Description
I’m calling this particular one “a gluggable skin contact-y white” because you really can’t help but glug it right down. It tastes a little like gummy peaches from the penny candy shop we grew up with. It’s tart, and tannic, and a little grassy, but not overly funky or weird in the way that some orange wines tend to lean these days.
What’s it taste like?!?
Stone Fruit, Tiki Drinks, Going into Fall Still Rocking Your Summertime Tan
Varietals / Characteristics:
Riesling: Pineapple, Apricot, Green Apples
Pinot Gris: Grapefruit, Blood Orange, Earl Grey
Sauvignon Blanc: Papaya, Passionfruit, Cantaloupe
How’s it Made
75% Riesling, destemmed and treated as a traditional maceration, with the juice being pumped over onto the skins once per day. Semi-Carbonic Pinot Gris (15%) and Sauvignon Blanc (10%) fill out the rest of the blend. Wine was fermented naturally with ambient yeasts in a combination of stainless steel and neutral barrels. Blended together in tank with a pinch of SO2 before bottling.
Optimal Drinking Situation:
Serve chilled between 45° – 65° while getting ready for MF decorative gourd season
Cépage:
75% Riesling
15% Pinot Gris
10% Sav Blanc
12.1% ABV
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