Eight wines, one hill. Filter by varietal, or just start with the Pinot — everyone does.
Pinot Noir
Our flagship. Whole-cluster aromatics, silky tannins, and a finish that tastes like the valley after rain.
Rosé
Pressed after two hours on skins, fermented bone-dry. The smell of a July evening.
White
From vines planted in 1989. Ripe but never loud, with that old-vine weight on a knife's edge.
Pinot Noir
Carbonic maceration, whole bunches, no rules. The wine we drink on Tuesday nights.
White
Skin-contact Gris, eight days on skins for texture. The most versatile bottle we make.
Pinot Noir
A Loire-inspired oddity on a Pinot-dominant hill. Structured, savoury, worth hunting for.
Sparkling
Four years on the lees, disgorged by hand. Tiny bubbles, serious intentions.
Dessert
Botrytis-nudged Riesling from a cool October. Apricot jam in a glass, 375 ml.
Book a seated tasting and taste every wine in the current cellar — poured by the people who made it. Tastings are $25 and waived with any two-bottle purchase.