Gravner
Venezia Giulia Ribolla Gialla
Friuli-Venezia Giulia, Italy
No formal notes. A burnt brassy colour. It’s difficult to imagine a white wine with more flavour intensity than this skin contact Orange wine from Gravner. From memory apricot and mandarin peel, walnuts. Great palate length, low acid. Went well with a rich fish dish where I would normally have a light Pinot Noir.
No formal notes. A burnt brassy colour. It’s difficult to imagine a white wine with more flavour intensity than this skin contact Orange wine from Gravner. From memory apricot and mandarin peel, walnuts. Great palate length, low acid. Went well with a rich fish dish where I would normally have a light Pinot Noir.
Aug 26th, 2023
This was poured into a decanter about 30 minutes prior to service; no formal notes. This bottle of 2013 “Ribolla” was poured alongside the 2012 Paolo Bea “Arboreus” and they we remarkably similar. The Gravner pours a burnished gold color and was more dried apricot than peach (Arboreus) along with honeysuckle, marmalade and nuts. As with the Arboreus, this is a mind expanding wine, super complex. You could hold and drink through 2030 but why would you want to when it’s this great right now?
This was poured into a decanter about 30 minutes prior to service; no formal notes. This bottle of 2013 “Ribolla” was poured alongside the 2012 Paolo Bea “Arboreus” and they we remarkably similar. The Gravner pours a burnished gold color and was more dried apricot than peach (Arboreus) along with honeysuckle, marmalade and nuts. As with the Arboreus, this is a mind expanding wine, super complex. You could hold and drink through 2030 but why would you want to when it’s this great right now?
Bright vibrant orange wine great acidity and fruits, lively, treated correctly
Bright vibrant orange wine great acidity and fruits, lively, treated correctly
Nov 15th, 2017
Fermented in massive buried clay amphoras, given frequent daily punchdowns before going trough malo, then remains on the lees well into the spring, then racked off and put back into amphoras until fall, then matured in Slovenian oak foudres for 6+ years. 13 years after harvest, the wine is formidable and complex. Pours a luminous copper-orange color with lots of flaky sediments. Tastes of peach skins, sultanas and savory caramel, some turkish bay leaf and fresh brined persian walnuts, with monumental tannic grip. Plays well with the salty, sour, herbal, fish fat flavors of Doi Moi’s crisp fried whole snapper.
Fermented in massive buried clay amphoras, given frequent daily punchdowns before going trough malo, then remains on the lees well into the spring, then racked off and put back into amphoras until fall, then matured in Slovenian oak foudres for 6+ years. 13 years after harvest, the wine is formidable and complex. Pours a luminous copper-orange color with lots of flaky sediments. Tastes of peach skins, sultanas and savory caramel, some turkish bay leaf and fresh brined persian walnuts, with monumental tannic grip. Plays well with the salty, sour, herbal, fish fat flavors of Doi Moi’s crisp fried whole snapper.
1 person found it helpfulAug 25th, 2018Juniper, Orange peel, apricots, peaches, apples, clove, hint of anise, and phenolic bitterness. Beautiful!
Juniper, Orange peel, apricots, peaches, apples, clove, hint of anise, and phenolic bitterness. Beautiful!
1 person found it helpfulJan 5th, 2017
Max had this 10 years ago
Max had this 10 years ago
1 person found it helpfulJan 26th, 2015
Dried apricots, cumquat, quite phenolic on the finish, they're such contemplative wines, just wish the acidity wasn't so lacking, but it's the trade off when your making wine in this style.
Dried apricots, cumquat, quite phenolic on the finish, they're such contemplative wines, just wish the acidity wasn't so lacking, but it's the trade off when your making wine in this style.
Oct 1st, 2016
Lovely wine. Great mouth feel complex.
Lovely wine. Great mouth feel complex.
Jun 16th, 2016