This wine’s journey is more about what didn't happen. One half of
the grapes were de-stemmed, the balance left as whole cluster. The
grapes were then foot-stomped to gently break open the berries,
and fermentation occurred with indigenous yeast. Made as if it
were a red wine, the golden must was punched down twice each day
and upon completion of fermentation, gravity racked to neutral
barrels. Left on their gross lees, the barrels were not topped during
aging, malolactic fermentation was neither inhibited nor encouraged and the wines were not sulphured.. Once ready to
bottle, Subida was neither fined nor filtered. This is a natural, living and breathing wine!
Orange wines are atypical wines in their look, mouthfeel and taste. Subida announces its presence with a hazy, golden, straw-like hue, and an intriguing visual “depth”. A swirl produces an astounding surprise, with fresh notes of apricot mingling with bay-leaf, herbs and spice on the nose. Happy to be one again with oxygen, Subida enjoys time and swirling to fully strut its stuff. A sip first delivers dried peach and fig, and an astonishing texture that is velvety, weighty, light and zesty all at the same time. More herbal notes – anise seed, mace – mingle with honeycomb and hazelnut flavors. The finish has a pleasing and palate cleansing note of almond bitters. Fascinating, intriguing and somewhat wine-geeky, Subida will continue to evolve in the glass, in the bottle and in the cellar.
Food Pairing Notes
We recommend serving at cellar temperature. We recommend serving with simple fish or chicken dishes that are herb-infused, or turkey breast with apricots.