Post Flirtation Orange NV No. 2
61% Vermentino (skin contact), 39% Negroamaro · California · 209 cases
Our highly limited, newest release of Post Flirtation Orange brings big nostalgic energy: orange creamsicle on the boardwalk, an overly juicy peach dripping everywhere, your first ever taste of artichoke heart (it’s mildly sweet? It’s a vegetable? It's also a flower bud!?), and memories of that summer where you added an orange twist and a splash of bitters to every drink you made.
750 ml, 12.5% ABV
Martha's Notes
From the richly layered orange wines of northern Italy to the herbal and often salty expressions from Sicily, I’ve long been captivated by the tradition of macerating white grapes on their skins. Although requests for an orange wine have been steady since I started the winery in 2014, it took awhile before I worked with grapes that inspired me to make my own. The shift began with an experiment making a piquette from Vermentino skins. I was truly astounded by the depth of flavor these grape skins released after gentle food treading and a few days of maceration in the sun.
Like NV No. 1, Vermentino plays the lead role in Post Flirtation Orange NV No. 2, but this year I’m nominating long élevage Negroamaro as best supporting actor. Strange bedfellows, but makes for a great blend—full of intrigue while also a crowd pleaser.
Specifications
Alcohol:
12.5%
Varietal:
61% Vermentino (skin contact), 39% Negroamaro
Vineyard:
Vermentino from Venturi Vineyard, Calpella, Mendocino County; dry-farmed (non-irrigated), certified organic vineyard; Pinole gravelly loam soils.
Negroamaro from Bricarelli Ranch, Ukiah, Mendocino County; head trained and dry farmed (non-irrigated) vineyard, farmed by us to organic principles (no pesticides, herbicides, or synthetic fertilizers); gravelly loam soils.
Vinification Notes:
Vermentino foot-tread whole cluster and fermented on skins, pressed to neutral oak barrique to complete primary and secondary fermentation in barrel. Negroamaro foottread and left to macerate overnight, pressed and fermented in neutral barrel. Both components aged continuously on fine lees in neutral oak for a minimum of 24-months before blending and bottling. Unfiltered.
Serving Temp:
Cool // 45-55°F (7-13°C) // Take this bottle out of your fridge ~20 minutes prior to enjoying
At Bottling:
(August 2024): 12.5% alc/vol · Free SO2 6 mg/L, Total SO2 31 mg/L · Less than 1 g/L sugar (dry) · All wines are vegan
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