L'Orange

Pierre Weber
A skin-contact Alsatian white that plays by its own rules. Pierre Weber, working his family vines on the sun-soaked slopes around Hunawihr, lets the grapes macerate with their skins for several days, drawing out colour, texture and a gentle grip you won't find in a classic Alsace white. Expect aromas of dried apricot, orange peel, honeyed herbs and a whisper of spice, carried by a dry, savoury finish. Vinified with minimal intervention and plenty of patience, the 2024 is fresh, lively and full of character. Pour it with spiced tagines, hard cheeses or charcuterie — and watch sceptics become fans.
35.70 € incl tax

-5% for 6 identical bottles

6 in stock

Wine name: L'Orange

Vintage: 2024

Producer: Pierre Weber

Grape varieties: Blend of Alsace white varieties, mainly Gewurztraminer and Pinot Gris, completed with Muscat and Sylvaner (exact proportions not disclosed by the estate)

Region: Alsace, France

Appellation: Alsace (produced as orange wine, often released under Vin de France labelling)

Type of vinification: Skin-contact white wine (orange wine), hand harvest, whole bunches and destemmed fruit, spontaneous fermentation with indigenous yeasts, no added yeast or enzymes, ageing in stainless steel and old oak foudres, no fining, light or no filtration, minimal sulphur at bottling

Maceration: Extended skin maceration, around three to six weeks depending on the batch, with gentle punch-downs

Colour: Bright amber-orange with copper highlights

Bouquet: Dried apricot, blood orange zest, quince, rose petal, black tea and a touch of spice and beeswax

Palate: Dry and textured, with fine grippy tannins, saline length and notes of candied citrus, stone fruit and herbal infusion

Alcohol content: 12.5% vol

Soils: Granite, sandstone and limestone-marl with clay, on the Alsace hillsides

Farming: Organic practices, hand-worked vineyards, no systemic treatments

Ageing potential: 3 to 6 years from the vintage

Food pairing: Spiced tagine, curry, roast pork belly, grilled vegetables, washed-rind and mature cheeses, charcuterie

Serving temperature: 12 to 14°C