Kabaj Rebula 2012

Kabaj, Goriška Brda (Slovenia)
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Our Notes: This wine prompted Wine & Spirits Magazine to name Kabaj a Top 100 Winery in 2015!
Rebula has been grown in Brda since the 13th century. Translating to “re-boil,” it references the wine’s proclivity to going through the secondary, malolactic fermentation. The grapes were hand harvested in late September from the Belo-Vhr and Neblo-Vhr vineyards, de-stemmed, and fermented on the skins for 30 days with wild yeast. Distinctively spicy and orange hued, it has aromas more reminiscent of red wine, including cherry and pepper. Despite a month of the skins, this is not an oxidatively styled orange wine, but rather a white wine with texture without sacrificing acidity. A perfect pairing with pork, freshwater fish, and earthy vegetables.

94 Points and Critic's Pick Wine & Spirits Magazine: The color of a tropical sunrise, this gained its orange hue from 30 days macerating on the skins. And like Jean-Michel Morel's best wines, it improves over the course of several days. It starts with light floral aromas and densely textured flavors of peach and apricot edged in savory herbs and roasted nuts. More intense aromas appear after exposure to air—orange blossom, beeswax and tangerine—with flavors of barely-ripe nectarine, kiwi and citrus, the fruit flavors taking over as the savory notes recede. Still going strong on the third day, the fruit gains intensity as more layers of flavor appear—jasmine, wildflower honey, fresh and dried apricot, with a cool citrus character that keeps the flavors fresh. A textural wine that buzzes with energy, never feeling heavy or oxidized, this delicious and compelling ribolla is worth seeking out.

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