The estate Vidal grapes were foot trodden to squeeze 30% of the berries and then all of it was included in open top stainless steel fermenters. It was wild fermented with 22 days of skin contact and bottled with some of the lees and is free of additives, including sulphites. It has a pronounced nose of summer peaches, nectarines, orange peel and subtle savoury notes. The searing acidity on the palate and subtle tannic notes amplify the marmalade, fuzzy peach, grapefruit, citrus rind and savoury herbs through a bright, vibrant finish. The glass in the photo is one Sperling is lobbying Riedel to make the official orange wine glass. (Rick VanSickle,winesinniagara.com,Jan. 3, 2022) The estate Vidal grapes were foot trodden to squeeze 30% of the berries and then all of it was included in open top stainless steel fermenters. It was wild fermented with 22 days of skin contact and bottled with some of the lees and is free of additives, including sulphites. It has a pronounced nose of summer peaches, nectarines, orange peel and subtle savoury notes. The searing acidity on the palate and subtle tannic notes amplify the marmalade, fuzzy peach, grapefruit, citrus rind and savoury herbs through a bright, vibrant finish. The glass in the photo is one Sperling is lobbying Riedel to make the official orange wine glass. (Rick VanSickle,winesinniagara.com,Jan. 3, 2022) 750 mL bottle