Hello! Welcome to As Drunk by Exotic Wine Travel, a weekly column where we feature interesting wines that we encourage you to seek out. The reviews featured in this series may be written by either one or the both of us. The featured wines can be from obscure or well-known wine regions. We hope that these wine recommendations will keep you gastronomically curious and your palate invigorated!

Vinarija Križ

Denis Bogoević Marušić holds the reins in Križ winery, but his father Mile is also involved in the operations. Križ is an eco-certified producer of Plavac Mali and Grk wines. Its two-hectare vineyard is farmed utilizing biodynamic practices.

Križ Grk 2016

The Križ Grk was inspired by the winemakers in Slovenia. Denis decided to bring the Grk variety to Pelješac and make an amber/ orange wine from it. Skin contact lasts for less than a week and fermentation happens in the barrels. No additional sulfur is used and the wine is unfiltered. This macerated Grk has a bittersweet bouquet that evokes citrus rind, peach, wood smoke, and nut. It’s buoyant on the palate with white-tea like astringency.

4.1/5

Križ Trica 2015

The Križ Trica is made from Plavac Mali. It’s medium in color and full of black cherry, plum, rose petal, and herbs. It has fantastic wood integration, just a rocking nose that smells like a modern Plavac Mali. Elegant for this grape which can be a rustic bruiser at times. It’s tannic but the tannins are ripe. Bright acidity lifts the palate up. It’s really like delicious cherry juice with a touch of Mediterranean herbs.

4.0/5

(You can find out more about our scoring system on the START HERE page.)

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Please note that the opinions expressed in this article are unsolicited and have not been paid for in any way by governmental bodies, enterprises, or individuals. We do not sell editorial content as that would destroy the legitimacy of our reviews and the trust between Exotic Wine Travel and its readers. On occasion, we extend the option of purchasing the wines we review. Some of these product links are set up through affiliate programs, which means Exotic Wine Travel gets referral credits if you choose to purchase the items via the links we provide.

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Of all the wine districts in Slovenia, few are held in such high regard as Goriška Brda.

Goriška Brda (or Brda for short) is a district in Slovenia’s Primorska region. Brda is basically an extension of Italy’s Collio DOCG. It actually could be considered the other way around, as Goriška Brda has almost three times the vineyard area of Collio. It’s not uncommon for producers to have vineyards on both sides of the border.

Goriška Brda: The Slovenian Wine Region

Goriška Brda is a beautiful, soulful region full of terraced vineyards, hilltop villages, and panoramic views of the Alps. There is no geographical border with Italy and driving through the area, it’s common to criss-cross the political border several times on just one road. It’s no surprise that there’s a strong Italian influence.

It’s here where modern Slovenian wine began. Some producers started the quest for quality even before Slovene independence in 1991. Producers like Movia, Marjan Simčič, Jakončič, and Edi Simčič were among the visionaries to raise the quality bar.

The wines in Goriška Brda are similar in style to those being produced in Friuli-Venezia Giulia (Italy). Producers use a number of wine grapes to make varietal wines and blends. Local grapes include Rebula (Ribolla Gialla), Sauvignonasse (Friulano), Malvazija Istarska, and Pikolit (Picolit). Winemakers in Goriška Brda also utilize white French grapes like Sauvignon Blanc, Chardonnay, Pinot Blanc, and Yellow Muscat.

Wine Styles in Goriška Brda

Goriška Brda (along with its neighbors Vipava, Kras, and Slovenska Istra) has made a name for itself with orange wines/amber wines. The district boasts many excellent, minimal-intervention wines but Brda is more than just orange wine. From fresh to barrel-fermented whites, to wines made in amphora, you’ll find a multitude of styles.

Thanks to its location near the Adriatic Sea and the cooling influence of the Alps, the region is blessed with fantastic grape-growing conditions. For white wines in Goriška Brda, I tend to favor full-bodied white blends and orange wines. The reds can be excellent too, they are covered in the article Slovenian Red Wine.

The future of Goriška Brda remains bright. The wines are already world-class, the location is breathtaking, and the top producers are willing to travel the world to promote their wines. Savvy wine drinkers would be wise to take note. Here are some of my favorite wines from the current releases in Goriška Brda.

Slovenian Wine Recommendations:

Discover great Slovenian white wine at wineandmore.com

• Movia, Veliko Belo 2012

The Movia, Veliko Belo is a blend of Rebula, Sauvignon Blanc, and Pinot Gris aged in wood and bottle for nearly four years. It feels a little riper than previous vintages. Complex white with notes of apple, sweet peach, dried yellow flowers, caramel, and flint. Wide and broad on the palate. The palate is more mineral and acid-driven than fruit. There is a staying power here and a salty finish. This wine always ages well and this should be no exception. Score: 92/100

• Movia, Puro 2013

This vintage of the Movia, Puro is made of Chardonnay. It’s barrel fermented and aged for 18 months and then spends at least two years in bottle, on the lees until you open it. Notes of strawberry, apricot, sweet yellow peach, mushroom, and pie crust. Tastes like a lighter orange wine with extra lees note and a fine bead of bubbles. Score: 92+/100

• Movia, Chardonnay 2016

The Movia, Chardonnay sees two days of skin contact, is barrel-fermented and spends 18 months in oak. The bacon fat notes of oak come out here in addition to red apple, white pear, brioche, and a touch of chalkiness. Buyer beware, there’s a Sherry-style, nuttiness to this wine that is oxidative in style. It’s full-bodied with a lot of bite, red wine drinkers will find a lot to like her. Grippy palate and a long finish. This is nice now but is built to age. Score: 91/100

• Edi Simčič, ‘Fojana’ Sauvignon 2016

The Edi Simčič, ‘Fojana’ Sauvignon is a single vineyard, barrel-fermented Sauvignon Blanc that spends 11 months in wood. Ripe notes of mango, kiwi, and white peach with just a hint of grassiness. It’s not overly grassy or herbal like many Sauvignon Blancs can be. Fantastic wood integration on the nose. This is a rich, full-bodied white. There are some chalky, mineral undertones on the back end. Powerful fruit and a long finish. I rank this right up there with the finest examples you can find of full-bodied Sauvignon Blanc. Score: 93+/100

• Edi Simčič, ‘Kozana’ Chardonnay 2017

The Edi Simčič, ‘Kozana’ Chardonnay barrel-fermented, serious Chardonnay. Explosive nose of fresh apricot, melon, yellow peach, matchstick, and a sweet kiss of oak. Full-bodied and intense, this is rich, opulent white. There’s a lot of fruit here and the barrel just adds support, not flavor. Balanced the entire way through. It almost drinks like a red and should age just as well too. Brilliant effort. Score: 95/100

• Edi Simčič, Triton Lex 2018

The Edi Simčič, Triton Lex is a barrel-fermented blend of Chardonnay, Sauvignon Blanc, and Rebula. This is still a baby. Rich, powerful, and full of texture. Notes of melon, white pear, jasmine, white flower, and Greek yogurt. The oak comes through strong on the nose but less so on the palate. It seems like it will be a big, fat white on the nose but the palate displays finesse and sharp, lemony acidity. This still is nowhere close to being ready to drink, it’s got a long life ahead of it. Score: 92+/100

• Jakončič, Carolina Bela 2017

The Jakončič, Carolina Bela is a barrel-fermented blend of Chardonnay, Rebula, and Sauvignon Blanc. This is slimmer and grassier than past vintages. The Sauvignon Blanc dominates here, in fact, I might think it’s a varietal example if tasted blind. Notes of kiwi, white peach, grass, white pepper, and a touch of the barrel. The wood adds texture and a light seasoning here but never dominates the flavors. It’s surprisingly fresh for a barrel fermented and aged white. There’s a streak of green acidity that runs down the throat and stretches the finish. Score: 91/100

• Marjan Simčič, ‘Cru Selection’ Chardonnay 2018

The Marjan Simčič, ‘Cru Selection’ Chardonnay is from the line of ‘premier cru’ wines from this estate. It sees skin contact for a few days and is fermentation in large cask and aged there in addition to barrel for about 15 months. Notes of green guava, green mango, lime, pear, and yogurt. The nose is all cool weather while the palate is surprisingly full and mouth-filling. Fantastic barrel integration. Score: 92/100

• Marjan Simčič, ‘Opoka’ Sauvignon Blanc 2018

The Marjan, Simčič, ‘Opoka’ Sauvignon Blanc is macerated for four days and aged in large cask for 15 months. Intense nose of kiwi, elderflower, melon, and a touch of grass. It’s a riper Sauvignon Blanc. On the palate is where this wine really shines. It’s a medium-bodied wine with a substantial palate presence. Plenty of texture and a limey, citrusy acidity runs down the palate. Intense fruit that covers the mouth. Long finish. Score: 93/100

• Marjan Simčič, ‘Opoka’ Chardonnay 2018

The Marjan Simčič, ‘Opoka’ Chardonnay spends four days on the skins and was barrel-fermented and then aged for 23 months. A riper style of Chardonnay with notes of melon, flint, white peach, and a touch of white pepper. This is very much a Beaune-style of Chardonnay. The wood doesn’t appear on the nose but adds some sweetness to the palate. Rich and full-bodied with a long salty finish, it never feels too flabby thanks to the acidity. If you’re looking for a fantastic, Burgundy-inspired Chardonnay, look no further. Score: 94/100

• Štekar, Malvazija 2019

The Štekar, Malvazija is Malvazija Istarska that is lightly macerated for one week and aged in oak. Very good aromas of sweet peach, white apricot, dandelion, and a touch of white pepper. This wine has an acidic edge, something that is normally missing with the grape. The tannins are round and the crispy, lemony acidity washes them away. There’s a lot to like here, it drinks more like a bigger white than an orange wine. Score: 90/100

• Emeran Reya, Brut Nature NV

The Emeran Reya, Brut Natur traditional method sparkler is half Rebula and half Chardonnay aged on the lees for two to three years. It has notes of Asian pear, yogurt, natural gas, and a touch of white flower. Attractive and floral nose accompanied by fine bubbles. Fun wine with lemony acidity. It’s more than just a simple, fruity sparkler, it has some depth to it. Score: 90+/100 

