Your hands shake—just slightly. The glass is cool against your fingertips, the wine inside pale and luminous, tinged with the faintest flush of pink. You’ve never had something quite like this before, and it shows.
The first sip is cautious, testing—bright citrus and ripe strawberries meeting your lips in a rush of freshness. The texture is unexpected, a gentle caress of silky tannins and delicate minerality, whispering that you should relax, let go, give in. Then the acidity flutters—a thrilling, tingling sensation that makes your pulse quicken—before fading into something warm, lingering, impossible to forget.
It’s not what you expected. It’s better.
Pair this with butter-poached lobster, duck breast glazed in cherry, or an evening where time slows, and every touch is careful, deliberate, savoured.
