For those of you, who were with us last year, you might remember when I told you about this crazily hyped young winemaker named Martin Otto Wörner. Guess what, his wines are going through the roof even more. All of America is yearning for his wines, and also Marissa Ross wrote ravingly about it. If somebody has learned winemaking at places like Matassa and Gut Oggau, you can understand and appreciate his very approachable style. He is slowly taking over the six hectares from his dad and is farming it completely organic.
This orange wine cuvée is made with grapes, which are mostly planted together in the vineyard. Two-thirds of the grapes are left with their skins for two weeks to ferment, which adds some good structure and tannins (the bitter stuff) to the wine. The Riesling and Silvaner juices are added after the initial skin fermentation, and then all are left for 10 months in barrels. This makes it a flexible food wine which you can have with spicy Chinese food, but also with a simple roast chicken.