• Emeran Reya, Pynot Rosso 2018

The Emeran Reya, Pynot Rosso is Pinot Gris that is macerated for 5 days and aged in large oak casks. This has a pink copper color to it. Notes of fall leaves, cranberry, dried apricot, lemon peel, tobacco, and dried flowers. Very complex nose. Full-bodied and juicy. Pinot Gris can have problems with rising alcohol but this really hits the palate perfectly. Chewy tannins and good length. Score: 91/100 

• Emeran Reya, Yakot 2017

The Emeran Reya, Yakot is Friulano macerated for five days and aged in used oak. This has an explosive and expressive nose. Notes of sweet yellow flowers like dandelion burst from the glass in addition to pineapple, sweet peach, pepper, and flint. On the palate, there’s plenty of fresh fruits and baking spice. It’s the perfect wine to introduce the genre of orange wines to an outsider. Ripe, chewy tannins. Score: 90/100

• Ščurek, Jazbine 2018

The Ščurek, Jazbine is a single vineyard blend of Friulano, Pinot Gris, and Rebula. It’s barrel fermented and aged. This blend is reminiscent of the whites just across the border in Italy under the Collio DOC. Notes of pineapple, apricot, chestnut, white flower, and flint notes. Intense flavors and depth. Fantastic wood integration. The wine is much more intense on the palate than the nose. Friulano makes its mark all over this wine while the Rebula delivers some modest acidity. Score: 91/100

• Ščurek, Dugo 2016

The Ščurek, Duro is a blend of Rebula, Chardonnay, and Pinot Blanc macerated for 14 days and fermented in large cask. Bright and lively, there are notes of white peach, crushed limestone, white flowers, and a touch of fresh apple pie. This shows the Ščurek house style, it’s rich and layered. There isn’t a lot of bottle development now, which means it should be fantastic in the cellar. Lemony acidity on the long finish. Score: 92/100

• Ščurek, Stara Brajda 2016

The Ščurek, Stara Brajda is an old-vine blend of Rebula, Friulano, Malvazija Istarska, Picolit, and Glera. It’s fermented in big barrels. Intense notes of white flower, white apricot, chestnut, yellow peach, and white pepper. It smells and tastes younger than the age would suggest. Round on the palate with plenty of fruit and structure. The wood integration is stellar here (as with all of their wines) it adds a touch of seasoning without distracting from the taste. Long finish and cellar-worthy. Score: 92+/100

• Klet Brda, Krasno Orange 2018

The Klet Brda, Krasno Orange is a macerated blend of Rebula, Friulano, and Malvazija Istarska. The Rebula saw skin contact for a year while the other varieties did for one year. It’s an amber wine technically but it has a pink salmon color. Pretty nose of white flower, mineral water, fresh apricot, yellow peach, and chalk. More on the fresher style of orange wines. The palate is loaded with fresh fruit and a tangerine peel-acidity. It acts more like a complex rosé than an orange wine. With gentle tannins, this is a surprisingly delicious effort. Score: 90/100

• Mulit, Belo 2018

The Mulit, Belo is a blend of Chardonnay, Viognier, Sauvignon Blanc, Ribolla Gialla, and Picolit. Most of the cuvée was fermented and aged in stainless steel with a touch of it barrel-aged and a small amount in amphora. Gorgeous style of nose with white peach, white flower, apricot, chalk, and just a kiss of wood. Full-bodied white with plenty of fruit. This really shows the essence of Brda and that all whites don’t have to be macerated. Great interplay between fruit and mineral notes. A surprising find. Score: 91+/100

• Rokovi, Orange Malvasia 2019

This is Malvasia Istriana that has been kept on the skins. Gorgeous nose of dried peach, white flowers, dried lemon peel, and a touch of white pepper. This is a delicate orange wine, there’s plenty of texture here but the tannins are not too drying. There’s a spiciness on the finish that adds to the complexity. I’d like a longer finish but this is a solid effort. It should age nicely in the medium term too. Score: 89/100

• Ronk, ‘Selectus’ Grigio 2019

The Ronk, ‘Selectus, Grigio is 100% Pinot Grigio that was on the skins for a week. A small part of the wine was aged in wood. It has a pretty pink copper color. The nose is impressive with notes of white flower, tangerine peel, red berries, and a little lemon. It smells a little like a blanc de noirs Champagne without the yeastiness. Elegant on the palate with plenty of fresh fruit notes and just a touch of tannins. A wine that drinks more like a heavier rosé or a light red. Score: 90/100 

• Prinčič, Mihael Belo 2018

The Prinčič, Mihael Belo is a barrel-aged blend of Rebula, Sauvignon Blanc, and Chardonnay with a touch of maceration. Wonderful nose of melon, dried mango, dried white peach and clay. The barrel is handled very well in this wine, it never overpowers the fruit. Round mouthfeel. I’d like a longer finish but this is delicious for those who like their whites with a touch of bottle age. Score: 90/100

You Might Also Enjoy:

• Slovenian Red Wine
• Slovenian White Wine Part 1
• Rebula: Slovenian Wine’s Flagship Variety?
• The Return of Modris Les Noirs
• Rebula from Vipava Valley

Thanks to all of the producers for providing tasting samples. The opinions expressed in this article are unsolicited and have not been paid for in any way by governmental bodies, enterprises, or individuals. We do not sell editorial content as that would destroy the legitimacy of our reviews and the trust between Exotic Wine Travel and its readers. On occasion, we extend the option of purchasing the wines we review or/and the products we spotlight. Some of these product links are set up through affiliate programs, which means Exotic Wine Travel gets referral credits if you choose to purchase these items via the links we provide.

The post Slovenian White Wine Part 2: Spotlight on Goriška Brda appeared first on Wine Travel.

Is it Slovenian, is it Italian? Ribolla Gialla or Rebula?

The answer might not be so clear cut. Ribolla Gialla is commonly accepted as an Italian variety but Slovenia isn’t willing to throw in the towel just yet. There are approximately 700 hectares of Rebula in Western Slovenia and about 400 in Northeastern Italy. This slice of Central Europe could even be considered one region, as there are no major geographical boundaries. In fact, many producers have vineyards on both sides of the border.

Ribolla Gialla / Rebula is a high-acid white grape that is capable of giving off floral notes when made into wine. In Italy, producers like Gravner and Radikon have done their part to put Ribolla Gialla on the wine map. As thrilling as these wines are, there are equally exciting wines in neighboring Slovenia.

Rebula & Maceration: To Be or Not To Be?

Western Slovenia, along with Georgia, has become an epicenter in the amber wine (orange wine) movement. Many of the ‘white’ wines produced here are macerated (fermented and soaked with the skins). In Vipava and Goriška Brda, you’ll find many examples of this style of Rebula.

Not everyone is convinced that Rebula needs skin contact. Jakob Simčič of Edi Simčič winery says, “I am sure that Rebula can make great wine without maceration.” He continues, “non-macerated Rebulas offer a fascinating expression of our region and offer incredible depth without being too heavy or aromatic.”

Klemen Mlečnik produces one of Slovenia’s iconic macerated Rebulas with his father at Mlečnik Winery. Klemen sits in the other camp. “It (classically styled Rebula) can eventually reach a certain level of quality by reducing quantity (yields) in the vineyard,” he says. “But I feel that nothing compared to what Rebula can give you with the right amount of maceration. Not one, but two dimensions more.”

Slovenian Rebula: My Thoughts

Macerated or not? When it comes down to Slovenian Rebula, it’s all about what style you prefer. While not everyone can agree on how the grape should be handled, there are excellent wines in both styles.

When Rebula is made into a fresh white wine, it can be acidic and neutral. Under the hands of skilled producers, Rebula can become a fine white wine with barrel fermentation and lees contact. The subtle white flower notes come through and compliment the yogurty notes well. Unfortunately, great examples are few and far between.

However, I believe that Rebula really shines when macerated. When done with skin contact and bottle age, Rebula can resemble a red wine. Just be aware that the grape has plenty of small tannins that be similar to those from Nebbiolo. If you’re trying these wines for the first time, use bigger glasses, serve them at room temperature, and have food nearby.

Slovenian Wine Recommendations:

Discover great Slovenian wines at wineansdmore.com

Classically Styled Rebula

• Edi Simčič, Rebula 2017

The Edi Simčič, Rebula fermented and aged Rebula. The wood shows up here but is under control. Notes of white peach, pear, flint, white pepper, white flower, and a touch of toast show up. Full-bodied, this wine covers the palate. The wood integration here is stellar, it adds to the structure and body while adding just a touch of flavoring. Good length. Score: 91/100

• Jakončič, Carolina Rebula 2017

The Jakončič, Carolina Rebula is a barrel-fermented Rebula. The wine opens with plenty of yogurt notes, which suggest plenty of lees contact. Flavors also include asian pear, white peach, flint, and a touch of white pepper. It was fermented and aged in new oak but that doesn’t come through. The variety still shines with its laser-like acidity. Long, lemony and mineral finish. Score: 92/100

• Ščurek, Rebula Up 2016

The Ščurek, Rebula Up is a reserve wine from this estate. Up means ‘hope’ in Slovenian. This sees just a touch of skin contact and is fermented in oak. Notes of orange peel, white flower, peach, spice cake, a touch of slate. Complicated and rich white wine. It doesn’t show a lot of bottle age yet. For a full-bodied wine, it’s oily and uplifting. The oak is laid down pretty heavy now but this should age exceptionally well. Complex and long finish. More of a Meursault style (Burgundy) of white. Score: 94/100

Macerated Rebula (Orange Wine/Amber Wine)

• Movia, Lunar 8 2016

The Movia, Lunar 8 is 100% Ribolla Gialla macerated, fermented, and aged in barriques for 8 months. Make sure to stand this up for a few days and decant off the sediment. This vintage is brilliant. Vibrant orange in color. Notes of orange peel, sweet peach, apricot, and white tea. It also has a vibrant scent of flowers in bloom during the spring. It’s a vibrant orange wine with chewy tannins. This is still very young and should become even great with time. When Lunar 8 is good, it’s great. Score: 93/100

• Movia, Rebula 2018

The Movia, Rebula is macerated for two weeks and in the barrel for 18 months. Notes of white flower, tangerine peel, apricot, and sweet cherry fruits. There is a lot of complexity here and plenty of layers of flavor. This has a nice bite and chewy tannins. This is a full-flavored orange wine with plenty of texture. Even our friend, Master of Wine Jo Ahearne loved it. Score: 91+/100

