Infused in Organics

Tea grower turned wine grower, Aman Chowfin says he’s living his dream. The former assistant manager of an Indian tea plantation is more than happy with his new life in New Zealand as Seresin Estate’s Assistant Vineyard Manager.

Aman began work at Seresin in October 2006, after completing a wine making course in Gisborne. Before that Aman helped manage a 500 hectare tea plantation in Assam, India. Concern over the future of the Indian tea industry, and a desire for a better life for his family motivated Aman to explore other work options. In the same way grapes from different vineyards create distinctly different flavours in the bottle, each tea plantation produces tea leaves with individual flavours. Aman’s experience in the tea plantation provides the Seresin team with a unique perspective on terroir.

Check out Aman on the latest edition of Asia Down Under.

Earthly Autumn

Autumn marks the time when the Earth is inhaling, the atmosphere is opened up to allow the cosmic forces to come down and penetrate the Earth, the soil is absorbing all of the energy and potential for growth for the coming year. In the realm of biodynamics, this is the time for making and using Preparation 500.

On an Earth day in a descending moon after the Autumn Equinox, we all paused in our day to come together to make our Preparation 500. To do this, we filled cow horns with fresh manure from our lovely cow and bury them over the autumn and winter. The manure will absorb the energies that are coming into the inhaling Earth and the horn helps to collect and direct them into the manure.

We also apply Preparation 500 in the autumn. This is the time of year when the plants are most connected with the Earth. Growth above-ground is reduced or halted, while the plants remain firmly rooted in the soil. Root growth continues and all of the nutrients in the plant are directed here and to woody parts of the plant. Preparation 500 enhances the biology in the soil, increases the cation exchange capacity of the soil and attracts worms. All of this makes nutrients more available to the plants and more firmly connects them to the soil and enhances the symbiotic relationships that occur there.

This autumn, we applied Preparation 500 in a descending moon at a time when the Moon was opposite to Saturn. The Moon supports calcium processes, while Saturn supports those of silica. It is thought that during this time of opposition, both of these forces are enhanced and that by applying Preparation 500 at this time its effectiveness can be enhanced, leading to stronger, healthier plants. The Preparation 500 must be stirred in warm water for one hour before applying it and for the first time we used one of our purpose-built compost tea tanks that creates opposing vortices for stirring it. Notice the little vortexes in the photo from the tank (just right of center).... They are identical to those created using our flowform. As always, we stirred a smaller amount by hand to place our good intentions into it.

We’ll come back to Preparation 500 in the spring again, when the Earth begins to warm and awaken, and exhale in a burst of life.

Can Savvy be Serious?

The Wine Anorak site has a fascintaing article about a tasting of Sauvignon Blanc from around the world, involving leading wine critics, as part of a project to create a new 'icon' Sauvignon Blanc.

The 2007 Seresin Marama was one of the wines tasted blind and was given one of the highest scores in the tasting (92/100) with the following comment:"Intense minerally, toasty nose. Rich, concentrated and complex with powerful ripe fruit flavours and some smoky herbal notes. The palate has an amazing array of flavours: green herbs, toast, minerals and fresh citrus. There’s noticeable oak here but lots of fruit, too. An amazing wine that’s weird but really good."

Marlborough Environment Awards

Seresin Estate’s commitment to the environment has been recognised in the Marlborough Environment awards.

The winery has been chosen as the 2009 winner in the Winegrowers category and honored for its commitment to true sustainability. One of the first to embrace organics in the region, Seresin grapes have been progressively registered as organic by BioGro since 1997. In 2007 certification was extended to wines. The 163 hectare estate spans three different properties and includes 113 hectares of vineyard, olive groves, gardens, pasture, orchards and livestock.

The Marlborough Environment awards judges commented that “any visitor must be impressed by this property, the staff commitment and what they have achieved. They have created an old fashioned estate that is interesting, diverse and attracts people. The company supports both the region and the environment in the widest sense.”

The winner of the Supreme Award in the Marlborough Environment awards in 2001, Seresin Estate General Manager, MJ Loza, is very pleased with the 2009 result. “As a previous winner, we entered partly to support the Awards, but we’re very pleased that the developments we’ve made since 2001 have been recognized. It’s a positive endorsement of the direction we’re heading and we know there’s a lot more still to do.”

