Orange is the New Rosé

Josko Gravner uses a 5,000-year-old tech­nique that in­volves fer­ment­ing the juice and skins of white grapes in clay am­phorae for up to a year. This re­sults in golden-hued, fresh-tast­ing tan­nic wines known as orange wine. James Suck­ling tasted 10 Gravn­ers a

Hong Kong Tatler - - Life -

Gravner ribolla venezia Gi­u­lia an­fora 2006 Great nose of dried pineap­ple, honey, apri­cots and hints of laven­der. Full body and an al­most tan­nic struc­ture. Long fin­ish. A unique and stylish wine—not for ev­ery­one, but su­perb. De­cant be­fore serv­ing.

96 points Gravner ribolla venezia Gi­u­lia an­fora 2004 Al­monds, dried orange and salt. Full body, tan­nic tex­ture and a long and ca­ress­ing fin­ish. Hints of pop­corn and dried fruits. Drink now.

92 points Gravner venezia Gi­u­lia breg 2006 Orange with a red tinge. Lots of blood orange, cran­berry and can­died ap­ple aro­mas. A full body, slightly tan­nic tex­ture and a fruity fin­ish. Fun and thought-pro­vok­ing. A blend of chardon­nay, pinot gri­gio, ries­ling and oth­ers. Drink now.

92 points Gravner venezia Gi­u­lia bianco breg 2000 Dark orange colour. Aro­mas of dried fig, dried ap­ple and cran­berry. A full body, rich and tan­nic. Nuts, dried fruit. Very dry, lightly salty and a flavour­ful fin­ish. Fer­mented five months in am­phorae and aged six years in large casks. Drink now. 93 points Gravner ribolla Gialla venezia Gi­u­lia 2007 A beau­ti­ful orange wine with nuts, al­mond and dried ap­ple, along with honey, tof­fee and caramel. A full body, chewy and rich. Long and in­tense fin­ish. This is a long-time favourite. Drink now. 93 points

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