WTN: Enfield goes Orange

[David M. Bueker]

2015 Enfield Wine Co. White Wine "on Skins" Brosseau Vineyard - USA, California, Central Coast, Chalone (6/27/2017)
If John Lockwood makes it, I will try it, even in genres that I do not normally pursue. This is an interesting wine, blending varieties, with the skin contact adding significant depth to white wine character, rather than picking up red wine character as happens with some "orange" wines. Dried pineapple, peach skin and a fresh straw/hay element make for an interesting aromatic tableau. There is a richness on the palate, verging on a glyceral texture, and it carries the depth and weight to the back end, where some skin contact tannin kicks in, as well as a bit of tartness which results in a very clean finish. I tried this at a range of temperatures, and it seemed to show best several degrees below room temp, say 65 degrees or so.

2015 Enfield Wine Co. White Wine "on Skins" Brosseau Vineyard - USA, California, Central Coast, Chalone (6/27/2017)
If John Lockwood makes it, I will try it, even in genres that I do not normally pursue. This is an interesting wine, blending varieties, with the skin contact adding significant depth to white wine character, rather than picking up red wine character as happens with some "orange" wines. Dried pineapple, peach skin and a fresh straw/hay element make for an interesting aromatic tableau. There is a richness on the palate, verging on a glyceral texture, and it carries the depth and weight to the back end, where some skin contact tannin kicks in, as well as a bit of tartness which results in a very clean finish. I tried this at a range of temperatures, and it seemed to show best several degrees below room temp, say 65 degrees or so.

I can't think of a higher calling for Chard than to be made as an orange wine, David.
My experience w/ skin-contact whites is that they're best served (with food) at a cool room temperature
like Bojo or Lambrusco. Served at usual white-wine temperatures, the phenolics can make the wine taste painfully austere.
Tom

[David M. Bueker]

I don't think this one is Chardonnay.

And Chardonnay's highest calling is to sparkle.

I don't think this one is Chardonnay.
And Chardonnay's highest calling is to sparkle.

So what is it, David. I thought they only got Chard from Brosseau??

Perhaps CheninBlanc? The only skin-contact white I see on the Enfield
list is a HeronLake Chard.

David, your reportage is not up to its usually high standards here!!
Tom

[David M. Bueker]

2/3 Chenin, 1/3 Chard