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Field Recordings, BOXIE Central Coast Orange Wine (3L box)

$40.00 Excl. tax
EAN Code:
742779421982

A crisp ‘gateway’ orange wine; apricot, haitian orange, marzipan.

Quick facts:

Location: Paso Robles, California, USA

Owner & winemaker: Andrew Jones

Vineyard area: 120 acres estate-owned or in long term rental + purchase of grapes from selected growers on the Central Coast

Vineyard management: sustainable, practicing organics or certified organic, depending on the source vineyard. 80% drip irrigation, 20% dry farmed

Soils: diverse alluvial soils, depending on the vineyard

Main varieties: blends based on Pinot Gris, Chenin, Albarino, Colombard / southern European grapes for the reds

Annual production: 50,000+ cases

Winemaking: native primary fermentation. Filtered, not fined. Strong focus on sparkling wines, both secondary-fermented and pet-nats

Fun Facts

  • Andrew made his way into winemaking through his job as a vine nursery fieldman, which he has held for some twenty years – preparing plants for growers all around the Central Coast made him familiar with all the vineyards in the area and their potential
  • From a small first batch in 2007, the winery has now grown into a very popular operation with their own land and is also arguably the biggest pet-nat producer in California, Andrew says
  • His long-term dream is to start an organic-certified vine nursery.

Winemaker’s note: “A crisp ‘gateway’ orange wine, perfect to pair with spicy foods, springtime and … well, anything.” 

Grapes: 2020: 41% Chenin Blanc, 37% Pinot Gris, 9% Albarino, 8% Verdelho, 5% Riesling

2021: 43% Chenin Blanc, 18% Pinot Gris, 16% Riesling, 13% Albarino, 5% Vermentino, 4% Albillo Mayor, 2% Verdelho

Vineyards: blend of different sustainable and organic vineyards across the Central Coast, such as Martin Brothers, Cat Canyon, Greengate, Zabala, Huer Huero, Chapel Hill, North Fork, Morro View, Pomar Junction, Creston Ridge, Derbyshire

Making of: the grapes are destemmed and spontaneously skin-fermented between 48 hours and 45 days in stainless steel tanks. Aged 4-7 months in acacia barrels and neutral French and American oak. Blended, filtered, bottled with a small addition of sulfur.

Food Pairing: Blue cheese, Duck sausage, tangy flavorsome cuisines like Mexican or Thai, dried fruit… endless possibilities here!

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