(2023) 100% Verdejo, this was made in a combination of clay amphora and large French oak vats, with regular pumping over to extract colour and phenolics from the skins. The usually punchy, elderflower aromatics of the Verdejo have been subsumed into much more herby, citrus aromas, a touch of kaolin and then clove-studded orange spice. In the mouth, again none of the tropical fruitiness one might expect from Verdejo, this is dry and savoury, invoking a hessian-like image, nutty and spicy into a super dry finish.
(2023) Leading light of the Languedoc, Jean-Claude Mas, is never predictable. His take on orange wine is in fact a blend of regular rosé and skin-contact orange wines, hence the name ‘Roseoarange’. Quite orthodox peach, lime and subtle orange notes, a touch of spice. Nice ripeness and fruit sweetness on the palate, racy, plenty of zesty lemon for a fresh, appetising finish.
(2023) From a biodynamic estate in the Languedoc where owner/winemaker Bertie Eden plies his trade, this is 100% Muscat made in contact with skins and pips. The Muscat aromatics are all present and correct here, florals and peach, but with an added dimension of something stony and herbal too. Sweet and ripe Muscat fruit on the palate, but the wine is bone dry, a hint of seeds and nuts with that pithy citrus acid that gives this some bite and good freshness.
(2023) Another organic certified orange wine, this made from 80% Inzolia and 20% Zibibbo (the latter is the Sicilian name for Muscat). It's the Zibibbo that dominates the aromatics here, with plenty of floral and orange (fruit) tones, something that reminds me of geranium leaf. In the mouth there's quite a powerful, intense character here, from both a nip of tannin and the spicy fruit concentration. That, plus pithy acids and an almost umami character makes for quite a decisive wine that's full of interest.
(2023) A blend of Pinot Gris, Gewurztraminer and Welschriesling, this undergoes spontaneous fermentation and is made with minimal sulphur. Dazzling stuff: likey, juicy and floral, it's aromatically bright and buoyant. Is there a hint of the lightest spritz on the palate? Possibly it's just the sherbetty exuberance of the sliced Asian pear and citrus that flows through a dry, shimmering finish. A delight.
(2023) From leading organic producer in Chile, Emiliana, this is 100% Sauvignon Blanc from the Casablanca Valley. It was fermented in concrete tanks with punch downs, then aged in concrete eggs for five months with the skins. A very pleasing nose here. Arguably not as 'wild' as some orange wine examples, a clear and juicy orange and peach, just a little purple fig character and nuttiness too. In the mouth it once again walks a line between classic Sauvignon Blanc and something more unusual. Bittersweet Seville orange and fig again, the tannins adding a little grip and the acid tangy adding a lemon pith bite to the finish. Watch the video for more information.
(2022) A certified organic, vegan, and sustainably-grown rosé from the high Uco Valley in Mendoza, it's also signed up to a Fair Trade policy so all eco credentials are firmly in place. Mostly composed of Pinot Noir and Syrah, it has a pale colour and a fine strawberry bon-bon aroma with an herbal edge sitting subtley in the background. In the mouth, vivid cherry and confit lemon is precise, fruity and juicy, with natural sweet fruit and keen acidity in balance. All sit together very harmoniously. Watch the video for more information.
(2020) I really enjoyed this cloudy, unfiltered gently sparkling wine, made in steel tanks with wild yeast, it ends up very dry with around 3G/l sugar. Straw to pale yellow, lovely lemony fruit, spicy with a peppery note, there is biscuit from the lees ageing. Bursts with bright lemon fruit, so much vivacious, ripe pear fruit, mouthfilling sweetness of fruit, and the dry, yeast and lightly nutty finish.
(2020) Quite a deep yellow/emerald colour, a touch of that yeasty, wheat beer character also citrus peel. On the palate, nectarine, or rather the skins of nectarines and peaches, so much grapefruity tang to this, bone dry and pithy in the finish.
(2020) Originally made as a proportion of the fruit destined for the Green Glow bottling. Skin contact, made in old wood. Yeasty, more wild than Green Glow, with herb and vegetal notes that are intriguing, the lemon rind and full peachy, ripe juicy pear fruit, finishing with great clarity. The 'Minus 220' refers to the fact this has no added sulphur, AKA 'Preservative 220'.