Unico Zelo Esoterico Orange Wine 2019

Unico Zelo Esoterico Orange Wine 2019

SPICY - TIGHT - ENERGETIC

VARIETY: MUSCAT D'ALESSANDRIA - BIANCO D'ALESSANO - RIESLING

REGION: BARMERA, RIVERLAND & POLISH HILL RIVER, CLARE VALLEY

SOIL: CLAY ON LIMESTONE & SHALE ON SLATE

A great introduction to amber wine, this is the perfect match for challenging food matches like aged cheese and spicy foods.

Mandarin Peel - Black Tea - Rosehi

One of the most captivating things in winemaking is the constant struggle between Art and Science - crafting a pinpoint precise, squeaky clean wine - or embracing your inner creative, and searching for more ethereal experiences. We've had a desire to create a wine like this for some time. In representation of a winemaking style that has existed for many millennia out of countries like Georgia, and influenced the styles of winemaking seen in Friuli, Sicily and Pantelleria. It's not exactly white wine, nor red - many call it Orange or Amber wine...but we like to call is Esoterico. It's a purposeful blend of three white wine varieties, left on their skins (much like red wine) - to develop rich aromatics and a lean, driven palate. Being very aware of how drying these wines could be - we specifically sought four varieties - Muscat d'Alessandria (for it’s sweeter aromatics and waxy/oily mouthfeel), Bianco d’Alessano (for it’s acidity) and Riesling (for it’s astringency). In varying amounts, we seek to achieve a synergistic orchestra between components. We make no additions of any kind - save for sulphur when we bottle the wine. There is no fining or filtration involved, with the wine allowed to clarify by gravity alone - resulting in a slight haze and sediment. This was one of the most enjoyable wines to craft, as there was no preconceived idea of what it must taste like - the chief driver was drinkability. We searched for a wine that gave you the thirst - a 'scrumptious' quality - mouthwatering acidity and 'say hello!' tannins. It's a Bohemian at heart.

Method: 8 days on skins, wild ferment, matured in old puncheons and foudre for 12 months, unfiltered