Wine Review 13
Spring is in its full bloom, sun is high and it all has the looks of a special day, one of those that you just need to celebrate with a glass worthy of it … It has to be not an ordinary one, it has to be one of those you’ve been keeping away on your special shelf. You know those bottles we all have stored for some special occasions and are usually covered by dust …
So it went … A look on the shelf stopped at it, shiny and resting, a bottle of Burja Noir, 2009 produced by Primož Lavrenčič, the master behind Burja Estate. We’re talking about a Pinot Noir here. Even though Primož is an enthusiast of local varieties he’s growing it as a challenge and an homage to Burgundy. And what of an homage we’re talking here …
Growing in windy Vipavska valley on marly soil the grapes are picked from 12 – 20 years old vines, 12 days of maceration and a controlled fermentation of 20 – 25 °C then laid to rest for 22 months in mostly barrique (10 % new).
The wine is clear of a red ruby color with a pronounced garnet shade. Quick turn in the glass to reveal we are dealing with a consistent Pinot Noir.
The nose is intense, complex and fine. A fruity aroma of ripe fruit like plum jam, Marascha cherry in brandy, chocolate, caffe, vanilla, black pepper, tobacco leaves, licorice, underwood and a note of venison. I also get some mineral – graphite notes.
A first sip to feel it is a dry, warm and soft wine while on the other hand it is a fresh, quite tannic and tasty. A full-bodied, balanced wine of an intense, persistent and fine taste.
The wine is mature and harmonious. I wouldn’t mind leaving it to rest for at least 3 years before trying it again again.
You can buy Burja Noir here and as I hear there are not a lot of bottles left. Hope you enjoyed this post as much as I enjoyed writing it sipping this wonderful Pinot Noir.
Cheers my friends!
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.
The wine is of a straw yellow color, with golden nuances, it is crystal clear and rather dense.
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.
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.
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.
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…
This wine is of a straw yellow color, with golden reflections, it is crystal-clear and rather dense.
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.
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).