A blend of interesting and aromatic Grapes that have a delicious synergy:
- Riesling (50%) contributes acidity and minerality
- Gewurztraminer (30%) for its assertive, flowery aromatics and white pepper spice notes
- Muscat (14%) brings exotic fruit and flower aromatics
- Sauvignon Blanc (3%) pulls everything together with its structure and herbal notes!
- 3% “Other”!
The grapes were fermented separately, using native yeast. Some of the juice remained in contact with the skins – a technique borrowed from the red wine process (and the very definition of an “orange wine”) – for the desired textural experience. The finished wine remained on the lees (yeast cells) for nine months in neutral oak, acacia barrels and concrete eggs.
A modest 12.9% ABV
Cheese Pairings: SO many! A versatile food wine, try it with any of our following (usually
- Taleggio (washed rind funk at its best!)
- Comte or other aged Alpine cheeses (Nutty and earthy, highlights the wine’s salinity)
- Mimolette (nutty and a bit sweet)
- Garrotxa (earthy goat cheese with a complimentary tanginess)
- Humboldt Fog (also a goat cheese, but with a vegetable ash layer and more citrusy notes. Plus, I love this cheese so much we served this at our wedding, and more people need to have it on their table!)
