'Du Champ' is a skin-fermented field blend of 60% Viognier and 40% Pinot Gris from Seresin Estate's famed organic 'Raupo' Vineyard in Marlborough. Vibrant and aromatic, this orange wine has fine, talcy tannins, ripe juicy stonefruit flavours and good acidity too.

Hand harvested, the organic fruit was destemmed into an open-top fermenter, where it underwent 28 days maceration on skins before being pressed into aged French oak barrels. 7 months in barrel, then settled for a few weeks before being bottled unfiltered, unfined, and with only a small sulfur addition. 

Winemaker Harrison Eaton suggests decanting this wine to open it up as much as possible.