Orange wine gets its distinctive orange hue as a result of prolonged contact with grape skins, stems, and seeds. While wines made with white grapes are typically produced by pressing the grapes right away, without skin contact, in the case of this orange wine, the juice and wine remain in contact with the skins, seeds, and stems for 100 days before pressing. This gives the orange (or skin-fermented) wine tannin and spicy attributes.
This Sauvignon Blanc was grown in Pine Mountain Vineyard, which climbs up to 2,800 feet on a peak that rises above the northern edge of Sonoma County. The vineyard’s high altitude and late harvest deliver smaller berries and more intense aromas and flavors. The volcanic soils are well-drained and mineral-rich.