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Orange Wine, or what is now technically called “Skin-Fermented White”, has become quite the object of fascination for the wine world over the past few years. While at times polarizing for its provocative nature, the style undoubtedly has a vibrancy and refreshing deliciousness that is hard to resist. Distinct citrus and banana notes give way to white flowers and steeped black tea.
On the palate, the acidity is balanced by ripe green fruit and more tea flavours, both herbal and earthy. There is certainly a sense of transferability to this wine; it will appeal to ardent fans of beverages such as sour beers and kombucha. While pairing any food with this wine becomes a fun adventure, we have found noted success with food typically difficult to pair with most wines: leafy salads with vinaigrette, bitter greens such as kale or collards, and artichokes in all its forms.