Head winemaker Stephen Webber left the Pinot gris used in the l’Orange on its skins for 24-36 hours to impart just the right amount of color, then pressed the grapes and aged the juice in both French oak and Acacia puncheons (oversized barrels). Some of the Pinot gris juice was allowed to go through malolactic fermentation, helping to create more texture in the final wine. He fermented the Muscat ottonel in small clay amphora, adding even more texture and mouthfeel! Eventually, these two were blended (62% of the Pinot gris and 38% Muscat ottonel), resulting in the l’Orange.
Grilled peaches, ripe apricots, golden raisins, fig newtons (which might be the first time I’ve used this when describing a wine).
This unique wine has tart flavors of rose hips and fruity notes of underripe apricots and white peaches. The mouthfeel of the l’Orange is both crisp and textured before launching into a slightly sweet finish, reminiscent of sucking the nectar from honeysuckle flowers.
Michele Francisco, a founder and regular contributor to Winerabble, a blog primarily about Pacific Northwest wines, is living the dream in Portland, Oregon. Her passion leads some to believe she's got wine running through her veins. Contact Michele at firstname.lastname@example.org & be sure to visit her online portfolio at www.michelefrancisco.com.