We’re going to Vipava valley tonight to taste a Cabernet Sauvignon which deserves your attention. We’re at Cigoj, a family known chiefly for their sublime cured meet. We’re actually with their salami and prosciutto, and they do it also with famous Mangalica. But not many know that they produce some fantastic expressions of wines, and this Cabernet Sauvignon is a pearl worth looking for.
We’re in the village of Črniče, right on the brink between upper and lower Vipava valley. Straight in the town’s centre, signs are leading to their inn. And as soon as we will be allowed to travel again, and eat in restaurants, I strongly suggest you stop there!
This cabernet was hand-harvested from a twenty-five years old vineyard. The production was classical, after destemming and crushing the mash macerated and fermented for one month. It was gently pressed and racked into barriques, where it matured for a year on fine lees. There it underwent malolactic conversion. Finally, it was racked in large oak barrels to fully incorporate and was later bottled.
After all this time, we find ourselves with an extractive, ruby red coloured Cabernet Sauvignon, which stains the glass while swirling it.
The bouquet is succulent, varietal. We detect blackcurrant, blueberry, red rose, hibiscus, fern, hummus, chocolate, vanilla, cinnamon, musk, forest undergrowth and ultimately Boswellia and anise.
The taste is soft, with well-integrated alcohol, but at the same time lively fresh, mineral tasty and velvety tannins. What elegance in this wine! An intense journey of flavours, with robust structure and lasting aftertaste. A harmonic wine that is slowly reaching its climax and plans to stay there for a long time!