Skin-fermentation, the winemaking process to make orange wine, is a unique style of white wine making in which the skins of the grapes are left in the grape juice during production to extract tannins and a vibrant color. This process adds a fuller mouthfeel, more texture, complexity and a rich fruit flavor to the wine. This 100% estate grown Chardonnay was made in using this alternative production method, and the result is a lovely, atypical expression of a classic varietal. The aroma is fruit forward with notes of golden delicious apple, dried apricot and fresh peaches, while the palate presents nuances of citrus fruit and herbaceous lemongrass. The finish is classically Chardonnay—nuanced with notes of vanilla, butter and a subtle acidity.
Notes from the Winemaker