Orchard fruit leads with a firm line of acidity and a clear sense of structure. Pinot Blanc provides the wine’s spine, while Viognier adds a more expressive counterpoint and broadens the aromatic profile. The two varieties were fermented separately before blending, preserving their distinct roles. The result is energetic and unconventional, with fruit and freshness held in a focused, well-defined frame.

Bright and focused, with a dry, high-acid profile built for the table. Whole-cluster pressing preserves clarity, while barrel fermentation and four months in seasoned oak add measured texture without obscuring the wine’s energy. The finish is firm, clean and persistent, making the wine especially suited to bold, savoury flavours.

Green apple, sliced pear and bright citrus lead with a delicate floral lift and cool wet-stone minerality. The palate is medium-bodied and nearly dry, driven by mouthwatering acidity through juicy orchard fruit and lemon peel. Clean, precise and persistent, the finish remains fresh and mineral. Pair with grilled fish, shellfish or lightly spiced vegetables.