The judges highlighted as stand-out features, the application of over 500 tonnes of compost made on the property in the last year from vineyard and winery waste, as well as the full range of biodynamic preparations which are made on site and applied across the entire Estate. These are supplemented with ‘Cow Pat Pit’, a concentrated manure compost, and seaweed sourced from a farm in the Cook Strait and brewed over three months into a Seaweed tea, rich in valuable nutrients.

Seresin is on track to add to its BioGro certification, full Demeter certification. Demeter is the only world-wide biodynamic certification system used in over 50 countries.

Seresin Estate viticulturalist Colin Ross says “certifying our practices brings in a fresh pair of eyes and expert input, and makes us constantly evaluate the way we farm, encouraging us to keep improving the way we do things. It is also a way for us to actively support and promote biodynamic farming within New Zealand.”

Additional initiatives include the gradual replacement of CCA-treated pine posts with eucalyptus posts and reduction in water use by deep and long, but infrequent watering of vines designed to encourage deep rooting, hardy plants. Fifty percent of the Seresin tractor fleet is run on biodiesel, staff use bicycles for transport around the property where possible and a horse-drawn sprayer is being developed to replace work currently done by tractors on the estate.

Colin Ross says the power of one horse can accomplish the same work an 80 horsepower tractor can do. “Using horses results in less compaction of the soils in the vineyard, we emit less carbon and the horses can live off our own homegrown fuels such as grass and oats. We are also providing a home for retired trotters who would otherwise be culled.”
Seresin Estate owner Michael Seresin believes biodynamics is good for the land and the best way to make wine. “It has nothing to do with sales or marketing. I just believe it’s right. It has elements of a spiritual side, but it doesn't have to. In essence it's traditional agriculture, it’s how it was done before the chemical-age came along, and wine's been around a lot longer than the chemicals have.”

The company regularly holds open days at the estate and hosts a local biodynamic discussion group to encourage others within the New Zealand wine industry to investigate organic and biodynamic farming. Seresin Estate will again be open to the public for an Environment Awards field day, scheduled for Wednesday May 27 from 1:30pm to 4:00pm.

Happy Harvesting

Our grape harvest was packed with beautiful fruit and lots of busy hands as we worked through the month of April to gather what the vines blessed us with this year. The weather was amazingly cooperative. The cool weather kept the acids in the berries lively and the extended absence of rain meant we could leave the fruit on the vine to allow for optimum flavour development. As each bit of fruit reached its perfect ripeness, we kept in mind the severe weather that was predicted at the end of the month. The Antipodean Astro Calendar suggested that the celestial events set to occur on April 27-28 (moons crossing with Mars, the Mars/Pluto square, moons perigee and moon reaching peak north) were indicators of severe weather and a higher chance of rain. Our last bit of fruit was picked on the 27th, while the rains rolled in as predicted on the 28th. Perfect timing!

Seresin Landfall Residency

Seresin Estate and Otago University Press recently announced New Zealand writer C.K. Stead as the first winner of the Seresin Landfall Residency.

C.K. Stead is a novelist, literary critic, poet and essayist and has been a prominent figure in New Zealand literature since the 1950s. He has published 13 collections of poems, two of short stories, eleven novels, six books of literary criticism and edited a number of texts.“My association with Landfall goes back as far as 1951 when I first offered founder Charles Brasch poems and has continued ever since. I feel very enthusiastic about the idea of a Residency set up to honour both the magazine and Harry Seresin whom I knew slightly in the days when he ran The Settlement restaurant in Wellington”, says C.K. Stead.

The connection between Stead and the Seresin family name continued with the 70s film adaptation of one of Stead’s best-known works.“Michael was the cameraman for Sleeping Dogs, which Roger Donaldson made from my novel Smith’s Dream”, adds C.K. Stead.

Stead will spend the six-week residency in Tuscany, working on an autobiography of his childhood and early years and a new collection of poetry.

Michael Seresin is delighted with the calibre of applicants for the 2009 Seresin Landfall Residency.“Given the quality of the applicants I found it very hard to choose a winner and we are honoured to have C.K. Stead as the first writer to hold the Seresin Landfall Residency. In this, the first year of the residency, I also wanted to take the opportunity to support a young writer who was just starting out.”Michael Seresin has offered an additional six-week residency in the Marlborough Sounds to Jenah Shaw. At twenty-one years of age, Jenah is a promising young writer at the start of her career. She will use the residency to finish work on her first novel.

