This is a turbo-charged Pinot Grigio, skin fermented in wooden eggs. It’s nicely aromatic and full of ripe red berry notes on the nose, but overbearingly sweet and heavy on the palate – furthermore the fruit feels a little confected, Read more
This 12 month macerated gem is a consistent favourite of mine, from winemaker Matjaz Certrtic. The aromas are beguiling – the autumnal, stewed fruits are present (plums, apples) but with a sensation of sage and a feeling of freshness too. Read more
There’s bright Rebula fruit and acidity here, with a creamy texture that suggests ripness, whilst retaining the variety’s leaner more sculpted profile. The wood influence is quite noticeable right now. Some butterscotch hints and very mild oxidation – not troubling. Read more
Attractive tawny colour, not hugely expressive on the nose but there is nice red fruit on the palate. Really bone dry, and actually on the austere side. The alcohol sticks out a bit. On the one hand, this feels like Read more
This is the only wine I’ve tasted from this producer so far – Their Pavó Rdeče, 2009 won a Decanter regional trophy, but this macerated white wine isn’t up to that standard. There are bitter, green tannins that dominate the Read more
Proving that it really is the king of maceration – and the star variety in Brda – this five day macerated Rebula is easily the best from this rebooting producer (organic conversion in progress). I wish he’d pushed the maceration Read more
Subtle aromas of fresh tarragon and a hint of apricot don’t prepare you for the rich, salty attack on the palate. Really interesting to taste Malvasia harvested at this modest ripeness level – it’s taut and lean, but retains the Read more
Yet another alternative spelling for one of my fave grapes – Friulano, once Tokaj Friulano, sometime Jakot (Stanko Radikon’s invention) and now Yakot. Wispy whitecurrant aromas, but missing the aromatic punch that I long for with Friulano. Certainly fresh and Read more
Beautiful deep rose colour, really showing off Pinot Grigio’s red alter ego. Juicy fruit with a lovely tart redcurrant note. Tight and slightly reductive right now – which endears me to it, I must say. Lots of fun, and very Read more
With six months skin contact in qvevris, this Rebula-heavy blend has a refined but grippy texture. There’s good citrussy acidity too, but also a slightly stale feeling – some hints of oxidation and some rather over-developed vegetal/dried herb activity. I Read more
