Laventura Malvasía 2015

The 2015 Laventura Malvasía had an oxidative fermentation and aging. It was sourced from a 50-year-old vineyard in the village of Leza, where red and white grapes are mixed in the field. The grapes fermented in a 750-liter, egg-shaped cement vat in contact with the skins for three weeks and aged there for one year. It's a little riper than the 2014 and with a slightly more oxidative character. It has typical aromas I often find in skin-contact whites, quince and medlar, with some fine tannins on the palate and a faintly bitter finish. An elegant version of an orange wine. 1,000 bottles were filled in December 2016.

From high-altitude vineyards, fermented in a concrete egg on skins, like a red wine, aged in concrete for a year. Swartland-trained Bryan MacRobert has made a textured wine full of character – not quite an orange wine. Match with a hard cheese.