A skin-fermented Marlborough white: Pinot Gris and Pinot Blanc lead, with playful cameos of Riesling, Chardonnay and a whisper of Sauvignon. Six weeks on skins lends a delicate tannic edge and layered texture while keeping the wine bone-dry. Aromas of lychee and guava meet a citrus-tinged marmalade, underpinned by subtle spice and floral lift. Bright acidity balances plush fruit and mouthcoating weight — a refined, textural expression of Marlborough that’s both intriguing and inviting.
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