A damn fine orange wine.

And a little more serious this year. A blend of separately fermented Sauv Blanc on Gewurztraminer skins, and Sauv Blanc on Pinot Gris skins. It spent 14 days on skins with daily plunging, fermented with naturally occurring yeast and no additions made, bar some SO2 pre bottling. It was unfined and unfiltered going into the bottle.

Wonderfully phenolic, dry, and textured with notes of orange rind, ginger spice and apricot marmalade. Pair it with humous, lamb or Moroccan tagine and you’re in heaven.