It tastes like Huw Kinch is on a personal mission to make the best dammed orange wine in the southern hemisphere. And he’s getting there! This year’s blend comprises 62% Pinot Gris, 23% Sauvignon Blanc, 14% Pinot Noir (vinified as a white) and the merest seasoning of Gewürztraminer, Muscat and Viognier. The wine brings together four vineyards that are sustainably farmed, free of artificial chemicals or fertilisers: the Course-Choi Vineyard (previously Porters) on Mackenzies Road; the Good Family Vineyard and Fraher Vineyard on Omihi Clay soils in North Canterbury; and Pinot Noir from Pyramid Valley’s Lowburn vineyard in Central Otago.
The fruit is primarily vinified as bunches for 12 to 24 days in open-top fermenters with a small amount of ‘Blanc de Noir’ pressings added during fermentation. The wines age in concrete and old barrels for six months without sulphur. “We want to make an Orange that’s balanced between the tannins and fruit weight,” Kinch explains. “So finer, lighter tannins, something that matches our cooler climate.” Max Allen commented on this wine’s premier release: “Oh, if only all orange wines were as downright delicious and as beautiful as this.” It has only kicked on since then. So moreish and tangy with a juicy palate and dry, powdery close licked by Campari-like bitters. Tangerine dream!