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Seresin Estate Pinot Gris

expert reviews about

Seresin Estate Pinot Gris

Expert Reviews

Nick Stock (2009 Vintage) says
This is quite a big, rich and swarthy style of gris, showing golden colour in the glass and a gently nutty, savoury nose, with ripe exotic pear, mango and peach fruits. The palate's robustly textured and carries a density of flavour that really lingers; spiced-quince finish.
The Good Wine Guide 2012
92
WINESTATE (2009 Vintage) says
Notably rich and complex, in a barrel-fermented, Alsace style, full of personality. Beautifully floral, concentrated, ripe and rounded, with an oily richness and deep stonefruit flavours, slightly spicy, gingery and long.
WINESTATE Volume 34 (2011) 2011
Nick Stock (2008 Vintage) says
The most obvious distinguishing feature of this wine is the presence of oak in the mix. It's very much a feature of both the nose and the palate. Savoury, cedary grilled nuts and spice sit across ripe stone fruit aromas - the palate has a pleasing savoury grip and plenty of spicy, nutty oak-derived complexity adding character to the pear and peach fruits. A well-handled savoury oak matured style.
The Penguin Good Australian Wine Guide 2010 2009
91
WINESTATE (2008 Vintage) says
Definitely a wine to serve with blue cheese! Dry, minerally/honeyed nose with funky complexity. Great flavour depth to the palate; slightly sweet with balancing oak. A touch warm.
Winestate 2010
Michael Cooper (2004 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2003 Vintage) says
One of Marlborough's top Pinot Gris. The 2003 vintage was hand-picked at 23.8 brix and began its ferment in tanks, 'to retain the subtle fruit characters'. It was then transferred to old French oak barriques, 'to add complexity and texture', where it completed its fermentation and aged on its yeast lees, with weekly lees-stirring. It's a robust wine (14 per cent alcohol), tightly structured, with pear, lemon and spice flavours, slightly nutty and minerally characters adding complexity and a crisp, dry, lingering finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
One of the country's top Pinot Gris. The 2002 vintage was hand-harvested in Marlborough at a high sugar level of 23.8 brix, began its ferment in tanks, but was then transferred to old French oak barriques to complete its fermentation and age on its yeast lees, with regular lees-stirring. Ripe, stone-fruit aromas lead into a powerful wine (14.5 per cent alcohol) with rich pear, peach and spice flavours, a slightly oily texture and a rounded, dry finish. A strongly varietal wine, it should be long-lived.
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
One of the country's top Pinot Gris. The 2001 vintage was hand-harvested at a high sugar level of 23.8 brix, began its ferment in tanks, but was then transferred to old French oak barriques to complete its fermentation and age on its yeast lees, with weekly lees-stirring. A robust (14 per cent alcohol), strongly flavoured wine with a very subtle oak influence, it is richly fragrant, with fresh, concentrated melon, pear and spice flavours and commanding mouthfeel. A strong candidate for the cellar.
Buyer's Guide to New Zealand Wines
Michael Cooper (2000 Vintage) says
Buyer's Guide to New Zealand Wines
James Halliday (1999 Vintage) says
Intense, glowing green-yellow; a complex bouquet with a mix of lemon rind, ripe pear and mineral leads into a palate with excellent structure, long and intense, with an almost creamy feel.
Australian Wine Companion 2001 2001
90
Michael Cooper (1999 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1998 Vintage) says
One of the country's top Pinot Gris. The debut 1997 vintage is a rich dry wine, intensely varietal, with deep, delicate flavours, citrusy, peachy and spicy. The richly scented and robust 1998 was whole-bunch pressed and fermented with a high proportion of indigenous yeasts in one year-old French oak casks, followed by lees-aging with weekly batonnage (stirring). It's a powerful wine, strongly varietal, with rich flavours of lemons, apples and spice and impressive freshness, delicacy and length.
Buyer's Guide to New Zealand Wines
Michael Cooper (1997 Vintage) says
One of the country's top Pinot Gris. The debut 1997 vintage is a rich dry wine, intensely varietal, with deep, delicate flavours, citrusy, peachy and spicy. The richly scented and robust 1998 was whole-bunch pressed and fermented with a high proportion of indigenous yeasts in one year-old French oak casks, followed by lees-aging with weekly batonnage (stirring). It's a powerful wine, strongly varietal, with rich flavours of lemons, apples and spice and impressive freshness, delicacy and length.
Buyer's Guide to New Zealand Wines

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