Our first ever skin contact i.e., “orange” wine, we couldn’t be happier with how this wine developed. The grapes were grown in organically farmed vineyard in Santa Barbara County’s “high desert” (3,000 ft. above sea level), brought into the winery, destemmed and the whole berries were fermented with native yeast for 14 days on the skins. The wine was pressed into a combination of stainless steel and neutral French oak barrels and was canned without any sulfur addition.

The aromatics of this wine span the fruit spectrum from muskmelon and honeydew candy to mango, guava, bright tangerine and stone fruits. It also shows some underlying hallmark flavors of Sauvignon Blanc, including peach, grapefruit and a slight fresh green cucumber character.

Each can is 250mL, slightly less than 2 glasses of wine. Three cans is the equivalent of a standard bottle of wine (750mL).