The vineyard must be full of rock’n’roll: a conversation with Miha Batič

Batič wines have an immediate signature despite often drastic vintage variation. The tone and substance of Miha Batič is also immediately recognizable in his words. Having been fortunate enough to visit him, walk the vineyards and drink in concert with his vinyl collection, I’ve also hosted him a number of times in the Bay Area. I can assure you from first hand experiences, that if you’re into wine as philosophy, magic, poetry and yet still being effortless to easily finish a whole bottle, this interview is worth a gander. Let’s listen to Miha in is own words and look forward to drinking his 2015 Rosé, 2013 Pinela and 2013 Zaria — Eric Danch Miha, what’s a biodynamic wine? Biodynamic is a method of farming that goes beyond organic, considering the laws of the Earth’s natural motion and the seasons. A biodynamic wine reflects the variety and terroir in most living beings. Wine, like all living things, changes a little every day depending on factors like the phases of the moon and your company. When you drink in good company, the wine can taste even sweeter! What changes were made to attain Demeter certification? In the middle of the eighties we … Continue reading The vineyard must be full of rock’n’roll: a conversation with Miha Batič

Slovenia? Wild, wild wines

The article in the Los Angeles Times. Yesterday’s article by Corie Brown in the L.A. Times, From Slovenia? Wild, wild wines speaks enthusiastically of wines from Slovenia, a region that “is getting hotter by the minute”. The article highlights the boldness of Slovenian winemakers, who are young, experimenting and obtaining some really good results. Revered wine expert expert Jancis Robinson is quoted to have said after her recent trip to Slovenia: “They are quite anarchic and individual in their use of oak and, to my mind, are making more distinctive wines than most of their neighbors in [Italy’s] Friuli.” Brown also spoke to Pieter Verheyde, head sommelier at Bastide in West Hollywood, one of the best restaurants in the Los Angeles area that have embraced Slovenian wines in their wine list. For Verheyde, “they’re lively and complex with unexpected flavors”, and bring diversity to Bastide’s 1,400 label list. He pairs the Santomas Malvazija with a ceviche of scallops, the Refošk with dry aged beef, and the Movia Pinot Noir with Hawaiian sea bass. It all sounds delicious. The two winemakers that the article talks most about are also the most famous ones in the US. Aleš Kristiančić from Movia is … Continue reading Slovenia? Wild, wild wines