The Future’s Bright Orange Wine 2024
Vin de France
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Not all Orange wines are equal. Winemaker Mark Hoddy was determined his would be true orange in hue, but bright and fresh too. This is his first and he's done himself proud. Aromatic, floral-spiced Viognier / Chardonnay with body, texture and fruit.
£8.99 per bottle when you mix 12+
£11.99 per bottle
Qty bottles:
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Wine Details
- Orange - Dry
France- Mid Amber
- Chardonnay-based blend
- 9.375 Units
- Vegan
- 12.5% ABV
- 750 ml
- Vegetarian
- 31 December 2026
Flavour Profile
Tasting notes
Textured, with bright citrus and spice, alongside ripe stone fruits
Allergy information
Contains Sulphites
The Story Behind the Bottle
Orange wines are the ultimate in fashion, but this one proves you don't have to be a trendy hipster to enjoy them! Winemaker Mark Hoddy has tried a few over the last couple of years and wanted to try his hand. His, however, had to be fresh, aromatic and fruity. And that's particularly difficult with the Orange style. These are white wines made like a red – fermented on the grape skins, with natural yeasts and no additives. This makes them more vulnerable to oxidation, but lends that orange hue and all those interesting textures. With his friend Hervé's help, Mark sourced some tip-top Viognier and Chardonnay, and painstakingly fermented the wine. He immediately took it off the skins to minimise tannins and left it on its lees. Enjoy!
Orange wines are the ultimate in fashion, but this one proves you don't have to be a trendy hipster to enjoy them! Winemaker Mark Hoddy has tried a few over the last couple of years and wanted to try his hand. His, however, had to be fresh, aromatic and fruity. And that's particularly difficult with the Orange style. These are white wines made like a red – fermented on the grape skins, with natural yeasts and no additives. This makes them more vulnerable to oxidation, but lends that orange hue and all those interesting textures. With his friend Hervé's help, Mark sourced some tip-top Viognier and Chardonnay, and painstakingly fermented the wine. He immediately took it off the skins to minimise tannins and left it on its lees. Enjoy!
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