Seresin Estate has farmed its Marlborough vineyards organically and biodynamically since Michael Seresin established the property in 1992. The estate's holdings in the Wairau and Southern Valleys sit on free-draining alluvial gravels and clay loams, worked with composts, cover crops and biodynamic preparations under certified organic status. Pinot Gris is drawn from estate and selected parcels, all hand-picked to preserve fruit character and acid line. The 2023 vintage brought warm conditions with some rain pressure near harvest, so picking decisions and fruit sorting were important to retain freshness and the ripe pear and spice profile the estate seeks in a dry, textural Gris rather than an off-dry commercial style.

Grapes are whole-bunch pressed to retain delicacy, with a small portion of the fruit given brief skin contact for added texture and phenolic grip. Fermentation is carried by indigenous yeasts, split between stainless steel and older, neutral oak to build breadth without overt oak flavour. The wine is aged on its lees, with lees stirring lending a subtly creamy weight, before bottling under screwcap to lock in aromatic freshness. The result is a dry, aromatic Pinot Gris showing pear, orchard fruit and gentle spice over a textural, food-friendly frame.