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.

Seresin Estate & Chegworth Valley Farm

We have known Dave and his Chegworth Valley family ever since they started selling, and we started buying, their apples, produce and juice at the Kensington & Marylebone Farmers Markets.

When they recently opened this brilliant food store in Kensington Church Street, Dave asked if he could sell some of our produce, namely our organic lemon oil.

Along with our organic and biodynamic wine we make limited quantities of organic olive oils including organic extra virgin oil, a lemon, a lime and a Valencia orange one. So we were very happy to see our produce from a family owned farm in New Zealand available at an English family owned farm shop in Kensington.