Orange Wine

Winemaker Description 

Aromas of citrus fruit and hints of minerality on the nose. Including aromas of ripe apricot, orange peel, chamomile, and Mediterranean herbs. Golden-hued, saline minerality, and a textured, slightly tannic palate.

The wine has excellent depth of flavor and is well balanced with good acidity and a pleasant finish. 

Spontaneous fermentation in concrete tanks on the skins with indigenous yeast. Seven to ten days of sking contact. Aged in concrete vats for eight months followed by three months in the bottle before release.

Winemaker Description 

Materia Prima Orange is a pale amber, slightly cloudy orange wine produced entirely from biodynamically grown Xarel-lo and Sauvignon Blanc. It's simple to drink but full of incredible skill.

On the nose, it has citrus peel, tropical fruit, and compote, and on the palate, it has a fine structure with pleasant density and tannins. The finish is long and complex, making this a must-try for anyone who enjoys Orange Wines.

Pair with: Chorizo Tortilla, Marinated Anchovies, Peas and Cod Salad. Winemaker Description. 

Expert Review - Vintage 2024

Decanter Magazine by Amy Wislocki writes 92 Points |  Bonny Doon’s winemaker Randall Grahm has triumphed again here (the Bonny Doon red and white at Tesco are also great buys). This mélange of Grenaches Blanc and Noir, Pinot Gris, Orange Muscat and Chenin Blanc is orange wine lite – orange wine for the mainstream, but delicious. The grape varieties were picked and fermented separately and the juice given around 15 days skin contact before blending. Fairly pale in colour for an orange wine, it’s fruit forward with aromas and flavours of peach and apricot, exotic fruit like kumquats, orange peel and soft spice. There’s a hint of pleasant bitterness and a little of the tannic grip that makes orange wine such a good gastronomic wine. Try it with simply grilled lamb chops. Vegan.

Winemaker Description 

• 33% Grenache Blanc, 25% Pinot Gris, 17% Pinot Blanc, 15% Chenin Blanc, 6% Grenache Gris, 2% Orange Muscat, 2% Vermentino
• Central Coast AVA
• Each variety picked and fermented separately

Alcohol: 11.5%

Winemaking: Each variety is picked separately at low brix and good natural acidity. Destemmed and fermented at cool temperatures in both rotary and stainless steel closed top tanks. The average time of skin contact is 14-16 days before pressing into stainless steel. The wine is kept cold and only minimal sulfur is added before bottling. 

Practicing Biodynamic wine making. 

Label Art: Vineyard artwork from 1855 edition of "Bordeaux Chateaux" . Spaceship courtesy of Jules Verne circa 1870. 

Story: In 1954, the village council of Chateauneuf-du-Pape was quite perturbed and apprehensive that flying saucers or "flying cigares" might do damage to their vineyards, were they to land therin. So right-thinking men all, they passed an ordinance prohibiting the landing of flying saucers or flying cigares in their vineyards. The ordinance further states that flying saucers or flying cigares that did land were to be taken immediately to the pound.

Winemaker Description

Di Giovanna Camurria Orange is a bright orange wine. An expressive bouquet of wild flowers, almonds, marzipan and orange peel. Medium in body, savory with a beautiful acid core. Layers of citrus, stone fruits and sweet spice envelope.

Memo Summary Notes

The Di Giovanna Camurrìa Orange Grillo is a standout skin-contact white wine (orange wine) from the Contessa Entellina region of Sicily. The name Camurrìa is a Sicilian term for "trouble" or "nuisance"—a playful nod to the extra attention and "trouble" required to produce a natural, unfiltered wine of this style.

Because of its structure and tannins, this wine is more versatile than a standard white:

• Seafood: Grilled calamari, swordfish, or seared scallops.

• Spice: Excellent with North African flavors (Moroccan tagines) or spicy Asian cuisine.

• Cheese: Aged Pecorino or Gouda.

Winemaker Description

This wine is made in accordance with Georgia’s ancient winemaking traditions. Organic farming and fermented in a set of Qvevri’s (aka Kvevri’s) designed for fermentation and another set of Qvevri’s designed for aging. Bottled with minimal to no sulfur and no filtering or fining. Result is clean, concentrated and balanced. 6 months on skins. Dry, deep amber, nose of honey, fruit, nuts. Bold depth and slight minerality.

Winemaker Description 

A full bodied orange that sees a full month of underground fermentation in a Qvevri. Deep golden in the glass, it gives whiffs of honey blossom. On the palate it's full, dry and nutty with notes of apricots. The wine is unfiltered and unfined, allowing for a little sedimentation in the bottle. 