‘It is difficult for anyone just to write and completely commit to a project without distraction – but it is especially difficult for a young writer with only the smallest beginnings of a career. While I’m still feeling a little stunned – and hugely privileged – I fully appreciate the enormous potential of this opportunity”, says Jenah.

Seresin Carrot Cake

Chris from Marlborough Wine Tours has very kindly shared with us the recipe for her famous Carrot Cake made using Seresin's citrus olive oils.

The recipe has been tried and tested by our Cellar Door Manager Amanda Bartholomew (we were lucky enough to enjoy a slice or two). Amanda used the Orange Oil in her version but feel free to substitute with Seresin Lime or Lemon oil. To make sure the cake isn't too heavy Chris recommends using half Olive oil and half grapeseed oil.

Seresin Carrot Cake
Ingredients
2 cups grated carrot
425 gm crushed pineapple
2 tsp baking powder
1 cup brown sugar
6 tbl oil - (3tbl grapeseed oil + 3tbl Seresin Orange Oil)
2 cups organic flour
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg (or 2 tsp mixed spice)
½ tsp salt
3 eggs
¼ cup chopped walnuts (optional)

Method
Sift flour, baking soda, spices and salt into a bowl. Stir in sugar.
Beat together oils and eggs. Add to dry ingredients.
Stir in carrot, pineapple and nuts.
Pour into large baking tin. Bake at 160*C for 1-1 ¼ hours.
Skewer test to check if done.

Frosting:
3 tbl soft butter
60gm cream cheese-soft
Juice of 1 lemon or orange
Zest of orange
250gm icing sugar

Mix well and spread over cake. Add orange zest as garnish.

Raymond Boyce: Sculpting the Empty Space

We are pleased to be able to support the opening night of Raymond Boyce's exhibition 'Sculpting the Empty Space' at Toi Whakaari: NZ Drama School.

In 2009, Dr Raymond Boyce, one of New Zealand's first professional theatre designers, gifted 9 sets of models to the NZ Drama School. The exhibition is a public acknowledgement of Dr Boyce's generous gift and consists of the 9 gifted models with three additional models loaned by the Royal New Zealand Ballet and Victoria University of Wellington, including relevant production documentation.

With Dr Boyce's association with Wellington's Downstage Theatre, and with Michael Seresin's father Harry Seresin, we're especially pleased that guests at the opening night function will be enjoying Seresin wines.

The exhibition opens on May 2nd and runs until May 9th at Toi Whakaari: NZ Drama School, 11 Hutchison Road in Newtown, Wellington.

Getting behind Seresin

Hislops Wholefoods Cafe in Kaikoura is a great place to stop for good food and wine if you're visiting or passing through Kaikoura. As well as the fresh local seafood Kaikoura is famous for, there's a great range of organic and seasonal ingredients used in the menu.

Pictured above are Adam and Lou, behind a range of Seresin wines presented at a tasting hosted by Hislops last week, which included a special menu, matched to Seresin wines.

2009 Vintage Update

Vintage 2009 officially began back in March with a small pick of Chardonnay and Pinot Noir for our bubbly base. Cooler weather slowed down ripening and, after a two week delay, we began picking in earnest on April 1.

It is still early days but I am very excited with the quality of fruit coming into the winery. Our Chardonnay is looking phenomenal, with fantastic acid structure and the Pinot Noir is pristine.

If the weather is kind to us it looks like 2009 could be a classic Marlborough vintage!
- Clive Dougall, Winemaker

Giving the NZ Falcon a hand

More rare than New Zealand's national bird the kiwi, we think the New Zealand Falcon, our only native bird of prey, deserves our full support.
Extinction is forever - not something we will sit by and watch happen.

On top of that, we thought why not help out a native bird that gives us a hand - you see, as a bird of prey, the Falcon's presence reduces the impact of bird damge to our vineyards - avoiding netting and noisy guns.

We're pleased to be a Green Sponsor of the Marlborough Falcon Conservation Trust - set up to help save the NZ Falcon and return it to its original range.

As well as lending the Trust some financial support up-front, on-going sales of our MOMO wine will help support the Trust and the NZ Falcon too. For every bottle of MOMO wine sold via the new MOMO website we're donating $2 to the cause.

