This is an example of what Andrew Jones of Field Recordings does best, sourcing high-quality sustainable fruit from all over the Central Coast and bringing it back to the cellar to create unique, soulful wines.  For “SKINS”, he leaves a smorgasbord of white grapes (Chenin Blanc, Pinot Gris, Albariño, Verdehlo, and Riesling) on the skins for 60-90 days.  After aging for 6 months in acacia barrels, the finished product is a perfect introduction to “orange” wines; the texture is approachable and sings of nutty apricots.