-height: 0; position: relative; top: -0.5em; vertical-align: baseline;">th</span></span><span class="s1" style="box-sizing: border-box; font-family: Georgia, Times, 'Times New Roman', serif; font-size: 13px; line-height: 19.5px;"> largest wine producer.</span></div>
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The New Zealand wines Bob Campbell MW has selected for the day are:</div>
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<span class="s1" style="box-sizing: border-box;"><a href="http://thenewzealandcellar.co.uk/nautilus-estate.html" style="box-sizing: border-box; color: black; outline: 0px;" title="Nautilus">Nautilus</a> Brut Cuvee - Marlborough</span></div>
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<span class="s1" style="box-sizing: border-box;"><a href="http://thenewzealandcellar.co.uk/dog-point.html" style="box-sizing: border-box; color: black; outline: 0px;">Dog Point</a> Section 94 - Marlborough</span></div>
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<span class="s1" style="box-sizing: border-box;"><a href="http://thenewzealandcellar.co.uk/coopers-creek.html" style="box-sizing: border-box; color: black; outline: 0px;">Coopers Creek</a> Sauvignon Blanc - Hawke’s Bay</span></div>
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<span class="s1" style="box-sizing: border-box;"><a href="http://thenewzealandcellar.co.uk/kalex.html" style="box-sizing: border-box; color: black; outline: 0px;">Kalex </a>Riesling - Central Otago</span></div>
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<span class="s1" style="box-sizing: border-box;"><a href="http://thenewzealandcellar.co.uk/millton.html" style="box-sizing: border-box; color: black; outline: 0px;">Millton</a> Riverpoint Gewürztraminer - Gisborne</span></div>
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<span class="s1" style="box-sizing: border-box;"><a href="http://thenewzealandcellar.co.uk/seresin.html" style="box-sizing: border-box; color: black; outline: 0px;">Seresin</a> Viognier - Marlborough</span></div>
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<span class="s1" style="box-sizing: border-box;"><a href="http://thenewzealandcellar.co.uk/te-mata.html" style="box-sizing: border-box; color: black; outline: 0px;">Te Mata</a> Elston Chardonnay - Hawke’s Bay</span></div>
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<span class="s1" style="box-sizing: border-box;"><a href="http://thenewzealandcellar.co.uk/neudorf.html" style="box-sizing: border-box; color: black; outline: 0px;">Neudorf</a> Moutere Chardonnay - Nelson</span></div>
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<span class="s1" style="box-sizing: border-box;"><a href="http://thenewzealandcellar.co.uk/main-divide.html" style="box-sizing: border-box; color: black; outline: 0px;">Main Divide</a> Pinot Gris - North Canterbury</span></div>
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<span class="s1" style="box-sizing: border-box;"><a href="http://thenewzealandcellar.co.uk/ata-rangi.html" style="box-sizing: border-box; color: black; outline: 0px;">Ata Rangi</a> Pinot Noir - Wairarapa</span></div>
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<span class="s1" style="box-sizing: border-box;"><a href="http://thenewzealandcellar.co.uk/Felton-road.html" style="box-sizing: border-box; color: black; outline: 0px;">Felton Road</a> Bannockburn Pinot Noir - Central Otago</span></div>
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<span class="s1" style="box-sizing: border-box;"><a href="http://thenewzealandcellar.co.uk/craggy-range-02.html" style="box-sizing: border-box; color: black; outline: 0px;">Craggy Range</a> Gimblett Gravels Syrah - Hawke’s Bay</span></div>
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<span class="s1" style="box-sizing: border-box;"><a href="http://thenewzealandcellar.co.uk/man-o-war.html" style="box-sizing: border-box; color: black; outline: 0px;">Man O’ War</a> Ironclad - Waiheke</span></div>
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<a href="http://thenewzealandcellar.co.uk/trinity-hill.html" style="box-sizing: border-box; color: black; outline: 0px;">Trinity Hill </a>Tempranillo - Hawke’s Bay</div>
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The course will <span style="box-sizing: border-box;">include lunch catered by Anna Hansen from </span><a href="http://www.themodernpantry.co.uk/" style="box-sizing: border-box; color: black; outline: 0px;" target="_blank" title="The Modern Pantry">The Modern Pantry</a>.</div>
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<span class="s1" style="box-sizing: border-box;">Bob Campbell MW is New Zealand’s leading wine educator and one of the country’s top wine critics. He has judged wine in 13 countries and is currently chairman of the New Zealand section of the Decanter World Wine Awards.</span></div>
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<strong style="box-sizing: border-box;"><span class="s1" style="box-sizing: border-box;">Sunday 3rd May</span></strong></div>
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10.00am - 4.30pm</div>
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<strong style="box-sizing: border-box;">The Penthouse | New Zealand House </strong><strong style="box-sizing: border-box;"><br style="box-sizing: border-box;" />80 Haymarket | London | SW1Y 4TQ</strong></div>
