Description
Three exciting wines to start your journey into Orange Wines.
MEINKLANG WEISSER MULATSCHAK – A delicious orange wine, juicy & appley, yeasty & fresh, with hints of rose & lychee. The new vintage is lighter in colour & has a lovely Old Fashioned lemonade flavour on the palate. Zingy & pithy ripe lemons combine with floral elements.
WAAS SEMILLION – A fruity, textured orange wine made from Semillon grapes grown in South Africa’s Paarl region. This is all about that juicy peach and apricot stone fruit character with a subtle tannin from extended skin maceration. The grapes were naturally fermented with spontaneous yeasts and bottled with minimul sulphur after ageing in concrete eggs and flexcubes; vessels which help to heighten aromatic intensity in the final wine.
EDGAR BRUTLER BRUM DUM – This wine captivates from the first sip with lush aromas of golden honey, fragrant acacia blossoms, and juicy peach. Silky and round on the palate, it dazzles with a perfect balance of richness and precision. The finish is long, lingering, and utterly captivating, leaving you wanting more with every sip—an unforgettable wine experience. Grapes are whole bunch stomped and macerated for a few hours-days. After pressing the juice ferments and ages in a mix of used French and Austrian oak barrels for 8 months. Bottled without fining, filtration or addition of sulphur. Edgar Brutler, a winemaker whose family heritage in viticulture dates back to the 1850s, when his ancestors migrated from Stuttgart to Transylvania. After leaving Romania in the 1980s due to political turmoil, the Brutler family returned in 1997 to reclaim their land. By 2018, Edgar launched his own winery, focusing on organic, small-scale production with deep personal involvement. Located in the foothills of the Carpathian Mountains in Romania’s Crișana region, Edgar’s vineyards are planted on iron-rich soils that support traditional local varieties such as Fetească Regală, Blaufränkisch, and his signature grape, Grünspitz. The Brutler family farms organically, without herbicides or synthetic sprays, respecting the natural balance of the land. With a formal education from Geisenheim and experience at top Austrian wineries, Edgar combines technical expertise with a creative, intuitive approach. His wines are fermented naturally in a 200-year-old cellar, unfiltered, unfined, and made with minimal intervention, offering a true reflection of the land and its history.
