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We say "Orange is The New White." Others call it The New Rosé. Rather than the “new rosé,” consider orange wines an anti-rosé, with something of an inverse production process: While rosés are made from red grapes, with their skins removed early in the maceration time, orange wines are made from white grapes, which can stay with their skins—and even stems for an extended period, giving these wines a tannic structure that rosés generally lack. Orange wines predate white wines and their distinctive character evolved organically as part of a culture of wine and food.
So our Amber Folly was treated like a red wine — left to sit and ferment on its skins, which gives it depth and color unlike other white wines. Blend: 100% skin fermented Semillon
Harvested: September 19, 2016; Pressed: September 29
Fermentation: 10 days in open top vats using indigenous yeast of our terroir
Barrel Aging: 6 months in 100% French Oak
Production: Fewer than 250 cases
Our juicy, pulpy, aromatic mixture filled just five half ton open top bins where we left it to ferment in the dark coolness of the cellar. Native yeasts from the vineyard and ambient yeasts in the winery played relay consum-ing the grape sugars, and after just three weeks the juice had turned to wine. The resulting alcohol then extracted flavor, color and tannins from the skin, so this wine speaks to all senses: sight, smell, taste, touch and.... intellect.
Review from Tastings.com >
Amber Folly: A new wine with ancient origins
Take a moment to consider that this ancient technique has been used over many thousands of years in the mountains of Georgia, the region of the world consid-ered to be the birthplace of winemaking.
We know that the majority of a red wine 's character comes from its skin and so it is with white wine too. Leaving the skins allows us to draw on a huge reservoir of character and complexity. Look for aromas of butter-scotch and honeysuckle and flavors of baked apples and figs; enjoy the long, slightly, chalky finish.
Chefs and Somms give thumbs up
This traditional technique has recently been revived and appreciated particularly among chefs. And we think the best way to introduce yourself to the wine is at the table. Don't over chill the wine. And pour it into a large glass to open up the aromas. Take a fresh look at what a white wine can be!
Cowboy charron beans as suggested Eggplant Curry recommended by
by Michael Austin in the Chicago Tribune Julian, Cafe' Beaujolais
Total Acidity: 7.7 g/Liter
Residual Sugar: Dry
Barrels: 100% French Oak
Barrel Aged: 6 months