Keeping with tradition, the orange wines I make are a blend of different bits and pieces to tame the unhinged elements of the skin fermented whites. There is always a wildness about them, unruly and rustic. It is the one wine where I can push the extremities of the ‘hands off’ approach. In saying that, I have been refining this style over the years and the result is a more honed wine, albeit stylistically rebellious in its own way.

Blending portions are 70% Chardonnay, 18% Chenin Blanc, 10% Semillon and 2% white Muscat. All parcels have been skin fermented using natural yeasts, basket pressed and stored in seasoned French oak barriques, puncheons and stainless steel for two complete years. No fining, no filtration. The Chardonnay and Semillon fruit were grown at Grove Estate vineyards in the Hilltops region, NSW. The Chenin Blanc was grown in the Gundagai region, NSW, at Tumblong Hills. The white Muscat was grown in the Riverland region in South Australia at Ricca Terra vineyards.