Since 2013, Mike Hinds has been crafting remarkably unique and exciting wines in the Willamette Valley, Oregon, employing a low-intervention approach that emphasizes the true essence of the grapes.

For this exceptional dry orange wine, Hinds co-fermented Pinot Gris and Grüner Veltliner grapes, allowing the wine to macerate on the skins for ten days to achieve its intense  orange color. Afterward, the wine was aged for four months in aged oak vats, subsequently bottled unfined and unfiltered to preserve its natural character.

On the nose, this orange wine is a tapestry of complexity, featuring prominent aromas of tropical fruits and red berries. The palate offers a delightful juicy acidity, accompanied by notes of raspberries and vibrant orange zest, creating a refreshing and memorable tasting experience.

Pairing: Braised Chicken and Mushrooms, Semi-soft cheeses like Gruyère & Comté, Cream of Mushroom Soup

Grape: 79% Pinot Gris, 21% Gruner Veltliner

Soil: Basalt & iron-rich marine sediment

Viticulture: Organic