A vibrant and finely detailed expression of the variety. Aromas of cut pear, lemon zest, white blossom and a hint of spice lead into a palate that is both bright, textural, and with a subtle mineral edge, reflecting the region’s cool, coastal influence. The finish is long and clean, with a gentle savoury note that adds depth and complexity.

Full destemmed hand-picked fruit was chilled before being pressed, with only free-run juice retained. Cool fermentation took place in stainless steel vats, with a small portion (10%) fermented separately in a large oak vat to add complexity. Texture and mouthfeel was built through maturation on lees for two months. It was then blended, naturally stabilised, and bottled with minimal intervention.