• JNK, Rebula 2010

The JNK, Rebula drinks like an aged red. It’s almost brown in color thanks to the age. Macerated Rebula (Ribolla Gialla). Notes of leather, tobacco, fall leaves, apricot, dried peach, and a touch of dried flowers. Because of the color and initial nose, you might think it’s tired and oxidized but the palate still is fresh. Lively and tangy on the palate with a citrusy acidity on the finish. Chewy tannins. Score: 93/100

• Guerila, Rebula Extreme 2016

The Guerila, Rebula Extreme is 100% Ribolla Gialla with 45 days of skin contact and two years of cask aging. This is noticeably more complex and complete than the Rebula Selection. Explosive nose of dandelion, baked apple, sweet peach, fall leaves, and white pepper. The palate is surprisingly more mineral in flavor than the nose. Time has softened the tannins. This is delicious now and could unfold into something greater with time. Score: 91+/100

• Guerila, Amphora Extreme 2018

The Guerila, Amphora Extreme is Rebula that spend six months in amphora and another year aging in amphora before being bottled. Plenty of sediment here. The nose is impressive with plenty of young white flowers, pineapple, orange & lemon peel, pine, and crushed rock. It’s very complex on both the nose and palate. The unique citrus acidity dances in the mouth. There aren’t big tannins here for a wine that saw so much skin contact but that doesn’t matter. Long and complex finish. Bravo on another beautiful vintage of this wine. Score: 92/100

• Marjan Simčič, ‘Opoka’ Rebula 2017

The Marjan Simčič, ‘Opoka’ Rebula is fermented in concrete egg and kept on the skins for 16 days, where some of the cuvée is aged while the other part is aged in oak. It’s a nice middle ground between an orange wine and classic white. It has a deeper color with notes of dried mango, ripe apricot, chalk, and yellow flower. This wine is serious stuff. Plenty of texture and a long sinewy finish with ripe tannins. It’s a crossover bottle for fans of classical white wines to get into orange wine. Score: 93+/100

• Štekar, Filip Belo 2017

The Štekar, Filip Belo is Rebula that is macerated for six months. This is still surprisingly young and doesn’t show a ton of bottle age at this stage. Complex nose with notes of cumin, yellow peach, dried mango, pepper, and earth. The palate has a nice melody of fruit, acid, and tannins. Long finish. This is still a baby and will improve more and should gain complexity with bottle age. Score: 90+/100

• Štekar, Rebula 2018

The Štekar, Rebula is Ribolla Gialla that is macerated and spends eight months in acacia. It’s had some time to develop, which has served it well. Notes of honey, apple, dried peach, and white flower. Round on the palate, this Rebula tastes great and has some big, chewy tannins. It would be interesting to hold onto this a bit longer and see it put on even more weight. The acidity is bright and the wine should shine with fish and even chicken. Score: 90/100

• Emeran Reya, Rebula 2018

The Emeran Reya, Rebula is Ribolla Gialla macerated for five days and aged in wood for ten months. This is a delicate, finessed style of orange wine. It really smells like a combination of peach cobbler, baked apple pie, and white flowers. All the fruit in this wine sits in the front of the palate. The mid-palate and finish are all about crushed rocks and chalk. A mouthful of chewy tannins closes out the wine. It has the structure to develop with more time in the bottle. Score: 90/100

• Patrick Simčič, ‘Moja’ Rebula Selection 2019

The Patrick Simčič, ‘Moja’ Rebula is macerated for 25 days and aged in concrete. Really well done orange wine. Delicate and complex nose of apple blossom, dried peach, bubblegum, fall leaves, and a touch of hand oil. The palate is equally complex and round. Wines like these are what makes the genre so interesting. It has the nose of a complex red with the mouthfeel and tannin like Nebbiolo. Firm tannins. Score: 89/100

• Mlečnik, Rebula 2015

The Mlečnik, Rebula is macerated for four days and aged in large casks for two years. Gorgeous nose of apricot, tobacco, white flower, tangerine, and fall leaves. Full-bodied and already incredibly complex at this young age. It starts out round and full on the palate with loads of fruit before becoming chewy and finishing like a red. This wine has an extremely good history of aging and this vintage should be no different. Intense, floral, fruity, and complex all in one package. Score: 94/100

• Svetlik, Rebula Selekcija 2017

The Svetlik, Rebula Selekcija is 100% Rebula that is macerated and aged in oak. It is the reserve wine of the estate and made in tiny quantities. A very complex nose with fall leaves, apricot, dried mango, white pepper, and a touch of white flower. Full in body, there’s a lot of fruit intensity here. There’s a rush of citrusy acidity and small, biting tannins. This wine has a history of aging well in the medium term and this should do the same. Score: 93/100

• Svetlik, Rebula 2016

The Svetlik, Rebula is the flagship wine of the estate. It is 100% Rebula macerated and aged in wood. Bright orange in color with notes of apricot, tangerine, and a touch of apple blossom. The nose is nice but I like a little more complexity from macerated Rebula. Full in body, the palate brings more fruit and intensity than the nose. A rush of lemon and sour orange acidity runs through the palate. There are small, Nebbiolo-like tannins here that stretch the finish. Score: 90/100

• Klet Brda, ‘Motnik’ Rebula 2014

The Klet Brda, ‘Motnik’ Rebula is a special edition, macerated & barrel-aged Rebula. It has a gorgeous nose of white flower, flint, chalk, white peach, and white pear. It has intensity on the palate. The wood is seamlessly integrated here. Full-bodied and complex, this tastes a lot younger than the age suggests. The tannins are very light, it drinks more like a big white than an orange wine. It has a long finish with a slightly salty note. This can develop and improve more with bottle age. Fine wine from this historical cooperative. Score: 92/100

• Klinec, Rebula 2016

The Klinec, Rebula was macerated and aged in wood. The aromas are a little shyer here than the other current releases but this is still gorgeous. Notes of dried apricot, dried flowers, peach, and even a hint of meat. This is rich and full-bodied, it’s creamy in the mouth at first before the tannins hit hard on the back end – almost like Nebbiolo. Earthy notes and other complexities emerge as the wine goes down and it’s all guided by lemony acidity. It’s a brilliant orange wine from this producer who owns a charming restaurant and guesthouse. Score: 93+/100

You can learn more about our scoring system on the wine rating page.

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Slovenian Wine: Rebula from Vipava Valley

Thanks to all of the producers for providing tasting samples. The opinions expressed in this article are unsolicited and have not been paid for in any way by governmental bodies, enterprises, or individuals. We do not sell editorial content as that would destroy the legitimacy of our reviews and the trust between Exotic Wine Travel and its readers. On occasion, we extend the option of purchasing the wines we review or/and the products we spotlight. Some of these product links are set up through affiliate programs, which means Exotic Wine Travel gets referral credits if you choose to purchase these items via the links we provide.

The post Rebula: Slovenian Wine’s Flagship Variety? appeared first on Wine Travel.

Do you like wines with a touch of bottle age?

Croatia is a fascinating country with plenty of quality wines made from both indigenous and international varieties. Thanks to the high volume of tourists and a voracious local market, the best producers sell out of their production every vintage. This is a great thing for wineries but the flip side is that aged Croatian wine can be difficult to track down.

That’s why the masterclass series of the Vinart Grand Tasting is so exciting. The Vinart Grand Tasting is the premier tasting in the Croatian wine industry. It happens annually in the early spring and the weekend event is preceded by two weeks of masterclasses.

The Vinart Grand Tasting Masterclasses

During this edition of the Vinart Grand Tasting, Charine and I attended twenty masterclasses. The majority of the classes were either vertical tastings or included rare archive wines. Tastings like this are incredibly rare since Croatian wines are purchased and consumed young. If you are in Croatia in late February, this event and the masterclasses are not to be missed.

Unfortunately, most of the aged wines in this article are not available for sale (producers have very few archive wines in the cellar). While the country (and surrounding regions) has a long history of producing wine, the modern era in Croatian wine is relatively young. Tastings like this show that there is a high level of competency in winegrowing and production. We feel honored to witness this story unfolding in front of our very eyes.

Here are some highlights from the Vinart Grand Tasting Masterclasses including a fine white Slovenian wine and a red Serbian wine.

Wine Recommendations:

You can find out more about our scoring system on the WINE RATING page.

White Croatian Wine

• Korta Katarina Pošip 2017 – Dalmatia

This is the first vertical tasting Korta Katarina has done on a large scale as they sell out of their wines on a regular basis. This is another excellent vintage of the Korta Katarina Pošip. There is an explosive nose of pineapple and kefir lime with some sage. Round palate because some of the wine is barrel-aged. Round mouthfeel and a crisp bite of fruit at the end. Score: 91+/100

• Iločki Podrumi, ‘Arhivsko Vino’ Graševina 2008 – Slavonia & The Danube

The Iločki Podrumi, ‘Arhivsko Vino’ Graševina is made from late-harvested fruit and it has a touch of residual sugar in it. This has started to develop some honey notes along with melon, grass, and white pepper. It’s full-bodied and still has lots of fruit and freshness, it has resisted aging. Long finish. Score: 92/100

• Matošević, Grimalda White 2016 – Istria & Kvarner

The Matošević, Grimalda White was the first Croatian white wine we fell in love with many years ago. It’s a blend of Chardonnay, Malvazija Istarska, and Sauvignon Blanc. Part of the cuvée is barrel-aged. This may be the finest vintage we’ve tasted. Notes of white peach, kiwi, grass, and white flower. Tight acidity stretches out the finish, this has a bright future in the cellar. Score: 91+/100

• Vina Laguna, ‘Festigia Vižinada’ Malvazija Riserva 2011 – Istria & Kvarner

This is Vina Laguna’s premier Malvazija from the Vižinada vineyard that faces Motovun. During a vertical tasting of this wine, this was the most impressive. It’s in a great place now with notes of apricot, white peach, yogurt, and a touch of natural gas. It’s full and round on the palate. Score: 90/100

• Šember, Qvevri 2015 – The Uplands

The Šember, Qvevri is an orange wine made of Riesling fermented and macerated in Georgian qvevri (amphora). It has haunting aromas of burnt rubber, apricot, smoke, and fall leaves. It’s full-bodied and packed with high acidity and chewy tannins. Score: 91/100

