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Jugi Buggi is now an unfiltered, dry orange-style wine; but my intention was to try and make this wine in a way that gave the taster the feeling that there was some sweetness through the use of integrating a skin contact fermentation, sur-lie aging, and the development of fruity and sweet aromatics through barrel aging. The result is quite nice-- this wine shows a great deal of orange peel, orange sherbet notes, some hints of pear and melon, as well as a lot of cinnamon and vanilla aromatics. Since this predominantly Marsanne wine was fermented on the skins for two weeks, there is some tannin on the palate when you taste it, but there’s a good deal of viscosity that balances it out and I think gives the taster a feeling that there is some residual sweetness.
I definitely recommend enjoying this wine slightly chilled or at room temperature; basically, drink it like you would a red wine. Though it is a white wine, it can pair well with chicken or pork dishes as easily as it could be enjoyed with soft cheeses.