Reviving the forgotten

Some time ago I’ve stumbled across an article about Tilen Praportnik’s (SteraS) new wine. As curious as a winelover can be I couldn’t help myself but call Tilen for a bottle. This weekend I got the package but didn’t manage yet to afford a sip …

What gotten me to strive for this wine is  Tilen’s passion in keeping and reviving old and forgotten Istrian wine varieties. In this wine he included some like:

• Pinjola
• Karniola
• Beli refošk (White Refosco)
• Istrska belina
• Bela borgonja
• Izolanka
• Tržačanka
• Dolski muškat
• Momjanski muškat and
• Malvazija

Now tell me, except for Malvazija have you heard of any of them? I’m telling you I can’t wait tasting it and of course I’ll share my tasting notes with you.

For those of you interesting in what the article says I’m including a translation. The article was written by Sašo Dravinec and published in Primorske novice.

”Tilen Praprotnik has planted under Šared a lot of old already forgotten Istrian autochthonous varieties. Zlati cvet, a representant of his fresh line is a blend of pinjola, karniola, beli refošk, istrska belina, bela borgonja, izolanka, tržačanka, dolski muškat, momjanski muškat and malvazija. All varieties are equally represented in this wine.  Zlati cvet, the name is taken from a Slovenian legend of a flourishing fern, is of a strawy yellow color with golden nuances. Gentle on the nose the aroma of pear outstands and is supplemented by  a grown apples and floral and citrusy note. This perceptions are then repeated in the mouth. The wine is fresh with a long and fruity end.   It is a pleasant, lightly drinking wine. Oenologically a contemporary wine wit an unmistakable archaical touch. The contact with this wine is an amazing learning hour of ransacking through roots.”

Here’s the scan of the article:

Kabaj Jean M. and his Amfora

It has been archeologically proven that Georgia is the cradle of winemaking. The tradition dates to around 9.000 BC when people discovered that grape juice was turning into wine when left buried in shallow pits through the winter. Georgians nourished this discovery and started making wine in large clay vessels named “kvevri”.

In Slovenia a dear friend of mine – Jean is reviving this tradition and producing wine like the antique Georgians did. Yesterday I spent a wonderful day at Kabaj estate and today I found this video about the making of Amfora. I’m still under a strong impression after yesterdays tasting and can assure you that wine done in this way is special. If you close your eyes and taste it, it will feel as tasting a full bodied red wine. A detailed description of Amfora is on the way, but for now enjoy this truly educational video.

You can find more about winemaking using this method on Xeloba Kartuli’s website.

If you’re interested in visiting Kabaj estate here are the coordinates. Don’t forget to check-in.