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<span class="s1" style="box-sizing: border-box;">Tickets: £150.00</span></div>
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<span class="s1" style="box-sizing: border-box;">Book your tickets <a href="http://thenewzealandcellar.co.uk/buy-wines/offers/bob-campbell-mw-2015.html" target="_blank">here</a></span></div>
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Anonymoushttp://www.blogger.com/profile/13722814811193582874noreply@blogger.com0tag:blogger.com,1999:blog-4391188472674951575.post-77634252953712950112014-12-17T20:27:00.002+13:002014-12-17T20:27:58.042+13:00Waterfall Bay 2015: fine dining with a simple heart <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia988Aeqd0_2y_Tnrd2GrpbuG6ppSr_IQVryJfJEZHR-tP0R6712KdkfSzxIDiF7hy13dj6MydUDKMQqnhojOS4CO9QGkKg1mLjIhqUcFr8WOzvWy-W08_BMnxjCzgvqiydr5EueP2Pesc/s1600/Waterfall+Bay+-+Retaurant.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia988Aeqd0_2y_Tnrd2GrpbuG6ppSr_IQVryJfJEZHR-tP0R6712KdkfSzxIDiF7hy13dj6MydUDKMQqnhojOS4CO9QGkKg1mLjIhqUcFr8WOzvWy-W08_BMnxjCzgvqiydr5EueP2Pesc/s1600/Waterfall+Bay+-+Retaurant.jpg" height="200" width="150" /></a>Our series of lunches and dinners is one of the highlights of our
year, giving us a chance not only to showcase our wines, but also to
share the peace and beauty of Waterfall Bay, Michael Seresin's
Marlborough home.<br />
<br />
The building we use as a restaurant
was once a boat shed, but has been decorated and adapted to provide the
perfect venue for this event. Tucked into the bush, with cheeky wekas
ready to pounce on any unguarded food at the kitchen door, it is a
secluded and unique spot and an easy place with which to fall in love.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3pwIzeRcGgnjf1C-tnvFPZXoLaPI7Rb9_b41M5sfeIuBu4oo_4TIWNFnQaJ__eHLnH-v-6lAvk1imEnT_PtBZj-_UAM6fn7ESBdYZHJXOA2IfiCIuQNXxI0n9hUcGsXtJaFCvh8LzKFkv/s1600/2f38b3c932ab0ccfe1d4d9520de16348.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3pwIzeRcGgnjf1C-tnvFPZXoLaPI7Rb9_b41M5sfeIuBu4oo_4TIWNFnQaJ__eHLnH-v-6lAvk1imEnT_PtBZj-_UAM6fn7ESBdYZHJXOA2IfiCIuQNXxI0n9hUcGsXtJaFCvh8LzKFkv/s1600/2f38b3c932ab0ccfe1d4d9520de16348.jpeg" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nic Poelaert</td></tr>
</tbody></table>
Our chosen chefs often prepare incredible and complex dishes for our
guests, but at the heart of Waterfall Bay is true simplicity - the
simplicity of a meal and wine shared, of conversation and a convivial
atmosphere, of indulging the senses and having a pleasurable time in
good company.<br />
<br />
If you would like to join us in February
2015, there are still tickets available. Our chef this year is Nic
Poelaert, currently head chef at Brooks Melbourne and a Frenchman with a
passion for small producers and local ingredients, as well as a flair
for design!<br />
<br />
Tickets are $300, including return boat travel from Picton to Waterfall Bay and a five course menu with matching wines.<br />
<br />
<b>Dates and sittings:</b><br />
Thursday 12th February, Dinner - 6.30pm-10.00pm<br />
Friday 13th February, Lunch - 12pm-3pm<br />
Friday 13th February, Dinner - 6.30pm-10.00pm<br />
Saturday 14th February, Dinner - 6.30pm-10.00pm (limited tickets available)<br />
Sunday 15th February, Lunch - 12pm-3pm<br />
Sunday 15th February, Dinner - 6.30pm-10.00pm<br />
<a href="http://www.seresin.co.nz/dining/seresin.php" target="_blank">Book now... </a><br />
<br />
Tickets can be purchased <a href="http://www.seresin.co.nz/dining/seresin.php" target="_blank">online </a>, by phoning us at Seresin on 03 572 9408, or indeed by emailing wfbdinners@seresin.co.nz .<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEgIbQzcnU2F32dMqKvSeoCWcrWpZMudJGihzTv1_D3zLHY9UpJoLwRn7fYj_AubQpoJCS2CZCviuqNNynMaEv42VhYl2i-n6wyR9Uu8lep1QcCdF3uW-N87I5d7z09TyOm2utVjgM6e0t/s1600/1+Cougar+Line+2014+(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEgIbQzcnU2F32dMqKvSeoCWcrWpZMudJGihzTv1_D3zLHY9UpJoLwRn7fYj_AubQpoJCS2CZCviuqNNynMaEv42VhYl2i-n6wyR9Uu8lep1QcCdF3uW-N87I5d7z09TyOm2utVjgM6e0t/s1600/1+Cougar+Line+2014+(1).jpg" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A boat journey through the Sounds is hard to beat...</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Add some Seresin Moana sparkling wine...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMnrIo84OVtqDwHDRLMWOycmH-N_4fNmQ_BtbljHwIwO1g6dF-_fjeGPPiF17_XSvQzX1_kXt9zVsV7B-KvOBLyJdoxjvXCUyaXgOXqewAThcEcY6MM-ozMbBerXT_HcaJ4SCTNM1fChIp/s1600/2+Jett.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMnrIo84OVtqDwHDRLMWOycmH-N_4fNmQ_BtbljHwIwO1g6dF-_fjeGPPiF17_XSvQzX1_kXt9zVsV7B-KvOBLyJdoxjvXCUyaXgOXqewAThcEcY6MM-ozMbBerXT_HcaJ4SCTNM1fChIp/s1600/2+Jett.jpg" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arrival at Waterfall Bay...</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">All set... </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic0JI_zRvxRLXnTlUpaKkrd3savRI-mdNgm_hed6x6xSecXdzauFwWnmk999bi6O-_harTn7WgRZanDt1Yw0qNUb-3FVW2o9NWqnEwq1PqdF598ulzfwSK6tgm8Q3m0q-gZD5rzJ5ovt_f/s1600/4+Bubbles.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic0JI_zRvxRLXnTlUpaKkrd3savRI-mdNgm_hed6x6xSecXdzauFwWnmk999bi6O-_harTn7WgRZanDt1Yw0qNUb-3FVW2o9NWqnEwq1PqdF598ulzfwSK6tgm8Q3m0q-gZD5rzJ5ovt_f/s1600/4+Bubbles.jpg" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our Moana sparkling wine... perfectly chilled... </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Uexi-eQw5JLHQlFUcYCd9GIBIyw29NN41gCnJilX32mnfBV_inDqAeBcgDWRMjYtoShWCmUE2NdUCHTS4Hkszws6PAME6XFL9DT9bC89DlUrnPK2B1on0ux8a7Znsc6QVs6v6yu-vtYo/s1600/5+Waiter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Uexi-eQw5JLHQlFUcYCd9GIBIyw29NN41gCnJilX32mnfBV_inDqAeBcgDWRMjYtoShWCmUE2NdUCHTS4Hkszws6PAME6XFL9DT9bC89DlUrnPK2B1on0ux8a7Znsc6QVs6v6yu-vtYo/s1600/5+Waiter.