Seresin Estate Pinot Gris 2016 released

The Seresin Estate Pinot Gris 2016 represents our evolving approach to this complex style. Described by winemaker Clive Dougall as “treading a line of texture and acidity”, this wine has a more notable fruit driven, rose petal character than in previous years, with a cleaner, more linear style.


Since the 2014 vintage we have been transitioning Seresin’s Pinot Gris from a relatively concentrated, oily, classically crafted wine, which stylistically sat amongst our Reserve wines, to a more dynamic wine with a stronger sense of purity for our Estate range, priced with Seresin’s Sauvignon Blanc and Chardonnay.


The Seresin Estate Pinot Gris 2016 hails from certified organic and biodynamic grapes that were handpicked, whole bunch pressed and lightly settled, before being fermented with wild yeast, with 40% in old oak barriques to be aged for six months on lees. In addition, this was the first year we trialled utilising skin contact for a portion of the wine, which has added a different level of interest and a further dimension to the palate structure.

After final filtration and bottling, the Pinot Gris was aged for another four months in bottle before release.


The final wine is complex, with a nose of gently spiced hay and ripe white peach. Its textural palate holds layers of soft stone fruit, savoury warm brioche and a refreshing dart of preserved lemon acidity.

It is mouth filling, but finely balanced, with a long complex finish, says Clive, who recommends a food match of blue cheese, risotto or savoury umami flavours, clams or sweet seafood.


The Seresin Estate Pinot Gris 2016 is a flagship for Seresin’s new ingredient labels, with full disclosure on the bottle. You’ll also find the total S02 levels on the wine’s tasting notes, reflecting our desire to make the best wine possible, using an increased understanding of our land and craft to significantly reduce additions in the winery.

← Older Post Newer Post →

Keep in Touch

We use cookies so that you get the best experience on our site. Accept