Skinsy Sensations Sampler Pack

Doppelganger is another quirky yet delicious creation from the lovely Yoko and Andries over at Brave New Wine.

The first two vintages were 100% Riesling but a couple of other varieties enter the fray. After varying degrees of skin contact on each variety through ferment, Riesling, Pinot Gris, and Chardonnay are aged in a combination of old barrels and ceramic eggs under a thing 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 it mouth watering, the volume of fruit is ample to all the winemaking thrown at it.

It certainly won't be for everyone, but it is a truly interesting drinking experience.

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 four varieties, the bulk of it being Pinot Gris, that are all co-fermented together over around 40 days, going through natural malo that adds a little extra oomph into the mix.

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.

Always wanting to try something new often ends in surprising yet satisfying results, and the Yugen Wines Tropical Sunrise is one such example, with its incredible fruitiness and lovely texture.

Fermented separately on skins and then left on skins for three winks in stainless and on lees old oak for six months, the three varieties of Sauvignon Blanc, Moscato and Pinot Gris each offer something individual and enticing to the wine. The skin contact and lees ageing add texture and flavour, while the natural acids maintain freshness.

Passionfruit, guava, pineapple, lychee and lime will accompany you along this delightful path, and you'll want to drink this until the sunrise.

The MDI Picolit, like the Moscato Giallo, flies in the face of expectations and delivers a lovely wine.

Whilst it's usually made into rich dessert wines in northeastern Italy, Picolit is a variety which we are seeing more and more in dry table wines in Australia. Having spent 22 days on skins before maturing in old oak, and fully undergoing malolactic fermentation, this is a textural wine with lots of creaminess, which lets the fruit sing. There's quince and pear, as well as a touch of vanilla and a hint of marshmallow goodness, with some honeysuckle coming through on the palate.

Completely dry and with refreshing acidity, this is a great wine to drink by itself or to pair with some salty, oily dishes.

The Somos team tackle skin contact whites for the second time here.

This is a great example of a more smashable 'orange' wine than some of the more challenging examples on the market today.

The Verdelho fruit was grown biodynamically, all the fruit was fermented on skins before being split in two portions: the first went to barrel to spend time in oak on lees; the second stayed on skins for a huge six months before pressing giving a wild, gingery, exotic tweak to the flavours.

So much personality, so much drinkablity, so much value. A super offering from this great small McLaren Vale operation.