• Damjanić, Malvazija 2012 – Istria & Kvarner

During a vertical tasting of the Damjanić, Malvazija the 2012 stood out. It is a fresh white wine that is made to be consumed fresh and not aged. This has come along great and still has plenty of life ahead of it. It’s got a nose of yogurt, lavender, white peach, and natural gas. The bottle age has put weight on the wine. Long finish. Score: 92/100

• Kutjevo, Graševina arhivsko vino 1963 – Slavonia & the Danube

It was the third time I tasted the Kutjevo, Graševina arhivsko vino 1963. The third time proved to be a charm. This has aged well and is very Fino Sherry-like. Notes of almond, white peach, white apricot, and fall leaves. The high acid has kept this alive. The wine has residual sugar but the acidity keeps the wine feeling dry. Score: 92/100

White Slovenian Wine

• Jakončič, Carolina Bela 2013 – Goriška Brda, Slovenia

The Carolina Bela is the signature white wine from Jakončič, one of our favorite estates in Slovenia. This is a blend of Chardonnay, Rebula (Ribolla Gialla), and Sauvignon Blanc. This is an archive wine that is still incredibly young. Notes of melon, yogurt, white peach, and other stone fruits. It’s full of fruit and subtle power on the back end. The barrel aging adds structure and a long finish, this has a long future ahead of it. Score: 93/100

Red Croatian Wine

• Degrassi, Terre Bianche Cuvée Rouge Riserva 2008 – Istria & Kvarner

During the vertical tasting of Degrassi wines, the Terre Bianche Cuvée Rouge Riserva 2008 stood out. This is a gorgeous wine that tastes like a fine Super Tuscan. This blend of Merlot, Cabernet Sauvignon, and Cabernet Franc has flavors of black fruit, tobacco, black olive, and sweet cedar. It’s full-bodied with firm tannins and a tangerine peel-like acidity. This still has a lot of life left in the cellar. Score: 93/100

• Jakob, Cuvée 2008 – Slavonia & the Danube

The Jakob, Cuvée is a blend of Cabernet Sauvignon, Cabernet Franc, and Merlot. The fruit is grown in Slavonia. This is at it’s drinking peak now. There are notes of tobacco, black cherry, leather, smoke, and pepper. There is a spike of intense fruit on the palate and the tannins are developed. Better yet, this has the potential to age further in the bottle. Score: 90+/100

A Few Current Releases

• Tomaz, ‘Barbarossa’ Teran 2017 – Istria & Kvarner

Tomaz is a producer to watch in Istria as they continue to improve with every vintage. The Tomaz ‘Barbarossa’ Teran is beautiful this vintage. It has notes of flint, crushed rock, sour cherry, and red raspberry. It’s round and refined from barrel age. The acidity is under control for this variety. Score: 90/100

• Crvik, Vilin Ples 2016 – Dalmatia

Crvik is a producer in the Konavle Valley. It’s in Croatia’s deep south, near the border with Montenegro. The Crvik, Vilin Ples is sort of a “Super Dalmatia”. It’s a blend of Cabernet Sauvignon, Merlot, and Plavac Mali. It’s a big, ripe Mediterranean red with notes of red cherry, garrigue, and tar. This is full of fruit with firm tannins. This wine is a current release. Score: 89/100

• Krauthaker, Pinot Crni 2017 – Slavonia & the Danube

This vintage of Krauthaker Pinot Crni (Noir) is sensational. In a masterclass, I tasted it next to two red Burgundies (Vosne-Romanée and Morey-Saint-Denis 1er Cru) and the Krauthaker showed very well. It’s a big, structured Pinot Noir with notes of cherry, fall leaves, pepper, and cinnamon. This is very young and the wood is a tad heavy now but the mouthfeel and structure and phenomenal. I wouldn’t be surprised to see this blossom into a showstopper. Score: 92/100

Red Serbian Wine

• Temet, Ergo Crveno 2017 – Šumadija, Serbia

Temet is a producer we’ve liked since we first visited them back in 2016. Their Ergo Crveno was originally a Bordeaux blend but in 2016 Temet changed the blend. The wine now has 50% Prokupac along with Bordeaux varieties. This vintage has notes of dark cherry, graphite, capsicum, and pepper. There’s a good mix of fruit and green notes and firm tannins. It’s big, ripe wine with a long future ahead of it. Score: 91+/100

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If you want to savor the exquisite flavor of Croatian wines, look no further than wineandmore.com. With many options from different winemakers, it’s easy to find exactly what your palate desires. Not sure which bottle is best for you? Try out one of their curated wine cases and discover the perfect vintage for any occasion!

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Vinart provided complimentary admission to their workshops. The cover photo is courtesy of Vinart. The opinions expressed in this article are unsolicited and have not been paid for in any way by governmental bodies, enterprises, or individuals. We do not sell editorial content as that would destroy the legitimacy of our reviews and the trust between Exotic Wine Travel and its readers. On occasion, we extend the option of purchasing the wines we review or/and the products we spotlight. Some of these product links are set up through affiliate programs, which means Exotic Wine Travel gets referral credits if you choose to purchase these items via the links we provide.

The post Vinart Grand Tasting: Croatian Wine from the Archive appeared first on Wine Travel.

Hello! Welcome to As Drunk by Exotic Wine Travel, a weekly column where we feature interesting wines that we encourage you to seek out. The reviews featured in this series may be written by either one or the both of us. The featured wines can be from obscure or well-known wine regions. We hope that these wine recommendations will keep you gastronomically curious and your palate invigorated!

Wine Not!?

There are few wine bars that really impress us, but Wine Not!? in Bratislava, Slovakia is an exception. The minute we stepped into the bar Charine exclaimed, “let’s skip the hotel and sleep here.” The bar has over 1000 labels to choose from and they focus on wines from the former Austro-Hungarian empire. There is also a heavy focus on Italian wines.

The selection of international wines is great, but it’s the selection of Slovak wines that get us really excited. There are more than twenty producers present, some of which are extremely hard to get. Including the Organic Cuvée Marie Vallis Albus made by Štefan Kasynik.

Organic Cuvée Marie Vallis Albus 2015

The village of Strekov sits in the Južnoslovenská (South Slovakia) wine region. It’s a village near the border of Hungary and most of the people are ethnically Hungarian. It has become the epicenter of natural winemaking in Slovakia. We visited in the winter of 2017 and came away impressed with the wines. The region has patches of volcanic soil and a moderating influence from the nearby Danube River. South facing slopes in the region allow enough sunlight to ripen red varieties, which can be a challenge in Slovakia.

One producer we did not visit was Organic Winery. It’s s a small winery making minimal intervention wines. Organic Winery isn’t heavily marketed and it seems like only the wine insiders in Slovakia know about the wines. Wine Not!? was kind enough to open a bottle for us.

The Organic Cuvée Marie Vallis Albus 2015 is a blend of Pinot Blanc, Grüner Veltliner, Welschriesling, and Muškat Moravsky. It’s an orange wine (amber wine) made without added sulfites.

The wine has notes of apricot, yellow flower, honey, and citrus peel. This has a chewy texture and low level of tannins for a macerated white wine. It’s clean and not oxidized – which can turn many people off when it comes to orange wines. It’s very good vino and is knocking on the door of greatness, if the finish was a tad longer it would move up to levels of rarified air. We can’t wait to taste more wines from this producer’s portfolio on our next trip to Slovakia. 

Score: 90/100

(You can find out more about our scoring system on the WINE RATING page.)

The post Organic Cuvée Marie Vallis Albus 2015 appeared first on Wine Travel.

Hello! Welcome to As Drunk by Exotic Wine Travel, a weekly column where we feature interesting wines that we encourage you to seek out. The reviews featured in this series may be written by either one or the both of us. The featured wines can be from obscure or well-known wine regions. We hope that these wine recommendations will keep you gastronomically curious and your palate invigorated!

Vinocentrum Wine Bar

Braño Bahna moved to Svätý Jur about fourteen years ago. He decided to set up a wine bar called Vinocentrum which would serve wines only from the village. The problem is that very few were bottling their own wine. Nearly every producer in the village made wine. but for their own consumption with friends. Braño set out to change that.

Now Vinocentrum has over 100 wines in stock and pours 16 different wines daily, all from the village. Every year Braño and his wife travel around the wine world, bringing back wines for all the local producers to taste. When we visited, he had recently returned from Alsace, France.

We got the chance to spend two evenings in the wine bar. Both nights were packed. “Everywhere I travel around the world, I’m looking for a wine bar like this,” Braño said of Vinocentrum. Vinocentrum is fun and unpretentious. It’s full of antique furniture, photos of Braño’s family, and wine books written in several different languages.

If you’re in Bratislava, the village of Svätý Jur is only a 15-minute train ride away. It’s worth the trek to make it to this place. Who knows, you might bump into Braño himself. FYI, Vinocentrum also makes a great cup of coffee with beans from a local roaster.

Braño Bahna Veltlín 2017

Braño Bahna Winery is located in the village of Svätý Jur. He farms three hectares of vineyards organically and produces less than five thousand bottles of wine per year. Braño is very dedicated to low impact in the vineyards, even in a wet summer like 2018, he refused to spray.

This year downy mildew hit his vineyards hard, like in most of Europe. However, Braño isn’t discouraged. He does what he can each year and the labels he produces depends on the vintage.

Braño had just bottled some of his 2017 whites when we visited and the Veltlín is our favorite. The Braño Bahna Veltlín 2017 sees two days of skin contact. It’s fermented with native yeasts and spends the rest of the time in stainless steel until bottling. Flavors include lime, grass, and a touch of green herbs with some oxidation from the skin contacts. Tangy with bright fruit. Chewy texture with a bright fruity finish, it doesn’t have the searing acidity that can be common in the region. Beautiful and easy to drink for this style of wine.

88/100 (You can find out more about our scoring system on the WINE RATING page.)

