(2017) I had a wonderful visit to Slovenia a few years ago, to the north-western Primorski region which borders Friuli in Italy, with really very similar wine styles. This is made from the indigenous Zelèn variety in an aromatic and crisp, refreshing style. The nose marries waxy limes, peach down and more exotic lychee, before the palate which has lots of texture, a rippling lemon and lime acidity and a dry, cool, fruity core. Extremely tasty, and one of those all-rounder whites from soft cheeses like chaource, to fish, to a korma chicken curry. Watch the video for more information.
(2007) Fermented with D47, an old Burgundian yeast. Fine nose from barrel, with very clear, forward melon and pear fruit. Nice sense of delicacy and finesse here. The palate has fine, ripe but taut and racy white fruit. Very nice balance and life.
(2007) Fermented and aged in large wooden vats, with around 10% skins. Very aromatic, much more lifted, bright tropical fruit. Very nice elderflower punch and notes of lychee and tangerine. On the palate the vivid quality of the ripe fruit comes through, and there's just a hint of that grip from the skins. Lovely quality and style here and beautifully vibrant and fresh
(2007) Again a finally balanced nose, with creamy oak in the background and very finely honed, honeysuckle and ripe pear and apple fruit. Some fat lemony fruit comes through, in a delightfully appetising wine. The palate has lots of flavour, with plenty of concentration and a dry, nutty character, but the juiciness and ripeness persists. Tangy and intense.
(2007) Has a lovely dense, minty creaminess on the nose that is very limpid and ripe, with pineapple and exotic ripe fruits. The palate has deliciously sweet fruit, with the power and alcohol of the vintage coming through powerfully. It is slightly hot in the finish, but the acidity is really very good, and an orange and lemon rind bite.
(2007) Quite a schisty, smoky mineral note, with some herbal nuances. Fruit is quite ripe beneath. On the palate quite a buttery, full, limpid quality, but the fruit is bright and focused. The palate has some real leesy, skinny bite, with a waxiness and grip. Alcohol is quite noticeable too, but it is a fresh wine with a vibrant, tangy finish.
(2007) Made in barriques, both French and local oak, from a forest next to vineyard. Three days of a hot maceration. Big, oaky, nutty nose, very slightly oxidised. Lots of waxy richness and white fruits. On the palate there is plenty of alcohol and acidity, but a core of sweet apple fruit and that nuttiness persists. Quite orange pithy notes in the finish, and plenty of power, if a little alcoholic (14% alcohol).
(2007) Old clone from this valley. Made with a very long skin maceration, influenced by Josko Gravener's philosophy and revival of ancient techniques, so the wine has structure and staying power, but loses fruit. Very different from NZ or Loire Sauvignon, with an intense, skinny, wax and parcel string nose. Some pear skin notes. On the palate this is tight and waxy, with very firm acidity and plenty of apple and pear skin flavours and tight structure. A really dry, racy, but full food wine.
(2007) Pinella, Chardonnay, Pinot Gris, Rebula. Plenty of toasty, deep oak notes over ripe apricot fruit. Very open and flattering compared to the Sauvignon. On the palate very dry, with mineral and herbal flavours dominating, and fruit very restrained and tight. The fruit - melons and pears - is constrained by the oak and the skinny, grippy extraction. Miha Batič thinks this is too young and needs time. Complex, dry and savoury.
(2007) 25-year-old Pinot Gris. Coppery and full coloured. Plenty of toast and orange oil notes, with a rich, powerful herbal quality and a lovely underlying apricot kernel fruitiness. The palate is quite full and waxy, with a nice sense of freshness and raciness. This is tight and focused, with the same skin-contact grip and complexity, but an orangy acidity and core of pure fruit powers through. Long and balanced.