This Week's Must-Try Wines from Vinous
Venica & Venica
Jesera Collio Pinot Grigio 2019
The 2019 Pinot Grigio Jesera has a pretty pink color with copper hues strewn throughout. It’s wonderfully fresh and lifted, showing white strawberry, apple, a dusting of confectioners’ sugar and hints of candied ginger. Silky textures flesh out across the senses, weightier than expected yet perfectly balanced by brisk acids, taking on a more savory persona, as notes of peach and melon give way to zesty exotic spices. There’s an almost-Asian peppery note here coupled with the wine’s inner florals that excites the senses. The Jesera really makes the case for skin-contact Pinot Grigio and will appeal to a broad range of palates. (Eric Guido, Vinous, January 2021)
— 3 years ago
Skerk
Ograde Carso Bianco Vitovska Blend 2018
The 2018 Vitovska is very pretty, showing notes of musky young peach, dusty dried flowers and almond skins. It’s soft and almost savory in the mouth, turning incredibly floral as well, displaying nuances of green apple, ginger and salty minerals. This becomes structured and dry through the finale, buzzing with residual tension yet achingly young. I’d advise a year or two of cellaring or a good decanting before checking in here. (Eric Guido, Vinous, January 2021)
— 3 years ago
Gravner
Ribolla Gialla 2010
With a stunning display, the 2010 Ribolla Gialla is deep orange and amber in color, with a seductively sweet bouquet that shows dried orange with exotic brown spice, evolving into peach, nectarine and dusty florals. While silky in texture, underlying tension builds, as a complex mix of minerals and tannins creates a tactile feel. There’s a hint of oxidation here, as is expected from this wine, while also coming across as quite savory. Hazelnut, baked apple, ginger and a hint of vanilla, but not oak, resonate on the structured finish. Tasted blind, you’d probably guess this orange wine was a red, and as such, I recommend decanting it. It also pays to mention that this improved even further on day two. The 2010 is the current release of the Ribolla Gialla. Gravner uses spontaneous fermentation in Georgian amphorae, after which the juice is further refined for another five months before being moved to large oak barrels for another six years.(Eric Guido, Vinous, January 2021)
— 3 years ago
Vie di Romans
Dessimis Pinot Grigio 2018
The 2018 Pinot Grigio Dessimis is a pleasure to taste and also to look at with its beautiful orange, almost-amber color. Notes of dried apricot and peach take on a yellow citrus twang, with hints of almond paste adding an alluring richness. It’s textural and soothing on the senses without a hard edge in sight; instead coasting effortlessly across the palate with ripe orchard fruits, young mango and a hint of exotic spice. An inner sweetness lingers with an air of brown butter and hazelnut. The Dessimis is matured all in stainless steel and takes its color from spending ten months on the fine lees. (Eric Guido, Vinous, January 2021)
— 3 years ago
Skerlj
Venezia Giulia Vitovska 2017
The 2017 Vitovska is decidedly savory and spicy, wafting up a beguiling display of sour apple, pear and lemon, complemented by hints of white pepper. It’s soft and almost fleshy upon entry, yet it quickly firms up through a display of brisk acids and minerals that nearly sizzle in the mouth. Inner florals dominate the finale, along with a tug of residual tension. The Skerlj Vitovska is fermented in oak vats for three weeks without temperature control before being moved to barrel for another twenty-four months. (Eric Guido, Vinous, January 2021)
— 3 years ago
Ronchi di Cialla
Colli Orientali del Friuli Friulano 2019
The 2019 Friulano is incredibly pretty and perfumed, impressing most with its lifted display of sweet florals, white smoke and peaches. It’s weighty in texture, even creamy at times, yet wonderfully balanced and poised, mixing ripe fruits with juicy acids to create a pleasantly round expression which seems to slowly melt away, leaving a hint of almond paste. There is so much to like here in this purely delicious Friulano. (Eric Guido, Vinous, Janaury 2021)
— 3 years ago
Vie di Romans
Chardonnay 2018
As is usually the case, the Chardonnay Vie di Romans really stands out amongst its peers, especially in the 2018 vintage. There’s an undeniable richness to the bouquet as this gorgeous expression slowly blossoms in the glass. Pretty white and yellow florals, lemon confit, hints of custard, peach and sweet melon all come forward over time. It’s silky and pliant in texture, with formidable weight, yet balanced by brisk acids, as ripe citrus-tinged fruits and minerals excite the senses. A subtle hint of sweet exotic spice and almond lingers on the long and dramatic finish. The 2018 is charming today, yet also full of potential. (Eric Guido, Vinous, January 2021)
— 3 years ago
Skerlj
Venezia Giulia Terrano 2017
The 2017 Terrano has a wild and animalistic personality. Dark musky blackberry, earthy minerals, white pepper and savory herbs come together to form a beguiling display. It’s slim in texture but makes up for it with a zesty mix of tart red and black berries, strewn with salty minerals and exotic spice. A twang of tart citrus adds lift as grippy tannins settle in, all under an air of pretty violet flowers. This is best enjoyed at the dinner table, especially in its youthful state and with all of that nervous energy. That said, it’s a beautiful expression of Terrano. (Eric Guido, Vinous, January 2021)
— 3 years ago
Livio Felluga
Colli Orientali del Friuli Tocai Friulano 2018
The 2018 Friulano wafts up a spicy, perfumed display of dusty white flowers, peach and apricot, giving way to hints of bergamot and spiced yellow citrus. Soft in texture, this provides a round and pliant feel, yet contrasts it wonderfully with salty minerals before settling on ripe melon and an air of wild herbs. It’s refreshing and well-delineated in both posture and flavors, tapering off to inner floral tones. (Eric Guido, Vinous, January 2021)
— 3 years ago
Delectable Wine
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The 2016 Teran is dark and wild, making me think more of the Northern Rhône than Friuli, with a display of crushed stone, white pepper, blackberries and violets. It’s silky yet lifted, riding a wiry frame of acids and salty minerals, as notes of black currant and savory spice saturate throughout. Fine tannins come in late, along with a rush of sour citrus and purple inner florals. It’s a bit intimidating in this youthful state, yet the Zidarich Teran is full of potential. (Eric Guido, Vinous, January 2021)
— 3 years ago