@branobahna is an easy subject to shoot. There’s this innate joy about him that comes through the photos. #BranoBahna first commercial vintage was 2003. Today, he makes around 5,000 bottles every year. The white wines are made from grapes from his own vineyards, which are planted with vines that are 40-45 years old. The red grapes are bought. All of his wines are made with spontaneous fermentation with no temperature control in the cellar. Braño was very kind to open some of his archive wines and I enjoyed plenty. For his current release, I am particularly fond of his Veltlín 2017. It has good fruit concentration on the front palate and finishes fresh with acidic strength and mineral undertone. There’s a hint of sweet brown apple, but I won’t consider the wine oxidized or over-macerated; the characteristic actually helps to balance out the precise lime note of the wine. This is linear, refreshing #GrunerVeltliner that shows extra flesh because of 2-day skin contact. #summerready #svatyjur #slovakwine #travelstory #drinkadventurously #travel_captures #wineroad

A post shared by Exotic Wine Travel (@exoticwinetravel) on Aug 12, 2018 at 1:11am PDT

 Braño Bahna and Vinocentrum provided accommodation for our visit. The opinions expressed in this article are unsolicited and have not been paid for in any way by governmental bodies, enterprises, or individuals. We do not sell editorial content as that would destroy the legitimacy of our reviews and the trust between Exotic Wine Travel and its readers. 

The post Braño Bahna Veltlín 2017 & Vinocentrum appeared first on Wine Travel.

“If you like odd grape, then this is something for you. You would either love it or hate it.”

That was our introduction to Ribolla Gialla. We were at an Italian restaurant in Yerevan, and our friend suggested that we order a bottle of yellow wine (gialla means yellow in Italian) from Friuli-Venezia Giulia.

It was a fresh and unctuous wine produced by a cooperative winery. We didn’t love it or hate it, but we were intrigued. It tasted like peaches soaked in fish oil—that sounds like a rather crude description, but those flavors certainly seemed right in that moment. At least right enough to titillate our impressionable palates.

Three years after our first taste of Ribolla Gialla in Armenia, we were reacquainted with the grape when we went on a self-funded research trip to Collio in Friuli-Venezia Giulia (Italy) and Western Slovenia (Ribolla Gialla is known as Rebula in Slovenia) in 2017. After experiencing the myriad of styles coaxed out of the same variety, we became advocates of the grape.

Vipavska Rebula Cesarjev Ižbor 1503

In the summer of 2018, we were invited to the inaugural Vipavska Rebula Cesarjev Ižbor 1503 (Vipava Rebula: The Emperor’s Choice Since 1503). The name of the event is in reference to the year 1503 when the Roman Emperor Maximilian I placed an order for Vipavska Rebula (Rebula from Vipava Valley)—thereby validating the heritage, quality, and longevity of the wine.

The event was supported by the Slovenian Tourist Board and organized by six winemakers from Vipava Valley: Miha Batič (Batič Wines), Primož Lavrenčič, (Burja Estate), Valter Mlečnik (Mlečnik Wines), Zmago Petrič (Guerila), Franc Vodopivec (Slavček), and Edvard Svetlik (Svetlik). We were part of the international media team that attended the event and three-day press tour to Vipava Valley.

Besides promoting the high-quality Rebula from Vipava Valley, Vipavska Rebula Cesarjev Ižbor 1503 also aims to commemorate the first expert wine book in Slovenian language, entitled Vinoreja: sa Slovenze and written by Priest Matija Vertovec in 1844. In the book, Matija Vertovec offers winemaking advice to growers and makers, with an emphasis on Vipava Valley.

The one-day agenda of Vipavska Rebula Cesarjev Ižbor 1503 consisted of lectures, a masterclass, and a walk-around tasting. During the masterclass, we tasted 15 Rebula varietal wines and 10 blends containing Rebula. The wines ranged from fresh and classic to various macerated styles. All 25 wines in the class showed well. Many of the media representatives were tasting Slovenian wine for the first time, and the Rebula of Vipava Valley was clearly a maestro in conducting first impressions. One journalist turned to us during the class and said, “I’ll be taking a lot of wine home.” The three days in Vipava Valley were filled with praise and astonished countenances.

Tasting Rebula wine in a masterclass led by sommeliers Mira Šemić and Martin Gruzovin. 

THE MANY FACES OF REBULA

This was one of the most impressive press trips we’ve participated. During the other two days of the trip, we visited the wineries of the six organizers, all of whom are quality-minded, minimal-intervention, and small-sized producers. All six proprietors are personally involved in the vineyard and cellar work, and we were able to learn about how they’ve come to preserve the “Vipavska Rebula” heritage in their own judicious way. Surely these six producers had joined forces based on commonalities and sustainable cultivation was clearly one of them.

It is also interesting to note that all six producers make macerated Rebula, which can also be called orange wine or amber wine.

In a recent study led by Dr Dejan Bavčar from the Agricultural Institute of Slovenia, it was observed that the primary aromatic compounds of Rebula tripled when vinified with a warmer, more oxidative procedure and a longer period of maceration. It was concluded that Rebula is poor in aromatic compounds, hence it is not the best material for making fresh wine in reductive technology. Instead, the variety is more suitable for classical and traditional methods of winemaking, where structure and texture take center stage.

Aligning with what Matija Vertovec documented in Vinoreja, he makes reference to an old Vipava method of using one-week skin contact for white grapes and ultimately recommends skin macerations to last from 24 hours to 30 days.

Our personal preferences agree with this approach, and we find that macerated Rebula—regardless of reductive or oxidative vinification and length of maceration—is almost always more interesting than fresh, reductive-style Rebula. Maceration extracts more phenolics from Rebula in an organoleptically positive way—and that’s not something we can say about all white varieties. We’ve also tasted Rebula wines aged in oak barrels, mulberry barrels, concrete eggs, and amphorae, all of which add noteworthy dimensions to the wine.

The Significance of Rebula from Vipava Valley (Vipavska Rebula)

Known as “Ribolla Gialla” in Italy, Rebula originates from Italy-Slovenia border. Its first mention appears in a document from the 13th century under the name Rabola. Back then, it was referred to as a style of wine and not a variety. Rebula’s first ampelographic description was given by the aforementioned Matija Vrtovec in 1844. Like many old varieties, Rebula has a huge clonal diversity, which can result in noticeably different sensory merits; there are five identified clones planted in Vipava Valley.

In Slovenia, Rebula is responsible for around 600 hectares of vineyard area, making Slovenia the biggest producer of Rebula grapes. As a reference, about 300 hectares of Ribolla Gialla are grown in Italy. Rebula is grown all over western Slovenia but is believed to achieve its best expression in Vipavska Dolina (in addition to Goriška Brda).

A VERY SHORT HISTORY OF VIPAVSKA REBULA

For a long time, Vipavska Rebula played a crucial role in Vipava Valley’s economic, social, and cultural aspects. Tax records show that it was used to make the region’s most expensive wine. Up until the 1960s, Rebula comprised of more than 50% of the vineyard area in Vipava Valley. However, international varieties were gradually introduced and local varieties were neglected. In the 1980s, it was on the verge of neglect as the plantings of Rebula continued to decrease and Rebula grapes were heedlessly used to make simple wine. The variety returned to an upward trajectory again in the 2000s. Currently, there are 225 hectares of Rebula planted in the valley, about 10% of the total vineyard area in Vipava Valley, and it’s ranked fourth as the most widely planted variety in Vipava Valley. About 10% of the vines are older than 35 years old.

Rebula at a Glance

Rebula is a mid-ripening grape. It is susceptible to millerandage, mildew, rot, and low fertility. It has relatively high acidity and is light to medium bodied when vinified in a classical white style. The color is typically yellow with green tone or golden yellow; but when macerated, it turns to a deep yellow color or deep tangerine (still lighter than a macerated Pinot Grigio). The flavor profile of Rebula wine can be quite subdued, with notes of citrus, sweet spice, apple, and blossom. When macerated, it can offer profound depth, broad structure, and savory tones.

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GOING DEEPER INTO THE VALLEY

THE VIPAVA VALLEY (VIPAVSKA DOLINA)     Located in southwestern Slovenia, the Vipava Valley—along with Goriska Brda, Kras, and Slovenian Istria—belongs to the Primorska wine region. From east to west, the valley is 40 kilometers, and from north to south, 10 kilometers. This wine-growing district consists of 2,265 hectares of total vineyard area, 1,846 registered grape growers, and 297 winemakers. It is the biggest district in the Primorska wine region and the second biggest in Slovenia.

CLIMATE     Vipava Valley enjoys a mix of sub-Mediterranean and continental climates. The winters are mild; summers are hot and mostly dry. The areas experience intermittent heavy rain while the rest of the precipitation spreads out appropriately across the year; the annual rainfall is between 1,400 and 1,700 millimeters. The annual hours of sunshine is 2,100. Spring frost and hail can be an issue while summer drought is more frequent. The area also experiences strong Burja wind, which can reach up to 200km/h and destroy vines. Because of the constant wind circulation and general ideal conditions, dry-, organic-, biodynamic-, and sustainable- farming are quite common here.

SOIL     The valley was once covered by the Pannonian Sea. As such, the bedrock consists of mostly limestone. The topsoil is categorized as Eocene flysch. Wine producers in Vipava Valley would refer to the soil as opoka, the Slovenian name for the layered sedimentary deposits of sandstone and marl. [/ap_tagline_box]

Exotic Wine Travel’s Top 10 Picks

You can learn more about our scoring system on the wine rating page.

• Batič, Angel Grande Cuvée Belo, 2011

Helmed by Ivan Batič and his son Miha Batič, the Demeter-certified Batič Winery owns 40 hectares in Lower Vipava Valley and produces close to 100,000 bottles every year, of which 40% are exported. The vines are densely planted at 12,000 vines per hectare and rows are 1.2 meters apart. The winery has been practicing organic cultivation since 1988 and turned biodynamic in 2010.

We are fans of Batič Winery ever since our first wine trip to Slovenia. The Batič’s Angel line has always impressed us. 

The Batič’s Angel Grande Cuvée Belo 2011 is a blend of 40% Pinela, 20% Chardonnay, 20% Malvazija, 10% Rebula 7% Laški Rizling/Welschriesling, 2% Zelen, and 1% Vitovska. This a refined white wine with just a bit of skin contact. It will appeal to those who prefer classic whites aged in oak. Notes of sweet mango, melon, peach, cotton candy, and white flower. Soft, round and elegant on the palate. Great structural base with a capacity to develop greater intensity and a more impactful end-palate in a few years. I can easily imagine this wine holding well for another decade. Note: Batič’s white wines often taste drastically better with a few hours of aeration.   

