Anfora Venezia Giulia Ribolla Gialla

I guess this disproves the supposition that natural wines don’t age. This Gravner was from the 2006 vintage. No formal notes with the family home for Christmas. This had an oxidative note along with cumquat full bodied flavours. At this age, an acquired taste. As you can see the colour in the glass is a deep amber. A blend of Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling Italico, fermented separately and aged together. Fermented in Georgian qvevri buried underground with ambient yeast and no temperature control. Unfined and unfiltered.

Ossidato. Bottiglia off

Now that’s what I was cellaring this for! Good form, way less caramel than bottle 1.

Shows a bit more caramel than I was hoping. I’ll have to open bottle number 2 soon..

Far and away the most interesting and tasty “orange” wine I’ve had to date. Lots of lift and palpable freshness but also depth and a Gamay Beaujolais herbaceous vibe. Thank you for the intro @romo

Orange wine the way Greeks used to make it - not bad but not much flavor

Seriously created and very individual stuff. I realise its quality, but it's not appealing to my personal tastebuds. Weird pricing too.

Is that Bologna on the nose? What's going on here? Wish we'd had another 4 hours with this to watch where it was going here. Kept getting fresher as the dinner wore on.

A wine that one person out of 10 could receive and accept
I put it aside when I opened it cause I knew it would have been criticised badly from my company
Super orange or I should say THE Orange wine
Matured in Anphora
It smelled clearly of clay, overripe apricot and white plums, white pepper and coriander seeds
Nice freshness
It is a lot more that what it looks like, but it really requires an educated audience
I personally quite enjoyed it 👍

The OG of orange, the sultan of skin contact...the ayatollah of Ribolla. (Too much?) The most beautiful tobacco sunburst color. Defies easy description, almost disconcertingly fresh and alive, charming and inviting (read: not aggressively oxidative) but worthy of contemplation. Called to mind not only flavors of toasted nuts, dried apricots, orange peel, cinnamon, nutmeg and caramel but things that aren’t even food, like amber and mahogany and musty cellars. Mind bending.