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.

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).