We love this fascinating and venerable style of winemaking. Essentially white wines made as if they were reds – the grape skins are left in contact with the juice as it ferments, and sometimes as it matures as well, orange wine can be utterly thrilling and unique when well executed.
Here’s a selection of articles and tasting notes on some favourite orange wines. Check out Simon’s major Decanter feature for a general primer and some of the backstory.
Ceci n’est pas un orange – La Biancara Pico Simon tries to understand what Angiolino Maule means when he says he doesn’t like orange wine.
Lip-smacking macerated frizzante from Croci Massimiliano Croci’s lip-smacking frizzante wines have a hidden tannic kick which really works well – a tasty tradition from Emilia-Romagna. Simon reviews their 2016 Campedello.
Earth, grapes and maceration – Claus Preisinger’s Edelgraben GV Claus Preisinger shows that Burgenland’s Grüner Veltliner can really deliver, if it’s macerated for five months in a Georgia qvevri.
A perfect blend of old and new – Vinarija Križ Every week, Simon selects an orange wine (a white wine made with extended skin contact) that grabbed his attention. View the whole series here. Denis Bogoević Marušić and his father Mile are an impressive 42 years apart (Mile is 85 and Denis is 43). But as Denis’s wife Maja remarks, “Both are well preserved with natural wine” – and ...
Ancestral beauty from Viñátigo, Tenerife Simon thought he knew what white/orange wines from the Canary islands taste like. Until he tries Viñátigo’s Elaboraciones Ancestrales Blanco 2016!
Haywire is Okanagan’s free form gem Haywire produce some of Canada’s very best orange wines, not bad for what started as a retirement project.
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.
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.
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.
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.