MH: 4.4/5, CT: 91+/100

• Posestvo Berce, Rebula Berce, 2016

13% ABV, 3.4 PH. Aged for 1.5 years in barrels.

MH: It has a lot of oak but it’s well integrated. The wine is lightly macerated. Flavors of dried yellow fruits and dried herbs. The wine smells and tastes like a fruit cake with a touch of wood. Long finish, it’s rich and opulent.   

CT: Candied fruit, Christmas spice, sour mango, and an uplifting twist of tangerine. Posestvo Berce’s Rebula Berce 2016 shows great persistence, supported by sweet tannins. However, all that candied flavors and atypicality don’t sit all that well with me.

MH: 4.2/5, CT: 89/100

• Kmetija Bizjak, Rumena Rebula, 2015

13.5% ABV, 3.5 PH, 5.1g/l TA. Aged for two years in acacia barrels. 

Kmetija Bizjak’s Rumena Rebula 2015  smells like a garden’s worth of fresh green herbs next to a row of incense on the pathway. Tropical fruits, yellow flowers, roasted nuts, and honey follow up. Full-bodied, juicy, and lively. We appreciate its rich texture, sweet tannins, concentration, and freshness.

We had this during the masterclass and also at lunch. Even as we drank this wine from simple water glasses and with food, it completely shone. Some people may pick on the aldehydic nose, but we think it’s perfectly fine.

MH: 4.2/5, CT: 92/100

• Guerila, Rebula Amfora, 2016

Owned by Zmago Petrič, the Guerila Winery obtained biodynamic certification in 2014.

The Guerila Rebula Amfora is not yet available on the market; we tasted it straight from the amphora (sourced from Spain). The wine was fermented, macerated, and aged in the clay vessel for nearly two years. It’s round on the palate with lots of fleshy, yellow fruit flavors and a welcomed veil of honey. The tannins and acidity are perfectly defined for a wine of this style. We can’t wait for this to be bottled.   MKH: 4.3/5, CT: 91/100

Since this wine isn’t available yet, you can check out our second favorite wine from Guerila: Guerila Rebula Extreme 2015. Charine’s notes are below; CT: 91/100

 

This was our last #winewithaview before we left #VipavaValley (#Slovenia)on Monday: Guerila’s Rebula Extreme 2015. The grapes come from a Demeter-certified vineyard with a flysch-and-opoka soil composition. The grapes received 45 days of maceration (hence the name “Extreme”) and 2 years of aging in 500-liter oak barrels. The result is a wonderfully balanced unfiltered #Rebula wine with predominant notes of citrus and apricot. The sweet tannins appear gently on the mid-palate and guide the flavors well to the end, along with a polite level of 4.68g/l total acidity. It’s juicy and considerably fresh despite the long maceration and oak-aging; there’s no overwhelming oxidative note or annoying grip. I like this wine a lot for its harmony at such a young age, and I can certainly finish a whole bottle of it by myself in one sitting, with or without food. 12% ABV, that’s easy to deal with in the afternoon too!

A post shared by Exotic Wine Travel (@exoticwinetravel) on Aug 25, 2018 at 6:40am PDT

• JNK, Rebula 2009

The wines of JNK (pronunciation: Younk) has been recommended to us many times, and we finally had our first taste at the masterclass. It was our second favorite in a masterclass of 25 wines.

13.5% ABV, 3.7 PH, 4.21 g/l TA. The JNK’s Rebula 2009 was aged for 20 months in used oak. JNK’s Rebula 2009 is a classic example of a well-made, oxidative-style macerated wine with notes of fall leaves, tangerine, red berries, and a touch of rubber. Juicy, salty, and flat-out delicious. We particularly appreciate the balanced flavors between fresh fruit and dried fruit. It’s concentrated and structured yet soft like a cotton candy in the mouth. This wine will be adored by many for its drinkability.

MH: 4.4/5, CT: 93/100

• Mlečnik, Rebula 2009

Find or buy on Wine-Searcher.

Valter Mlečnik and his son Klemen Mlečnik produce around 12,000 bottles of wine each year, using only grapes from their 7.5 hectares of certified-organic vineyard. Maceration for white grapes is usually between three and seven days. After maceration, the wine is carefully pressed with an old wooden press.

We adore the wines from Mlečnik Winery, and we both agreed that the Mlečnik Rebula 2009 was the best wine among the 25 in class. 12% ABV, 3.85 PH, 4.8g/l TA. It was aged for two years in oak and three years in the bottle before release. Notes of apricot and tangerine juice with a touch of fall leaf and ginger. This is rich and structured. Nothing sticks out, nothing is left behind. It hits every point on the palate with concentration and focus. A wine of harmony. It’s a true masterpiece.

MH: 4.6/5, CT: 95/100

• Slavček, Rebula Reserve 2015

Franc Vodopivec, together with his wife Alenka Vodopivec and two sons Andrej and Tomaž work in the farm of  Slavček. The name Slavček means Nightingale. The Slavček vineyards sits high up on the west side of Vipava Valley. Slavček’s Rebula Reserve 2015 had 20 days of maceration and was aged for three years in a combination of oak and acacia barrels. It’s a very pretty take on Rebula. Charine’s tasting notes are below.

MH: 4.3/5, CT: 91/100

• Svetlik, Rebula Selekcija 2010

Edvard Svetlik and Ivi Svetlik, a husband-and-wife team, have engaged the help of Matjaž Lemut (Tilia Estate) to craft around 5,000 bottles of Rebula per year. The Svetlik’s Rebula Selekcija 2010 was one of the best vinous highlights of our trip. It was macerated for two weeks, then aged in oak casks. A classic example of oxidative-style, macerated Rebula: its firm structure is loaded with flavors of leaf pile, orange peel, dried apricot, and wax. The mid-palate gets a nice treat of tangy fruit attack and the finish is guided by a touch of pleasantly dry and bitter seed tannins. A powerful Rebula with no undue weight. It bears some resemblance of Gravner’s Ribolla. This wine is only beginning to reveal its potential. Ready to drink now but better to hold for a few more years.

MH: 4.3/5, CT: 92/100

• Burja, Burja Bela, 2016

Find or buy on Wine-Searcher.

Proprietor and winemaker Primož Lavrenčič makes this wine as a tribute to the old Vipavec, a white blend from Vipava Valley. Burja’s Burja Bela is a blend of 40% Istrian Malvasia, 30% Rebula, 20% Welschriesling, and 10% other local white varieties. The vines are between 8 to 70 years old. Vinification is done in a mix of concrete vessels and big oak casks, with a redox approach in mind. Maceration is about one week. The wine is aged for 11 months in the barrel and one month in steel tank before it gets bottled without filtration.

The nose is rather restrained and undefined but the soft and smooth mouthfeel and flavors of cream, quince, peach, and citrus brighten things up. This wine has vibrant acidity and a persistent mineral undertone. I feel as if I could smell and taste opoka in this wine.

MH: 4.2/5, CT: 90/100 

• Wine Estate Lavrenčič, Rebula Classic, 2016

I think this is as amber as a Rebula wine can get. Skin contact lasted for around 21 days with three punch-downs per day during maceration. The wine was aged in 300-liter barrels for 20 months before bottling. 13% ABV, 3.55 PH, 5.6g/l TA.

I suspect not many people would appreciate this full-fledged oxidative-style of Rebula, as is the case for Matthew: he finds this over-macerated. There’s not much fruit appeal left, but what emerges is something appetizing, earthy, and savory. Notes of dried fig, butterscotch, chestnut, and tobacco. Round, balanced and elegant on the palate. If you’re looking for texture and structure in Rebula, or if you like the flavors of brandy, then this is the wine for you.

MH: 3.8/5, CT: 91/100 

Photo credit: https-//www.facebook.com/lavrencicestate

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If you’re looking to savor the exquisite flavor of Slovenian wines, look no further than wineandmore.com. With an abundance of options from different winemakers, it’s easy to find exactly what your palate desires. Not sure which bottle is best for you? Try out one of their curated wine cases and discover the perfect vintage for any occasion!

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Jefford on Monday: Slovenia’s Dream White

We were guests of the Slovenian Tourist Board and Vipavska Rebula Cesarjev Izbor 1503 and they paid for our travel expenses. Please note that the opinions expressed are our own and have not been paid for in any way. We do not sell editorial content as that would destroy the legitimacy of our reviews and the trust between Exotic Wine Travel and its readers. On occasion, we extend the option of purchasing the wines we review or/and the products we spotlight. Some of these product links are set up through affiliate programs, which means Exotic Wine Travel gets referral credits if you choose to purchase these items via the links we provide.

The post Slovenian Wine: Rebula from Vipava Valley appeared first on Wine Travel.

The Adriatic-Powered Wine and Seafood from Istria

Watch “Cracking Croatian Wine in Istria, Part 4 of 4” on Exotic Wine Travel YouTube:

Timestamps: Cracking Croatian Wine in Istria, Part 4/4

(0:58) Introduction to the seaside town of Poreč. (1:30) Meet Milan Budinski, winemaker of Vina Laguna Winery and former national spearfishing champion. He catches some fresh shellfish from the Adriatic Sea for us to taste. (2:39) Milan Budinski and his wife Ivana Budinski prepare an Adriatic seafood feast from our morning catch. The meal is paired well with a Malvazija Istarska wine from Vina Laguna Winery. (4:35) Learn about the terra rossa (Italian for “red earth”) soil of western Istria. Terra rossa is a red, clay-like soil with good drainage characteristics. (6:17) Meet Dimitri Brečević of Piquentum Winery. He takes us up to the remote village of Vrh and shows us some vineyards. (7:27) Meet Adriano Grbac of Grbac Winery, one of the first wineries in Croatia to make traditional-method sparkling wine. He doesn’t sell his wines in retail shops, so these wines can only be bought at the cellar. (9:12) Discover one of the most famous restaurants in Istria, Konoba Stari Podrum. (10:12) Meet Marino Markežić and Ana Markežić of Kabola Winery, a certified organic wine producer. Kabola is best known for its Malvazija and Teran wines, including a few examples made in amphora (Georgian qvevri). (12:18) We wrap up our time in Istria and offer a preview of the upcoming episodes about Dalmatia.

View, like, share the full episode on our Facebook Page:

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    Do you want to try Croatian wines?

