Whole-bunch fermented in concrete tanks, this chenin packs a luscious punch of flinty papaya and tropical fruit contoured by subtle tannin and crisp acidity.
Tiny production single-vineyard wine from a coastal plot with sea breezes that add a refreshing salinity. One of the very few Palomino vineyards in South Africa!
A deep straw yellow in color, crisp and luscious on the palate, and with enough weight and grippy texture to stand up to something rich and meaty, while also fantastic on its own.
A lower-profile Italian grape (Pallegrello bianco) made with skin contact in a sherry-esque style similar to the output of France's Jura region. Crisply refreshing and brashly oxidative. Bust this one out with the appetizers and the seafood.
G'mischter Sotz is Andert's field-blend white made of many grape varietals interplanted. A floral bouquet and fruity wine with a mild tannin make this an easy introduction to Orange wine.
Bacchus 40 %, Sämling (Scheurebe) 25 %, Muscat 20 %, Sylvaner 15 %. Whole-bunch maceration in clay amphora for 9 months yields a textured wine with notes of apricot, cantaloupe, and lemon and a crisp acidity.
Fruit from 60-year-old vines gets basket-pressed and the juice sits on lees for 10 months before bottling. A slight edge of smokiness gives this wine's crisp fruit profile an added layer of complexity.
One of the best values in Natural wine is Angiolino Maule's magnum of fresh, young Garganega wine that's a great table match to ragu bianco or white pizza.
