“Orange Toffee” Barabás, Hungary
This bottle of natural wine is a great example of the talent, quality of fruit and ingenuity of Domaine Lous Grezes. This maceration of Chardonnay (unusual vinification for the variety and one that curiously makes it tricky to detect if you tasted this blind.)
It is worth saying that this skin-contact (Orange) wine is probably not for most conservative palates (In similarity to the “crazy” orange wines coming from Friuli). It is made from 100% hand-chosen Roditis parcels and vinified without any additions whatsoever. It ferments and then macerated with the skins for 30 days, and a further 12 months in used oak barrels, unfiltered and unfined.
VOUAGE ENTRE JOANJOAN
The colour is somewhere between orange wine and rosé. The aromas are fine and complex with marinated raisin with rum, dried banana, and a very slight resinous touch.
Another superb effort by Patrick Bouju, a second of two new orange wines, its made from 100% Picapol sourced from Bouju friends in southern France. A relatively short maceration time give this wine floral, mineral aromas, leading to a fresh palate with hints of pear, a little spice and interesting savoury notes on the finish. We recommend serving this wine chilled, it pairs excellently with light vegetarian dishes, goats cheese and a variety of seafood.
This orange/rose wine will blow your mind. Both white varieties of Tardana and Macabeo spent a period of 8 days maceration on the skins which are they were then blended with the fine lees of Bobal (a red variety).