Ecker Gruner Veltliner 12/1L 2019

In full disclosure I have enjoyed few orange wines (think white wines of white of grey grapes that have macerated on their skins like a red wine would in terms of length of skin contact). This however is from squeaky clean Riesling that has spent a month or so on its skins until November and even so is pure and clear, citric and textural, with chirpy tannins, marmalade and apricot pastry. Even the next day it resonated round the whole palate and if anything rocked its back into its orange structure. Delicious and one of a kind.
Wine review by Nicholas Livingston, September 3rd, 2015

"This limed release Riesling was fermented on the grape-skins before pressing and settling. This ancient method brings a wider spectrum of aromas, complexity, tannin for structure, and an orange hue to a normally white wine. The result is a dry Riesling showing orange zest, tangerine, and floral aromas with a nice interplay between tannin and acidity. Only 24 cases produced"
Tasting notes by Bill Hooper, Winemaker

Food Pairings

Anything that "stinks up your house when you are cooking it," Terry Theise. Asian food, ham, smoked meats or fish.