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Under way... </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3KqiQgcdM56omJfz-Zgdk4C6w4t1UnZZA_CJ7FaiA7l57AoLsN1zPP8aMl9ZkeYFnZXKsA7nRHjrlTVUwT5C6j9sOdOqAZmIv-0QHnDjRLox4g6MNtPLrtXnNlIgHJpD3SUU76Dt-q8w/s1600/6+Glasses.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3KqiQgcdM56omJfz-Zgdk4C6w4t1UnZZA_CJ7FaiA7l57AoLsN1zPP8aMl9ZkeYFnZXKsA7nRHjrlTVUwT5C6j9sOdOqAZmIv-0QHnDjRLox4g6MNtPLrtXnNlIgHJpD3SUU76Dt-q8w/s1600/6+Glasses.jpg" height="171" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some Sauvignon, posing for a photo... </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI_dvkdqCtjCaC2JZLJnLqRB2TGXmy3J3JSiVg7la1JmIL5oIQItCUvrxdVggAcsDlt6FoVc-go-t0BLrGTIkq_oBZuajcyCLiSvSOETDDqkclS5afK2zFVgaybe3CrGQMC9Gy-vtBEs3i/s1600/7+Guests.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI_dvkdqCtjCaC2JZLJnLqRB2TGXmy3J3JSiVg7la1JmIL5oIQItCUvrxdVggAcsDlt6FoVc-go-t0BLrGTIkq_oBZuajcyCLiSvSOETDDqkclS5afK2zFVgaybe3CrGQMC9Gy-vtBEs3i/s1600/7+Guests.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Taking a break...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfADGob28cMxw-6ttFju_PkPFnG__gf1frrGQqNw1Un6_hfPgRg3MOZJ6yN2rSSRLYv_hYyT3fHjJSQZyGTWPtysiBefftPG3hDvv3fE9c1gyo4KfvqOknGklz22Z-nbfLG3D6Ysr5LrT/s1600/8+Full.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfADGob28cMxw-6ttFju_PkPFnG__gf1frrGQqNw1Un6_hfPgRg3MOZJ6yN2rSSRLYv_hYyT3fHjJSQZyGTWPtysiBefftPG3hDvv3fE9c1gyo4KfvqOknGklz22Z-nbfLG3D6Ysr5LrT/s1600/8+Full.jpg" height="168" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In full swing... </td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/13722814811193582874noreply@blogger.com0tag:blogger.com,1999:blog-4391188472674951575.post-32528684437458384322014-12-04T14:44:00.001+13:002014-12-04T14:45:13.321+13:00Painfully cold: frost at work... <div class="separator" style="clear: both; text-align: center;">
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Sometimes, however hard you try and however much you work with nature and with the seasons, sometimes things just don’t work out as you imagine. Sometimes you are, quite simply, at the mercy of the elements.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_ni_lflt4IE9rIucv57Am8LTuB_VQAHN0B0U-orek33tTIOwb4xl6KmO-cOZLJIvkzrXB4eMQxYTaIN-21wccKQZVFDMGUAUvIe9jQnDUF1q8PrHoQuoNvhVjU98kKHFIVbKCL64UyxT/s1600/IMG_3370.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_ni_lflt4IE9rIucv57Am8LTuB_VQAHN0B0U-orek33tTIOwb4xl6KmO-cOZLJIvkzrXB4eMQxYTaIN-21wccKQZVFDMGUAUvIe9jQnDUF1q8PrHoQuoNvhVjU98kKHFIVbKCL64UyxT/s1600/IMG_3370.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Up towards the top of our Raupo Vineyard - mercifully frostfree</td></tr>
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This season so far has been particularly and peculiarly tough going, with a huge water deficit across the region due to the driest July-October in 85 years, consistently high winds and a long and drawn out frost season.<br />
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Frost is the enemy of young shoots and developing flowers on the vine, and all wine producers work hard to mitigate the effects of below freezing temperatures after bud burst. To this end, they use whatever tools are at their disposal, be they frost fans, heat pots, irrigation or helicopters. Without these tools, the frost can kill the tender new growth and prevent the vine from developing properly or producing fruit. When this happens, it can be devastating, as it will not only effect the current year, but most likely the following one also. It is a bitter pill swallow.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ_ur1CNRllKg-GiBQM553k9EnUGzz-TIznONGmiIHDPY2l_39Ietr43cCK5-faHp8dOgwDpraKBsfdVTmS5dN0r-PCLR99-E7mTXnHwI5M3Jiwry7vir3n9qLx6rx_OdigR5TGYHgVNXZ/s1600/IMG_3389.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ_ur1CNRllKg-GiBQM553k9EnUGzz-TIznONGmiIHDPY2l_39Ietr43cCK5-faHp8dOgwDpraKBsfdVTmS5dN0r-PCLR99-E7mTXnHwI5M3Jiwry7vir3n9qLx6rx_OdigR5TGYHgVNXZ/s1600/IMG_3389.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frost burned vines</td></tr>
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Our policy of pruning late usually ensures we miss the damage that can be caused by early frost events, and a combination of valerian tea, frost fans and helicopters had meant that we had avoided too much damage during most of the cold periods this season. However, sadly a vicious and completely unforecast frost hit our Raupo vineyard in the Omaka Valley on the morning of 20th November and has left us facing a scene of partial devastation. Once flourishing and growing vines have been left stunted and browned (frost-burned) across large swathes of the vineyard, creating a visible pattern of destruction that exactly maps the movement of the cold air across the land during that night. It is quite a sight to behold.<br />
