About The Pack
The rise of skin contact white wines in Australia has added another interesting orange tinge to the rich tapestry of Australian wine.
From rosy Pinot Gris and spicy wacky blends to some rarely-seen varieties, you'll get to see some of the best Australian examples of the style in this pack.
Great value and the perfect place to start exploring the delicious world of skin contact white wines.
2019 Arfion Fever
Dave Mackintosh loves to explore with skin contact whites. He's been playing with this idea for a few years, experimenting with his Smokestack Lightning range.
The Fever is a blend of 5 varieties from a single vineyard fermented on skins to showcase the character of the vintage.
The wine goes through natural malo, the fruit dictating how much goes through this process, then it is sent to bottle without cleaning up.
This is a bright and very well made version of an amber wine. If you want to explore this wine style, then Dave's offering is a very sophisticated place to start.Read more about 2019 Arfion Fever
2019 Ravensworth Seven Months
The Ravensworth Seven Months is one of Bryan Martin's favourite wines to make. Excitingly, this year, the 2019 release is all estate grown fruit from Bryan's own vineyard in Murrumbateman.
The classic three variety blend of Pinot Gris, Riesling, Gewurztraminer fermented on skins in ceramic egg for seven months (hence the name), with this extended skin contact adding all sorts of colour, texture and complexity.
This year's might be the best to date, a glorious mouthful of fruit that's slippery, grippy, textural and thought-provoking.Read more about 2019 Ravensworth Seven Months
2018 Garagiste Cotier Riesling
The Côtier label started with some experimentation from Mornington Peninsula winemaker Barney Flanders, but with this third set of releases in 2018 they look to be a permanent part of the Garagiste range. He's not jumping on the natural, 'skinsy' wine bandwagon.
He has his own reasons, such as deepening his knowledge of the region and the varieties he loves. The wines have their own voice. The Riesling is a belter. Where you classically think of acidity first with Riesling, here, as Barney describes, "Acid is usually the framework but with this, it’s the phenolics - they give the wine direction."
It's a textural, savoury style of Riesling. Something unique but not 'too' out-there. Delicious drinking with interest.Read more about 2018 Garagiste Cotier Riesling
MV Brave New Wine Doppelganger
Doppelgänger is another quirky yet delicious creation from the lovely Yoko and Andries over at Brave New Wine.
After varying degrees of skin contact on each variety through ferment, Riesling, Gewurztraminer, Pinot Gris, Chardonnay, Sauvignon Blanc and Vermentino are aged in a combination of old barrels and ceramic eggs under a thin veil of flor.
There's uber amounts of skinsy texture here. A faint nuttiness and something like kombucha. Served blind, this would be a very difficult wine to put your finger on. The tannins are tight, the acid is mouth watering, the volume of fruit is ample to all the winemaking thrown at it.
It certainly won't be fore everyone, but it is a truly interesting drinking experience.Read more about MV Brave New Wine Doppelganger
2019 Vignerons Schmolzer & Brown Grauburgunder
This is the first venture into amber winemaking for Tessa and Jeremy at VS&B.
This is the way Pinot Gris should be treated. The Graüburgunder (German for Pinot Gris) spends a goodly time on skins before being pressed, allowing the natural colour and tannin of the variety to shine.
It's an excellent first crack at the wine style. There's loads of fresh stone fruit and florals to be enjoyed, yet the flavours are fresh and crisp, with clean acidity and plenty of definition.
So many producers are trying their hand at orange winemaking at the moment, this is one of the most successful debut releases we've seen.Read more about 2019 Vignerons Schmolzer & Brown Grauburgunder
2019 Dormilona Skinnie Sauvignon Blanc
Sauvignon Blanc is a great variety to experiment with. Winemaker Jo Perry plays around with it a bit here, pushing this Sauvignon Blanc into the realm of the weird and wonderful.
The fruit is crushed straight into a combination of amphora and open top bins, then left to hang out of skins for a full six weeks before bottling. No fining. No filtration. No adds. Just the awesome raw essence of Sauvignon Blanc.
If you're in the market for crisp dry whites, you may want to look elsewhere. But if funky, textural wines with a wild personality are your thing, this is going to be right up your alley.Read more about 2019 Dormilona Skinnie Sauvignon Blanc