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Orange Wine

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  • A concept from one of Uruguay's leading Winemakers and Vineyard owner, Santiago Deicas. Employing natural wine making techniques and minimal intervention inspired by beer making processes. Highly innovative and really exploring the boundaries of wine making. They apply principles of organic agriculture with a strong focus in caring for the environment. The goal is to achieve a balanced viticultural ecosystem with the minimum possible intervention, while considering carefully the impact each of their actions may have. Made of 50% Petit Manseng and 50% Gros Manseng grapes, from sustainable farming in the Juanico region. Orange wine is a type of white wine made by leaving the grape skins and seeds in contact with the juice. The result is a deep orange-hued wine, with an incredible complex range of flavours, and an excellent match for foods that are bold, intense and spiced. Orange winemaking is an ancient process that naturally allows the use of little to no additives. Low in sulfites. It smells like apple, honey and Rock and Roll. Tastes like fresh fruit juice. We recommend to serve it cold with people who knowhow to value talent in what is different. Unfiltered wine, and so a little cloudy. Great with oven fired stone baked pizza with mozzarella pieces, sweet orange peppers, a dusting of chillies, olive oil and herbs and of course skinny fries or sweet and nutty Morrocan cous cous Vegan
  • Arnold Holzer is a young, innovative winemaker who is having a lot of fun with his wines. This Space Invaders inspired wine is an aromatic, textured style with a full and juicy body. As the Müller-Thurgau grapes are left to macerate on their skins for a few weeks, the wine is cloudy with a real depth of blood orange, candy peel, hints of passion fruit and a gentle tannin. It's an extraordinary wine with a real point of difference, without being too serious about it all. Try with quinoa spiced with cumin, orange & pomegranate, montasio cheese tart (frico friulano), thin-sliced octopus drizzled with sudachi, prawns steamed in banana leaves or Cajun-style charred salmon with cowboy potatoes Vegan
  • Teliani is an old winery dating back to the 1800s and they have survived the various incursions into Georgia from their northern neighbours including the Soviet invasion of the 1920s. They still produce a lot of wine for the Russian market. They have a team of innovative young winemakers who are given the time, equipment, fruit and support they need to create really exciting things, and we think some of that is evident in the selection we have here. Kakhuri No 8 is a blend of 4 Georgian indigenous grape varieties – Rkatsiteli, Kakhuri Mtsvane, Khikhvi and Kisi, harvested in Kakheti, East Georgia. Grapes are exclusively hand selected and only the highest quality, fully ripe grapes are used for production. The wine is made using old Kakhetian traditional winemaking method with skin contact. Fermentation on skins takes place for 7-10 days, once the fermentation is finished the grape skin remain with the wine for 6 months. From Teliani’s more experimental ‘Winery 97’ project, this amber wine is a blend of four varieties that you can’t pronounce – luckily the rich dried fruit and nutty flavours and long dry refreshing finish are much easier to get your mouth around! Don't chill it, you'll just bring the tannins forward at the expense of the lovely flavours - serve cool, not cold! Why not go local and try with meatballs made like they do from Abkhazia, Achma: multiple layers of cheese and bread and looks more like a sauceless lasagna, or Ajapsandali: a traditional Georgian meal, consisting of eggplants, potatoes, onions and spices!
  • Tillingham is set amongst 70 acres of rolling hills and woodlands with far reaching views along the Tillingham River valley and across to the fortified, hill top town of Rye, East Sussex, to the sea and the Romney salt marshes beyond. Tillingham are committed to farming in a diverse, poly-cultural way, they believe this is not only a highly sustainable approach, but in conjunction with biodynamics, aims to restore soils to an optimum level of organic matter and microbial and wider ecological diversity.
    52% Bacchus 48% Pinot Blanc Minimal Sulphur added. – Wild ferment. Zero filtration zero fining. 10% abv
    Bacchus grapes (conventionally grown) were crushed and destemmed and after a short maceration pressed to Qvevri (2 x 400l Qvevri). After 6 months in Qvevri the wines were pumped out to stainless steel tanks. The pinot blanc (grown under low input/lutte raisonnée principles) was whole bunch pressed and transferred to one large (800l) Qvevri, a long, slow ferment that is typical of the pinot blanc from this vineyard took until Christmas, then after 6 months it was pumped out to stainless steel. The two wines were then blended together and transferred to foudre for a couple of months. Racked and bottled by gravity with a small sulphur addition.
    Bright hazy gold in appearance. A slightly smoky nose with chalky melon and peach. More stone fruit on the palate with an earthy mineral finish offered by the Qvevri.
    Give it a whirl with grilled octopus, lamb chops, grilled aubergine or Ethiopian cuisine (like those spongelike pancakes called Injera), Korean dishes with fermented kimchi (Bibimbap), and traditional Japanese cuisine, including fermented soybeans (Natto) Biodynamic
       
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