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Happily around 50% of the vineyard is unaffected, either due to the angles of the slopes where the vines are planted or indeed because parts are protected by frost fans – and mercifully this includes our best Pinot and Chardonnay sites. Naturally we would love the whole vineyard to be protected, but alas at $55K per frost fan, they are not an easy thing to budget for in harder times and since the GFC, cost savings have been part and parcel of business for everyone in the wine industry.<br />
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It is a painful thing to look at so many vines in such an unhappy condition, but we remain philosophical. There was nothing we could really have done to avoid this situation, and so we have to just have to move on. While we know that the majority of the damaged vines will not now produce fruit for the 2015 vintage, we will be working hard with the vine nonetheless, shoot thinning, re-pruning and managing them carefully to ensure that there is as little impact on their fruitfulness in 2016 as possible.<br />
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<b><i> “Take a deep breath, pick yourself up, dust yourself off and start all over again” – Dorothy Fields
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBCK13n8lNIfGKiwqWLiZxrEbQLajZj4j5GsFBChgv1KabgdCwY6qzw11O8BaO85h3OPUHp-bQUIB49nMHHHnt-dgBPTGW-rsQeFLKlalmcKIjpSyEwnm15d4v1Alu917H6y1zKDzihtKQ/s1600/IMG_3387.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBCK13n8lNIfGKiwqWLiZxrEbQLajZj4j5GsFBChgv1KabgdCwY6qzw11O8BaO85h3OPUHp-bQUIB49nMHHHnt-dgBPTGW-rsQeFLKlalmcKIjpSyEwnm15d4v1Alu917H6y1zKDzihtKQ/s1600/IMG_3387.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looking down from the hill. That brown area in the middle distance is not supposed to be brown. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjs_unUizmVA2pEpA944iDOeb7a5ZbGmDc_0udHc3oaqtqphc4ElmQsKmD1jSinTZFcE1AOeLknYiXTriWnID6C2oT7PdshLaqaSFhx7JMwVTVfMRBDXKpfdsgn1Tddcmq4nqdXmgJqhY/s1600/IMG_3390.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjs_unUizmVA2pEpA944iDOeb7a5ZbGmDc_0udHc3oaqtqphc4ElmQsKmD1jSinTZFcE1AOeLknYiXTriWnID6C2oT7PdshLaqaSFhx7JMwVTVfMRBDXKpfdsgn1Tddcmq4nqdXmgJqhY/s1600/IMG_3390.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frost burned vines - close up</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_R_okEVdXdZA-VuYGdUIb0ppsL_ph3d52e0s0IvKAQqKm6RvgiRhxyqnDHMxhM01r_X-DqU9QNTlUymRWuiqGyLCkU_6c0LDrNeJRtK_9houmYH5rsHZHYJKpNoukcGBUTvavLh0oRK-i/s1600/IMG_3391.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_R_okEVdXdZA-VuYGdUIb0ppsL_ph3d52e0s0IvKAQqKm6RvgiRhxyqnDHMxhM01r_X-DqU9QNTlUymRWuiqGyLCkU_6c0LDrNeJRtK_9houmYH5rsHZHYJKpNoukcGBUTvavLh0oRK-i/s1600/IMG_3391.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An unhappy sight</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/13722814811193582874noreply@blogger.com0tag:blogger.com,1999:blog-4391188472674951575.post-50449508920721098252014-12-02T15:45:00.000+13:002014-12-02T15:49:36.814+13:00New Global Sales Manager: Dianne Marshall<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqktJwkSYFYedvsHZ1H0uLZOEfy-NFNuM52yVnAC0wE31eEkNb4i77Oi4B7gjt_IrepjmvIMuhHiLSBY8KeWuwINJlfNTRnOD21Kex5OQjLvht6iUFatyJ6Km8qkenAX5Igx7a2HHqd_Ds/s1600/IMG_3384.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqktJwkSYFYedvsHZ1H0uLZOEfy-NFNuM52yVnAC0wE31eEkNb4i77Oi4B7gjt_IrepjmvIMuhHiLSBY8KeWuwINJlfNTRnOD21Kex5OQjLvht6iUFatyJ6Km8qkenAX5Igx7a2HHqd_Ds/s1600/IMG_3384.JPG" height="200" width="150" /></a>
As people who live and work on the land, we are aware of the continuous change and development there is in our farm and estate across the seasons. At this, the start of summer, everything is growing and changing: buds burst, shoots rise, flowers form; lambs begin to grow fat on the pastureland; birds sing in the skies above the vines and everything is gathering itself for the summer.<br />
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It somehow seems right then, at this time of growth and development in our land that we should be growing our team at the same time. To that end therefore we are very pleased to welcome Dianne Marshall as our Global Sales Manager.<br />
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Dianne joins us from a role with another wine producer in Australia, and comes with a wealth of ideas, experience and enthuasiasm. We are very much looking forward to working with her and getting to know her over the coming months and years.<br />
Anonymoushttp://www.blogger.com/profile/13722814811193582874noreply@blogger.com0tag:blogger.com,1999:blog-4391188472674951575.post-78357568447854280812014-11-12T13:01:00.004+13:002014-11-12T13:01:47.210+13:00The joys of spring: Artichoke seasonAs 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.<br />
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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...<br />
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<br />Anonymoushttp://www.blogger.com/profile/13722814811193582874noreply@blogger.com0tag:blogger.com,1999:blog-4391188472674951575.post-12540240755423375222014-10-28T14:23:00.000+13:002014-10-28T14:32:57.291+13:00It’s all in the preparation… <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqdrh_YpTaYkadnaBRrboBZu-_0Q8vsRAGS0q6qieYgeJUxtk16t2ErX3cEGCe4XFge0UmmApA-hUpGl0eohu3MTWKanKi-rbCkns2FWQacT64tIKA3d1ek6nFZaLEgkDyLmphawNYVSEC/s1600/IMG_1688.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqdrh_YpTaYkadnaBRrboBZu-_0Q8vsRAGS0q6qieYgeJUxtk16t2ErX3cEGCe4XFge0UmmApA-hUpGl0eohu3MTWKanKi-rbCkns2FWQacT64tIKA3d1ek6nFZaLEgkDyLmphawNYVSEC/s1600/IMG_1688.JPG" height="180" width="320" /></a></div>
