Wine Region: Vipava Valley

(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) Polsuho indicates 'half-dry'. This Cabernet Sauvignon rosé is fermented in stainless steel and has a delicate, coppery pink colour. Very nice, fresh, soft strawberry fruit with little herbal nuances on the nose. Palate is off-dry, with plenty of fruit ripeness and RS. Mouthfilling and quite rich, with good acidity, though certainly in a soft, sweeter style. Very nice, easy-drinking aperitif wine, with only 12% alcohol.

(2007) Not for sale yet. Macerated for three weeks to bring as much anti-oxidants as possible from the grape to avoid use of sulphur. Rooted in traditional methods here. Matured in steamed new barrels, so there was almost no oak flavour imparted. Copper coloured wine. Lots of caramel and honey on the nose, with a creamy aroma and a persimmon note. The palate has that richness and chewy caramel character, but there is a robust fruitiness of bruised apples and sherry-like fruit and oxidised character that adds up to a complex picture, with the oxidised, waxy, phenolic character of the traditional style and some freshness and brightness.

(2007) Gorgeous nose, filled with creamy, dense sweetness. Primoz admits 2003 was an exceptional vintage for Merlot. Lots of chocolate, black plum and a plush, Sandalwood and clove spice. Delicious palate, brimming with sweet, creamy fruit, notes of cherry and ripe plums. Fantastic balance here and sense of plushness, with a creamy density to the tannins and a lovely push of acidity into the finish. Beautiful wine with plushness and velvety texture, but still structured and fresh.

(2007) Made in a similar style to rose, in stainless steel, with no maceration. From younger vines. Herbal, slightly vegetal notes. The palate is off-dry again, with a peachiness to the fruit, but also a certain nuttiness. But the sweetness of RS comes through, leaving this slightly in need of acidity, but again easy to drink.

(2007) Use only old barrels, keeps yields low and harvest late (beginning of October). Big, juicy blackurranty, crème de cassis nose, with some smokiness and a touch of deep mulberry character. There is a touch of greenness there. But a ripe, fruity wine. On the palate a touch of greenness comes through, and it has freshness and agility. Savoury in the finish, with good acid structure and some rustic, grippy tannins.

(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) For Pinot Noir a 3 or 4 day cold maceration of de-stemmed whole grapes. 80% of vines are Champagne clones - Matja has experimented with Burgundy clones, but has had really good results with these clones that give him the colour and aromatics that he wants and that seem to suit this climate and soil. From a rainy vintage, and there's the merest hint of a little rot, but the fruit is quite bright with a smoky, redcurrant and cranberry aroma and small fennel and spicy notes. Very attractive. On the palate it has a medium-bodied, silky mouthfeel. There is plenty of acidity here, with a lot of freshness, and although it maybe lacks a little fruit, it has nice balance with spice and some toast and crisp tannins.

(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) More toasty, charry oak on the nose, with less of the slightly herbal character and more of a soft, earthy, sweet vanillin quality and some good fruit. On the palate a silky texture and obvious underlying fruit sweetness. Nice life about this again, with very good acid structure and crisp tannins. There is a lingering spiciness here and the fruit, though discreet, persists.