(Archive) CUVÈE ORANGE - GRENACHE BLANC 2016 Estate Owl Hill Vineyard, Dry Creek Valley

$ 0.00

ORANGE Wine of a different color. From skin fermented white grapes. 

📌12 or more bottles mix & match qualify for less 10%. You must enter discount code CASE at check out to receive this.

Read Orange Wine Blog

Tasting Notes:  This is a white wine with dry tannin feel in the mouth like a red. Orange color. Mysterious aromas of caramelized pear, orage zest, cashew butter and spice.  Deep flavors of dried mango, kiwi, key lime, gooseberry, vanilla, touch of fresh peach pie. Earthy mineral and dry tannin finish.

The Grape: Growing here in Owl Hill Vineyard the skin of this grape has a golden color that is perfect for an orange wine.. The grape naturally produces wines with a nutty tartness

The Vineyard: Frick Estate Owl Hill Vineyard, is on the rolling hillsides near the winery. The soil in this tiny vineyard is rock, gravel and clay from decomposed Dry Creek Conglomerate. In this soil the vines have low vigor so they produce a limited crop with classic flavors.

Orange Wine: This genre may be confusing at first. Few people have experienced it. Don't expect a white wine. Cuvee Orange is bold with tannins reminiscent of what you expect from a red wine. Made from white Grenache Blanc grapes that are left on the skins through fermentation. This gives the wine an orange color, complex flavors and pulls tannins from the skins that give the wine a red wine like body. The flavors are full, zesty and lingering. This wine has balanced acidity and complex tart fruitiness. Goes best with food. Orange wine goes wonderfully with many dishes.

Drink now to 2020.  Only 50 cases made

Above you see inside the fermenter as Grenache Blanc ferments on the skins. Orange wine has a been around for thousands of years.in eastern and central Europe. Simply white grapes not separated from the skins before fermentation.

Serve with: Because of the tannins goes great with food.  curry, tajine. Ethiopian cuisine, Korean BBQ, natto, chicken liver pate, squab, eggplant parmesan, sweetbreads, poached salmon