Haywire produce some of Canada’s very best orange wines, not bad for what started as a retirement project.
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Really wild wines from Giorgi Natenadze
Some wines really are unique. Giorgi Natenadze’s are made from wild vines growing in mountain forests, some up to 400 years old. They taste quite otherwordly.
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Sterling stuff from Sperling & Southbrook vineyards
Simon discovers two very fine orange wines made by Canadian winegrower Ann Sperling, who also happens to have spearheaded one of the world’s first official quality classifications for orange wine.
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Craven prove that Clairette needs skin
Mick & Jeanine Craven are leading the charge for experimentation in Stellenbosch, and their efforts are paying off with some superb skin fermented Clairette and Pinot Gris.
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The Hermit Ram – wild beast of Canterbury
Theo Coles makes naked, stripped down wines in Canterbury, New Zealand which use skin fermentation to achieve magical ends.
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Impossible orange wine from Vinarija Škegro
Bosnia’s Vinarija Škegro have an orange surprise up their sleeves, and it’s a lot more delicious than Simon ever suspected.
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Cool climate curtimenta from Humus
Rodrigo Filipe (Humus) has come up with a strange way to make his curtimenta (skin fermented white wine), but it’s an unqualified success.
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Channing Daughters’ Long Island Ribolla Gialla
Ribolla Gialla isn’t a grape variety you find much in the US, but this skin fermented example from Channing Daughters in Long Island is a convincing effort.
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Matej Skerlj shows the elegance of Vitovska
The wonderful skin macerated Vitovska from Skerlj isn’t just a great wine, it’s also a demonstration of how different this region is from its Friuli-Venezia-Giulia neighbours.
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Another religious experience – Coenobium Ruscum
Religious orders are always good for tasty, traditionally made beverages. Simon reviews the latest vintage of Coenobium from the Cistercian nuns at Vitorchiano.