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<span style="font-size: 10pt;"><span style="font-family: inherit;">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.<span class="apple-converted-space"> </span><o:p></o:p></span></span></div>
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<span style="background: white; font-size: 10pt; line-height: 115%;"><span style="font-family: inherit;">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<b> </b>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. <o:p></o:p></span></span></div>
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<span style="font-family: inherit; font-size: 10pt; line-height: 115%; text-indent: -36pt;">Three of our vineyard interns have been helping us
make this and spread it across our entire vineyard…</span></div>
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<u><span style="font-size: 10pt; line-height: 115%;"><span style="font-family: inherit;">David Wright, Farnham, UK<o:p></o:p></span></span></u></div>
<span style="background-color: white; font-family: inherit; font-size: 10pt; line-height: 115%;">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.</span><br />
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<u><span style="font-size: 10pt; line-height: 115%;"><span style="font-family: inherit;">Rose Capriola, California<o:p></o:p></span></span></u></div>
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<span style="background: white; font-size: 10pt; line-height: 115%;"><span style="font-family: inherit;">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. <o:p></o:p></span></span></div>
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<u><span style="font-size: 10pt; line-height: 115%;"><span style="font-family: inherit;">Charlotte Javelle, Saint-Etienne, France<o:p></o:p></span></span></u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRivWHWT8v9JQjbn8N4EZ0Xe3suK1tChW-3lKaNhoz6IZYOLT9RvLurHK0v5Re_ntEl-GcKxlgImDk1BH52Hs9oGRkzzAbmWSqX-YXe9ofRC5pgE3aNJhrxw08-t4wwRRI0Kt28hnzJDL-/s1600/IMG_1690.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRivWHWT8v9JQjbn8N4EZ0Xe3suK1tChW-3lKaNhoz6IZYOLT9RvLurHK0v5Re_ntEl-GcKxlgImDk1BH52Hs9oGRkzzAbmWSqX-YXe9ofRC5pgE3aNJhrxw08-t4wwRRI0Kt28hnzJDL-/s1600/IMG_1690.JPG" height="180" width="320" /></a></div>
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<span style="font-family: inherit;"><span style="background: white; font-size: 10pt; line-height: 115%;">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. </span><span style="background-color: white; font-size: 10pt; line-height: 115%;">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.</span></span></div>
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<span style="background-color: white; font-family: inherit; font-size: 10pt; line-height: 115%;"><br /></span>
<span style="background-color: white; font-family: inherit; font-size: 10pt; line-height: 115%;">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.</span><br />
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Anonymoushttp://www.blogger.com/profile/13722814811193582874noreply@blogger.com0tag:blogger.com,1999:blog-4391188472674951575.post-46004562198811880822014-10-20T15:51:00.000+13:002014-10-20T15:54:33.903+13:00Waterfall Bay 2015 - a taste of Seresin life<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">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. </span><br />
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<span style="font-family: inherit;">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. </span></div>
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<span style="font-family: inherit;">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.</span></div>
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<span style="font-family: inherit;">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. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTgb37QlUv5tdut4ShsdB470AeC9_tnn4gfWxvezVyMW0Y6tR5VeWx1qAxYpsgLmb9rJ6qzbS3Jhq-dsQDgJVKPBKayjcVnXRHgaMsBsdwXScRFP03sjw6utWKT7tMJOMktNHmiPJsBo7/s1600/Waterfall+Bay+-+Retaurant.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTgb37QlUv5tdut4ShsdB470AeC9_tnn4gfWxvezVyMW0Y6tR5VeWx1qAxYpsgLmb9rJ6qzbS3Jhq-dsQDgJVKPBKayjcVnXRHgaMsBsdwXScRFP03sjw6utWKT7tMJOMktNHmiPJsBo7/s1600/Waterfall+Bay+-+Retaurant.jpg" height="320" width="240" /></a></div>
<span style="font-family: inherit;">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. </span></div>
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<span style="font-family: inherit;">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. </span></div>
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<span style="font-family: inherit;">The dinners run from 12<sup>th</sup>-15<sup>th</sup> February:<o:p></o:p></span></div>
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<span style="font-family: inherit;">12<sup>th</sup> February – Thursday Dinner<o:p></o:p></span></div>
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<span style="font-family: inherit;">13<sup>th</sup> February – Friday Lunch<o:p></o:p></span></div>
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<span style="font-family: inherit;">13<sup>th</sup> February – Friday Dinner<o:p></o:p></span></div>
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<span style="font-family: inherit;">14<sup>th</sup> February – Saturday Dinner<o:p></o:p></span></div>