Biodynamics in Marlborough

This month, the Marlborough Biodynamic Discussion Group welcomed a special guest –John Ridout, Programme Director of the Taruna Certificate of Applied Organics and Biodynamics. John was awarded the NZAPAP Tutor of the Year award for his outstanding work over the last three years in the creation and delivery of a very special programme that has been successful at all levels. Past, present, and future students of the Taruna program in Marlborough were welcomed to Seresin Estate for a tour of some of our biodynamic workings and to share in a tasty biodynamic meal. The Marlborough Biodynamic Discussion Group meets monthly to give those practicing biodynamics or those interested in it a way to get together to learn, share ideas and support each other in our journeys.

Snug as a Bug

Our biodynamic preparations have a new home in craftily made wine barrel boxes. After the preparations come out of the ground they need to be stored until we are ready to use them and we’ve done this by putting each into a “hand” made unglazed lidded pot that has been tucked in to peat inside of the wine barrel. The boxes are nestled away behind an oak cuvee in the winery, below ground level.

Fruit-Thinning Semillon

Our weekly meeting is a great opportunity to give our staff row of Semillon a bit of fruit thinning. Fruit thinning is a technique used to concentrate the vines energy into fewer hand selected bunches.

Fruit thinning works in conjunction with trimming of the canopy. Trimming the top off the shoots stimulates the vine into producing lateral growth from this area. The vine now has an extra 30 cm of new, fresh, small leaves just ideal for a photosynthesis ‘boost’ of energy. The vine now converts this new energy into the accumulation of sugars within the berries.

Our staff had a great time clipping off the bunches’ ‘shoulders’, second set, and any substandard bunches. The next step is to protect our premium bunches from the birds!
By Leisha Van der spek

Sophisticated Sauvignon

Writing for the New Zealand Listener, Michael Cooper had some lovely things to say about our Sauvignon Blanc. "A sophisticated wine, Seresin is one of the region’s most satisfying and subtle sauvignon blancs, with indigenous yeasts, barrel fermentation and lees-ageing adding richness without swamping its pure, penetrating fruit flavours. It drinks well for several years and top vintages can mature solidly for up to a decade." For more on Marlborough Sauvignon and the trend towards a more subtle textural style of Sauvignon read the full article online.

Richard Reddaway soundscape at Suite

Seresin Estate is pleased to support the exhibition of a new sound installation at Suite Gallery in Newtown, Wellington, opening on March 14. Richard Reddaway, a contemporary sculptor and installation artist, will design and build series of speakers, blurring the lines between architecture, design and art to create beautiful objects that represent ‘chaotic growth.’ He sees his speaker work like a city – an explosion of human growth where objects are built upon, creating an urban sprawl full of noise. He will design, build and finish all the speakers himself and is working to have a specially composed soundscape played through his work. You can check out some of Reddaway's work at the gallery's website. The exhibition runs until April 4.

In a Pickle

The gherkins are coming on fast so one Friday afternoon we worked on filling our winter pantry with pickles. Harvested, cleaned, cut, seasoned and jarred with vinegar. Yum! We used a traditional Slovenian recipe from Sean's wife...Andreja Phillips’ Gherkins à la Sloveniana

Ingredients:
- 2 kg gherkins
- 7.5 dl cider or white wine vinegar
- 3-4 tbsp salt
- Sugar (if you like)
- A few twigs of dill or tarragon, etc
- Whole spices – yellow mustard seeds, peppercorns
- 7.5 dl water

Directions:
- Wash gherkins and sterilize jars
- Mix vinegar, water, salt and sugar in pot, heat just to boil
- Put gherkins in jars (whole or chopped, as you like) and add fresh herbs
- Pour the vinegar mix over the gherkins, 1 cm under the top rim, then screw lids tightly and cover with a blanket/towel to cool down slowly
- Store in dark, cool place at least 14 days

DOBER TEK!

2008 Seresin Sauvignon Blanc

At the New Zealand Winegrowers' Annual Trade Tasting in London (early Jan 2009), Julia Harding MW had a marathon tasting of 75 New Zealand Sauvignon Blancs fr0m the 2008 vintage. Tasting and writing for jancisrobinson.com, Ms Harding described the vintage as "on the whole not terribly exciting", but found some good wines which "tasted dry and showed pure fruit characteristics that persisted right across the palate as well as showing a mineral character, in flavour or texture, to add depth and complexity."

