Ori Vin is the small-scale project of winemaker Oriane Rosner, based in Milhavet, Gaillac, south-west France.

After relocating from London in 2020, Oriane began working at nearby biodynamic Domaine Gayrard, learning vineyard and cellar work — and in 2021 took over a few rows of vines to launch her own wines.

Ori Vin focuses on native and lesser-used grapes such as Muscadelle and Gamay, plus young Syrah vines, farmed biodynamically on clay-limestone soils.

The style emphasises low-intervention winemaking — hand harvest, skin-contact fermentations, amphora ageing, minimal sulphur or filtration — producing bright, expressive wines that reflect the Gaillac terroir and Oriane’s passion for purity and freshness.

Gaillac, in south-west France’s Tarn département, is one of the country’s oldest winegrowing regions, with evidence of viticulture dating back to Roman times. Its climate sits at the crossroads of Atlantic, Mediterranean and continental influences, giving warm, sunny summers balanced by cooling breezes from the River Tarn — ideal for ripening both aromatic whites and characterful reds.

The region is known for an impressive diversity of indigenous grapes: Mauzac, Len de l’El and Muscadelle for whites; Duras, Braucol (Fer Servadou) and Prunelart for reds. Gaillac produces traditional-method sparkling wines, still whites, reds and distinctive, slightly oxidative “Mauzac Nature” styles.

Terroirs range from gravel and limestone to clay-siderolithic soils, enabling a wide array of wine expressions. Today, both historic domaines and new, artisanal natural-wine producers contribute to Gaillac’s growing reputation.

Muscadelle is a fragrant white grape from south-west France, most closely associated with Bordeaux and the Dordogne. Despite the name, it is not a Muscat; rather, it brings a gently grapey, floral lift to blends. In the vineyard it buds early and ripens mid-season, with thin skins and loose bunches. Yields can be generous if unchecked, so quality growers restrict vigour and pick carefully. It is sensitive to mildew and botrytis—something that’s a virtue for sweet wines but a risk in wetter years—so well-exposed, well-drained sites are preferred.

Plantings centre on Bordeaux (notably Entre-Deux-Mers, Graves, Sauternes and Barsac) and neighbouring Bergerac and Monbazillac. Beyond France, small but important holdings thrive in Australia, most famously in Rutherglen where it produces the luscious fortified style long known as “Topaque”.

Styles span crisp, dry whites—usually blended with Sémillon and Sauvignon Blanc—to late-harvest and botrytised wines, and richly fortified examples. Dry versions are light to medium-bodied with soft acidity and aromas of white blossom, fresh grape, pear, peach and citrus zest, sometimes with a herbal snap. Sweet iterations layer honeyed apricot, marmalade, candied peel and saffron over silky texture. Fortified and long-aged wines turn deep amber and complex, evoking toffee, tea, caramelised nuts and crème brûlée. At its best, Muscadelle brings perfume, charm and textural allure to both table and dessert wines.