If you’re looking to savor the exquisite flavor of Croatian wines, look no further than wineandmore.com. With an abundance of options from different winemakers, it’s easy to find exactly what your palate desires. Not sure which bottle is best for you? Try out one of their curated wine cases and discover the perfect vintage for any occasion!

************

Want to learn more about wine?

Are you ready to discover the wonderful world of wines? Come join us at wineandmore.com and let’s explore the incredible selection of delicious wines together! We can’t wait to share our passion for wine with you!

You May Also Enjoy: Making Cracking Croatian Wine

Please note that the opinions expressed in this article are unsolicited and have not been paid for in any way by governmental bodies, enterprises, or individuals. We do not sell editorial content as that would destroy the legitimacy of our reviews and the trust between Exotic Wine Travel and its readers. On occasion, we extend the option of purchasing the wines we review or/and the products we spotlight. Some of these product links are set up through affiliate programs, which means Exotic Wine Travel gets referral credits if you choose to purchase these items via the links we provide.

The post Cracking Croatian Wine in Istria (Part 4/4) appeared first on Wine Travel.

“You’re a really good agriculturist but you’re a bad winemaker.”

Angiolino Maule, La Biancara‘s winemaker and founder, thinks this statement from oenologist Franco Giacosa might have changed the course of his life as a winemaker.

“In the past, I would say a good wine is 90% vineyard and 10% winery. Today, I would say that wine is made in the vineyard, that’s the base. But wine is not fully made in the vineyard.”

Whether it’s made in the vineyard or winery, the point of it all, as Angiolino explains, “It’s about making natural wine without defects. That’s the first goal.”

What is VinNatur?

Founded by Angiolino Maule in 2006, VinNatur is a wine association that unites and supports small producers of natural wines. In 12 years, the association has grown from its original 65 founding members to now representing 190 producers from nine countries: Italy, France, Spain, Portugal, Austria, Germany, Czech Republic, Slovakia, and Slovenia.

Going Beyond Organic and Biodynamic

“Natural wine” is an interesting and attractive concept but an ambiguous term in the present-day wine world. The definition of natural wine remains subjective with no official accreditation to support producers who claim to make natural wine, which in turn leads to abuse and criticism—especially around the semantic properties of “natural wine”.

As natural wine continues to rise in popularity, VinNatur plays a paramount role in defining its premises. Going beyond ideological and philosophical ideas, the association has specified a list of permitted and forbidden practices—both in the vineyard and cellar—for its members.

You can take a look at VinNatur’s procedure guideline here, which was put in place in July 2016. All VinNatur wines are officially certified by external laboratories verifying that no pesticides, no herbicides, and no chemical fertilizers have been used in the process of making the wines. Checks are done every year and are mandatory for each producer. The prime objectives are threefold:

• To align members of the association and improve the quality of natural wines through scientific research, lab analysis, and innovative natural winemaking techniques.
• To communicate explicitly to VinNatur’s consumers about how the wines of VinNatur are made.
• To offer VinNatur’s consumers more than self-declarations but guarantees of quality and reliability.

And Moving Forward

Currently, VinNatur is the only natural wine association in Italy that collaborates with universities and research centers. Besides the regular checks and inspections, VinNatur is also delving deeper into the sustainable ecological development of vineyards. The research subjects that VinNatur is working on include soil vitality, entomological and botanical biodiversity of vineyards, and reduction of copper and sulphur usage.

“Our research is based on both observations and scientific data,” says Angiolino.

He continues, “We are focusing on how to replace copper and sulphur with vegetable extracts that help vines to build up resistance. But our most major project is on biodiversity.”

“But if your mind is not mature enough, no methodology is going to work.”

I’m sitting in a Villa Favorita 2018 class, called “Natural Wine Making – The Role of the Cellar”, and I am particularly intrigued by the dialogue’s focus on personal well-being and ethical living. It resonates with me since I only began to appreciate natural wine because it aligns with my lifestyle choices.

The speakers are the aforementioned Franco Giacosa and Angiolino Maule.

The speakers discuss how natural winemakers can take conventional wisdom in life and apply it to minimal-intervention winemaking—from committing to a healthy diet to developing an inner compass of personal values. Following the rules of nature and life, Angiolino says, “But if your mind and philosophy are not mature enough, no methodology is going to work.”

Ultimately, being a VinNatur wine producer requires unwavering commitment built upon personal conviction.

“You have to work on the winemaker’s mindset and convince them that prevention is the way, not chemical treatment.”

Villa Favorita: VinNatur’s Annual Event

Villa Favorita is one of the biggest natural wine fairs in the world. Held at an 18th-century Venetian manor in Sarego (Vicenza, Italy), the three-day annual event serves as a meeting point for producers, distributors, and consumers. The event usually takes place in the same week as Vinitaly, and both event locations are about 50 kilometers apart.

158 producers participated in the 2018 edition where visitors got to taste and purchase the wines made by these VinNatur producers.

The 2018 program was thoughtfully designed to help people discover and learn about natural wines. Besides the walk-about tasting where visitors got to taste wines and speak with winemakers, there were also thematic tastings of volcanic wines and orange wines; masterclasses about minerality in wine and aging wines made without SO2; and dialogue classes like the abovementioned “Natural Wine Making – The Role of the Cellar”.

So let’s address the elephant in the room. Were there a lot of bad wines, funky wines, and wines with faults? The short answer is no. There is no bourgeois high horse to ride on; we’re drinking pretty well here, naturally! I spent two days at the event and tasted over 150 wines; less than 10 of those wines showed perceptible microbiological flaws. It was the first time that I attended VinNatur’s Villa Favorita. According to my more experienced colleagues, the wines of VinNatur have made a tremendous leap in quality over the past three years.

Recommended VinNatur Producers

As stated under “Statute” on the VinNatur’s website:

To produce wine in a natural manner means fully respecting the territory, the vines and nature’s cycle and, through experimentation, limiting the use of invasive and toxic chemical and technological agents both in the vineyard and in the wine cellar. It is the Association’s intent to preserve wine’s individuality from the standardization that chemistry, technology and industrialization have brought to the world of agriculture and particularly to wine related activities.

Viticulture and vinification make up a complex ecosystem where chaos reigns and the balance can so easily tip towards outcomes we don’t desire. I appreciate the VinNatur’s community for its concerted and informed effort to create an as-close-to-ideal-as-possible environment where nature can take its course and leaves us with something beautiful and real. What’s more: the association is doing its part to safeguard soil balance and the ecosystem.

Here are 12 VinNatur producers and wines to be on the lookout for.

1. 1. Barale (Piedmont, Italy)

Another winery that I can’t wait to taste more from: Barale Fratelli. I had a chance to try one wine from them at @vinnatur_org’s #VillaFavorita2018 and it’s this alluring Barolo. It seems outrageous that this Barolo Castellero 2014 Barolo is so drinkable right now. The essence of rose and fresh red cherry are built into its core. Dried savory herbs and a light hint of earthy characteristic penetrate the edges. A Barolo on the finesse side.

A post shared by Exotic Wine Travel (@exoticwinetravel) on Apr 22, 2018 at 10:58am PDT

1. 1. Éric Texier (Rhône, France)

Quite possibly my favorite red at @vinnatur_org’s #VillaFavorita2018. Éric Texier’s Châteauneuf-du-Pape 2015 captures the intense purity of precious old-vine fruit in a bag of finesse. Native-yeast, whole-cluster fermentation with one-week maceration without punchdown (that lightness!). Aged in old oak barrels. Unfined and unfiltered wine. The early picking is quite apparent. No way, it’s not green at all. The phenolic ripeness is perfect. It’s the fresh acidity and splendid fresh fruit flavors that tell the details. This might be the most elegant and aromatic Châteauneuf-du-Pape I’ve ever tasted. It gives me the same emotions I got when I had my first taste of Tignanello (my bourgeois ghost never dies). Drink from 2020-2030.

A post shared by Exotic Wine Travel (@exoticwinetravel) on Apr 22, 2018 at 10:11pm PDT

1. 1. Daniele Portinari (Veneto, Italy)

I gave myself the challenge of picking just one white grape wine and one red grape wine to take home from @vinnatur_org’s #villafavorita18. The @daniele_portinari’s Garganega was my final choice for the white. 📝 This wine underwent one day of maceration and was fermented in steel tanks. I appreciate the spicy nose which has a bit of red wine’s character. Soft in the mouth with floral nuances and a gentle tug of tannins. 👌🏼 I picked this because, well, I enjoy the wine and Garganega is an indigenous grape of Veneto. I also wanted to buy wine from a new producer or young winemaker with a small production size.

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1. 1. Fongoli (Umbria, Italy)

If it’s Montefalco, I want it. @cantina_fongoli’s “Serpullo” Montefalco Rosso Riservs is a blend of predominantly Sangiovese with some Sagrantino, Cabernet Sauvignon, and Merlot. The grapes were picked from 40-year-old vines. Spontaneous fermentation happened in open vats. Aging took place in large, neutral Slavonian casks for three years. No fining, no filtration. Good ol’ @vinnatur_org style. 🍷The 14.5% abv is very well-integrated. A big wine that should be served later in the night. I adore the massive load of plum flavor perked up by maraschino cherry. A little bit of leather. A little bit of candlewax. A balanced full-bodied wine that is neither too indulgent nor made up.

A post shared by Exotic Wine Travel (@exoticwinetravel) on Apr 21, 2018 at 5:43pm PDT

1. 1. Gratavinum (Priorat, Spain)

(Click on the right arrow icon on the photo to view more images.)