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<span style="font-family: inherit;">15<sup>th</sup> February – Sunday Lunch<o:p></o:p></span></div>
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<span style="font-family: inherit;">15<sup>th</sup> February – Sunday Dinner<o:p></o:p></span></div>
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<span style="font-family: inherit;">More information and ability to book is <a href="http://www.seresin.co.nz/dining/seresin.php" target="_blank">online</a> and if you require more information or would prefer to book over
the phone, please call 03 572 9408 or email at wfbdinners@seresin.co.nz .</span></div>
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<span style="font-family: inherit;">Hope to see you there... </span></div>
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Anonymoushttp://www.blogger.com/profile/13722814811193582874noreply@blogger.com0tag:blogger.com,1999:blog-4391188472674951575.post-71336998321167234412014-05-30T16:47:00.000+12:002014-05-30T16:47:15.205+12:00Vintage 2014 Reports<div class="MsoNormal">
<b><span style="color: #796023; font-size: 18.0pt;">2014 Vineyard Vintage Report<o:p></o:p></span></b></div>
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<b><span style="color: #796023;">Colin Ross, Viticulturist and Farmer<o:p></o:p></span></b></div>
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<b><span style="color: #796023;">Weather </span></b><o:p></o:p></div>
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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.<o:p></o:p></div>
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<b><span style="color: #796023;">Growing<o:p></o:p></span></b></div>
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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.<o:p></o:p></div>
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<b><span style="color: #796023;">Harvest<o:p></o:p></span></b></div>
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Harvest began with a small pick for sparkling base from the
Leopold block at Raupo on the 18<sup>th</sup> of March. Vintage began in
earnest from the 25<sup>th</sup> 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 8<sup>th</sup> 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 15<sup>th</sup> 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 16<sup>th</sup>. 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. <o:p></o:p></div>
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<b><span style="color: #796023;">Highlights<o:p></o:p></span></b></div>
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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.<o:p></o:p></div>
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650 tonnes of very high quality fruit picked by hand.<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/13722814811193582874noreply@blogger.com0tag:blogger.com,1999:blog-4391188472674951575.post-58323678194893245872014-05-30T16:44:00.001+12:002014-05-30T16:48:23.672+12:00Vintage 2014 Reports<div class="MsoNormal">
<b><span style="color: #796023; font-size: 18.0pt;">2014 Winery Vintage Report<o:p></o:p></span></b></div>
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<b><span style="color: #796023;">Clive Dougall, Winemaker<o:p></o:p></span></b></div>
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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. <o:p></o:p></div>
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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 18<sup>th</sup> 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 25<sup>th</sup> 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. <o:p></o:p></div>
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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. <o:p></o:p></div>
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On April 8<sup>th</sup> 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 15<sup>th</sup> April. <o:p></o:p></div>
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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.<o:p></o:p></div>
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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.<o:p></o:p></div>
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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. <span style="color: #17365d; mso-themecolor: text2; mso-themeshade: 191;"><o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/13722814811193582874noreply@blogger.com0tag:blogger.com,1999:blog-4391188472674951575.post-38428042749951983342014-02-25T08:45:00.000+13:002014-02-25T08:45:39.209+13:00Bees: nature's messengers... <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXBTxURyypWVaiZbrIngCwUvLGl8pa2t9dLP_49lpS7dPvq5FnCApRK24hACH66hJjwm5J6En6x0BF_gxHyMtnTVHOIvJNopt16VwZMf_rz-Nt0-_TlW_nk8_YdH5u-P9pVlMAYbTMmOKB/s1600/Honey.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXBTxURyypWVaiZbrIngCwUvLGl8pa2t9dLP_49lpS7dPvq5FnCApRK24hACH66hJjwm5J6En6x0BF_gxHyMtnTVHOIvJNopt16VwZMf_rz-Nt0-_TlW_nk8_YdH5u-P9pVlMAYbTMmOKB/s1600/Honey.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Honeycomb, straight from the hive</td></tr>
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While grapevines and olive trees do not require pollination by
bees for fruit production, our consideration of a living landscape embraces
