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:

Malvazija - Kocjančič, 2007

Hello wine lovers!

I am in a pleasant company at this time and I want to share it with you. I’m talking about Malvazija 2007, produced by the Kocjančič family. After a 24-hour, temperature controlled maceration in open vinificators 50% of it laid in inox and 50% in oak barrels for 12 months. It has 13,5 vol. % of alcohol.

Appearence:
The wine is of a straw yellow color, with golden nuances, it is crystal clear and rather dense.

Smell:
It is rather to intense and fine on the nose. You can find flowery nuances of acacia, grown fruit like pineapple, citurses, hazelnuts and spices like liquorice. I could also smell a bit of honey nuance. Definitely of a reach bouquet.

Taste:
It is dry, rather hot which means the alcohol is well incorporated and of a rather softness. It is fresh, mineral and rather balanced with freshness and mineralty prevailing. This wine is elegant, intense, full-bodied and has a lastingly aftertaste.

It is definitely a harmonic wine and properly mature. It has a lot of life in it.

Final thoughts:
This is an elegant, well-structured Malvazija with reach aromas. In mouth it surprises with a wave of freshness only to open the palate to the mineralty and its body.

I’d recommend this wine with seafood or white meat.

I visited Kocjančič vineyards twice last year and always had a terrific time with Tadej. Here’s some moments I caught with my camera, hope you’ll get a nice insight at where and how their wine is produced.

Malvazija - Rodica, 2007

Hello wine lovers!

Yesterday was warm and sunny, just the right one for a sip of the wine I’m about to describe. I’m talking about Malvazija 2007, produced by Rodica family.

Lets start right away…

Appearance:
This wine is of a straw yellow color, with golden reflections, it is crystal-clear and rather dense.

Smell:
It is has a fine and intense aroma, ranging from flowers like acacia and camomile
towards fruit like pineapple and citruses, with a rather rich bouquet.

Taste:
It is dry, rather hot and rather soft, while on the other side you sense its freshness and mineralty, prevailing on the balance. It’s an elegant medium to full-bodied wine, with an intense taste and a rather long finish.

This is a harmonic wine, that is properly mature.

It definitely is a lovely Malvazija and if speaking of combining it with food you won’t mistake serving it with seafood (mussels, scampi, various fish fillets).