Pheasant's Tears is a joint venture between John Wurdeman and Gela Patalishvili. Since 2007, they take care of their grapes with very low intervention, using wild yeasts during vinification to best showcase the Kakheti terroir. The name 'Pheasant's Tears' comes from an old Georgian tale claiming that only the best wine could make a pheasant cry. 

Winemaker Description

This wine from the Rkatsiteli grape variety was vinified and aged in amphorae with a 6-month maceration of the skins (what is now called an "orange wine", and that the Georgians call an "amber wine"). There are dried fruits, honey, with an unusually powerful structure, but not aggressive. He asks for spicy dishes or mature cheeses (parmesan, old Comté)

Gela Patalishvili is the 8th generation of winemakers, in the Kakheti region, in the south of the Caucasus. John Wurdeman is an American painter living in Georgia since 1998.

Georgia is located between Armenia and Turkey to the south, Azerbaijan to the east, Russia to the north and the Black Sea to the west.

Gela and John want to preserve this heritage. Today, they cultivate around ten grape varieties without pesticides or herbicides, and vinify all in "qvevri", a traditional (buried) amphora for wine making and aging. Both reds and whites are produced by maceration for 3 weeks to 6 months. With these wines, we have no known taste references, they transport us elsewhere!

Winemaker Description 

Light amber, golden hue, with a pronounced varietal aroma and taste. Characterized by aromas of ripe quince, jams and dried fruits. The wine is harmonious, balanced with tannins and acidity.

The Marnaveli Kisi-Khikhvi Amber Wine 2023 is a traditional Georgian "orange" or skin-contact wine produced in the Kakheti region. This wine is crafted using the ancient Qvevri method—fermenting and aging the grapes in large, beeswax-lined clay vessels buried underground.

Has a long ending. Ideal for dried apricots and figs. Churchkhela, cheese and honey, as well as seafood and white meat. 

Deeply tropical and inherently aromatic, the wine holds all the niceties of skin maceration without losing freshness. Tension is brought about by ripeness and lift on the palate without losing the fundamental operative of being delicious. The swiss army knife of skin contact wines.

The Pinot Gris and Gewürztraminer were de-stemmed and fermented on the skins for 15 days, then pressed and finished both primary and secondary fermentation in neutral French oak. The Riesling came in five weeks later with a kiss of noble rot, and it went direct to press, and was fermented in stainless steel before being moved to neutral oak for secondary fermentation. Both lots were aged sur lie and only racked once for blending/bottling. 100% native yeast and the only addition was S02. Winemaker Description. 

Winemaker Description 

An innovative and exciting orange wine produced by Kolfok, a winery dedicated to pushing the boundaries of winemaking. This unique orange wine showcases the distinctive character of the grapes and the winery's commitment to experimentation and creativity.

A blend of Gruner Veltliner, Welschriesling, and Chardonnay. A pale, aromatic skin contact wine. Bone dry, smooth and mineral, with notes of apple, grapefruit, yeast, melon, and white flowers.

Stefan Wellanschitz, the winemaker at Kolfolk, likes the physical qualities of skin-fermented wines, or "orange" wines on the palate, but he wanted a way to make one that was also elegant, not just tannic and out-there. Enter intracellular fermentation: intact, uncrushed grapes rested in a large fermentation vessel where native yeasts slowly started the fermentation process inside of the berries, leading to a gentler extraction from the skins.

After some weeks, the grapes were pressed off to finish fermentation in 1100 and 1500L (i.e. really big) used oak barrels. A unique winemaking approach that results in a tropical-but-elegant white wine, full of structure, pale in color, with notes like a fistful of flowers. 

The Unique Flavor of Tourelles Estate Skin Orange Wine 2023

Merweh Old vines (average of 150 years old).

Light amber in color. Rich in flowers, orange blossoms, jasmine, and tea on the
nose. On the palate we can discern some smooth elegant tannins that come from the maceration with the skin, while displaying a taste of apricot, pears, and hints of saltiness and minerality.

The Merweh vineyards are located in North Lebanon’s Bsharreh mountains over the Qadisha (Holly Valley), at the feet of the millenial cedars, 4,921 feet above sea level. These vines have not been pruned or treated for the last two decades, resulting in extremely low yields with concentrated flavors. Merweh is a resistant variety that has adapted very well to the Mediterranean mountain climate and ecosystem.