Yay! I finally had a chance to taste the wines of @gratavinum, thanks to @vinnatur_org! Priorat + Demeter certified + working with amphora = totally my kind of deal. The Gratavinum’s Silvestris Priorat 2015 (4th photo) was selected by @decanter’s Andrew Jefford as the top 10 wines at a blind tasting of 122 natural wines. Interestingly, my best impression goes to the one and only white and a non-Priorat at that (5th photo): Amphora Roja 2017 (Xerel-lo). It’s spicy, minerally, and wonderfully distinct. All the reds are good too; and despite the price difference of nearly $70 between some, they belong to the same band of quality for me. 🤷🏻‍♀️

A post shared by Exotic Wine Travel (@exoticwinetravel) on Apr 22, 2018 at 10:37am PDT

1. 1. Heinrich (Burgenland, Austria)

Spent the day in classes and conducting interviews. By the time I was ready for tasting, I had less than an hour left at @vinnatur_org’s #VillaFavorita2018. I thought the most effective way to spend the last hour would be in the media room, get some turbo-charged tasting going on and only note down the wines that really stop me in my tracks. And this Heinrich’s Blaufränkisch Leithaberg 2014 did exactly that. It wasn’t my first encounter with Heinrich’s wines, and now I’m completely baffled why I didn’t give them any attention in the past. This Blaufränkisch is structured and defined like a professional pumpkin carving. The flavors are packed seamlessly like a turducken—rich, complex, and utterly fascinating. A wine that I want poured into every glass at my thanksgiving dinner.

A post shared by Exotic Wine Travel (@exoticwinetravel) on Apr 18, 2018 at 11:37am PDT

1. 1. Mas Zenitude (Languedoc, France)

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@maszenitude was one of my favorite discoveries at @vinnatur_org’s #villafavorita2018. Located in the Herault wine region in Languedoc, Mas Zenitude practices biodynamic farming and never adds S02 in the cellar. The Mas Zenitude’s Carignan wines are interesting, and I think it would appeal to many people; but I find them to be too savory and earthy and not enough fruit for my palate. I am, however, incredibly fond of “Zenith” Syrah 2012, a stunning 100% Syrah wine that delivers a floral overtone, high flavor intensity, and precise structure—it was one of the three reds that I wanted to buy but didn’t have time to head back on the last day of the event.

A post shared by Exotic Wine Travel (@exoticwinetravel) on Apr 30, 2018 at 6:25am PDT

1. 1. Reyter (Alto Adige, Italy)

Alto Adige’s producer Reyter makes a “Rahm” Lagrein wine with grapes from 80-year-old vines, which are rooted in sandy clay porphyry alluvial soil with rocky sediments. The vineyards are farmed with ecological philosophy and the vinification is aligned with @vinnatur_org. Reyter’s Rahm is deep, dark, somber, and demands a drinker’s undivided attention. It’s quite an intellectually and sensually compelling wine, and oddly, I think some dubstep music would go well with it.

A post shared by Exotic Wine Travel (@exoticwinetravel) on Apr 24, 2018 at 7:15am PDT

1. 1. Rocco di Carpeneto (Piedmont, Italy)

Tasted three Barbera bottlings by Rocco di Carpento at @vinnatur_org’s #villafavorita2018, and they ranged from good to very good and outstanding. I was most fond of the amphora-fermented Barbera, which was the most structured and rounded up—a tad ‘un-Barbera’ in the most delightful way. The one in the photo, Reitemp, is an old-vine bottling; it showed a good balance of the fruity, earthy, and herbal parts. The structure was juicier and ‘messier’—exactly what a Barbera lover loves: a sense of rusticity like a simple, delicious and wholesome meal.

A post shared by Exotic Wine Travel (@exoticwinetravel) on Apr 16, 2018 at 8:02am PDT

1. 1. Tarlant (Champagne, Italy)

Yes yes yes! @tarlant’s Cuvée Louis had been on my wishlist for years. I finally had a chance to try it at @vinnatur_org last weekend. This wine is born from the vines planted by the late Louis Tarlant, who was the mayor of the Oeuilly village and a leader in the grower movement to regulate and protect Champagne production; his efforts resulted in the creation of the Champagne AOC in 1927. Louis Tarlant was also one of the early adopters of zero dosage. This Cuvée Louis is a 50/50 blend of Pinot Noir and Chardonnay from five vintages, 1996-2000. Primary fermentation was done in barriques, no malolactic fermentation, and 15 years in the bottle before disgorgement. It’s chiseled, chalky, light, creamy, and profoundly layered. I definitely need to put a few of this in my cellar.

A post shared by Exotic Wine Travel (@exoticwinetravel) on Apr 16, 2018 at 7:03am PDT

1. 1. Terpin (Friuli, Italy)

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Managed to check off a few wish-listed wines at @vinnatur_org’s #VillaFavorita including a well-aged Terpin’s Ribolla Gialla. Marvelous, just a marvelously detailed wine. Musky overtone, cinnamon, nutmeg, all the sweet brown spices, baked apple, then the savory green herbs hit, oregano for days, the flavors coat every inch of the mouth, structured with tannins striking at an almost perfect vantage point… oh my, I could go on but I shouldn’t so I wouldn’t. The Terpin Jakot is impressive as well. Jakot, don’t you love Jakot/Tocai Friulano? Such a juicy, orangey wine! The Terpin Jakot seems to capture Franco Terpin in a bottle: bright, bold, and rigorous. The surprise for me comes from Terpin’s Sauvignon Blanc—gently aromatic and throws more punches on the palate than on the nose.

A post shared by Exotic Wine Travel (@exoticwinetravel) on Apr 21, 2018 at 2:44pm PDT

1. 1. Thomas  Niedermayr (Alto Adige, Italy)

Thomas Niedermayr from Alto Adige was one of the wineries that I marked out and wanted to taste from at @vinnatur_org’s #VillaFavorita2018. Unfortunately, my to-do list was still far too ambitious for the nature of time. Thankfully, at dinner on the last evening, the winemaker Thomas happened to sit next to me. That was when I had a chance to try his Souvignier Gris, a cross of Cabernet Sauvignon and Bronner. The wine left such a good impression that I’ll be sure to never miss another chance of tasting Thomas Niedermayr’s wine again. The winery works with PIWIs, which means fungus-resistant grape varieties—including Solaris and Bronner.

A post shared by Exotic Wine Travel (@exoticwinetravel) on Apr 22, 2018 at 10:11am PDT

– Thank you Emma Bently for helping me with translation during the Villa Favorita 2018’s classes.
– Thank you Irene Graziotto, Studio Cru, and the VinNatur for hosting me.

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• Krauthaker Kuvlakhe: Amber Wine from Slavonia

The post VinNatur: A Proponent of Checks and Balances appeared first on Wine Travel.

In the Spring of 2018, we set out on a re-tour of Croatia to bring our book Cracking Croatian Wine: A Visitor Friendly-Guide to life. After Plešivica, our second stop was the Istria wine region. There was so much to share about Istria that we ended up shooting four episodes there. In Part 1 of Cracking Croatian Wine in Istria, we introduce you to some interesting characters in the Istrian food and wine scene.

Istria Wine Region

Located on the north corner of the Adriatic Sea, Istria is extremely diverse in topography because of its towering mountains, rolling hills, pastureland, and coastline. The peninsula of Istria is surrounded on three sides by the Adriatic Sea and bounded by the Alps on the north, enabling a wide array of microclimates for viticulture. Most of the peninsula belongs to Croatia, with a small portion lying within Slovenia and Italy.

Istria touts the moniker “New Tuscany”, and it’s easy to observe where the similarities lie. The region is covered in vines, with green rolling hills topped by medieval towns. In addition to the topographical similarities, the Italian language is widely spoken here. Due to Istria’s proximity to Italy, many Istrians have Italian roots and relatives in Italy. The Istrian cuisine also takes on an Italian tint. Expect lots of hand-rolled pasta, fresh seafood, air-cured Pršut, tantalizing truffles, and award-winning olive oil when traveling in Istria. There are many small kitchens (called “konobas” in Croatia), similar to the traditional Italian trattorias and osterias, where you can scarf down honest, local fare paired with Istrian wines.

The wines of Istria are as exciting as its gastronomy. The leading wines of the region are made from indigenous varieties such as Malvazija Istarska and Teran.

Watch “Cracking Croatian Wine in Istria, Part 1 of 4” on Exotic Wine Travel YouTube:

Timestamps: Cracking Croatian Wine in Istria, Part 1 of 4

(0:57) Introduction to Istria.

(1:40) Meet Jacqueline Marovac and Olivier Ertzbischoff of Domaine Koquelicot. Olivier is a Frenchman who dreamed of making high-quality Chardonnay in Croatia, where Jacqueline was born. The Domaine Koquelicot’s cellar is located in the town of Gračišće.

(3:24) We eat at Konoba Morgan, a local favorite in the Brtonigla town (near Buje) in Northwest Istria, The restaurant boasts beautiful views of the surrounding area and is listed in the Michelin Guide.

(4:43) Meet Marko Fakin of Fakin Winery. Marko is a new face on the Croatian wine scene, and he’s already won several local and international awards for his Malvazija and Teran wines.

(6:59) We visit Konoba Fakin in the hilltop town of Motovun and enjoy excellent seasonal dishes including wild asparagus and summer truffle (Tuber aestivum).

(8:10) Meet the man known as the “Godfather of Istria”: Giorgio Clai of Clai Winery. This producer is well-known throughout Croatia and around the world because of Giorgio Clai’s uncompromising take on making minimal-intervention wine and—of course—the superior quality of the wines.

(12:18) Preview of the next episode, Cracking Croatian Wine in Istria (Part 2 of 4).

View, like, share the full episode on our Facebook Page:

The finest selection of

Croatian wines available at:

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Check out Croatian Wines Available in the USA.

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    Do you want to try Croatian wines?    

If you’re looking to savor the exquisite flavor of Croatian wines, look no further than wineandmore.com. With an abundance of options from different winemakers, it’s easy to find exactly what your palate desires. Not sure which bottle is best for you? Try out one of their curated wine cases and discover the perfect vintage for any occasion!

************

Want to learn more about wine?

Are you ready to discover the wonderful world of wines? Come join us at wineandmore.com and let’s explore the incredible selection of delicious wines together! We can’t wait to share our passion for wine with you!

You May Also Enjoy
Making Cracking Croatian WineIconic Croatian Wines: Clai Brombonero and Clai Sv Jakov

Please note that the opinions expressed in this article are unsolicited and have not been paid for in any way by governmental bodies, enterprises, or individuals. We do not sell editorial content as that would destroy the legitimacy of our reviews and the trust between Exotic Wine Travel and its readers. On occasion, we extend the option of purchasing the wines we review or/and the products we spotlight. Some of these product links are set up through affiliate programs, which means Exotic Wine Travel gets referral credits if you choose to purchase these items via the links we provide.

The post Cracking Croatian Wine In Istria (Part 1/4) appeared first on Wine Travel.