 An excellent American example of one of the earlier 'orange wine' styles, as well as perhaps the best names this side of the craft beer world (where they've been getting away with names like this for decades). The Pinot Grigio/Pinot Gris grape will have a very slight bit of pigment to it when fully ripe, only enough for it to show up when the juice is left on the skins for many days, sometimes a couple weeks. The places where it is planted in Europe (including France and Slovenia) have done these rust colored, not-really-a-Rose wines for centuries, but they are time consuming to make and not as tourist-friendly as the fruitier 'regular' versions so not as prevalent. 'Ramato' means copper in Italian, and a very accurate descriptor for a Pinot Grigio left on the skins like this one is for 23 days. From the first whiff this is obviously different from your garden variety Grigio, more orange fruits to the nose with hints at mint and cooler herbs, subdued with a bit of twang. The palate is what really takes this wine and ones like it to a different level with all the natural skin texture present, giving the citrus a deep rind-y persistence, long and rich to a dry melon finish. Different but not funky, this has lots of substance to pair with fuller dishes well into the cooler weather and have you saying 'thank you very much' to the folks at Field Recordings for making such a great wine!
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