Due to the wild nature of the vines, ripening is very challenging, requiring several passes and a skilled team to select only perfectly ripe grapes. The grapes macerated for 7 days and underwent spontaneous fermentation in clay jars. Candied lemon and poached pears aromas, along with hints of roasted almonds on the palate. 11% ABV.

Best served at 10°C - 11°C.

Overview of Tourelles Estate Skin Orange Wine

The Tourelles Estate Skin Orange Wine 2023 offers a remarkable entry into the realm of orange wines. This 750ml bottle presents a captivating appearance with its vibrant amber hue, promising an enticing flavor journey. Crafted from carefully selected grapes, this wine exemplifies the art of skin contact fermentation, a traditional method that extracts rich flavors and textures from the grape skins. Hailing from the renowned Tourelles Estate, this wine is a testament to quality and craftsmanship, making it a perfect choice for both wine enthusiasts and newcomers exploring distinct tastes.

Tasting Notes and Characteristics

This 2023 vintage of Tourelles Estate Skin Orange Wine exhibits an array of tantalizing aromas and flavors. On the nose, expect complex notes of citrus zest, dried apricots, and subtle herbal undertones. As you take a sip, the palate reveals a delightful balance of acidity and tannins, showcasing notes of ripe peach, orange blossom, and a hint of spice from the skins. The texture is smooth yet layered, offering a refreshing mouthfeel that lingers pleasantly. Ideal for pairing with a variety of foods, this orange wine complements dishes ranging from grilled seafood to savory cheeses.

Food Pairing and Serving Suggestions

When it comes to enjoying Tourelles Estate Skin Orange Wine 2023, the pairing possibilities are abundant. For an outstanding experience, consider serving this wine alongside a charcuterie board filled with artisanal meats, creamy cheeses, and seasonal fruits. The wine's acidity works splendidly with rich, fatty foods, enhancing their flavors. Additionally, it pairs well with Mediterranean dishes, such as stuffed peppers or roasted vegetables. Serving it slightly chilled accentuates the aromatic qualities, making it a delightful choice for warm evenings or festive gatherings. Whether enjoyed on its own or at a dinner party, this wine is sure to impress.

Winemaker Description 

El Rall Artigas Alella Red, biodynamic wine, 50% Merlot, 20% Garnatxa Negra (Grenache Noir), 20% Syrah, and 10% Sumol from 4 vineyards planted on granitic sand. 

Oriol’s ancient vineyards of native vines are largely based on granite rock, known locally as Sauló, at between 100 and 350 metres elevation.  This results in wines often rich in minerality, conjuring aromas that will take you all the way to the Mediterranean. 

The grapes are destemmed and fermented in stainless steel tank with 3 days on the skins, then transferred to a mix of stainless steel tanks and used barrels to rest for approximately 18 months before blending and bottling with no sulphites. 

El Rall Artigas is natural, hot climate red wine which is bursting with flavour and although 100% pure, there is no real funkiness, just soft fruits and tension from the granite soils. 

Vermentino Lovely gold color, nice dry fruit notes with soft tannins, and enough acidity to keep it refreshing. Our first canned Orange Wine! Natural vinification without addition of sulfur: indigenous yeasts, no enzymes, nothing added except grappes. Maceration in infusion for 4 weeks of destemmed Vermentino. 100% MLF. Unfiltered. Vinification and aging in stainless steel tank

Winemaker Description 

Anapea Villlage Qarvani produces Natural Wines exclusively using Georgian traditional methods.  The winery uses 2 sets of Qvevris for both fermentation (6 months on skins) and aging. All farming is organic and biodynamic and the winery is a member, and strict adherent, of the Georgia Natural Wine Association.

Mouth is soft and rich with well expressed aromas of white cherry jam, ripe tropical fruits backed by lively acidity and long finish. Velvety bouquet, velvety fruit tones. 

Memo Summary Notes

The Anapea Village Mtsvane 2020 is a traditional Georgian "Amber" (orange) wine produced in the Kvareli micro-zone of Kakheti. Winemaker Khatia Darguashvili is renowned for her strict adherence to ancient methods, producing wines that are essentially "time capsules" of Georgian history.

It is bone-dry with a "crunchy" texture. You’ll find notes of yellow plum, citrus zest, and tropical guava, balanced by the firm, tea-like tannins derived from the long skin contact.

Winemaker Notes

Our 2019 Research Bianco is a skin-fermented white wine blend in which the proportions and varieties change with each vintage. A good friend supplied the grapes from a "research" vineyard on the East End. All the grapes were grown together (a field blend), hand-picked, de-stemmed, crushed by foot and punched down by hand.