bio-diversity. </div>
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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. </div>
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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. </div>
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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.<span style="font-family: HelveticaNeue, serif;"> </span><br />
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Anonymoushttp://www.blogger.com/profile/13722814811193582874noreply@blogger.com0tag:blogger.com,1999:blog-4391188472674951575.post-65811905052584372442014-01-07T15:06:00.000+13:002014-01-07T15:06:01.403+13:00Vineyard Update: Not just grapes<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga_llkOuRDbHjnEsh0J8uckPDfILySk_oRPmAg8goxx5YusYgcktUmcD315eHbq66UKmHSKnEdBASnCQcJpCnkHNVf-PPxAigXIlrS1GPaDeRIUaBL8LL5RLvfFgsrGFc4V2iJIhTBVPoS/s1600/Hay+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga_llkOuRDbHjnEsh0J8uckPDfILySk_oRPmAg8goxx5YusYgcktUmcD315eHbq66UKmHSKnEdBASnCQcJpCnkHNVf-PPxAigXIlrS1GPaDeRIUaBL8LL5RLvfFgsrGFc4V2iJIhTBVPoS/s1600/Hay+3.jpg" height="320" width="240" /></a></div>
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It's not just about growing grapes here at Seresin; we see ourselves as farm, not simply a vineyard: </div>
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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.<br />
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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. </div>
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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.</div>
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Anonymoushttp://www.blogger.com/profile/13722814811193582874noreply@blogger.com0tag:blogger.com,1999:blog-4391188472674951575.post-88985287726106387792014-01-07T10:02:00.000+13:002014-01-07T15:07:52.794+13:00Vineyard update: making hay while the sun shines<div class="MsoNormal">
<b>A midsummer update from Colin Ross, our estate manager:</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9U_OqyDRRg3Tt2kELnjjnM2DSnMH4FTe7lFH9NCsSmxH7pwMTv5-IypSmqj97xIrbc8DX9GaOyBXS5-xAO0o6WjScnCo0HT-FF7i32uIJFh1DKF2cG9h4zmJ6Rf9pwjZobegoTrD9D0uJ/s1600/Hay+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9U_OqyDRRg3Tt2kELnjjnM2DSnMH4FTe7lFH9NCsSmxH7pwMTv5-IypSmqj97xIrbc8DX9GaOyBXS5-xAO0o6WjScnCo0HT-FF7i32uIJFh1DKF2cG9h4zmJ6Rf9pwjZobegoTrD9D0uJ/s1600/Hay+2.jpg" height="400" width="300" /></a></div>
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. </div>
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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.<o:p></o:p></div>
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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.<o:p></o:p></div>
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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.<br />
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<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/13722814811193582874noreply@blogger.com0tag:blogger.com,1999:blog-4391188472674951575.post-58251205545628181582014-01-06T11:16:00.002+13:002014-01-06T11:21:37.524+13:00New year, new start<div class="separator" style="clear: both; text-align: center;">
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Happy New Year!<br />
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<div>
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. </div>
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<div>
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... </div>
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<div>
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 <a href="http://www.seresin.co.nz/dining/seresin.php" target="_blank">online </a>or via our <a href="https://www.facebook.com/waterfallbaydinnerseries" target="_blank">facebook page</a>, and if you'd like to book you can call +64 3 572 9408. </div>
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In the meantime, let us wish you all the very best for the coming year. </div>
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<i><b><span style="background-color: white; color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;">“For last year's words belong to last year's language</span><span style="background-color: white; color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;"> </span></b></i></div>
<span style="background-color: white; color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;"><i><b>And next year's words await another voice.” T S Eliot, Four Quartets</b></i></span>Anonymoushttp://www.blogger.com/profile/13722814811193582874noreply@blogger.com0tag:blogger.com,1999:blog-4391188472674951575.post-91645088497799195902013-02-22T15:43:00.000+13:002013-02-22T15:43:11.127+13:00It is not all about wine...<span style="font-family: Calibri;">The soft side of what we do is as important as
many of our other endeavours. </span><br />
<span style="font-family: Calibri;">We sponsor a literary prize, along with Landfall
magazine. And in the past commissioned poetry. Ka</span><span style="font-family: Calibri;">pka Kassabova was one of the
early contributors. </span><br />
<span style="font-family: Calibri;">Here is a haunting & evocative poem Kapka sent us
recently.</span><br />
