Our orange is back, but this time with a twist. We took new, radical steps this year to push our limits and create something completely unique.
Cold soaked on the Frontenac Gris skins for a week, we then pressed the fruit earlier than we typically do. That’s easy.
But here’s where we got wild. Ever heard of ripasso? It’s a technique most commonly associated with Valpolicella. Essentially, they take the pressed skins from another wine and add it to fermenting juice. We did this, but we added our Chardonnay and Sauvignon Blanc skins to the Frontenac Gris juice and left them to macerate for another two weeks.
The result is a wine that is more lively and fresh than our previous orange wines, with less aggressive tannin and an almost fuzzy peach nose.
We love this wine so much right now, we bottled 30 cases for a little preview and will bottle the balance next summer as the wine rounds into shape.