Varieties

Semillon, Muscat, Riesling

Winemaking & Style

Each grape variety was vinified separately:

• Semillon was destemmed and wild fermented on skins.

• Muscat included 60% whole bunches, with the remainder crushed on top. Fermented on skins and macerated for an additional week to build texture.

• Riesling was handpicked with over 65% botrytis-affected grapes, pressed slowly over three hours, and wild fermented in old barrels for four months.

All components underwent spontaneous malolactic fermentation and were matured in seasoned oak:

• Semillon & Muscat: 9 months in large-format casks.

Tasting Notes

Guava, beeswax, preserved lemon, and curry leaf.
Lively, energetic acidity opens into tangy fruit, with waxy and saline undertones.
Finishes with chalky tannins and a smooth, mouthwatering texture.

Food Pairing

Perfect with:

• Crispy pork belly

• Spicy Thai red curry with vegetables

• Springtime fried dishes