Roving Sommelier is passionate about premium quality New Zealand regional wines. Award-winning sommelier, Robert Giorgione is also a New Zealand Wine Brand Ambassador and enthusiastically goes about his work with great passion and knowledge and positively promotes all the New Zealand winegrowers that he represents.

I have a long-standing relationship with Seresin Estate which has lasted many years. Former cinematographer and film maker, Michael Seresin and his wonderful Marlborough-based vineyard first came onto my wine radar back in the mid-1990s. Their original winemaker was the very talented Brian Bicknell, with whom I struck up a great friendship. Moreover, Seresin Estate was one of the first vineyards in New Zealand that I visited, which was when I first toured the country in 2001/02. Over the years, whenever I have returned to New Zealand, I have always made the effort to visit Seresin and to see what has been going on and to see how the vineyards and wines have developed. In addition, I also have vintage harvest experience when I worked in New Zealand in 2006 after leaving Harvey Nichols in London and before starting at Orrery Restaurant later that year. For me, not only was it great experience to work the vintage harvest at Seresin and other New Zealand boutique wineries, but also it gave me a greater insight into their winemaking and learning more about the wines about which I am passionate.

At the time, in 2006 at Seresin, it was Brian Bicknell’s last vintage before he went on to create Mahi. Clive Dougall was assistant winemaker and then took over from Brian in 2007 when he was made head winemaker. I fondly remember when I visited Raupo Creek vineyard, when Brian Bicknell took me there and I took a wonderful photo to record such a special moment for me during my time in New Zealand.

“We embrace the principles of organics and biodynamics in our viticulture and winemaking. Seresin’s Raupo Creek vineyard is planted on gentle, northwest-facing clay slopes in Marlborough’s Omaka Valley. Grapes from low-cropping vines were handpicked and naturally fermented with wild yeast. The wine was aged in French oak barriques, 12% new for 18 months and bottles unfiltered and unfined.”

This wine is suitable for vegans.

Seresin Estate is certified organic and practices biodynamic winegrowing and farming. They also produce a cracking olive oil at the estate.

Best enjoyed in a convivial atmosphere.