Chill the Pinot Noir and Chardonnay in the refrigerator at least 30 minutes before making the cocktail. Hull and halve the strawberries, peel and thinly slice the peach, and slice the orange. If using a vanilla bean, split it and scrape the seeds; reserve seeds and pod.

Build the Cocktail

Macerate fruit

In a medium mixing glass or small pitcher, combine the halved strawberries, peach slices, orange slices, and fresh lemon juice. Add the simple syrup and vanilla (scraped seeds and a little of the pod or 1/4 tsp extract). Gently muddle once or twice to release juices and aromatics — do not pulverize; you want fragrant pieces, not a puree.

Add wines

Pour in the chilled Pinot Noir (1 1/2 cups) and Chardonnay (1/2 cup) over the macerated fruit. Stir gently to combine, tasting for balance. The mixture should be fruit-forward with a hint of vanilla and brightened by lemon.

Rest

Allow the mixture to rest in the refrigerator for 10–20 minutes to meld flavors. This short maceration infuses the wine with fruit and aromatics without losing brightness.

Finish & Serve

Add sparkle and serve

Just before serving, add the chilled club soda (1/2 cup) and gently stir once to combine. Fill two glasses with ice as desired, divide the fruit and wine mixture between them, and top with an extra splash of club soda if you prefer more effervescence.

Garnish

Garnish each glass with a fresh mint sprig and an extra slice of strawberry or peach on the rim. If you used a vanilla bean, you may tuck the scraped pod into the pitcher for aroma while serving.