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Tasting Notes: On the nose, the wine is open and expressive with notes of apple, pear and a touch of custard. There’s a genuine impression of a warm apple pie, fresh out of the oven here. This carries through on the palate, with the orchard fruit notes joined by a hint of just-ripe nectarine, subtle vanilla, and framed by an apple skin phenolic grip and balanced by freshening acidity.

Serving Temperature: 8–12°C.

Decanting: 10–20 minutes of air can help open aromatics.

Cellaring Potential: Drink now–2032.

Food Pairing: Roast chicken. Seafood: crayfish with butter, scallops, grilled prawns, trout en papillote. Creamy pasta. Gruyère / alpine cheeses (e.g., caramelised leek & gruyère tart). Miso salmon.