This is lightly perfumed, with the kind of quenching tang of a G&T after a hot day. Pinot Gris, Muscat clone Chardonnay and Sauvignon Blanc were sourced from the organic Osawa and Paritua vineyards and fermented on skins. It’s all fragrant and pretty and easy to get around. This is underpinned by chalky freshness and a botanical edge. A beautiful thing indeed.

After 15 successful years of winemaking in Australia, Dave MacIntosh is back in New Zealand reconnecting with the place he grew up, Hawkes Bay / Te Matau a Māui. Fruit for these releases are sourced from 4 organic vineyards from across the region. We love Dave’s willingness to challenge convention in terms of wine style, and his deft winemaking touch in delivering wines of vibrancy, energy and freshness.