(2025) A blend of parcels from vineyards where altitudes range from 1230m (4,035 feet) to 1650m (5,413 feet), the wine completed fermentation in oak barrels, where it aged on the lees for eight months. There is an overlay of custardy, creamy almond oak, but the ripe and peachy fruit, cut by lemon, is there. On the palate this has texture and a little hint of exotic ripeness, certainly quite plush, but it is well tempered by the acidity.

(2024) A powerful, 14.5% alcohol wine that blends 90% Sauvignon Blanc and 10% Roussanne. The varieties are fermented separately and blended before bottling. Quite a bold, light gold colour, the Sauvignon marks the aroma initially, green herbs and citrus, a touch of elderflower, but the peachy influence of the Roussanne adds a rounding element. It has weight on the palate, a broad base of acidity supporting the ripe melon fruit, the Sauvignon seeming to be tamed and bolstered by the Roussanne so it feels rather like a Rhône blend in many ways. Mouth-watering, orange acidity in the finish.