Its pale orange colour comes from leaving the grape skins from the Gros Manseng in the fermenting grape juice. Only red wines usually leave the skins in to extract colour into the wine but this technique is now moving across into white wines too. Considered old-fashioned, the 'orange' style had all but disappeared with modern winemaking machinery but its now making a limited comeback. The resulting flavour is sharp apple and lemon - almost rhubarb - with a touch of antiseptic and baked apple. Not unpleasant but not a glugger.
