Frederick Stevenson Bianco 2024 from the Parish Hill vineyard in Uraidla, Adelaide Hills is a salty, Mediterranean‑style field blend that tastes like sunshine by the sea, built for long lunches and shared plates. This Frederick Stevenson Bianco 2024 combines 43% Vermentino, 43% Inzolia and 14% Pecorino, all given a day or two of skin contact then fermented in neutral oak on lees for six months, bringing citrus, pear and gentle tropical notes wrapped in pithy texture and bright, saline acidity.

On the palate it is medium‑bodied yet super refreshing, with lemon, grapefruit, green pear and a touch of stone fruit rolling into chalky, slightly grippy texture and a mouth‑watering, sea‑spray finish. It feels edgy and energetic rather than creamy, the kind of textural white you want slightly chilled with snacks, seafood or anything coming off the grill.

Food‑wise, Bianco 2024 sings with fried whitebait, salt‑and‑pepper squid, grilled prawns, lemony roast chicken, zucchini fritters or a simple plate of olives, anchovies and hard pecorino. It is a brilliant house white for anyone who loves Vermentino and other coastal Italian styles, especially when there is ocean in sight.