Seresin Estate to partner with Enotria&Co in the UK

Seresin Estate, the Marlborough winery owned by cinematographer Michael Seresin, will move its UK distribution from Louis Latour to Enotria&Co next year.

Having worked with Louis Latour Agencies since 2016, from February 2020 Enotria&Co will handle the on and off-trade distribution of the Seresin range in the UK.

The move comes as Seresin seeks to both raise awareness and grow the distribution of its organic and biodynamic wines in Britain.

“We are hugely grateful to our colleagues at Louis Latour for their support and hard work, but now seek to grow awareness and distribution in one of the most important and influential markets for premium New Zealand wines,” Michael Seresin said.

“We are excited to work with the team at Enotria&Coe and believe they are right to capitalise on the increasing desire for premium organic and biodynamic wines, and that Seresin will strike a chord with those who are making discerning drinking choices based on provenance and regionality,” he added.

Harriet Kininmonth, director of buying for Enotria&Coe added: “Seresin is a fantastic addition to the Enotria&Coe stable; we can’t wait to share the wines and stories of this distinctive estate with our customers.

“These exceptional wines speak to the growing trend for all things organic, and we’ll be working with our extensive customer network to grow their sales and their fan base.”

Founded in 1992 by Michael Seresin, Seresin Estate takes an Old World approach to grape growing and winemaking – grapes are hand harvested, fermented using natural yeast and aged for longer than is the norm in New Zealand.

The estate, based at Raupo Creek in Marlborough’s Southern Valleys, is certified organic and farmed under biodynamic principles, with planting and picking being done by the phases of the moon.

In place of chemicals, Seresin uses natural sprays made from plants grown on his estate, including nettle and dandelion. While he admits the conversion hasn’t been cheap, he believes it has given his wines added vitality.

“I picked up a handful of soil the other day and the smell was so beautiful – it had a smell of life about it.

“I don’t care how biodynamics works, what’s important is that it works, and if you can grow grapes and make wine without the use of chemicals then why not?” he told db in an interview last year.

Leave your reply

Most Recent Stories

Environmental activists target Salt Bae's London restaurant

The Knightsbridge outpost of Nusret Gökçe, known to the world as 'Salt Bae', was targeted by activists from campaign group Animal Rebellion who called for the restaurant famous for its gold-covered steaks to serve sustainably-sourced ingredients.

Four in five bars to increase range of no and low alcohol drinks

More than 80% of bars plan to capitalise on a healthy drinking trend among consumers by increasing their range of no and low alcohol drinks in 2023, new research shows.

Jumilla sets its sights on gourmet chefs in 2023

DO Jumilla has conducted an intensive study into the huge pairing potential of wine from this Spanish region with fine cuisine, and is hitting up the world's top chefs with its findings.

Maru in Mayfair appoints Vitalijus Salagubas as new sommelier

Mayfair omakase restaurant Maru has announced the appointment of Vitalijus Salagubas as general manager and sommelier.

Unfiltered: Natalia Ribbe

Natalia Ribbe, who runs Margate wine bar and shop Sète, speaks to Douglas Blyde about bad pairings, how to find value on a wine list, and whether she's ever had to break up a fight between customers.

Most Recent Stories

Environmental activists target Salt Bae's London restaurant

The Knightsbridge outpost of Nusret Gökçe, known to the world as 'Salt Bae', was targeted by activists from campaign group Animal Rebellion who called for the restaurant famous for its gold-covered steaks to serve sustainably-sourced ingredients.

Four in five bars to increase range of no and low alcohol drinks

More than 80% of bars plan to capitalise on a healthy drinking trend among consumers by increasing their range of no and low alcohol drinks in 2023, new research shows.

Jumilla sets its sights on gourmet chefs in 2023

DO Jumilla has conducted an intensive study into the huge pairing potential of wine from this Spanish region with fine cuisine, and is hitting up the world's top chefs with its findings.

Maru in Mayfair appoints Vitalijus Salagubas as new sommelier

Mayfair omakase restaurant Maru has announced the appointment of Vitalijus Salagubas as general manager and sommelier.

Unfiltered: Natalia Ribbe

Natalia Ribbe, who runs Margate wine bar and shop Sète, speaks to Douglas Blyde about bad pairings, how to find value on a wine list, and whether she's ever had to break up a fight between customers.