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">Summers Like This</span></b><span lang="EN-GB"><o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">By Kapka Kassabova<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span lang="EN-GB">Summers like this
feel like the last<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span lang="EN-GB">of the sap is
rising, the last heron grazing <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span lang="EN-GB">the river, the
last berry blood on the skin, <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span lang="EN-GB">the last stab of
wheat, the last <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span lang="EN-GB">harvest that will
make you sad.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span lang="EN-GB"><o:p> </o:p></span></div>
<span lang="EN-GB">And now this
mud-track further in, <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span lang="EN-GB">further in where
you glimpse <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span lang="EN-GB">the stag drinking,
where you can’t <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span lang="EN-GB">see the sun and
warm rain <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span lang="EN-GB">slaps the forest
in ecstasy, where the past <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span lang="EN-GB"></span> </div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span lang="EN-GB">waits for you like
a lover with a gun. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span lang="EN-GB">And when you come
near – <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span lang="EN-GB">oh, you always
come near – <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span lang="EN-GB">you’ll remember
why<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span lang="EN-GB">summers like this
feel like the last.</span></div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span lang="EN-GB"></span> </div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span lang="EN-GB"></span> </div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span lang="EN-GB"></span> </div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span lang="EN-GB"></span> </div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span lang="EN-GB"></span> </div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span lang="EN-GB"></span> </div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span lang="EN-GB"></span> </div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span lang="EN-GB"><o:p></o:p></span> </div>
<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4391188472674951575.post-72422123613462066302012-12-19T18:01:00.002+13:002012-12-19T18:01:43.640+13:00Waterfall Bay 2013This February sees the return of Seresin's annual event at Waterfall Bay. This will be its 14th consecutive year.<br />
<a href="http://1.bp.blogspot.com/-8vhwzbcRZgA/UNFE5ytrOSI/AAAAAAAAACU/7e8aZ9Z947k/s1600/Philip+Johnson+B&W.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179" src="http://1.bp.blogspot.com/-8vhwzbcRZgA/UNFE5ytrOSI/AAAAAAAAACU/7e8aZ9Z947k/s320/Philip+Johnson+B&W.jpg" width="320" /></a>We are very happy to welcome back an old friend of Seresin, and a Waterfall Bay veteran, Philip Johnson. <br />
Philip is famed for his renowned <a href="http://www.eccobistro.com/" target="_blank">E’cco Bistro</a> in Brisbane and has recently opened <a href="http://www.bistrooneeleven.com/" target="_blank">Bistro One Eleven</a> also in Brisbane to great acclaim.<br />
<br />
We are very lucky that he has found time to come and join us again for another stint at our stove.<br />
<br />
He is currently refining the menu to create something fresh and original for the relaxed setting of Waterfall Bay. <br />
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. <br />
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<strong>Waterfall Bay 7 – 10 February 2013</strong></div>
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$300 per person for a 5 course degustation meal with matching Seresin Estate wine. <br />(return boat travel from Picton is also included in the price of the ticket.)<br /><br />Dinner: Thursday 7th - Sunday 10th</div>
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Lunch: Friday 8th & Sunday 10th </div>
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For reservations contact: James Mackenzie at <a href="mailto:james@seresin.co.nz">james@seresin.co.nz</a> or on +64 (0) 3 5729408</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4391188472674951575.post-82863931161924664192012-11-06T15:48:00.001+13:002012-11-06T15:48:23.967+13:00Open for Sandy<div style="text-align: justify;">
<a href="http://4.bp.blogspot.com/-izTV5NucFaI/UJhx3JP_qFI/AAAAAAAAABY/iDOB6cTVCxg/s1600/aquagrill.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="272" src="http://4.bp.blogspot.com/-izTV5NucFaI/UJhx3JP_qFI/AAAAAAAAABY/iDOB6cTVCxg/s320/aquagrill.jpg" width="320" /></a>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.<br />
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A very cool seafood restaurant in Spring St, downtown Manhattan, which co-incidentally has been serving our wines for ages. So in we went.</div>
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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?".</div>
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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.<br />
<br />
<em>Michael Seresin</em></div>
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