2019 Oh Julius - Orange Wine
Regular price $35.00
Unit price per
90 Pts - Rick VanSickle
“It shows a cloudy copper colour in the glass with a juicy nose of peachy/nectarine, earth and funk. It’s really quite delicious on the palate with flavours of tangerine, lime, tart citrus pulp, subtle tannins, earthy notes and a bight, refreshing finish. Drink up. Glug glug.”
“It shows a cloudy copper colour in the glass with a juicy nose of peachy/nectarine, earth and funk. It’s really quite delicious on the palate with flavours of tangerine, lime, tart citrus pulp, subtle tannins, earthy notes and a bight, refreshing finish. Drink up. Glug glug.”
A Wild-ferment, Unfiltered and Unsulphured Orange wine: eminently quenchable!
A delicate nose with notes of papaya and a touch of lime zest. The palate is light and bright with moderate acidity and complexity from the varied time on skins.
35% Riesling, 25% Viognier, 25% Muscat Ottonel, and 15% Gewürztraminer. Muscat and Gewürztraminer were destemmed and fermented on the skins for one week before being pressed and blended to tank. Viognier was destemmed and fermented on the skins for 5 days before being pressed and blended. Riesling was destemmed and fermented on skins for 5 days before the free run was added to the blend. Once dry the wine was transferred to 3 separate cylindrical tanks. A mixture of skins made up of Riesling and Gewüztraminer was added to the top of each tank to create a cap and protect the wine for further ageing. Pressed after 17 days of further ageing on skins. Bottled with no sulphur and no additives.
Cases Produced: 140
Grower: Redfoot, Hughes and Velo Vineyards
Harvested: September 29-October 5, 2019
Yields: Approx. 2 Tonnes/Acre
Brix: 17.9
RS: 1-2g/L
Alcohol: 10%
35% Riesling, 25% Viognier, 25% Muscat Ottonel, and 15% Gewürztraminer. Muscat and Gewürztraminer were destemmed and fermented on the skins for one week before being pressed and blended to tank. Viognier was destemmed and fermented on the skins for 5 days before being pressed and blended. Riesling was destemmed and fermented on skins for 5 days before the free run was added to the blend. Once dry the wine was transferred to 3 separate cylindrical tanks. A mixture of skins made up of Riesling and Gewüztraminer was added to the top of each tank to create a cap and protect the wine for further ageing. Pressed after 17 days of further ageing on skins. Bottled with no sulphur and no additives.
Cases Produced: 140
Grower: Redfoot, Hughes and Velo Vineyards
Harvested: September 29-October 5, 2019
Yields: Approx. 2 Tonnes/Acre
Brix: 17.9
RS: 1-2g/L
Alcohol: 10%