The mysterious and highly sought-after orange wine has started to pop up both here and there as of late. But this is not a new way of making wine, it actually dates back thousands of years with its roots in Georgia. The difference between orange winemaking and conventional white winemaking (they’re both made from green/white grape varietals) is that when making orange wine the grape juice ferments for days or even months on the skins. This contracts the pigment from the grape skins together with tannin that effects the wines color, texture and mouth feel. So there you have it!

Sybille Kuntz, a winemaker that produces very high quality Riesling-wines in Mosel, Germany, has blessed us with this amazing orange wine. What we so much appreciated was that the roughness sometimes found in orange wines was very subtle and only added to the experience rather then the opposite. With a slight aroma of funk, crispy apricots and petrol this just blew our minds. On the palate; dry dry dry, a balanced combo of smoky mineral, apricots, herbs, sea buckthorn and lemon zest. And don’t forget that light fizz on the tongue that just takes the oomph to another level. Sybille ❤️

The short story

Color: hazy gold

On the nose: apricot, funk, petrol, smoky mineral

Flavor profile: apricot, smoky mineral, some roughness, fizz, sea buckthorn, herbs, lemon zest

Tannin: low

Acidity: medium plus

ABV: 12.5%

Grape: Riesling

Agriculture: Ecological

Winemaking: Harvest by hand, spontaneous fermentation and 6 weeks maceration than ageing 6 months on old oak