2023 Orange* in Colour
Skin-contact white
Made in Quindalup with Quindalup fruit.
Sauvignon Blanc and Chenin Blanc. Maybe a smidgeon of others.
Wild ferment, some on skins, seasoned oak, concrete egg, stainless steel
12.5ish% alc/vol
A skin-fermented, cloudy, yellow/orange-coloured wine that tastes like rainbows and is textured like sun. Slight haze from the lees, looks rustic because it is rustic – in the best possible way.
We start the ferment on skins for a few days and then press to stainless steel, seasoned oak and a concrete egg to finish the rolling wild ferment. It’s like walking through a Moroccan spice market with a bunch of stolen citrus. Orange peel, chamomile tea, ginger root, maybe a bit of rooibos or dried fig.
The skins add tannin twist, but the texture is the main event: chewy, pithy, refreshing but grounded. It finishes dry, with a saline snap that begs for food. There’s this fresh-cut hay and green almond thing that makes you pause and go back for a second sniff. It’s not funky for funk’s sake—it’s alive.
Drink with fermented foods, chargrilled veggies, hard cheeses, fish curry, or whatever's coming out of the pizza oven. If it’s funky or spicy or salty, it’ll probably sing.
Ingredients: organic grapes and a whisper of sulphur to keep it fresh and stable