Goriška Brda, Primorje



Super interesting. Lemon punch. A bit viscous. Really cool wine. Mint/menthol — a month ago


Goriška Brda Sivi Pinot

Nice acidity for washing down chicken liver mousse — 3 months ago

Edi Simčič

Duet Goriška Brda Red Blend

Dense, rich, aromatic, savoury.
Black currant galore, creamy & aromatic, a hint of cedar wood and a whiff of menthol. Earthy, yet sweet & fresh. So enticing.
Rich & dense on the palate with grippy, chocolatey tannins, and juicy, black currant acidity. Right yet smooth, elegant, suave. Brilliant balance, good depth, a long, juicy finish.
This is genuinely delicious and quite serious at the same time! Such a good wine!
The old world kicking ass from a spot you’d never expect.
— 5 months ago

Ira, Daniel and 1 other liked this


San Lurinz Corvus Rosé Blend

Bubbles, berries and funk! Not for everyone but I like it, especially paired with the right food. This is my first Slovenian wine, to my knowledge, and I am intrigued. Dry and fruity, the barnyard notes start with the nose and continue with a lingering finish. Enjoyed the 2019 vintage with Thai food at Night and Market Sahm in Venice, CA. — 5 months ago


Nina Nunić Pinot Nero

Nice pinot noir from Slovenia — 2 months ago


Lunar Goriska Brda Chardonnay

Elegant and slightly funky — 2 months ago


Rebula Ribolla Gialla 2019

I’ve said it before and I’ll say it again: I love orange wine!

More precisely stated: I love white wines made with extended skin contact, because the orange hue derives from a maceration with, and extraction of color compounds from, the skins of the white grape.

I also have a soft spot in my heart for Slovenian examples such as this one, made from 100% Rebula, a white grape variety planted widely in Friuli, Italy, where it’s known as Ribolla Gialla (or simply Ribolla), and neighboring Goriška Brda, Slovenia, where it’s known as Rebula, hence the Rebula-Ribolla naming on the label.

The aromatics, texture, and body are distinctly present and expressive. This winemaking method (extended skin contact for white wine) harks back to ancient times where winemakers in some of the oldest-known winegrowing regions (such as current-day Georgia) made amber wines by burying the grape must (skins included) underground in clay-based vessels called qvevri, which kept the liquid cool, preventing it from spoilage. The vessels were subsequently dug up following fermentation and/or maturation to reveal this precious amber liquid.

Sipping these wines offers a sensory window into another time, place, and tradition, not to mention they’re delicious and can be a versatile culinary partner.

This wine has an amber hue, with a mild haze. It is dry, with medium acidity, a medium body, a round mouthfeel, and medium (+) aromas and flavors of ripe peach, apricot marmalade, orange peel, grapefruit peel, quince, baked apple, hibiscus, elderflower, white blossom, hazelnut, and wet stone.

It is floral, citrusy, layered, and complex. It is delightful and could stand up well to a variety of different spices and flavors in food.

The world of orange wines is one worth exploring. These wines are often made using traditional and/or low intervention winemaking practices. Cheers!

Movia, Rebula-Ribolla, Goriška Brda (ZGP Brda), Vintage 2019, ABV 13%.
— 4 months ago

with Deked1
Deked1, Eddie and 14 others liked this
Daniel Bloom

Daniel Bloom

Sharon B

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Sounds delicious I’ll have to look for this


@Sharon B I would definitely recommend it. We found it on wine.com. If you track down a bottle, I’d love to hear your thoughts. Cheers!

Vinska Klet

Krasno Sparkling Rebula

Very light! Almost flowery scent. — 2 months ago

Vinska Klet Goriška Brda

Krasno Pinot Orange 2020

The maceration adds a nice complexity to this already tasty Slovenian white. — 3 months ago

Heather Dillaway
with Heather
Josh, Severn and 13 others liked this
CA Haynam

CA Haynam

This sounds interesting!


Lunar Ribolla Gialla

Had to make the pilgrimage on @romo recommendation. Delicious. Great acidity, good balance, just the right amount of funk. — 5 months ago

romo liked this

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