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STORIES BEHIND THE BOTTLES - Episode 9 - Seresin Estate, NZ

STORIES BEHIND THE BOTTLES - Episode 9 - Seresin Estate, NZ

Michael Seresin

Inspired by film-makers such as Truffaut and Fellini, Michael Seresin left his job as a PA at Pacific Films in his native New Zealand in 1966 to pursue a career as a freelance camera assistant in Europe. Now a successful cinematographer, his work involves filming Oscar-winning movies e.g. “Gravity”, “Dawn of the Planet of the Apes” and world-renowned blockbusters like "Harry Potter and the Prisoner of Azkaban" and most recently, "Mowgli: Legend of the Jungle". In the early 1990s, he had a desire to create a winery which made wine in the most natural way possible and did not compromise on quality. It is his passion for organics, wine and food that forms the foundation of everything that Seresin Estate represents.

History and origins of Seresin Estate Seresin Estate produces two ranges: biodynamic Seresin wines and organic Momo wines (meaning offspring in Maori). Biodynamic farming requires working in harmony with seasonal earthly, and celestial rhythms. Their wines express a sense of time, with wines from each harvest subtly different from its predecessor. Seresin keeps the vines healthy by feeding the soil with animal manure composts, and spraying the vine leaves with teas made from local herbs and minerals.

Seresin Estate lies in the sun-soaked heart of Marlborough at the top of New Zealand’s South Island, with vineyards spread across the warm stony Wairau Valley floor and up into the gentle clay slopes of the Omaka Valley to the south. Their specially chosen sites are planted with Sauvignon Blanc, Chardonnay, Riesling and Pinot Gris for white wines, and Pinot Noir for reds. The vineyard floor is carpeted with wild flowers and grasses, and the air is full of the sounds of the bees and birds.

Meet their new winemaker Tamra Kelly-Washington as she talks about her ideal Pinot Noir.


18 different parcels of Sauvignon Blanc and two of Semillon from different vineyard blocks were pressed and fermented separately.

The wine was naturally fermented using wild yeast, and 20% of the total blend was fermented in old French oak barriques to give complexity and texture.

After eight months, all the separate parcels were tasted and blended to create an interesting and elegant style.


Fruit was hand-sorted, destemmed and cooled. After pre-fermentation steeping, the juice was warmed and fermented with wild yeast, and the caps hand-plunged daily during fermentation.

The wine was left on skins for 2 weeks of post-ferment maceration, then drained, lightly pressed and transferred to French oak barriques, of which 10% were new.

The wine went through natural malolactic fermentation during 11 months maturation, before it was bottled unfiltered and unfined.


The fruit was hand-sorted and whole-bunch pressed straight to barrel. Each parcel was naturally fermented in French oak, 26% of which was new, and went through naturally occurring malolactic fermentation.

After 11 months in oak, the Reserve wine was blended and transferred to old French puncheons for another five months. The wine was not fined and only lightly filtered before bottling.


Momo is a sibling of the Seresin Family of wines. Grapes from two of Seresin's vineyards were hand picked and hand sorted and naturally fermented with wild yeast. The wine was aged in old French oak barriques for 11 months, then lightly filtered before bottling. A refined Marlborough Pinot Noir with texture and depth.


Momo is a sibling of the Seresin Family of wines. Certified organic grapes were lightly pressed and fermented with wild yeast at low temperatures to give complexity and individuality to the completed wine.

The wine was aged for six months, then filtered and bottled unfined. A classic Marlborough Sauvignon Blanc with texture and depth.

STORIES BEHIND THE BOTTLES - Episode 8 - Zonte's Footstep

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