One of the most interesting, and enjoyable, things we’ve tasted in years.
Experimental and dedicated écologiste winemakers Franck and Véronique Terral are one of the first to produce an orange wine in Bordeaux. It’s a 50/50 split between Sauvignon Blanc and Sauvignon Gris, made naturally — organic grapes, hand-picked and fermented naturally in native yeasts with no additives, sulphur or other interventions whatsoever. Orange wine is white wine made like red wine, the orange-amber colour coming from extended contact with the skins and seeds (45 days in this case), imparting colour, tannins and phenols more normally associated with red wines.
This is very different but we absolutely adored it on first sampling. It is slightly cloudy, copper-amber in colour, clear at the rim and with oily tears after a swirl. The nose is reminiscent of apple crumble and custard with toasted almonds on top, autumnal flavours matching the colours with wafts of fig, honey, burnt butter and orange peel. It’s the palate though is most remarkable, a softly textured, minerally, buttery mouthfeel that just rolls in the mouth and, flavour by flavour, shows dried fruits, nuts, honey and citrus characters, with a gorgeously bone dry, savoury finish that goes on for ages. It’s a stunning wine.
Serve lightly chilled, 8-12 degrees rather than straight out of the fridge, and enjoy as an aperitif or after dinner drink with a cheeseboard or savoury dessert.
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