# Lubanzi 'Orange Is' Skin-Contact (NV)

- **Producer:** Lubanzi Wines
- **Colour:** orange
- **Type:** still
- **Grapes:** Chenin Blanc, Viognier
- **Region:** Western Cape, South Africa
- **Style:** Natural
- **Alcohol:** 11.5%
- **Average price:** €20
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** peach, apricot, nectarine, lemon, melon, orange, herbaceous, fennel, dried apricot, hay, almond

## About this wine

Lubanzi Wines was created in 2016 by American travelers Charlie Brain and Walker Brown following a life-changing backpacking trip across South Africa. The winery takes its name from a friendly stray dog that joined them on a 100-mile journey along the Wild Coast. Operating as a Certified B Corporation, Fair Trade Certified producer, and carbon-neutral winery, Lubanzi pledges 50% of its net profits to The Pebbles Project, which supports healthcare, education, and nutrition for South African wine farm families. Crafted in collaboration with renowned Swartland natural winemaker Jurgen Gouws of Intellego, this skin-contact cuvee is sourced from five small organic farms across the Swartland region.

## Interesting facts

- Named after a stray dog that bonded with the founders during a 100-mile trek along South Africa's Wild Coast.
- 50% of all net profits go to The Pebbles Project, providing healthcare and education for farmworkers' families.
- The label artwork by PR$DNT HONEY includes a QR code linking directly to the South African jazz compilation 'Indaba Is'.

## Food pairing

This skin-contact white wine combines the vibrant acidity of Chenin Blanc with subtle phenolics and tactile grip gained from seven days of skin contact. It acts as an incredible bridge between white and red wine pairing logic. The wine's herbal nuances and dried stone-fruit profile pair seamlessly with aromatic Middle Eastern spices, roasted root vegetables, and rich grilled cheeses.

## Wine making process

Hand-harvested from dry-farmed, organic bush vines planted on decomposed granite and shale soils in Swartland. The grapes are destemmed and undergo spontaneous, natural fermentation using wild indigenous yeasts, remaining on their skins for exactly seven days. Following maceration, the wine is cellared for six months in neutral, old French oak barrels (225L and 500L). Bottled lightly filtered and unfined with minimal added sulfur dioxide (~40 ppm total SO2).