The Seresin 2008 Sauvignon Blanc was one of 2 wines awarded Julia's highest score for the tasting. Grapes for this wine came from our 3 different vineyards, and were whole bunch pressed before being fermented in small portions, each treated differently. This gave us a wide range of flavours, textures and characteristics and we used 29 different portions to create the final wine which includes 6% semillon with 40% of the blend naturally fermented with wild yeast and 15% in aged French oak barriques for complexity, structure and texture.

A Ducky Day

Our adorable Indian Runner ducklings came back to the farm today after being hand raised and protected from all things that bite, by Lisa. They hatched on Christmas Day, and had their first swim 2 days later.

Their parents welcomed them back today and are keeping an eye on them. Of the six little quackers, we think one is a boy. My, how they've grown!

We keep ducks for the eggs they gift us, the help they give in the gardens, and the entertainment they provide!

Sacred Cows

Taking another step forward on our biodynamic path, last November two lovely cows joined our farm, a 14 year old Jersey who we have named Tara (Hindu for star) and a new calf named Nayan (Hindu for eyes). The names, when put together as Nayantara, mean the star of my eyes, perhaps the English equivalent to "apple of my eye" or "my favourite one".

As part of the biodynamic philosophy we use manure from lactating cows to make our cow pat pits and preparation 500. With Tara, we are now able to do this with our own cow that is grazing on our biodynamic land. They have brought a wonderful spirit to this place, enlivening it with their presence.

Seresin's 'Sexy' Sav

Writing in the latest issue of Australian Gourmet Traveller, Max Allen has selected our 2008 as one of 20 'Sexy Sauvignon Blancs'. He writes: "Seresin's Marlborough vineyards are certified organic and run along biodynamic lines. As well as the trademark regional savvy characters - attractive herbaceous aromas, crisp acidity - there's also an uncommon depth of grape-pulply texture and satisfaction."



Meanwhile, Ralph Kyte-Powell gave the same wine 4.5 stars in The Age newspaper (Epicure, Uncorked, 6 January 2009). "Does a light veneer of nutty oak work with sauvignon blanc? Only when it's very subtle, and Seresin shows the way. With 15 per cent fermented in old oak and 40 per cent made with wild yeasts, the result has complexity, length and presence. Herbaceous and tropical fruit is woven through with nutty, almondy notes, and there's a lovely savoury aftertaste."

Michael Seresin ONZM

Michael Seresin was made an Officer of the New Zealand Order of Merit in the New Year's Honours list, recognising his contributions to the film and wine industries.

For more information, see the One News television segment, or listen to an interview which aired on Radio NZ.

Our heartfelt congratulations, Michael, from all the team at Seresin Estate.

Congratulations also to Peter Gordon, of The Providores in London, who joins Michael as an ONZM for his services to the food industry.

Christmas Feast

Eyvind Hellstrøm, chef at Restaurant Bagatelle in Oslo, Norway's only 2-star Michelin rated restaurant, recently contributed recipes for a sumptuous Christmas menu to the culinary section of one of Norway's main newspapers.

Even without a grasp of the Norwegian language, the pictures of chef Hellstrøm selecting the ingredients and photographs of the various dishes tell the story well. If they aren't quite enough to get your mouth-watering, his recommendation of our Leah Pinot Noir to accompany the duck dish might just do the trick.

Merry Christmas and Bon Appétit.

Our Pinot in Paris

I was delighted to receive an email recently from Michael Berger who spent time with us in New Zealand. Michael visited the house in Waterfall Bay and was surprised and pleased to see the book "King" on a table, written by his brother John Berger - an author, novelist, painter and art-critic; a truly amazing man whose work I admire.

So, while I was pleased to hear from Michael, I was especially grateful for the photo he sent; that of his brother John enjoying a bottle of Seresin Pinot Noir in Paris for his birthday in November. Hopefully John enjoyed our work as much as I've admired his. Happy Birthday John, and here's to many more. - Michael Seresin

Soulful, Supple Leah

Our 2007 Seresin 'Leah' Pinot Noir has been getting a bit of attention in the wine media lately.

