natural + craft wine
Fortified orange dessert wine! Orange like skin-contact white, not the fruit (it’s Viognier) – left on skins, seeds, and stems for a year. Deep and heady aromas of brûléed orange peel, toasted almonds, nutmeg, and orange blossom. All wild yeast ferment, unfiltered.
Dessert (375 ml)
San Diego County, Warner Springs
Orrin Vineyard, 3300 feet, Alluvial decomposed granite
August 14, 2015
Wild Yeast and Malolactic
18.5% / 6.1%
Deep and heady aromas of brûléed orange peel, toasted almonds, nutmeg, and orange blossom. Sweet but not cloying, with firm tannins and supporting acidity. Recommend serving at 55 – 65 degrees Fahrenheit.
Whole-cluster pressed at harvest, then juice combined with pomace (skins, stems, seeds) in small conical fermenter. Wild yeast fermentation until fortified with 185 proof white brandy to stop fermentation. Aged on pomace and lees for twelve months. Racked off to stainless for settling, and bottled unfiltered seven months later on 3/11/2017.
Download Technical Sheet as PDF