$10 (sale from $17). — a day ago
Mid Gold in colour. Skinnsy aromas unsurprisingly - notes of pear. My first experience with the indigenous varietal, Vitovska that shares similar characteristics with Ribolla Gialla. Paolo Vodopivec is often associated with the natural wine movement but Paolo does not like the tag just because of his use of underground amphorae and skin contact. However, this wine is conventionally made and spends 36 months in large Slavonian oak casks while the “classic “ is made in amphorae on skins. A highly individual and unique wine of profound intensity which pushes the boundaries. The following night notes of pineapple juice. — 5 months ago
So smooth & unique at $75.00
elgian Michel Couvreur was an independent bottler of single-malt Scotch (and this apprentice Jean-Arnaud has carried on after studying under Michel for more than a decade). The cellars are located in Bouze-lès-Beaune in the heart of Burgundy, where Michel aged his single malts for years in sherry butts and then in demijohns or giant bottles kept in total darkness in the exceptionally well-protected underground galleries of Bouze-lès-Beaune. Vatted from 54 whiskies aged 12 to 27 years in oak casks, this malt has a rich amber color, a nose full of dried flowers, tobacco leaf, Jerez wine, and fat almond, plus a powerful, fruity, long finish. What a fantastic accompaniment to smoked salmon when served over ice. It is also perfect as a dinner digestive served at room temperature. — 6 months ago
Cuvée Aerternam | 50% Cot 50% Cabernet Franc | I gave it 6 hours in Decanter and still a stubborn wine with lots of character. A nose with blackberries, vanilla and flint minerals. From silex underground, barrel aged. Good acidity, very vivid, tannins that are very clear. But also velvety expression. Incomparable price/pleasure balance. Paired with stir-fried steak with paksoi and dark rice. — 2 months ago
Jarvis has always been such a unique producer with its incredible underground facility and fascinating lineup of wines. Their Finch Hollow Chardonnays (this one and the Unfiltered version) are outrageously expensive, but they sure know how to deliver on flavor profile.
My notes here are actually quite similar to the 2015 I opened last year, but everything is a touch more restrained. Normally quite rich with expensive oak usage, this seems nicely balanced…it’s almost fresh in profile. Sweet lemon cream alongside marzipan and sea breeze aromatically. From a phenolic standpoint, it’s close to some of the Aubert offerings with its powerful texture. Finishes with a surprising amount of honeysuckle, caramel dipped apple, and honeycrisp. This seems to be built for a bit longer aging compared to the 2015. I’ll be curious to see how the 2018 is. — 6 months ago
Only 110 Bottles in 2016!
This is bottle 46/110 ……100 % Grenaches del Po a rare natural clone ! Special: bottles ripen instead of barrel in bottle two meters underground for 2 years.....just like in the past with the Egyptians! Only available at the celler! special to taste… is that tasty? Yaaaaa 96 DSP — 3 months ago
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