Writing in the Independent Wine Monthly, Emma Jenkins, who hasn't always been entirely positive about Marlborough Pinot Noir, found the Leah a nice surprise: "Named after proprietor Michael Seresin's daughter, it is a soulful example of the variety; finely tuned, fragrant, supple and very satisfying indeed. It has an enticing nose of ripe fruit, lots of pretty spice and something just a touch savoury to pique one's interest. The palate is rich yet restrained, with lovely fruit, and again that touch of savoury depth, plus wonderful balance and decent length. The complete package really. And with a RRP of $37, which doesn't seem unreasonable at all. Seresin are committed to organic and biodynamic production so one's conscience is clear to drink as many bottles of this lovely pinot as is necessary. Should cellar nicely too should you be that way inclined."

In the latest issue of Gourmet Traveller Wine, Huon Hooke & Bob Campbell's Top 100 New Release Wines features the 07 Leah as well. With 5 stars and 93 points the wine is described as moderately intense, very complex and more interesting than other more overtly fruity wines from Marlborough in 2007.

2007 was a very special year for us with our normally low yields taken back even further by a cold flowering, so there's not much of this wine left - with almost 6 months still to wait for the 2008.

Wine and Dine with Gusto

Clive Dougall will be presenting Seresin wines at a Winemaker's Dinner at Petone's Gusto Bistro on 22 December.

We're pleased to be working with Gusto who have certainly made an impact on Wellington's dining scene.

For more information and reservations email Gusto Bistro directly or Phone 04 920 1774.

A Top 10 Sauvignon Blanc

Warren Barton's Christmas Wine Guide is early awaited by readers each year - not just as a signal of the impending festive season, but also as a quick and easy guide to some of the country's most highly regarded wines. We're always interested to see what makes Warren's Top 100 wines for the year. Last year our 2007 Memento Riesling was in the line-up. This year our 2008 Sauvignon Blanc is one of only 10 Sauvignon Blancs in the Guide.

Warren writes, "Seresin has always dared to be a little different, even in its approach to sauvignon blanc. This one is partly fermented using wild yeast, a portion of it in oak casks to provide more weight, texture and complexity. No mistaking where it comes from though."

Shoot-Thinning Semillon

After a morning tea of Ginger Loaf and Venison Meatballs (not together) provided by Brett, we shoot-thinned the two staff rows of Semillon next to the winery and cellar door. After the wet winter and relatively warm growing season so far (touch wood), vine growth is vigourous with plenty of potential bunches. By the look of the caps flowering is imminent, and the next few weeks will tell us whether these potential bunches will set into fruit.

Putting a Face to the Wine

Leah Seresin, her son Finbar and friends Peter, Helen, Callum and Nick stayed at Waterfall Bay over the weekend and spent some time with us at the Home Vineyard before flying out.

For most of us, it was our first chace to meet Leah and finally put a face to the name and wine.

Finbar and Nick had a great time with the lambs, chickens and ducks and met our cow and calf too.

While the adults were tasting wines, Finbar and Nick kept Jemma (the winemaker's dog) busy - throwing her favourite toy countless times for her to fetch.

It was a beutiful summer's day and we enjoyed lunch - mainly from the vege garden, strawberry patch and a local cherry grower - in the courtyard beside cellar door.

It was lovely to meet you all - come back again soon.

Pinot Noir Tasting

Today our winemaking team (minus winemaker Clive Dougall who was at home with Mel and newborn Amelia), viticulturalist Colin Ross, winemaking consultant Olly Masters, Michael Seresin, GM MJ Loza and two invited independent expert Pinot tasters spent the day at Waterfall Bay tasting 31 Pinot Noir from around New Zealand, 7 from Seresin Estate. With a focus on the 2007 vintage, the purpose of the day was to understand more about New Zealand Pinot Noir and Seresin's wines as part of this landscape. Tasting blind and with independent expert opinion, we were well placed to have an open and unbiased tasting and discussion.

The wine flowed, glasses swirled, aromas wafted and tasters slurped and scribbled notes and scores before a wine-by-wine discussion.

It was a great learning opportunity and we were pleased with how the Seresin wines looked in the context of other wines. We're not naming names or scores, but two things we can share are:

• the overall high quality of Pinot Noir from New Zealand and the general high quality of wines from the 2007 vintage
• that beauty is in the eye of the beholder - so make sure you don't take someone else's word for it. Experiment, explore and discover for yourself the wines that captivate you.